2008
DOI: 10.1016/j.foodres.2008.04.002
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Antioxidative effects of rice bran extracts on refined tuna oil during storage

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Cited by 43 publications
(32 citation statements)
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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%
“…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%
“…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%
“…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%