Yi BoRa, Kim Mi-Ja
1Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, 16419 Republic of Korea.
2Department of Food and Nutrition, College of Health Science, Kangwon National University, Samcheok, Gangwon 25949 Republic of Korea.
Food Sci Biotechnol. 2019 Nov 1;29(3):393-399. doi: 10.1007/s10068-019-00685-7. eCollection 2020 Mar.
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 -anisidine values (-AV). Grape seed oil extracted significantly high γ-oryzanol content while canola oil extracted lowest γ-oryzanol content (< 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 -AV than vegetable oils. Especially, perilla oil had an exceptionally high -AV, which may be due to its high linolenic acid content.
将紫苏油、玉米油、大豆油、菜籽油、葵花籽油、橄榄油和葡萄籽油等多种食用油与热稳定米糠混合，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（-AV），比较了提取前后油的氧化稳定性。葡萄籽油提取的γ-谷维素含量显著较高，而菜籽油提取的γ-谷维素含量最低（<0.05）。根据顶空氧消耗和CDA方法的结果，从稳定米糠中提取γ-谷维素后，除玉米油外的所有溶剂油在100℃时氧化稳定性均增强。然而，所有回收的油的对茴香胺值均高于植物油。特别是，紫苏油的对茴香胺值异常高，这可能是由于其亚麻酸含量高所致。
