Recent explorations into rice bran oil (RBO) have highlighted its potential, owing to an advantageous fatty acid profile in the context of health and nutrition. Despite this, the susceptibility of rice bran lipids to oxidative degradation during storage remains a critical concern. This study focuses on the evolution of lipid degradation in RBO during storage, examining the increase in free fatty acids (FFAs), the formation of oxylipids, and the generation of volatile secondary oxidation products. Our findings reveal a substantial rise in FFA levels, from 109.55 to 354.06 mg/g, after 14 days of storage, highlighting significant lipid deterioration. Notably, key oxylipids, including 9,10-EpOME, 12,13(9,10)-DiHOME, and 13-oxoODE, were identified, with a demonstrated positive correlation between total oxylipids and free polyunsaturated fatty acids (PUFAs), specifically linoleic acid (LA) and α-linolenic acid (ALA). Furthermore, the study provides a detailed analysis of primary volatile secondary oxidation products. The insights gained from this study not only sheds light on the underlying mechanisms of lipid rancidity in rice bran but also offers significant implications for extending the shelf life and preserving the nutritional quality of RBO, aligning with the increasing global interest in this high-quality oil.

中文翻译：

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脂质组学分析揭示了米糠储存过程中脂质降解的动态变化

最近对米糠油 (RBO) 的探索凸显了其潜力，因为其脂肪酸在健康和营养方面具有优势。尽管如此，米糠脂质在储存过程中对氧化降解的敏感性仍然是一个关键问题。本研究重点关注 RBO 在储存过程中脂质降解的演变，检查游离脂肪酸 (FFA) 的增加、氧脂的形成以及挥发性二次氧化产物的生成。我们的研究结果显示，储存 14 天后，FFA 水平大幅上升，从 109.55 升至 354.06 mg/g，突出表明脂质明显恶化。值得注意的是，鉴定出了关键的氧脂，包括 9,10-EpOME、12,13(9,10)-DiHOME 和 13-oxoODE，总氧脂与游离多不饱和脂肪酸 (PUFA)，特别是亚油酸之间存在正相关性。酸（LA）和α-亚麻酸（ALA）。此外，该研究还对初级挥发性二次氧化产物进行了详细分析。这项研究获得的见解不仅揭示了米糠中脂质酸败的根本机制，而且对延长 RBO 的保质期和保持营养质量具有重要意义，这与全球对这种优质油日益增长的兴趣相一致。