%0 Journal Article
%T Caracteriza£¿£¿o do ¨®leo de Farelo de Arroz Refinado
%A Bruscatto
%A Mariangela H.
%A Pestana-Bauer
%A Vanessa R.
%A Rutz
%A Josiane K.
%A Zambiazi
%A Rui C.
%J Revista de ciencia y tecnolog£¿-a
%D 2012
%I Scientific Electronic Library Online
%X the aim of this study was to characterize chemically and physically refined rice bran oil. the samples of the rice (oryza sativa) bran oil were provided by irgovel industry (pelotas/rs/brasil) and helmut tessmann industry (camaqu£¿/rs/brasil). the acidity content of the chemically and physically refined rice bran oil was 0.3% (oleic acid). the peroxide value for chemically and physically refined rice bran oil was 2.07 meq g. kg-1 and 1.72 meq g.kg-1, respectively. the chemically refined oil showed a content of 43.52 mg. 100 g-1 of tocopherols, and the physically refined rice bran oil was 35.60 mg.100 g-1. the ? - oryzanol content was 33.55 mg.100 g-1 and 732.60 mg.100 g-1 for the chemically and physically refined rice oils, respectively. therefore, the neutralization step affects the content of ? -oryzanol.
%K rice bran oil
%K chemically refined
%K physically refined
%K characterization
%K tocopherols
%K y-oryzanol.
%U http://www.scielo.org.ar/scielo.php?script=sci_abstract&pid=S1851-75872012000200005&lng=en&nrm=iso&tlng=en