Changes during Storage of Rice Germ Oil and Its Fatty Acid Composition

쌀눈 유지의 저장중 변화와 지방산 구성

  • Published : 1998.02.01

Abstract

Rice germ oils were extracted from common and dried rice germ $(80^{\circ}C,\;6\;hr)$, and their oxidative stabilities were evaluated by measuring acid value, peroxide value and fatty acid composition during storage at $40^{\circ}C\;and\;60^{\circ}C$. The acid values of all lipids were slightly changed during storage, but peroxide values (POV) were greatly dependent on storage temperature. The POVs of the dried germ oil and the refined rice bran oil were 146.2 meq/kg and 15.1 meq/kg, respectively after 31 days storage at $40^{\circ}C$. However after 24 days of storage at $60^{\circ}C$, the POVs of the dried germ oil and the refined rice bran oil were 151.7 meq/kg oil and 219.6 meq/kg oil, respectively. Major fatty acids were linoleic (39.8%) and oleic acid (34.7%) in rice germ oil, and oleic (40.1%) and linoleic acid (38.1%) in rice bran oil. The major fatty acid compositions were not greatly influenced by drying and storage temperature but linoleic acid decreased about half during storage.

Keywords

rice germ oil;rice bran oil;fatty acid composition