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Influence of oryzanol and tocopherols on thermal oxidation of rice bran oil during the heating process at Chinese cooking temperatures

2021; Elsevier BV; Volume: 142; Linguagem: Inglês

10.1016/j.lwt.2021.111022

1096-1127

Zhengmei Zhao, Jianhua Huang, Qingzhe Jin, Xingguo Wang,

Free Radicals and Antioxidants

Natural antioxidants are important for the stability and nutritional properties of oils. Therefore, this study explored the stability of rice bran oil with different ratios of oryzanol to tocopherols during heating at 110 °C and 170 °C. In addition, the relationship between the loss of oryzanol and tocopherols and physicochemical indexes was investigated through multiple linear regression and Pearson correlation analyses. The results showed that the optimal ratio of oryzanol to tocopherols was 8:1, the oxidation stability index of rice bran oil reached 10.26 h and the formation of free fatty acids and secondary oxidation products was markedly inhibited. Additionally, the degradation of tocopherols in rice bran oil followed the first-order kinetic model. Moreover, both oryzanol and tocopherols were responsible for the antioxidant properties of rice bran oil although oryzanol had a bigger contribution. Therefore, these results may provide interesting insights into the appropriate ratio of these minor compounds in oil products. Furthermore, the establishment of a multiple linear regression model may also be valuable in exploring the antioxidant behavior of oryzanol and tocopherols during heating.