Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Physico-Chemical Changes and Stability of Nutraceutical in Rice Bran Oil During Simulated Domestic Frying

Author(s): Rangaswamy Baby Latha and Nasirullah

Volume 9, Issue 2, 2013

Page: [144 - 150] Pages: 7

DOI: 10.2174/1573401311309020007

Price: $65

Abstract

Simulated frying studies were carried out by frying circular sheets of rice flour dough in rice bran oil, heated to 180±2°C. The total frying time was up to 8 hrs. At the end of every 2 hrs, the oil samples were drawn and physicochemical changes were determined. Results showed that the changes were markedly rapid in the initial phase of frying which is first the 2 hrs. The Lovibond colour values for 0 to 2 hrs were from 12.1±0.5 to 43.1±0.95. During the same period, peroxide value (PV), free fatty acid (FFA), anisidine value (AV), total polar material (TPM), saturated fatty acid (SFA), monounsaturated fatty acids (MUFA) and viscosity were found to increase from 0.2±0.01 to 3.5±0.05 Meq.O2/kg, 0.25±0.05 to 0.69±0.05%, 5.0±0.05 to 11.1±0.2, 1.0±0.05 to 1.9±0.05 %, 25.6±0.05 to 26.2±0.05 %, 43.7±0.01 to 43.9±0.05 % and 107±0.01 to 108±0.2 mPas, respectively. Beyond 2 hr, a gradual increase in these parameters was observed till the end of frying. Similarly, more than 50 % of the tocopherol present was lost at the end of 2 hr of frying. Marginal decrease was observed in oryzanol content from 1.6±0.05 to 1.4 ±0.05 %, polyunsaturated fatty acids (PUFA) 30.5±0.01 to 28.6±0.05 % and iodine values from 100.2±0.05 to 96.8±0.05 even after 8 hr of frying.

Keywords: Rice bran oil, fatty acid, oxidation, nutraceutical, simulated frying, tocopherol, oryzanol.


Rights & Permissions Print Cite
© 2024 Bentham Science Publishers | Privacy Policy