Effect of roasting temperature and time on the chemical composition of rice germ oil

• Published in: Journal of the American Oil Chemists' Society 2002-05, Vol.79 (5), p.413-418
• Main Authors: Kim, In‐Hwan, Kim, Chul‐Jin, You, Jeung‐Mi, Lee, Kwang‐Won, Kim, Chong‐Tai, Chung, Soo‐Hyun, Tae, Beom‐Seok
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; phospholipid; phosphorus; rice germ oil; roasting; tocopherol; tocotrienol; γ‐Oryzanol
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-002-0498-2

Compositional changes of rice germ oils prepared at different roasting temperatures (160–180°C) and times (5–15 min) from rice germ were evaluated and compared with those of unroasted rice germ oil. The color development and phosphorus content of oils increased significantly as roasting temperature and time increased, whereas the FA compositions of rice germ oils did not change with roasting temperature and time. Four phospholipid classes, i.e., PE, PI, PA and PC, were identified. PE had the lowest stability under roasting conditions. There were no significant differences in γ‐oryzanol levels of rice germ oils prepared at different roasting temperatures and times. Four tocopherol isomers (α−, β−, γ−, and δ‐tocopherol) and three tocotrienol isomers (α−, γ−, and δ‐tocotrienol) were identified, but no β‐tocotrienol was detectable. The content of α− and γ−tocopherol in rice germ oil gradually increased as roasting temperature and time increased.