Skip to main content
SpringerLink
Log in

Effects of heat treatment and visible light exposure on the oxidative stability of rice bran and of rice bran oil

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Rice bran was heated at 120°C for 0 to 30 min to extend the oxidative stability. Also, effects of visible light irradiation on the crude rice bran oil (RBO) from rice bran heated at 120°C for 20 min were studied. As heat treatment time increased from 0 to 30 min, rice bran had significantly high oxidative stability at 40°C for 12 days (p<0.05). Headspace oxygen content in rice bran without heat treatment decreased significantly (p<0.05) whereas those in heat treated rice bran did not change significantly (p>0.05). Results of acid value and conjugated dienoic acid (CDA) confirmed the higher oxidative stability of heat treated rice bran. γ-Oryzanol content was not significantly different among crude RBO during heat treatment and storage (p>0.05). Visible light irradiation caused similar degree of lipid oxidation in crude RBOs from rice bran irrespective of heat stabilization for 48 h, which may be due to the presence of photosensitizers in crude RBO like chlorophylls. This study showed that heat treatment was not effective to enhance the oxidative stability of RBO under visible light irradiation and products containing rice bran should be stored in the dark conditions.

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

Similar content being viewed by others

References

  1. Chen MH, Bergman CJ. A rapid procedure for analysing rice bran tocopherol, tocotrienol and γ-oryzanol contents. J. Food Comp. Anal. 18: 139–151 (2005)

    Article  Google Scholar 

  2. Lerma-Garcia MJ, Herrero-Martinez JM, Simo-Alfonso EF, Mendonca RB, Ramis-Ramos G. Composition, industrial processing and applications of rice bran γ-oryzanol. Food Chem. 115: 289–404 (2009)

    Article  Google Scholar 

  3. Saunders RM. Rice bran: composition and potential food sources. Food Rev. Inter. 1: 465–495 (1985)

    Article  CAS  Google Scholar 

  4. Prabhu AV, Tambe SP, Gandhi Sudhir BNN, Sawant, Jyeshtharaj B, Joshi. Rice bran lipase: Extraction, activity, and stability. Biotechnol. Prog. 15: 1083–1089 (1999)

    Article  CAS  Google Scholar 

  5. Baysal T, Demirdoven A. Lipoxygenase in fruits and vegetables: A review. Enz. Micro. Technol. 40: 491–496 (2007)

    Article  CAS  Google Scholar 

  6. Hsieh RJ, Kinsella JE. Lipoxygenase-catalyzed oxidation of N-6 and N-3 poly unsaturated fatty acids: relevance to and activity in fish tissue. J. Food Sci. 51: 940–945 (1986)

    Article  CAS  Google Scholar 

  7. Anil Kumar HG, Khatoon S, Prabhakar DS, Gopala Krishna AG. Effect of cooking of rice bran on the quality of extracted oil. J. Food Lipids 13: 341–353 (2006)

    Article  Google Scholar 

  8. Rao Lakkakula N, Marybeth Lima, Terry Walker. Rice bran stabilization and rice bran oil extraction using ohmic heating. Bio-Technol. 92:157–161 (2004)

    Article  Google Scholar 

  9. Parbhakar JV, Venkatesh KVL. A simple method for stabilization of rice bran. J. Am. Oil Chem. Soc. 63: 644–646 (1986)

    Article  Google Scholar 

  10. Ramezanzadeh FM, Rao RM, Prinyawiwatkul W, Marshall WE, Windhauser M. Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran. J. Agr. Food Chem. 48: 464–467 (2000)

    Article  CAS  Google Scholar 

  11. Foote CS. Photosensitized oxidation and singlet oxygen: Consequences in biological systems. pp. 85–133. In: Free Radicals in Biology. Pryor WA (ed). Academic Press, New York, NY, USA (1976)

    Google Scholar 

  12. Min DB, Boff J. Chemistry and reaction of singlet oxygen in foods. Compr. Rev. Food Sci. Food F. 1: 58–72 (2002)

    Article  CAS  Google Scholar 

  13. Yang SO, Lee JM, Lee JC, Lee JH. Effects of riboflavinphotosensitization on the formation of volatiles in linoleic acid model systems with sodium azide or D2O. Food Chem. 105: 1375–1381 (2007)

