Effects of enzymatic free fatty acid reduction process on the composition and phytochemicals of rice bran oil.
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.
Palabras clave
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Enzimas
/
Ácidos Grasos no Esterificados
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Fitoquímicos
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Aceite de Salvado de Arroz
Idioma:
En
Año:
2021
Tipo del documento:
Article