Skip to main content
SpringerLink
Log in

Effect of stabilization on the quality characteristics of rice-bran oil

  • Technical
  • Technical News Feature
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

The effect of acid, heat and cold stabilization of rice-bran on the quality characteristics of rice-bran oil obtained thereof were studied. Acid and heat stabilizations were found to be equally effective as far as the control of free fatty acids is concerned. The iodine value (90-92.2), saponification value (186-188) and butyro-refractometer reading (56-58) of oils obtained from the stabilized rice-bran were very much similar to unstabilized/control samples: IV (90-92.2), SV (188) and BRR (56.0). However, the Bellier turbidity temperature could not be read, due to the presence of residual wax, even up to 70°C. The fatty acid composition of oils obtained from stabilized rice-bran and determined by gas-chromatography showed the presence of myristic (1.2–3.3), palmitic (18.0–20.3), stearic (0.5–1.2), oleic (34.0–43.9), linoleic (31.0–35.7), linolenic (2.3–3.7) and arachidic (0.5–2.8%) acids. With the fatty acid composition they resembled control oil samples. There was no effect of stabilization on the PFA quality standards/characteristics of rice-bran oil. The effect of the chilling of rice-bran over oil extractability and oil content has also been studied.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  1. Hiroyamma, O. and H. Matsuda,J. Agric. Chem. Soc. Jpn. 49:569 (1975).

    Google Scholar 

  2. Kopeikovskii, V.M., N.S. Arutyunyan and V.I. Proskurina,Izvestiya Vysshikh Uchebuykh Zavedenii Pischevaya Technologiya 4:50 (1971).

    Google Scholar 

  3. Prabhakar, J.V. and K.V.L. Venkatesh,J. Am. Oil Chem. Soc. 63:644 (1986).

    Article  CAS  Google Scholar 

  4. Official and Tentative Methods of the American Oil Chemists’ Society,3rd edn., edited by T.H. Hopper, AOCS, Champaign, IL, 1958, revised 1973.

    Google Scholar 

  5. Christie, W.W.,Lipid Analysis, 2nd edn., Pergamon Press, 1982, p. 53.

  6. The Prevention of Food Adulteration Act, 1954, 8th edn., Eastern Book Company, Law Publishers and Book Sellers, 34, Lalbagh, Lucknow, India, A 17.23, 1985, p. 123-C.

Download references

Author information

Authors and Affiliations

  1. Analytical Quality Control Laboratory, Central Food Technological Research Institute, 570013, Mysore, India

    Nasirullah, M. N. Krishnamurthy & K. V. Nagaraja

Authors
  1. Nasirullah
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. N. Krishnamurthy
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. K. V. Nagaraja
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Nasirullah, Krishnamurthy, M.N. & Nagaraja, K.V. Effect of stabilization on the quality characteristics of rice-bran oil. J Am Oil Chem Soc 66, 661–663 (1989). https://doi.org/10.1007/BF02669948

Download citation

  • Received:

  • Revised:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02669948

Search

Navigation