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

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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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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, 16419, Republic of Korea

    BoRa Yi

  2. Department of Food and Nutrition, College of Health Science, Kangwon National University, Samcheok, Gangwon, 25949, Republic of Korea

    Mi-Ja Kim

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  1. BoRa Yi
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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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  • DOI: https://doi.org/10.1007/s10068-019-00685-7

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