The effect of infrared stabilisation on B vitamins, phenolics and antioxidants in rice bran

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dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.contributor.authorYilmaz, Nese
dc.contributor.authorTuncel, Necati Baris
dc.date.accessioned2025-01-27T20:31:42Z
dc.date.available2025-01-27T20:31:42Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe effects of ten successful infrared stabilisation conditions on the content of proximate composition, dietary fibre, phytate, B vitamins, phenolics and antioxidants of rice bran were investigated. The moisture and phytate content significantly decreased in stabilised rice brans while no significant change was observed in crude fat, protein, ash and soluble and insoluble dietary fibre. Among the evaluated B vitamins, solely the content of thiamine was decreased up to 42% while the level of riboflavin, niacin, and total B-6 vitamin was not affected from infrared stabilisation (P > 0.05). The insoluble extracts contained more phenolics and antioxidants that did the soluble fractions. The effect of infrared stabilisation on the content of the phenolics and antioxidants in bound extracts was insignificant (P > 0.05). In conclusion, the authors suggest that infrared radiation can be used as a rice bran stabilisation method without causing a significant loss in the nutrients with the exception of thiamine.
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [111O204]
dc.description.sponsorshipThanks to Turkish Scientific and Technological Research Council (TUBITAK) for supporting this research (Project No: 111O204) and the PhD scholarship granted to Nese Yilmaz.
dc.identifier.doi10.1111/ijfs.12614
dc.identifier.endpage91
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84921604524
dc.identifier.scopusqualityQ1
dc.identifier.startpage84
dc.identifier.urihttps://doi.org/10.1111/ijfs.12614
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23246
dc.identifier.volume50
dc.identifier.wosWOS:000348353800012
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectAntioxidants
dc.subjectB vitamins
dc.subjectdietary fibre
dc.subjectinfrared
dc.subjectphenolic acids
dc.subjectphytate
dc.subjectrice bran
dc.subjectstabilisation
dc.titleThe effect of infrared stabilisation on B vitamins, phenolics and antioxidants in rice bran
dc.typeArticle

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