Influence of heating on stability of γ-oryzanol in gluten-free ready meals

Soto−Jover, Sonia; Boluda-Aguilar, María; López−Gómez, Antonio

doi:10.1016/j.lwt.2015.07.058

Cited by 11 publications

(5 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition to vitamin E, OZ also did not decrease in RBO (not detected in SO and RPO) in accordance with previous study ( Supplementary Fig. S1b online) 29 . The previous studies have mentioned that the antioxidant activity of OZ is higher than 4 isomers of vitamin E (α-, γ-of Toc and T3) and OZ is the main antioxidant agent in RBO 24,30 .…”

Section: Effect Of Fatty Acid Composition and Antioxidant Components supporting

confidence: 92%

Revealing the thermal oxidation stability and its mechanism of rice bran oil

Rahmania

Kato

Sawada

et al. 2020

Sci Rep

View full text Add to dashboard Cite

Although the stability of rice bran oil (RBo) has been showed on several studies, the factors which make it capable on maintaining its stability under thermal oxidation has not been sure yet. We hypothesized that its fatty acid composition [high composition of oleic acid (oA), lower composition of linoleic acid (LA) and α-linolenic acid (LnA)] and/or its antioxidant agents [γ-oryzanol (OZ)] and vitamin E [tocopherol (Toc), tocotrienol (T3)] might be the biggest factor. To prove the hypothesis, we thermally oxidized RBO under 40 °C for 17 days to mimic the harsh daily storage condition, and compared it with soybean oil (So) and rapeseed oil (Rpo) then monitoring their primary oxidation products [triacylglycerol hydroperoxide (TGOOH)] from easily oxidized fatty acid contained in triacylglycerol (tG) and the amount loss of antioxidant agents. As a result, RBo showed the lowest TGOOH/TG ratio, followed by RPO and SO. The superior stability RPO compared SO might occur due to because of the influence of the fatty acid profile (higher OA and lower LA). For RBO's case, besides its fatty acid profile, the existence of OZ and the synergistic effect of OZ and vitamin E might have a greater contribution in maintaining its stability under thermal oxidation. One of the best things about rice bran oil (RBO), an oil extracted from the bran layer of the rice kernel, would be its stability, which secures the value of RBO and its related products 1-3. Indeed, some studies have shown the higher thermal-oxidation stability of RBO compared to other edible oils 4-7 , nevertheless the mechanism of the stability of RBO is still speculative. Its fatty acid profile and/or its antioxidant agents might be one of the biggest reasons; namely, contents of easily oxidized fatty acids [i.e. poly-unsaturated fatty acid such as linoleic acid (LA) and α-linolenic acid (LnA)], stable fatty acid [i.e. mono-unsaturated fatty acid such as oleic acid (OA)] and/ or antioxidants [tocopherol (Toc), tocotrienol (T3), and γ-oryzanol (OZ)] in RBO have been hypothesized as possible factors that made RBO showed a stability under thermal oxidation 8-13. However, verification of the above hypothesis has been severely hampered, because of the fact that the common methods used to determine the oils' stability [e.g., peroxide value (POV), rancimat method, and spectrophotometry] cannot provide enough information, especially about which and how much fatty acids are actually oxidized 14 and whether the antioxidant agents can affect/improve RBO's stability during the thermal oxidation 13. Overcoming this issue will lead to developing more quality and confident RBO and its related products. In this study, for evaluating the contribution of individual fatty acids of RBO, we explored the use of the twodimensional (2D) profiling method with liquid chromatography time-of-flight mass spectrometry (LC-TOF/ MS) 15 to determine the most suitable target of triacylglycerol (TG) contained in fresh RBO which structurally composed either OA, LA or LnA in one of fatty acid composition ...

show abstract

Section: Effect Of Fatty Acid Composition and Antioxidant Components supporting

confidence: 92%

Revealing the thermal oxidation stability and its mechanism of rice bran oil

Rahmania

Kato

Sawada

et al. 2020

Sci Rep

View full text Add to dashboard Cite

show abstract

“…The DCP dough showed 40% lower extensibility than dough A. Doughs B and C presented statistically comparable values of extensibility to each other and 55% lower than dough A. The extensibility values obtained for B, C, and D doughs were relevant since they exceed those found for other authors to dough sheets made with alternative flours or doughs with partial substitutions, considering the replacement percentage evaluated (Osorio & Galvis, 2009;Soto-Jover, Boluda-Aguilar, & López-Gómez, 2015). The DCP dough presented a higher toughness than the dough A.…”

Section: Extensibility Testmentioning

confidence: 74%

Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs

Cazzaniga

Hase

Brousse

et al. 2021

LWT

View full text Add to dashboard Cite

“…In the same direction, Laokuldilok and Rattanathanan (2014) reported that stabilization of rice bran by steaming (15 min) caused 21.23%, 17.56%, and 4.40% reductions in free phenolics, tocopherols, and tocotrienols, respectively, while γ‐oryzanol was not decreased. γ‐Oryzanol was reported to be a relatively thermostable antioxidant (Soto‐Jover et al, 2016). The low thermal destruction of γ‐oryzanol was also found in extruded rice bran, which lost only 10.8% at 140°C for 6 min (Shin et al, 1997).…”

Section: Resultsmentioning

confidence: 99%

Changes in content of antioxidants and hydrolytic stability of black rice bran after heat‐ and enzymatic stabilizations and degradation kinetics during storage

Rattanathanan

Kanha

Osiriphun

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

In recent years, there has been increased interest in antioxidants present in food and food products. Intake of foods rich in antioxidants may help to maintain oxido/redox balance and, therefore, normal physiological functioning in a living system (Kaur & Kapoor, 2000). Studies have shown that dietary intake of foods rich in natural antioxidants is correlated with a reduction in the risk of coronary heart disease, cancer, and inflammatory and aging-related disorders (Aune et al., 2018). In the food industry, antioxidants are used to protect food from oxidative deterioration, including rancidity and discoloration. The demand for natural antioxidants has expanded widely. Therefore, new sources of natural antioxidants are desirable for customers and many food industries.Rice is the staple food of people in Asia and many other countries (Zaky et al., 2020). In general, the outer layers of the rice grain, called rice bran, are polished out, due to a consumer's favor for white rice consumption. Unfortunately, most of the rice antioxidants are present in the bran. A large amount of bran as by-products are produced during a milling process and become a big challenge to use valuable rice bran more in

show abstract

Influence of heating on stability of γ-oryzanol in gluten-free ready meals

Cited by 11 publications

References 41 publications

Revealing the thermal oxidation stability and its mechanism of rice bran oil

Revealing the thermal oxidation stability and its mechanism of rice bran oil

Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs

Changes in content of antioxidants and hydrolytic stability of black rice bran after heat‐ and enzymatic stabilizations and degradation kinetics during storage

Contact Info

Product

Resources

About