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 language | English |
|---|---|
| Pages (from-to) | 413-418 |
| Number of pages | 6 |
| Journal | JAOCS, Journal of the American Oil Chemists' Society |
| Volume | 79 |
| Issue number | 5 |
| Publication status | Published - 2002 May 1 |
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Keywords
- γ-Oryzanol
- Phospholipid
- Phosphorus
- Rice germ oil
- Roasting
- Tocopherol
- Tocotrienol
ASJC Scopus subject areas
- Food Science
- Chemistry (miscellaneous)
Cite this
Effect of roasting temperature and time on the chemical composition of rice germ oil. / Kim, In-Hwan; Kim, Chul Jin; You, Jeung Mi; Lee, Kwang Won; Kim, Chong Tai; Chung, Soo Hyun; Tae, Beom Seok.
In: JAOCS, Journal of the American Oil Chemists' Society, Vol. 79, No. 5, 01.05.2002, p. 413-418.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effect of roasting temperature and time on the chemical composition of rice germ oil
AU - Kim, In-Hwan
AU - Kim, Chul Jin
AU - You, Jeung Mi
AU - Lee, Kwang Won
AU - Kim, Chong Tai
AU - Chung, Soo Hyun
AU - Tae, Beom Seok
PY - 2002/5/1
Y1 - 2002/5/1
N2 - 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.
AB - 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.
KW - γ-Oryzanol
KW - Phospholipid
KW - Phosphorus
KW - Rice germ oil
KW - Roasting
KW - Tocopherol
KW - Tocotrienol
UR - http://www.scopus.com/inward/record.url?scp=0036572733&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0036572733&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0036572733
VL - 79
SP - 413
EP - 418
JO - Oil & Soap
JF - Oil & Soap
SN - 0003-021X
IS - 5
ER -