Infrared stabilization of rice bran and its effects on ?-oryzanol content, tocopherols and fatty acid composition

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dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.contributor.authorYilmaz, Nese
dc.contributor.authorTuncel, Necati Baris
dc.contributor.authorKocabiyik, Habib
dc.date.accessioned2025-01-27T20:14:20Z
dc.date.available2025-01-27T20:14:20Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBACKGROUND: Rice bran is a nutritionally valuable by-product of paddy milling. In this study an experimental infrared (IR) stabilization system was developed to prevent rice bran rancidity. The free fatty acid content of raw and IR-stabilized rice bran samples was monitored every 15 days during 6 months of storage. In addition, energy consumption was determined. RESULTS: The free fatty acid content of rice bran stabilized at 600 W IR power for 5 min remained below 5% for 165 days. No significant change in -oryzanol content or fatty acid composition but a significant decrease in tocopherol content was observed in stabilized rice bran compared with raw bran. IR stabilization was found to be comparable to extrusion with regard to energy consumption. CONCLUSION: IR stabilization was effective in preventing hydrolytic rancidity of rice bran. By optimizing the operational parameters of IR stabilization, this by-product has the potential for use in the food industry in various ways as a value-added commodity. (c) 2013 Society of Chemical Industry
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [111O204]
dc.description.sponsorshipThanks are due to the Turkish Scientific and Technological Research Council (TUBITAK) for supporting this research (Project No. 111O204) and for the PhD scholarship granted to Nese Yilmaz. The authors would also like to thank Levent Dundar for his contributions.
dc.identifier.doi10.1002/jsfa.6459
dc.identifier.endpage1576
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue8
dc.identifier.pmid24166149
dc.identifier.scopus2-s2.0-84900563287
dc.identifier.scopusqualityQ1
dc.identifier.startpage1568
dc.identifier.urihttps://doi.org/10.1002/jsfa.6459
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21053
dc.identifier.volume94
dc.identifier.wosWOS:000336218500012
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectstabilization
dc.subjectinfrared
dc.subjectrice bran
dc.subjectgamma-oryzanol
dc.subjecttocopherols
dc.subjectfatty acid composition
dc.titleInfrared stabilization of rice bran and its effects on ?-oryzanol content, tocopherols and fatty acid composition
dc.typeArticle

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