Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating

The effect of phospholipase A1-catalyzed degumming on the phosphorus content, the retention rate of oryzanol, and total tocopherols and tocotrienols of dewaxed rice bran oil was investigated with comparison to water degumming and citric acid degumming. The fatty acid composition of dewaxed rice bran oil was also studied by gas chromatography. The phosphorus content of dewaxed rice bran oil after phospholipase A1-catalyzed degumming could be decreased from 332.5 mg·kg−1 to 9.3 mg·kg−1 with the citric acid dosage of 0.10%, high shearing rate of 23000 rpm, chelation time of 60 min, NaOH dosage of 1.5 mole equivalent to the amount of citric acid, reaction temperature of 50°C, and total water dosage of 2.5%, while the phosphorus content of dewaxed rice bran oil after water and acid degumming was 120.5 mg·kg−1 and 66.4 mg·kg−1, respectively. The retention rate of oryzanol and total tocopherols and tocotrienols was 97.58% and 96.81% for phospholipase A1-catalyzed degumming, 91.44% and 85.98% for water degumming, and 92.85% and 87.75% for acid degumming. There was no obvious change in fatty acid composition. The results indicated that phospholipase A1-catalyzed degumming was an effective method since it could decrease the phosphorus content to the required level and provide high retention rate of oryzanol and total content of tocopherols and tocotrienols without obvious change of fatty acid composition.

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Determination of the fatty acid composition of rice bran oil by gas chromatography

BUNSEKI KAGAKU ◽

10.2116/bunsekikagaku.11.282 ◽

1962 ◽

Vol 11 (3) ◽

pp. 282-286 ◽

Cited By ~ 3

Author(s):

Shugo MORITA ◽

Hiroshi HIGASHIYA

Keyword(s):

Gas Chromatography ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Rice Bran ◽

Rice Bran Oil

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Modeling of fatty acid composition of combined food products

Technology audit and production reserves ◽

10.15587/2706-5448.2021.235246 ◽

2021 ◽

Vol 3 (3(59)) ◽

pp. 27-33

Author(s):

Alina Kopiiko ◽

Nataliіa Tkachenko ◽

Maryna Mardar ◽

Denys Honcharov

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Rice Bran ◽

Milk Fat ◽

Dairy Products ◽

Rice Bran Oil ◽

Food Products ◽

Pumpkin Seed

The object of research is the fatty acid composition of the milk-fat base for combined food products of a healthy diet. The biological effectiveness of fats is determined by the ratio of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including the ratio of omega-3 PUFA: omega-6 PUFA. Not all foods have a balanced fatty acid composition, in particular, dairy products contain excessive amounts of SFAs, the excessive consumption of which leads to an increase in blood cholesterol levels, which increases the risk of cardiovascular disease. The amount of mono- and polyunsaturated fatty acids, essential in nutrition, in milk fat (and, accordingly, in dairy products) is insufficient. Therefore, this study is aimed at developing the composition of the milk-fat base with a balanced fatty acid composition using natural vegetable oils. The work substantiates the expediency of using vegetable oils, namely pumpkin seed as a source of monounsaturated fatty acids, rice bran oil as a source of polyunsaturated fatty acids, to optimize the ratio of SFA: MUFA: PUFA when combined with milk fat in multicomponent food products. The fatty acid composition of the milk-fat base has been optimized using a three-component mixture of fats – milk fat, pumpkin seed oil and refined rice bran oil. The ratio of fatty acids in the milk-fat base for the production of food products with a balanced fatty acid composition (SFA: MUFA: PUFA – 0.442: 0.403: 0.155) has been determined, which is achieved with the optimal ratio of milk fat: rice bran oil: pumpkin seed oil – 20.2: 70.5: 9.3. Recommendations are given on the use of the developed milk-fat base with a balanced fatty acid composition in the production of combined dairy-vegetable food products. Since today dairy products with a balanced fatty acid composition are presented in limited quantities in the global consumer market, the implementation of research will expand the niche of «healthy food». And correctly conducted marketing activities, which are proposed in this work, will allow to gain a foothold in the market of healthy food products with a balanced chemical composition and an affordable price.

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Fatty Acid Composition, Contents of Tocopherols and Phytosterols, and Oxidative Stability of Mixed Edible Oil of Perilla Seed and Rice Bran Oil

The Korean Journal of Food And Nutrition ◽

10.9799/ksfan.2014.27.1.059 ◽

2014 ◽

Vol 27 (1) ◽

pp. 59-65 ◽

Cited By ~ 4

Author(s):

Mi-Jin Lee ◽

Mun-Ku Cho ◽

Suk-Heung Oh ◽

Chan-Ho Oh ◽

Dong-Seong Choi ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Oxidative Stability ◽

Acid Composition ◽

Rice Bran ◽

Rice Bran Oil ◽

Edible Oil ◽

Perilla Seed

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Effect of Deep-Fat Frying on Fatty Acid Composition and Iodine Value of Rice Bran Oil Blends

Proceedings of the National Academy of Sciences India Section B Biological Sciences ◽

10.1007/s40011-014-0324-9 ◽

2014 ◽

Vol 85 (1) ◽

pp. 211-218 ◽

Cited By ~ 3

Author(s):

Monika Choudhary ◽

Kiran Grover ◽

Mohammed Javed

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Rice Bran ◽

Iodine Value ◽

Rice Bran Oil ◽

Deep Fat Frying ◽

Oil Blends

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The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200592321 ◽

1996 ◽

Vol 1996 ◽

pp. 30-30

Author(s):

C.O. Leskanich ◽

K.R. Matthews ◽

C.C. Warkup ◽

R.C. Noble

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Vitamin E ◽

Human Health ◽

Acid Composition ◽

Oxidative Degradation ◽

Meat Products ◽

Dietary Vitamin ◽

Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of Î±-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

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