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Abstract
The aim of this study was to evaluate the efficiency of rice bran powder on lipid peroxidation inhibition of fried dough from rice flour
during storage. Rice flour dough containing rice bran powder at 5, 10 and 15 g rice bran powder/100 g mixed rice flour were fried in
soybean oil at 160 1C for 1 min and stored in dark at 60 1C for 10 days. Lipid peroxidation of fried dough was determined by change of
fatty acid compositions, oxygen absorption in vial headspace, lipid hydroperoxides, TBA values including decreasing tocopherol and
gamma-oryzanol contents during storage. Polyunsaturated fatty acid decreased rapidly in fried dough without rice bran powder, while an
increase of oxygen absorption in vial headspace, lipid hydroperoxide and TBA values were significantly lower (pp0.05) in fried dough
containing rice bran powder. In addition, tocopherol degradation was significantly lower in fried dough containing rice bran powder
during storage (pp0.05). However, there was no significant difference in gamma-oryzanol contents among fried dough during storage
(p40.05). These results demonstrated that rice bran powder shows the antioxidative effects on fried dough during storage.
r 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
0023-6438/$30.00 r 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2007.05.005
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562 C. Chotimarkorn, N. Silalai / LWT 41 (2008) 561–568
Tanaka & Koto, 1975; Xu & Godber, 1999) such as model LBM901 LB Family Home Appliance Co., Ltd.
inhibition of tumor promotion (Yasukawa, Akihisa, (Hefei, China) in presence of rice bran powder at 5, 10 and
Kimura, Tamura, & Takido, 1998), reduction of serum 15 g of rice bran powder/100 g mixed rice flour. The rice
cholesterol levels (Guardiola, Codony, Addis, Rafecas, & flour dough was passed pasta roller at 0.2 cm thickness.
Boatella, 1996) and antioxidant properties in several oil Flat flour dough was cut into squares (1.5 1.5 cm) and
models (Nyström, Mäkinen, Lampi, & Piironen, 2005; Xu, then fried. One batch of flat square shaped flour dough
Hua, & Godber, 2001). Thus, rice bran powder has (200 g) was fried in a 1500 ml of soybean oil at 160 1C for
potential for use in different food products. However, no 1 min in a temperature controller electronic oil bath. Fried
researches to expose the suitability of rice bran powder dough (50.070.25 g) was placed in 500 ml brown glass
available for fried products have been conducted. bottle and tightly sealed with plastic caps and then stored
Soy bean oil contains a high amount of essential fatty acids in an hot air incubator at 6070.5 1C for 10 days.
(Wang, Wang, & Johnson, 2003), however, this oil is
susceptible to lipid peroxidation during deep fat frying due 2.2.2. Lipid extraction of fried dough from rice flour
to the high contents of polyunsaturated fatty acids (Sebedio, Total lipid content of fried dough containing rice bran
Catte, Boudier, Prevost, & Grandgirard, 1996). Addition of powder was extracted according to method reported by
rice bran powder as the source of natural antioxidant in fried Folch, Lees, and Sloane-Stanley (1957) by using chloro-
dough might increase the oxidative stability during storage. In form and methanol (2:1, v/v). The mixture of organic
this present study was performed to evaluate the efficiency of solvent from extracts was completely evaporated by using
rice bran powder on oxidative stability of fried dough from rotary evaporator N-N Series, Eyela (Tokyo, Japan) at
rice flour during storage. 37 1C.
AOCS Cd 19-90 (AOCS, 1995). Absorption was measured with a flow rate of 1 ml/min. Peak areas of each tocopherol
at 530 nm with a UV–vis spectrophotometer (model isomer were used for calculated total tocopherol and
Lambda EZ201 UV/vis spectrophotometer (Perkin Elmer, tocopherol isomer contents.
USA)) and calculated by using a formula TBA
value ¼ (50 (AB))/m; where A ¼ absorbance of the test 2.2.9. Statistical analysis
solution; B ¼ absorbance of the reagent blank and The experimental data were subjected to a one-way
m ¼ weight of the oil in test portion, g. analysis of variance for a completely random design to
determine the least significant difference at the level of 0.05.
