Abstract：
:The effects of enzymatic free fatty acid reduction process (EFFARP) on the composition and phytochemicals of dewaxed and degummed rice bran oil (DDRBO) were investigated and compared with the effects observed using internal acyl acceptors. The acid value of DDRBO was effectively decreased from 16.99 mg KOH/g to approximately 0.36 mg KOH/g by EFFARP. EFFARP significantly decreased the moisture content and peroxide value of DDRBO and increased the induction period. The Sn-2 fatty acid comoposition of DDRBO after EFFARP was very reaching the total fatty acid composition. EFFARP significantly increased the triacylglycerol content compared to the control, while the oryzanol content was not obviously affected. The contents of free sterol, and total tocopherol and tocotrienol were increased slightly by EFFARP compared to the control. When conducted under vacuum with added nitrogen, EFFARP shows great application potential in the edible oil industry.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sun X,Zhang L,Yan J,Song F,Tian S,Xie Jdoi
10.1016/j.foodchem.2020.127757subject
Has Abstractpub_date
2021-02-01 00:00:00pages
127757eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31619-8journal_volume
337pub_type
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