Extraction of γ-oryzanol from rice bran using diverse edible oils: enhancement in oxidative stability of oils

Abstract

Diverse edible oils including perilla, corn, soybean, canola, sunflower, olive, and grape seed oils were mixed with heat-stabilized rice bran to extract γ-oryzanol from the rice bran. The oxidative stabilities of the oils with or without extraction were compared by analyzing the headspace oxygen content, conjugated dienoic acid (CDA) values, and p-anisidine values (p-AV). Grape seed oil extracted significantly high γ-oryzanol content while canola oil extracted lowest γ-oryzanol content (p < 0.05). All the solvent oils except corn oil possessed enhanced oxidative stability at 100 °C after extracting γ-oryzanol from stabilized rice bran, based on the results of the headspace oxygen depletion and CDA methods. However, all the recovered oils had high p-AV than vegetable oils. Especially, perilla oil had an exceptionally high p-AV, which may be due to its high linolenic acid content.

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Acknowledgements

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2018R1D1A3B07045467).

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Correspondence to Mi-Ja Kim.

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Yi, B., Kim, MJ. Extraction of γ-oryzanol from rice bran using diverse edible oils: enhancement in oxidative stability of oils. Food Sci Biotechnol 29, 393–399 (2020). https://doi.org/10.1007/s10068-019-00685-7

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Keywords

  • Rice bran oil
  • γ-Oryzanol
  • Diverse oils