Prevention of Hydrolytic Rancidity in Rice Bran during Storage

Ramezanzadeh, Fatemeh M.; Rao, R. Shyama Prasad; Windhauser, Marlene M.; Prinyawiwatkul, Witoon; Tulley, Richard T.; Marshall, Wayne E.

doi:10.1021/jf981335r

Cited by 94 publications

(54 citation statements)

References 3 publications

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“…Takano (4) indicated that phospholipids decomposed rapidly at the beginning of rice bran storage, but no study has been conducted on milled rice. Other studies of triglycerol decomposition in rice bran (6)(7)(8)(9) investigated FA composition, oxidative changes, and prevention of lipid hydrolysis. A study into the nature of triglycerol and phospholipid hydrolysis in milled rice would provide insight into their relative contributions to FFA formation.…”

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confidence: 99%

Hydrolysis of acylglycerols and phospholipids of milled rice surface lipids during storage

Lam

Proctor

2004

J Americ Oil Chem Soc

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The relative contribution of acylglycerols and phospholipids to the lipid hydrolysis in milled rice was investigated during storage at 37°C and 70% RH for 50 d. The MAG, DAG, and lysophospholipid contents of surface lipid were determined by reversed-phase HPLC. The MAG and DAG content of milled rice increased during storage from 0.06 to 0.18% (w/w milled rice), with the MAG content increasing more than that of the DAG. Lysophosphatidylcholine increased throughout the study from 0.013 to 0.034% (w/w), whereas lysophosphatidylinositol and lysophosphatidylethanolamine contents initially increased from 0.002 to 0.003% and from 0.005 to 0.009% (w/w), respectively, and then stabilized until day 50. The relative percentage of TAG and phospholipids hydrolyzed in milled rice increased rapidly during the first 3 d of storage from 12.3 to 37.6% and 25.0 to 62.5% (w/w), respectively, and steadily increased to 53.1 and 73.8% (w/w) on day 50. A higher percentage (62.5%) of phospholipids was hydrolyzed relative to TAG (37.6%) after 3 d and probably contributed significantly to milled rice lipid hydrolysis during early storage. However, TAG concentration (0.57%, w/w) was much higher relative to phospholipids (0.08%, w/w) in surface lipids, and therefore TAG hydrolysis was the major contributor to FFA development and the quality of stored milled rice.Rice bran lipid is prone to hydrolysis due to the presence of endogenous lipases (1). Bran streaks on commercially milled rice contain rice bran lipid, 85% of which is TAG that readily hydrolyze to FFA. The TAG FA are mainly unsaturated and rapidly oxidize, compromising the milled rice flavor quality. Phospholipids constitute about 2% of the total rice bran lipid (2) and form the membranes of the spherosomes, which contain rice bran TAG (3). They decompose immediately after milling (4). Lipid hydrolysis and oxidation in rice bran streaks on milled rice plays an important role in milled rice quality. Brewers are a major rice user in the United States, and they are particularly concerned about lipid hydrolysis and oxidation that can cause flavor problems in beer.We have determined that linoleic and oleic acids were the main FA released during milled rice surface lipid hydrolysis (5). However, it was not clear whether the FA originated primarily from acylglycerol or phospholipid hydrolysis. Takano (4) indicated that phospholipids decomposed rapidly at the beginning of rice bran storage, but no study has been conducted on milled rice. Other studies of triglycerol decomposition in rice bran (6-9) investigated FA composition, oxidative changes, and prevention of lipid hydrolysis. A study into the nature of triglycerol and phospholipid hydrolysis in milled rice would provide insight into their relative contributions to FFA formation.The objective of this study was to determine the origin of FFA and acylglycerol products of TAG and phospholipid hydrolysis on milled rice, and the relative contributions of TAG and phospholipids to the total milled rice lipid hydrolysis. EXPERIMENTAL PROCEDURES...

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confidence: 99%

Hydrolysis of acylglycerols and phospholipids of milled rice surface lipids during storage

Lam

Proctor

2004

J Americ Oil Chem Soc

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“…Ramezanzadeh et al (1999) stored microwave oven heated-rice bran (850 W/3 minutes.) for 16 weeks at room temperature, under 4-5 °C after packing it with different packaging, and compared its hydrolytic rancidity with that of the the raw bran (control).…”

Section: Discussionmentioning

confidence: 99%

Stability and microbiological quality of rice bran subjected to different heat treatments

et al. 2012

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Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.

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“…Its few sorts of lipases drive increment in free unsaturated fats (FFA) by hydrolyzing the oil. Fast increment in the free unsaturated fat occurs up to 7-8% within 24 h [31]. The enzyme was dynamic up to 40°C and the activity declined pointedly to 65% at 60°C and afterward gradually decreased [32].…”

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confidence: 93%

Optimization of the conditions for rice bran phytate degradation by their own phytases

2018

J App Biol Biotech

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Prevention of Hydrolytic Rancidity in Rice Bran during Storage

Cited by 94 publications

References 3 publications

Hydrolysis of acylglycerols and phospholipids of milled rice surface lipids during storage

Hydrolysis of acylglycerols and phospholipids of milled rice surface lipids during storage

Stability and microbiological quality of rice bran subjected to different heat treatments

Optimization of the conditions for rice bran phytate degradation by their own phytases

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