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.
Current Nutrition & Food Science
Title:Physico-Chemical Changes and Stability of Nutraceutical in Rice Bran Oil During Simulated Domestic Frying
Volume: 9 Issue: 2
Author(s): Rangaswamy Baby Latha and Nasirullah
Affiliation:
Keywords: Rice bran oil, fatty acid, oxidation, nutraceutical, simulated frying, tocopherol, oryzanol.
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.
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Cite this article as:
Baby Latha Rangaswamy and Nasirullah , Physico-Chemical Changes and Stability of Nutraceutical in Rice Bran Oil During Simulated Domestic Frying, Current Nutrition & Food Science 2013; 9 (2) . https://dx.doi.org/10.2174/1573401311309020007
DOI https://dx.doi.org/10.2174/1573401311309020007 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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