article · Food biomacromolecules.
Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis. The changes were compared to the same oil on Day 0. The parameters analysed were the colour, quality indexes, the oryzanol and fatty acid composition of the oils. Results revealed that both sunlight and fluorescent light significantly reduce rice bran oil colour, the best colour being obtained under sunlight. Sunlight significantly alters the oxidative stability of rice bran oil. Fluorescent light retains gamma‐oryzanol better than sunlight. Both sunlight and fluorescent light have no significant impact on the fatty acid composition of rice bran oil. These techniques can be exploited to pretreat rice bran oil before refining for a better colour, acceptability and marketability.
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DOI: 10.1002/fob2.70042
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