کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8881397 | 1624882 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Stabilization of rice bran and its effect on bioactive compounds content, antioxidant activity and storage stability during infrared radiation heating
ترجمه فارسی عنوان
تثبیت سبوس برنج و تأثیر آن بر محتوای ترکیبات زیست فعال، فعالیت آنتی اکسیدان و ثبات ذخیره سازی در هنگام تابش اشعه مادون
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کلمات کلیدی
سبوس برنج، تثبیت مادون قرمز، ترکیبات بیولوژیکی، ترکیب اسید چرب، پایداری ذخیره سازی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Rice bran (RB), a by-product of rice milling industry has limited uses despite its nutritional value. Thus, the aim of the current study was to improve the process of RB stabilization and it was conducted in three stages a) optimization of the infrared radiation (IR) conditions in order to inactivate lipase activity b) investigation of the effect of IR treatments on γ-oryzanol, vitamin E, total phenolic contents and antioxidant activity of stabilized RB as well as on color and fatty acid composition c) stability tests of free fatty acid (FFA) content and lipophilic compounds. Results indicated that IR heating at 140â¯Â°C for 15â¯min is an effective method for RB stabilization without any loss of γ-oryzanol and fatty acid composition, but with a significant decrease in vitamin E content. Contrary, phenolic content and antioxidant activity of bound extracts of stabilized RB increased as the IR power increased, whereas an insignificant increase was observed on free extracts. Storage stability tests showed that γ-oryzanol of stabilized RB was relatively less stable after 6-months storage than vitamin E. In conclusion, the selection of optimum IR conditions is important to guarantee the quality RB in terms of health beneficial components and undesirable components.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 80, March 2018, Pages 135-142
Journal: Journal of Cereal Science - Volume 80, March 2018, Pages 135-142
نویسندگان
Maria Irakli, Fotis Kleisiaris, Aggeliki Mygdalia, Dimitris Katsantonis,