Abstract

Diverse edible oils including perilla, corn, soybean, canola, sunflower, olive, and grape seed oils were mixed with heat-stabilized rice bran to extract γ-oryzanol from the rice bran. The oxidative stabilities of the oils with or without extraction were compared by analyzing the headspace oxygen content, conjugated dienoic acid (CDA) values, and p-anisidine values (p-AV). Grape seed oil extracted significantly high γ-oryzanol content while canola oil extracted lowest γ-oryzanol content (p < 0.05). All the solvent oils except corn oil possessed enhanced oxidative stability at 100 °C after extracting γ-oryzanol from stabilized rice bran, based on the results of the headspace oxygen depletion and CDA methods. However, all the recovered oils had high p-AV than vegetable oils. Especially, perilla oil had an exceptionally high p-AV, which may be due to its high linolenic acid content.

中文翻译：

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使用多种食用油从米糠中提取γ-谷维素：增强油的氧化稳定性。

摘要

将紫苏，玉米，大豆，低芥酸菜子，向日葵，橄榄油和葡萄籽油等多种食用油与热稳定的米糠混合，以从米糠中提取γ-谷维素。通过分析顶空氧含量，共轭二烯酸（CDA）值和对-茴香胺值（p -AV），比较了有或没有提取油的氧化稳定性。葡萄籽油提取的γ-谷维素含量高，而菜籽油提取的γ-谷维素含量最低（p  <0.05）。根据顶空氧消耗和CDA方法的结果，除玉米油外，所有溶剂油在从稳定的米糠中提取γ-谷维素后，在100°C时均具有增强的氧化稳定性。但是，所有回收的油都很高p -AV比植物油高。特别是，紫苏油具有极高的p -AV，这可能是由于其高亚麻酸含量。