Changes of antioxidants and fatty acid composition in stabilized rice bran during storage.

摘要

he effects of extrusion temperature and post extrusion holding time, microwave heating, and gamma irradiation on antioxidants and lipid composition in rice bran were studied. Post extrusion holding time had no apparent effect on rice bran stability. Increased holding times reduced (p ;FFA level in rice bran irradiated at 5 kGy was not significantly different from raw rice bran. Increases in irradiation dose of 10 and 15 kGy resulted in an increase in FFA levels. Gamma irradiation in rice bran did not inactivate lipolytic enzymes in the range used in this study. Gamma irradiation did have deleterious effect on lipid stability in rice bran during irradiation and storage. The decomposition of individual E vitamers increased with increased irradiation level. Decomposition of oryzanol increased (p ;There were no significant (p