Antioxidative effects of stabilized and unstabilized defatted rice bran methanolic extracts on the stability of rice bran oil under accelerated conditions

作者：Mariod Abdalbasit Adam; Adamu Hadiza Altine; Ismail Maznah^*; Ismail Norsharina

来源：Grasas y Aceites, 2010, 61(4): 409-415.

DOI：10.3989/gya.110309

• Antioxidant activity
• Rice bran oil
• Stability
• Stabilized defatted rice bran

The present research assessed the antioxidant activity against the synthetic 1, 1-diphenyl-2-picrylhydrazyl radical, and beta-carotene linoleic acid assay of the methanolic extracts of defatted rice bran from stabilized and unstabilized rice bran. The effects of the extracts (0.1 and 0.25% w/w) on the oxidative stability of refined-bleached rice bran oil were determined and compared with those of BHA (synthetic antioxidant). The study was carried out over a 168 hr period at 70 degrees C and the progression of oxidation was measured by peroxide value, p-anisidine value, and thiobarbituric acid-reactive substances (TBARS). The relative % of residual a-tocopherol and gamma-oryzanol of the rice bran oil containing methanolic extracts of stabilized and unstabilized defatted rice bran during storage at 70 degrees C were studied.

• 出版日期2010-12