2.2.6. Determination of oxygen absorption in the vial The data values were expressed as mean7SD (n ¼ 3).
headspace during autoxidation
Oxygen absorption was determined according to method 3. Results and discussion
reported by Ohshima, Fujita, and Koizumi (1993). In brief,
fried dough from rice flour was ground and accurately The main fatty acid compositions of soybean oil were
weighed of fried dough 0.5 g into 40 ml volume of glass palmitic acid (11.49%), stearic acid (5.34%), oleic acid
vials, which were sealed, with teflon-lined septa. After (24.66%), linoleic acid (49.88%) and linolenic acid
sealing, 0.1 ml portions of air in the headspaces of the glass (6.87%), while rice bran powder was palmitic acid
vials were collected with gastight microsyringe and (20.93%), oleic acid (44.11%) and linoleic acid (27.82%).
analyzed on the Shimadzu gas chromatography, model The tocopherol content of soybean oil and rice bran
GC3BT, equipped with a glass column (3 mm i.d. 1.7 m) powder was 375.51712.75 mg/g oil and 185.23710.34 mg/g
packed with molecular sieve 5A (149–177 mm, Nihon rice bran. The gamma-oryzanol content was not found in
Chromato Co., Ltd., Tokyo, Japan) and a thermal soybean oil while rice bran power was 1425.757160.98 mg/g
conductivity detector. The ratio of N2 and O2 in the rice bran. After frying at 160 1C 1 min in soybean oil, the lipid
headspace air was determined at the every 24 h. contents of fried dough was found in range of 325.667
32.18 mg oil/g fried dough in all treatment of studied and
2.2.7. Determination of gamma-oryzanol content in fried there was no significant different (p40.05) of initial lipid
dough from rice flour level. Fatty acid compositions of fried dough containing rice
Gamma-oryzanol contents in the fried dough was bran powder were showed in Table 1. As the results, the fatty
measured by using reverse phase high performance liquid acid composition of fried dough without rice bran powder
chromatography (RP-HPLC) according to the method was similar profile to frying oil. Fried dough containing rice
reported by Rogers et al. (1993) with some modification. bran powder had higher amount of monounsaturated and
An oil samples (100 mg) were extracted from fried dough saturated fatty acid, while it had lower amounts of
during storage and dissolved in 1.0 ml of n-propanol before polyunsaturated fatty acid than fried dough without rice
filtering through a syringe filter with PTFE (0.2 mm; bran powder. The lower level of polyunsaturated fatty acid in
Acrodisc syringe filter). The HPLC consisted of an Agilent fried dough containing higher amount of rice bran powder
1100 series (Palo Alto, CA, USA) including auto sampler would be expected to show improved the oxidative stability of
and column oven equipped with Hypersil ODS (4.0 fried products. Since the oxidizability of polyunsaturated
250 mm, 5 mm, Agilent Technologies, Palo Alto, CA, fatty acid indicate that these values were linearly related to the
USA), and variable wavelength UV–vis detector (model number of doubly allylic positions presence in the molecule
G1379A) at 330 nm by using a mixture of methanol:ace- (Cosgrove, Church, & Pryor, 1987). However, there was no
tonitrile:dichloromethane: acetic acid (50:44:3:3 v/v/v/v) as significant difference (p40.05) in saturated, monounsatu-
a mobile phase at a flow rate of 1.0 ml/min. The content of rated and polyunsaturated fatty acid among groups of fried
gamma-oryzanol was calculated from peak area of gamma- dough before storage at 60 1C.
oryzanol. Changes of fatty acid compositions of fried dough
during storage at 60 1C in dark area were showed in
2.2.8. Determination of total tocopherol and tocopherol Table 2. In fried dough without rice bran powder, relative
isomer contents content of polyunsaturated fatty decreased rapidly to
Tocopherol isomer content of fried dough was determined 77.96%, while relative content of saturated fatty acid
by RP-HPLC according to method reported by Xu, Hua, and increased rapidly to 172.06% after 10 days of storage.
Godber (2001). An oil samples (100 mg) were extracted from There was a slight decrease of relative contents of
fried dough containing rice bran powder during storage and polyunsaturated fatty acid in fried dough containing 5,
dissolved in 1.0 ml of n-propanol. Tocopherol isomers were 10 and 15 g rice bran powder/100 g mixed rice flour to
separated in HPLC Agilent 1100 series equipped with a 89.17%, 91.93% and 95.68%, respectively, at the end of
Mightysil RP-18 GP column (4.6 250 mm, 3 mm, Kanto storage. On the other hand, relative contents of saturated
Chemical Co., Inc., Tokyo, Japan) and FLD G1321A fatty acid of fried dough containing 5, 10 and 15 g rice bran
fluorescence detector operating with excitation and emission powder/100 g mixed rice flour increased slightly to
wavelength 290 and 330 nm, respectively. The mobile phase 140.09%, 125.67% and 107.78%, respectively, at the
was methanol:acetonitrile:dichloromethane (50:44:6, v/v/v) same time. Thus, the combination of low-level initial
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564 C. Chotimarkorn, N. Silalai / LWT 41 (2008) 561–568
Table 1
Fatty acid composition of fried dough from rice flour containing rice bran powder before storage at 60 1C
Fatty acid composition (%) Rice bran powder (g)/100 g mixed rice flour
0 5 10 15
Table 2
Saturated, monounsaturated and polyunsaturated fatty acid composition of fried dough from rice flour containing rice bran powder after storage at 60 1C
Rice bran powder Storage time (days) Fatty acid composition (%)
(g)/100 g mixed rice
flour Saturated fatty acid Monosaturated fatty acid Polysaturated fatty acid
Number in parenthesis is relative % of saturated, monounsaturated and polyunsaturated fatty acid base on the initial saturated, monounsaturated and
polyunsaturated fatty acid content before storage.
