Volume 8, Issue 32 (2011)
FSCT 2011, 8(32): 95-105 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Evaluation of methods for the separation of gamma oryzanol from Iranian rice rran oil varieties. FSCT 2011; 8 (32) :95-105
URL: http://fsct.modares.ac.ir/article-7-8924-en.html
URL: http://fsct.modares.ac.ir/article-7-8924-en.html
Abstract: (9437 Views)
g-oryzanol is an unsaponifiable component of rice bran oil, composed of several kinds and has antioxidant activity similar to tocopherols. In order to separate g-oryzanol, four varieties of rice from north part of Iran have been selected. These varieties include "local Tarom", "Fajr", "Shirudi" and "Neda". rice bran oil was subjected to oil extraction after thermal stabilization. Column and HPTLC chromatography followed by GC/MS were employed for separation, purification and identification of g-oryzanol. The antioxidant activity of the isolated concentrates were determined 0.01, 0.05 and 0.1 percent on tallow, a substrate suitable to evaluate antioxidant activity due to the lack of natural antioxidants. The results indicated that "Neda" variety had the highest content of oil and g-oryzanol but the obtained g-oryzanol from "local Tarom"variety showed the highest antioxidant activity.
Received: 2009/10/25 | Accepted: 2010/04/25 | Published: 2012/06/27
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |