Effect of roasting temperature and time on the chemical composition of rice germ oil |
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Authors: | In-Hwan Kim Chul-Jin Kim Jeung-Mi You Kwang-Won Lee Chong-Tai Kim Soo-Hyun Chung Beom-Seok Tae |
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Affiliation: | (1) Korea Food Research Institute, Sungnam, Korea;(2) Division of Food Science, College of Life & Environmental Sciences, Korea University, Seoul, Korea;(3) Department of Chemical Engineering, Hankyong National University, Ansung, Korea;(4) Department of Food and Nutrition, College of Health Sciences, Korea University, Chungneung-Dong, Sungbuk-Gu, 136-703 Seoul, Korea |
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Abstract: | Compositional changes of rice germ oils prepared at different roasting temperatures (160–180°C) and times (5–15 min) from rice germ were evaluated and compared with those of unroasted rice germ oil. The color development and phosphorus content of oils increased significantly as roasting temperature and time increased, whereas the FA compositions of rice germ oils did not change with roasting temperature and time. Four phospholipid classes, i.e., PE, PI, PA and PC, were identified. PE had the lowest stability under roasting conditions. There were no significant differences in γ-oryzanol levels of rice germ oils prepared at different roasting temperatures and times. Four tocopherol isomers (α−, β−, γ−, and δ-tocopherol) and three tocotrienol isomers (α−, γ−, and δ-tocotrienol) were identified, but no β-tocotrienol was detectable. The content of α− and γ−tocopherol in rice germ oil gradually increased as roasting temperature and time increased. |
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Keywords: | γ -Oryzanol phospholipid phosphorus rice germ oil roasting tocopherol tocotrienol |
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