Degradation Kinetics of Gamma-Oryzanol in Antioxidant-Stripped Rice Bran Oil during Thermal Oxidation
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概要
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Gamma-oryzanol, a group of phytosterol ferulates found in rice bran, possesses antioxidative activity and other bioactivities. The kinetics of thermal degradation of gamma-oryzanol in stripped rice bran oil (SRBO) were investigated under heating at 132, 160, 192 and 222°C for 480, 140, 60 and 50 h, respectively. Losses of the overall gamma-oryzanol and its components (cycloartenyl ferulate, 24-methylene cycloartanyl ferulate, campesteryl ferulate and β-sitosteryl ferulate) could be expressed by the first-order kinetics model. The rate constant of thermal degradation of gamma-oryzanol increased with increasing heating temperatures. The temperature dependence of the obtained rate constants was found to obey the Arrhenius equation. Campesteryl ferulate showed slightly more thermally resistant than other components at temperature lower than 160°C. However, the change in the absorbance from 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay as a function of heating time exhibited the same pattern for the SRBO with and without gamma-oryzanol for all studied heating temperatures.
著者
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KHUWIJITJARU Pramote
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn Universit
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Pongsawatmanit Rungnaphar
Department Of Agricultural Chemistry The University Of Tokyo
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Yuenyong Thippawan
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn Universit
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Khuwijitjaru Pramote
Department Of Food Technology Faculty Of Engineering And Industrial Technology Silpakorn University
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Khuwijitjaru Pramote
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
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Yuenyong Thippawan
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
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