Antioxidative effects of rice bran extracts on refined tuna oil during storage

Chotimarkorn, Chatchawan; Benjakul, Soottawat; Silalai, Nattiga

doi:10.1016/j.foodres.2008.04.002

Cited by 43 publications

(32 citation statements)

References 33 publications

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“…Stabilized rice bran or its components have been used as supplements in various food matrices such as bread , cookies (Bhanger et al, 2008;Younus et al, 2011), pizza (de Delahaye et al, 2005, beverages (Faccin et al, 2009), tuna oil (Chotimarkorn et al, 2008), milk powder (Nanuna et al, 2000), and ground beef (Shih and Daigle, 2003) for functional and nutritional purposes. Rice bran can be used to produce low fat and high fibre bakery products (Keneddy et al, 1996).…”

Section: Supplementation Of Rice Bran For Development Of Functional Fmentioning

confidence: 99%

Rice bran: Nutritional values and its emerging potential for development of functional food—A review

Gul

Yousuf

Singh

et al. 2015

Bioactive Carbohydrates and Dietary Fibre

269

168

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Section: Supplementation Of Rice Bran For Development Of Functional Fmentioning

confidence: 99%

Rice bran: Nutritional values and its emerging potential for development of functional food—A review

Gul

Yousuf

Singh

et al. 2015

Bioactive Carbohydrates and Dietary Fibre

269

168

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“…These results were in good agreement with Nystrom et al, (2007) who reported that, γ-oryzanol was more heat stable than a-tocopherol at high temperatures. Several studies found that the γ-oryzanol obtained from rice bran extracts had a strong stabilizing effect during storage and frying (Kochhar, 2000;Chotimarkorn and Silalai, 2008). …”

Section: Endogenous Antioxidant Contentmentioning

confidence: 99%

“…rice bran (Chotimarkorn et al, 2008) and defatted rice bran (Devi and Arumughan, 2007), which is the predominant byproduct of rice bran oil and a good source of insoluble dietary fiber, protein, phytic acid, inositol and vitamin B (Hargrove, 1994). The antioxidant potential of defatted rice bran was also determined (Shin et al, 1992;Devi et al, 2007), but it still remains a relatively unexplored source material, which demands further investigation especially with regards to its phytochemical composition related to possible health benefits as antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Antioxidative effects of stabilized and unstabilized defatted rice bran methanolic extracts on the stability of rice bran oil under accelerated conditions

Mariod¹,

Adamu²,

Ismail³

et al. 2010

Grasas y Aceites

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The present research assessed the antioxidant activity against the synthetic 1, 1-diphenyl-2-picrylhydrazyl radical, and β-carotene–linoleic acid assay of the methanolic extracts of defatted rice bran from stabilized and unstabilized rice bran. The effects of the extracts (0.1 and 0.25% w/w) on the oxidative stability of refined-bleached rice bran oil were determined and compared with those of BHA (synthetic antioxidant). The study was carried out over a 168 hr period at 70°C and the progression of oxidation was measured by peroxide value, p-anisidine value, and thiobarbituric acid-reactive substances (TBARS). The relative % of residual α-tocopherol and γ-oryzanol of the rice bran oil containing methanolic extracts of stabilized and unstabilized defatted rice bran during storage at 70°C were studied.<br><br>La presente investigación evalúa la actividad antioxidante mediante el radical sintético 1,1-difenil-2-picrilhidrazil y el ensayo β-caroteno–ácido linoleico de extractos metanólicos de salvado de arroz desengrasado procedente de salvado de arroz estabilizado y no-estabilizado. El efecto de los extractos (0.1 y 0.25% w/w) sobre la estabilidad oxidativa del aceite refinado de salvado de arroz fue determinado y comparado con el del BHA (antioxidante sintético). El estudio fue llevado a cabo durante un periodo de 168 hr a 70°C y la progresión de la oxidación fue medida mediante el valor de peróxidos, valor de p-anisidine y substancias reactivas del ácido tiobarbitúrico (TBARS). El porcentaje relativo del α-tocoferol y γ-orizanol residual en el aceite de germen de arroz conteniendo extracto metanólico de germen de arroz desengrasado estabilizado y no estabilizado durante el almacenamiento a 70°C fueron estudiados

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“…The free fatty acid of the samples was monitored by the Ca5a-40 method (AOCS, 1998), and similarly, the peroxide value of the products was monitored by the Cd8-53 method (AOCS, 1998). The total phenolic contents of the raw and fried-chickpea samples were measured according to the criteria of Chotimarkorn et al (2008). For the phenolic extraction from the samples, 1:1 = sample: solvent (water/methanol, 60/40 v/v) mixture was vortexed vigorously and centrifuged at 1615 g at 4 °C for 10 min.…”

Section: Chemical Analysismentioning

confidence: 99%

Properties and stability of deep-fat fried chickpea products

Bozdemir¹,

Güneşer²,

Yılmaz³

2015

Grasas y Aceites

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SUMMARY:The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most remarkable results found were: moisture content (3. 48-9.19%) chickpea). Hexanal, 2,5-dimethylpyrazine, nonanal, benzaldehyde, p-cymene, and carvacrol were the major volatile compounds determined. The color, hardness, moisture content, water activity, free fatty acids, and peroxide value of the products were monitored for three months at room temperature. Consumer acceptance tests were conducted to reveal the changes which occurred during the storage period. All the products developed and evaluated in this study show potential in the market and industry, with the plain type being the preferred product. ), fenoles total (22,34-37,34 mgGA·100g −1 garbanzo), capacidad antioxidante (6.53-31.61 mmol Trolox·100 g −1 garbanzos), grasa absorbida (13,46-13,92%), y el valor calórico (453,17 a 488,49 kcal·100 g −1 de garbanzos). Además, los componentes volátiles más importantes determinados son: hexanal, 2,5-dimetilpirazina, nonanal, benzaldehído, p-cimeno, y carvacrol. De igual forma, el color, la dureza, el contenido de humedad, la actividad de agua, la acidez libre, y el índice de peróxidos de los productos se controlaron durante tres meses de almacenamiento a temperatura ambiente. Además, se llevaron a cabo pruebas de aceptación de consumidores para determinar los cambios durante el período de almacenamiento. Todos los productos desarrollados y evaluados en este estudio tienen un nuevo e importante potencial en el mercado y la industria, siendo el producto más deseado y preferido el de tipo natural.

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Antioxidative effects of rice bran extracts on refined tuna oil during storage

Cited by 43 publications

References 33 publications

Rice bran: Nutritional values and its emerging potential for development of functional food—A review

Rice bran: Nutritional values and its emerging potential for development of functional food—A review

Antioxidative effects of stabilized and unstabilized defatted rice bran methanolic extracts on the stability of rice bran oil under accelerated conditions

Properties and stability of deep-fat fried chickpea products

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