Values are mean7SD (n ¼ 3).
polyunsaturated fatty acid and their markedly slower rate lipid peroxidation (Warner & Mounts, 1993; Tyagi &
of decreasing polyunsaturated fatty acid relative content Vasishtha, 1996; Chung, Lee, & Choe, 2004).
during storage probably provided protection of fried Antioxidant effect of tocopherol was mainly by giving
dough against lipid oxidation during storage. These results hydrogen atom to a lipid peroxyl radical to forming lipid
were consistent with several previous reports showing that hydroperoxide and tocopheryl radicals (Kamal-Eldin &
contents of polyunsaturated fatty acid decrease rapidly, Appelqvist, 1996). It was important to understand the
whereas contents of saturated fatty acid increased during interaction of rice bran powder with tocopherols, the main
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C. Chotimarkorn, N. Silalai / LWT 41 (2008) 561–568 565
antioxidants in soybean oil during storage of fried dough at Furthermore, tocopherol isomer content of fried dough
60 1C. The decrease of total tocopherol and tocopherol was also important since the previous report showed that
isomer contents of fried dough containing 5, 10 and 15 g the different forms of tocopherols exhibit the different
rice bran powder/100 g mixed rice flour during autoxida- antioxidant effects and the order of antioxidant effect of
tion was done to test the effect of fried dough against tocopherol was d4g4b4a during accelerated temperature
autoxidation during storage. Table 3 showed the initial (Madhavi, Singhal, & Kulkarni, 1996). The a, b, g and d
total tocopherol contents of fried dough after frying; the tocopherol isomer contents of fried dough and fried dough
initial tocopherol contents were increased when increasing containing with rice bran powder was also shown in Table
the amount of rice bran powder. The lower initial total 3. After frying, fried dough composed g and d forms which
tocopherol content were 112.6572.45 mg/g sample in fried accounted higher than 90% of total tocopherol contents in
dough without rice bran powder, while the amounts of fried products. The increase of rice bran powder in fried
initial total tocopherol contents which ranged from dough caused the higher level of initial g and d forms
120.0971.99 to 133.1272.11 mg/g fried dough increased between 1.07 to 1.18 folds when comparing to fried dough
when increasing amount of rice bran powder in fried without rice bran powder. Decreasing total tocopherol
dough. The increase of initial tocopherol contents of fried content of fried dough during storage was done by
dough containing rice bran corresponding to previous measuring the residual amount of total tocopherol during
report showing that rice bran is the source of tocopherols storage. Among the groups of fried dough, total tocopher-
and tocotrienols (Aguilar-Garcia, Gavino, Baragaño-Mos- ols in fried dough without rice bran powder degraded
queda, Hevia, & Gavino, 2007). Consequently, fried dough substantially faster than in that containing rice bran
containing rice bran powder 5, 10 and 15 g rice bran powder. The degradation rates of total tocopherol in fried
powder/100 g mixed rice flour had a much higher initial dough without rice bran powder were 2.13 folds, which was
tocopherol contents comparing with fried dough without faster than that in fried dough containing 15 g rice bran
rice bran powder. The important tocopherol as antiox- powder/100 g mixed rice flour during 10 day storage. After
idants suggests that fried dough containing higher level 10-day storage, the residual concentration of total toco-
would be expected to exhibit greater oxidative stability. pherols was reduced to 25.41% of initial content, while the
Table 3
Decreasing tocopherol isomer contents, total tocopherol of fried dough from rice flour containing rice bran powder during storage at 60 1C for 10 day
Fig. 2. Oxygen absorption in vial headspace of fried dough containing rice Fig. 4. TBA value of fried dough containing rice bran powder during
bran powder during storage at 60 1C. Values are mean7SD (n ¼ 3). K: storage at 60 1C. Values are mean7SD (n ¼ 3). K: 0 g rice bran powder/
0 g rice bran powder/100 g mixed rice flour, J: 5 g rice bran powder/100 g 100 g mixed rice flour, J: 5 g rice bran powder/100 g mixed rice flour, .:
mixed rice flour, .: 10 g rice bran powder/100 g mixed rice flour, ,: 15 g 10 g rice bran powder/100 g mixed rice flour, ,: 15 g rice bran powder/
rice bran powder/100 g mixed rice flour. 100 g mixed rice flour.
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