ArticleFood science and biotechnology2024
Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation.
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Moderate Processing of Rice: Processing Technology, Quality Evaluation, and Reflections Precision.Foods (Basel, Switzerland) · 2026Review
- Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities.Gels (Basel, Switzerland) · 2025Article
- Oxidative stability of rice flour during storage under thermal oxidation and light irradiation.Food science and biotechnology · 2025Article
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3 authors.
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Abstract
Effects of autoxidation and light irradiation on the oxidative stability were evaluated in rice oil from two brown rice flours including 'Baromi2' and 'Samkwang'. 'Baromi2' is a newly developed variety for rice flour production while 'Samkwang' is a typical rice variety as a control. Degree of oxidation and volatile profiles were evaluated in rice oil stored at 60 °C or under fluorescent light at 25 °C. The oil yields of 'Baromi2' and 'Samkang' were 2.63 and 1.78%, respectively whereas rice oil from 'Baromi2' had lower degree of unsaturation than 'Samkang'. Rice oil from 'Samkwang' possessed higher volatile compounds and more oxidized products during autoxidation whereas rice oil from 'Baromi2' had more oxidation products under light irradiation. Hexanal and 2-heptenal were major headspace volatile from heated rice oil while 2-heptenal and 1-octene-3-ol were main volatiles from light irradiated rice oil, which implies the involvement of singlet oxygen in rice oil during photooxidation.
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