Effect of extraction time and temperature on Sabah rice bran oil quality

Tan , Zao-Xying (2011) Effect of extraction time and temperature on Sabah rice bran oil quality. Universiti Malaysia Sabah. (Unpublished)

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Abstract

This research was conducted to determine the effect of different extraction time and temperature on Sabah rice bran oil quality. Extraction of rice bran oil was conducted by Soxhlet extraction with isopropanol as the solvent. Two varieties of rice bran, namely TR8 and TQR2 from the species Oryza sativa, were used for rice bran oil extraction. All rice bran was stabilized by using the steaming method. Oil from stabilized rice bran was extracted with different time (3 hours, 5 hours, and 7 hours) and different temperature (40°C, 60°C, and 80°C). Rice bran oil samples were collected after each extraction for oil quality analysis such as free fatty acid (FFA), peroxide value (PV), iodine value (IV), and colour. FFA and PV increased with increasing time and temperature due to hydrolysis of triglycerides and oxidative rancidity. However, IV decreased where more unsaturated double bond became saturated. From the result obtained, there is significant difference (P < 0.05) with the increasing time and temperature for both FFA and PV. However, there is no significant difference (P > 0.05) in IV with the increasing time and temperature. Results from this study showed that the FFA and PV were higher for the rice bran variety TR8 whereas the IV was higher in rice bran variety TQR2. For the quality analysis of colour, the L, a, and b value increased with increasing time and temperature. The quality of both variety TR8 and TQR2 are affected by increasing time and temperature.

Item Type:Academic Exercise
Uncontrolled Keywords:rice bran oil, temperature, extraction
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:6171
Deposited By:IR Admin
Deposited On:05 Jun 2013 15:13
Last Modified:05 Jun 2013 15:13

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