Effect of roasting temperature and time on the chemical composition of rice germ oil

In-Hwan Kim, Chul Jin Kim, Jeung Mi You, Kwang Won Lee, Chong Tai Kim, Soo Hyun Chung, Beom Seok Tae

Research output: Contribution to journalArticle

75 Citations (Scopus)

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 γtocopherol in rice germ oil gradually increased as roasting temperature and time increased.

Original languageEnglish
Pages (from-to)413-418
Number of pages6
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume79
Issue number5
Publication statusPublished - 2002 May 1

Keywords

  • γ-Oryzanol
  • Phospholipid
  • Phosphorus
  • Rice germ oil
  • Roasting
  • Tocopherol
  • Tocotrienol

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

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