The purpose of this study was to evaluate the thermal stability of the rice bran extract (RBE) and analyze the effect of RBE on the shelf-life of sunflower oil and the quality characteristics and shelf-life of baked cake. The thermal stability of RBE was evaluated by a Rancimat test using sunflower oil. Properties such as moisture content, porosity, crumb density and pore area of cakes baked with RBE and the synthetic antioxidant butylated hydroxytoluene (BHT) were compared. Sensory properties such as taste, aroma, texture, color and overall acceptability of the cake samples were compared using a sensory panel test. The shelf-life of the cakes was evaluated by microbial counts and chemical methods. Thermally treated RBE and BHT for 2 h at 180 °C retained 75% of their initial capacity in protecting sunflower oil while RBE had a significantly higher protection factor (p < 0.05). Cakes baked with RBE received higher scores for taste, color and overall acceptability compared to control or BHT-added cake. BHT-added cake and RBE-added cake exceeded the aerobic plate count (APC) and yeast and mold count (YMC) on days 11 and 13 respectively, while the control cakes without added antioxidants exceeded the APC and YMC on day 7. Both BHT- and RBE-added cakes maintained hexanal levels below 5 mg/kg over 28 days while the control cake exceeded this level on day 21. The results suggest that RBE can be used as a natural food additive to improve the quality and shelf-life of baked foods and edible oils. Graphical Abstract
Virgin coconut oil was prepared by four wet extraction methods which included hot extraction by boiling coconut milk, and three cold extraction methods by centrifugation, fermentation, and chilling followed by thawing of coconut milk. The chemical characteristics related to both saponifiable and unsaponifiable fractions of oils were evaluated. Quality parameters such as peroxide value, iodine value, saponification value, acid value, and moisture content of the four oils remain within the acceptable range for edible purposes. Hot conditions incorporate a richer phenolic profile, a higher α‐tocopherol content, and a higher β‐carotene content in coconut oil. Epimerization and hydrolysis of the phenolic compounds occur depending on the extraction conditions. The longest shelf‐life of the coconut oil prepared under hot conditions may be due to the relatively lower contents of moisture, free acids, peroxides, and higher contents of phenolic compounds, α‐tocopherol, and β‐carotene in hot‐extracted coconut oil. Contrary to popular belief, hot and wet extraction conditions may produce higher quality coconut oil compared to cold extraction conditions.
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