    Article  CAS  Google Scholar 

  14. Lee JH, Min DB. Effects of photooxidation and chlorophyll photosensitization on the formation of volatile compounds in lard model systems. Food Sci. Biotechnol. 18: 413–418 (2009)

    CAS  Google Scholar 

  15. Lee JH, Min DB. Analysis of volatile compounds from chlorophyll photosensitized linoleic acid by headspace solid-phase microextraction (HS-SPME). Food Sci. Biotechnol. 19: 611–616 (2010)

    Article  CAS  Google Scholar 

  16. Lee JH, Decker EA. Effects of metal chelator, sodium azide, and superoxide dismutase (SOD) on the oxidative stability in riboflavin photosensitized O/W emulsion systems. J. Agr. Food Chem. 59: 6271–6276 (2011)

    Article  CAS  Google Scholar 

  17. Faria JAF, Mukai MK. Use of gas chromatographic reactor to study lipid photooxidation. J. Am. Oil Chem. Soc. 60: 77–81 (1983)

    Article  CAS  Google Scholar 

  18. AOCS. Official Methods and Recommended Practices of the AOCS. Method Ti 1a-64 and Method Da 14–48. American Oil Chemists Society, Champaign, IL, USA (2006)

    Google Scholar 

  19. Mezouari S, Eichner K. Comparative study on the stability of crude and refined rice bran oil during long-term storage at room temperature. Eur. J. Lipid. Sci. Tech. 109: 198–205 (2007)

    Article  CAS  Google Scholar 

  20. Kyriakidis NB, Skarkalis P. Fluorescence spectra measurement of olive oil and other vegetable oils. J. AOAC Int. 83: 1435–1439 (2000)

    CAS  Google Scholar 

  21. Yang WTS, Lee JH, Min DB. Quenching mechanisms and kinetics of α-tocopherol and β-carotene on the photosensitizing effect of synthetic food colorant FD&C Red No. 3. J. Food Sci. 67: 507–510 (2002)

    Article  CAS  Google Scholar 

  22. Huang R, Choe E, Min DM. Effects of riboflavin photosensitized oxidation on the volatile compounds of soymilk. J. Food Sci. 69: 733–738 (2004)

    Article  Google Scholar 

  23. Laguerre M, Lecomte J, Villeneuve P. Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Prog. Lipid Res. 46: 244–282 (2007)

    Article  CAS  Google Scholar 

  24. Alamed J, Chaiyasit W, McClements DJ, Decker EA. Relationships between free radical scavenging and antioxidant activity in foods. J Agr. Food Chem. 57: 2969–2976 (2009)

    Article  CAS  Google Scholar 

  25. Murty VR, Bhat J, Muniswaran PKA. Hydrolysis of oils by using immobilized lipase enzyme: A review. Biotechnol. Bioprocess Eng. 7: 57–66 (2002)

    Article  CAS  Google Scholar 

  26. Shin TS, Godber JS, Martin DE, Wells JH. Hydrolytic stability and changes in E vitamers and oryzanol of extruded rice bran during storage. J. Food Sci. 62:704–728 (1997)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, 440-746, Korea

    Mi-Ja Kim, Jung Woo Park, Ji Young Kim, Kye Won Park & Jae Hwan Lee

  2. Department of Food Nutrition, Chungkang College of Cultural Industries, Gyeonggi, 467-744, Korea

    Sang-Jun Lee & Jae-Kweon Jang

Authors
  1. Mi-Ja Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jung Woo Park
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ji Young Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Kye Won Park
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Sang-Jun Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jae-Kweon Jang
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Jae Hwan Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jae Hwan Lee.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Kim, MJ., Park, J.W., Kim, J.Y. et al. Effects of heat treatment and visible light exposure on the oxidative stability of rice bran and of rice bran oil. Food Sci Biotechnol 22, 1–6 (2013). https://doi.org/10.1007/s10068-013-0205-7

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-013-0205-7

Keywords

Search

Navigation