Changes of vitamin E content in rice bran with different heat treatment

Soon Nam Ko, Chul Jin Kim, Chong Tai Kim, Hakryul Kim, Soo Hyun Chung, Sun Mi Lee, Hye Hyun Yoon, In Hwan Kim

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Oil yield from unheated rice bran was 17.6% whereas that of microwave-heated rice bran increased to up to 18.4%. Content and composition of vitamin E in rice bran oil were affected by microwave heating. Especially, contents of α-tocopherol, α-tocotrienol, and γ-tocotrienol as well as total vitamin E were significantly (P <0.05) increased when the rice bran was subjected to microwave heating for up to 30 s. When rice bran was heated in an electric roaster up to 20 min at 170°C, 5 min at 180°C, and 3 min at 190°C, the total vitamin E content in rice bran oil increased significantly (P <0.05) followed by a considerable decline beyond those time points. Microwave heating was more effective for an increase in the vitamin E content than electric roaster heating. However, longer heating with both microwave and electric roaster caused a significant degradation of vitamin E resulting in a decreased content of total vitamin E.

Original languageEnglish
Pages (from-to)225-228
Number of pages4
JournalEuropean Journal of Lipid Science and Technology
Volume105
Issue number5
DOIs
Publication statusPublished - 2003

Keywords

  • Electric roaster
  • Microwave
  • Rice bran
  • Tocopherol
  • Tocotrienol
  • Vitamin E

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering

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