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Effects of enzymatic free fatty acid reduction process on the composition and phytochemicals of rice bran oil.
Sun, Xiaoyang; Zhang, Lifen; Yan, Jingfeng; Song, Fanfan; Tian, Shaojun; Xie, Jianchun.
  • Sun X; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, PR China.
  • Zhang L; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, PR China. Electronic address: zhanglifen2013@hotmail.com.
  • Yan J; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, PR China.
  • Song F; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, PR China.
  • Tian S; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, PR China. Electronic address: shaojun_tian@haut.edu.cn.
  • Xie J; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048, PR China.
Food Chem ; 337: 127757, 2021 Feb 01.
Article en En | MEDLINE | ID: mdl-32791430
ABSTRACT
The effects of enzymatic free fatty acid reduction process (EFFARP) on the composition and phytochemicals of dewaxed and degummed rice bran oil (DDRBO) were investigated and compared with the effects observed using internal acyl acceptors. The acid value of DDRBO was effectively decreased from 16.99 mg KOH/g to approximately 0.36 mg KOH/g by EFFARP. EFFARP significantly decreased the moisture content and peroxide value of DDRBO and increased the induction period. The Sn-2 fatty acid comoposition of DDRBO after EFFARP was very reaching the total fatty acid composition. EFFARP significantly increased the triacylglycerol content compared to the control, while the oryzanol content was not obviously affected. The contents of free sterol, and total tocopherol and tocotrienol were increased slightly by EFFARP compared to the control. When conducted under vacuum with added nitrogen, EFFARP shows great application potential in the edible oil industry.
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Enzimas / Ácidos Grasos no Esterificados / Fitoquímicos / Aceite de Salvado de Arroz Idioma: En Año: 2021 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Enzimas / Ácidos Grasos no Esterificados / Fitoquímicos / Aceite de Salvado de Arroz Idioma: En Año: 2021 Tipo del documento: Article