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

24 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 Jun 7

Fingerprint

Vitamins
rice bran
Vitamin E
vitamin E
Microwaves
Heating
Hot Temperature
Heat treatment
heat treatment
Microwave heating
microwave treatment
Tocotrienols
rice bran oil
tocotrienols
Electric heating
heat
Tocopherols
tocopherols
Oryza
Oils

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

Cite this

Changes of vitamin E content in rice bran with different heat treatment. / Ko, Soon Nam; Kim, Chul Jin; Kim, Chong Tai; Kim, Hakryul; Chung, Soo Hyun; Lee, Sun Mi; Yoon, Hye Hyun; Kim, In-Hwan.

In: European Journal of Lipid Science and Technology, Vol. 105, No. 5, 07.06.2003, p. 225-228.

Research output: Contribution to journalArticle

Ko, Soon Nam ; Kim, Chul Jin ; Kim, Chong Tai ; Kim, Hakryul ; Chung, Soo Hyun ; Lee, Sun Mi ; Yoon, Hye Hyun ; Kim, In-Hwan. / Changes of vitamin E content in rice bran with different heat treatment. In: European Journal of Lipid Science and Technology. 2003 ; Vol. 105, No. 5. pp. 225-228.
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