Comparison of Thermal Stability of Alkali Refined and Esterified Rice Bran Oils

알칼리 정제(精製)와 에스테르화에 의한 미강유의 열안정성(熱安定性)의 비교(比較)

  • 김현구 (농어촌개발공사 종합식품연구원) ;
  • 신동화 (농어촌개발공사 종합식품연구원) ;
  • 신효선 (동국대학교 식품공학과)
  • Published : 1985.06.01


The alkali refined rice bran oil (ARBO) and the esterified rice bran oil (ERBO) with glycerol were compared for their thermal stabilities at $150^{\circ}C$ and $180^{\circ}C$, respectively. The acid value gradually increased in ARBO during heating period but increased slowly in ERBO-2 and declined gradually in ERBO-1. The peroxide value was somewhat fluctuated during heating period, and the maximum peroxide value in all samples was 13.3 meq/kg. TBA value was sharply increased for the first 10 hr. heating and slowed down thereafter for all samples but ERBO were intensely colored after the heat treatment. The TG ratio of the oils after 90 hr. heating was not different at $150^{\circ}C$ but ERBO was 2-7% higher ratio of TG than ARBO at $180^{\circ}C$. The oxidative stability of ARBO was twice higher than ERBO according to the result of active oxygen test.