Determination of Physicochemical Properties and Oxidative Stability of Rice Bran Oils
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Univ Namik Kemal
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this research, it was aimed to determine the effects of stabilization on some physicochemical properties and fatty acid composition of rice bran oil. The rice bran samples (Osmancik and Opela) was stabilized under three ways (microwave, drying oven and microwave + drying oven) including nine conditions (drying oven: 80 degrees C 30 min, 100 degrees C 30 min, 120 degrees C 30 min; microwave : 600 W 1 min, 600 W 2 min, 600 W 3 min; microwave + drying oven: 600 W 2 min microwave -80 degrees C 30 min drying oven, 600 W 2 min microwave -100 degrees C 30 min drying oven, 600 W 2 min microwave -120 degrees C 30 min drying oven). The rice bran oil was obtained by solvent extraction technology. The free fatty acids content, peroxide value, iodine number, saponification number, specific gravity, refractive index, fatty acid composition and the sterol composition of rice bran oil samples were determined. The acidity, peroxide value and iodine number of the oil samples were significantly decreased with the stabilization process applied (p<0,05). In contrast, the saponification number of rice bran oil samples exhibited non-significant changes (p>0,05). beta-sitosterol was detected as the main sterol in rice bran oil.
Açıklama
Anahtar Kelimeler
Rice Bran Oil, Oxidative Stability, Physicochemical Properties, Stabilization
Kaynak
Journal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
14
Sayı
1
