Mingyai Sukanya, Kettawan Aikkarach, Srikaeo Khongsak, Singanusong Riantong
Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University.
Institute of Nutrition, Mahidol University.
J Oleo Sci. 2017 Jun 1;66(6):565-572. doi: 10.5650/jos.ess17014. Epub 2017 May 17.
This study investigated the physicochemical and antioxidant properties of rice bran oil (RBO) produced from the bran of three rice varities; Khao Dawk Mali 105 (white rice), Red Jasmine rice (red rice) and Hom-nin rice (black rice) using three extraction methods including cold-press extraction (CPE), solvent extraction (SE) and supercritical CO extraction (SC-CO). Yields, color, acid value (AV), free fatty acid (FFA), peroxide value (PV), iodine value (IV), total phenolic compound (TPC), γ-oryzanol, α-tocopherol and fatty acid profile were analyzed. It was found that the yields obtained from SE, SC-CO and CPE extractions were 17.35-20.19%, 14.76-18.16% and 3.22-6.22%, respectively. The RBO from the bran of red and black rice samples exhibited high antioxidant activities. They also contained higher amount of γ-oryzanol and α-tocopherol than those of white rice sample. In terms of extraction methods, SC-CO provided better qualities of RBO as evidenced by their physicochemical and antioxidant properties. This study found that RBO produced from the bran of black rice samples using SC-CO extraction method showed the best physicochemical and antioxidant properties.
本研究调查了采用冷榨萃取（CPE）、溶剂萃取（SE）和超临界CO₂萃取（SC-CO₂）三种萃取方法，从三种水稻品种（香稻105（白米）、红茉莉香米（红米）和黑米）的米糠中生产的米糠油（RBO）的物理化学性质和抗氧化性能。分析了产量、颜色、酸值（AV）、游离脂肪酸（FFA）、过氧化值（PV）、碘值（IV）、总酚化合物（TPC）、γ-谷维素、α-生育酚和脂肪酸谱。结果发现，SE、SC-CO₂和CPE萃取法的产量分别为17.35-20.19%、14.76-18.16%和3.22-6.22%。红米和黑米样品米糠中的RBO表现出较高的抗氧化活性。它们还比白米样品含有更高含量的γ-谷维素和α-生育酚。就萃取方法而言，SC-CO₂萃取法生产的RBO在物理化学性质和抗氧化性能方面表现出更好的品质。本研究发现，采用SC-CO₂萃取法从黑米样品米糠中生产的RBO具有最佳的物理化学性质和抗氧化性能。
