2006
DOI: 10.1002/ejlt.200600103
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Effect of stirring on the thermooxidative stability of refined rice bran oil

Abstract: Effect of stirring on the thermooxidative stability of refined rice bran oilThe aim of this study was to find out how the refining process affects the susceptibility of rice bran oil to oxygen of air at high temperature. Samples of crude and refined rice bran oil were heated at 180 7C for 8 h with and without stirring in laboratory-scale experiments. After every 30 min, samples were taken for analysis. The influence of stirring on rice bran oil heat stability was related to the loss of tocopherols and sterols,… Show more

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Cited by 5 publications
(3 citation statements)
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“…Lower S/V ratios, particularly at 0.27, exhibited the slowest rate of degradation (Table 1). Mezouari and Eichner [14] reported a significant increase in the rate of degradation of tocopherols with a concomitant increase in the accumulation of polymeric materials when oil was heated with stirring. This is probably due to the increased surface area of oil and better access to oxygen during stirring of the heated oil.…”
Section: Resultsmentioning
confidence: 99%
“…Lower S/V ratios, particularly at 0.27, exhibited the slowest rate of degradation (Table 1). Mezouari and Eichner [14] reported a significant increase in the rate of degradation of tocopherols with a concomitant increase in the accumulation of polymeric materials when oil was heated with stirring. This is probably due to the increased surface area of oil and better access to oxygen during stirring of the heated oil.…”
Section: Resultsmentioning
confidence: 99%
“…Introduction of fresh food and oil into a frying medium increases the level of oxygen in the oil . Thermal agitation accompanying boiling during frying of food breaks the oil surface and enhances accessibility of atmospheric oxygen by enlarging the surface area . Furthermore, surface‐active compounds naturally occurring in oil or formed during frying can also enhance access of atmospheric oxygen during frying.…”
Section: Optimizable Variables Of the Frying Processmentioning
confidence: 99%
“…Several papers highlight the effect of refining process on the oxidation tendency, concentration of bioactive compounds and properties of RBO 3,12,13 and of some other seed oils 7,14,15 without applying any thermal treatment. However, Mezouari and Eichner 16 investigated the influence of stirring on the thermal degradation of refined RBO throughout the heating period at 180 and found a significant loss of natural antioxidants with increasing the formation of polymeric TAG. Mezouari et al 4 observed the effect of refining on the minor compounds of RBO and its thermal stability, and revealed the heating process enhanced the concentration in polymers and reduced the concentration in sterol in crude or refined RBO.…”
Section: Introductionmentioning
confidence: 99%