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Quality Changes and Tocopherols and γ-Orizanol Concentrations in Rice Bran Oil During the Refining Process

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

The quality changes and the concentrations of tocopherols and γ-oryzanol, during successive steps of rice bran oil refining (RBO), were studied. For this purpose, samples of crude, degummed, neutralized, bleached, dewaxed and deodorized RBO were taken from an industrial plant and analyzed. The moisture, pH, acidity, peroxide value and unsaponifiable matter, were determined. The fatty acid composition was evaluated by GC, and the concentrations of tocopherols and γ-oryzanol were determined using HPLC with fluorescence and UV–Vis detection, respectively. To identify γ-oryzanol components, fractions of the HPLC eluant were collected and analyzed using mass spectrometry. Oil refining reduced the peroxide value and acidity to 1 and 3% of the values obtained in crude RBO, respectively. The fatty acid composition were not significantly altered during refining. The concentrations of the tocopherols in RBO followed the order α > (β + γ) > δ. The total concentration of tocopherols was 26 mg/100 g, and remained practically unaltered during refining. Up to nine components were distinguished in γ-oryzanol. After collecting the elution fractions, up to six components were identified by electrospray mass spectrometry. Refining reduced the total concentration of γ-oryzanol to 2% of its initial value.

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Acknowledgments

The National Council–Scientific and Technological Development and the Coordination of Upper Level Personal Perfecting of Brazil, and the Ministerio de Educación y Ciencia of Spain (Project CTQ2007-61445 including FEDER funds), are acknowledged. MJL-G thanks the Generalitat Valenciana for an FPI grant for PhD studies. Thanks are also due to Indústria Riograndense de Óleos Vegetais, Brazil, for providing the samples.

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Authors and Affiliations

  1. Department of Science and Agro-Industrial Technology, Federal University of Pelotas, Campus Universitario, Cx.P. 354, Pelotas, RS, 96010-900, Brazil

    Vanessa Ribeiro Pestana & Mariangela H. Bruscatto

  2. Department of Food Science, Federal University of Pelotas, Campus Universitario, Cx.P. 354, Pelotas, RS, 96010-900, Brazil

    Rui Carlos Zambiazi & Carla R. B. Mendonça

  3. Departament de Química Analítica, Facultat de Química, Universitat de València, 46100, Burjassot, Spain

    María Jesús Lerma-García & Guillermo Ramis-Ramos

Authors
  1. Vanessa Ribeiro Pestana
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  2. Rui Carlos Zambiazi
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  3. Carla R. B. Mendonça
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  4. Mariangela H. Bruscatto
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  5. María Jesús Lerma-García
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  6. Guillermo Ramis-Ramos
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Correspondence to Vanessa Ribeiro Pestana.

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Pestana, V.R., Zambiazi, R.C., Mendonça, C.R.B. et al. Quality Changes and Tocopherols and γ-Orizanol Concentrations in Rice Bran Oil During the Refining Process. J Am Oil Chem Soc 85, 1013–1019 (2008). https://doi.org/10.1007/s11746-008-1300-4

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  • DOI: https://doi.org/10.1007/s11746-008-1300-4

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