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.
|Number of pages||6|
|Journal||JAOCS, Journal of the American Oil Chemists' Society|
|Publication status||Published - 2002 May 1|
- Rice germ oil
ASJC Scopus subject areas
- Food Science
- Chemistry (miscellaneous)