Oxidation Stability and Shelf-life of Rice Bran Oil
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Abstract:
Physical and chemical indexes were analyzed to study the oxidation stability, oxidation kinetics and shelf-life of refined rice bran oil. The results showed that the percentage of unsaturated acid was 77.45%, including 17.77% palmitic acid, 46.74% oleic acid, and 29.34% linoleic acid. Light conditions, temperature and oxygen significantly affected the oxidation stability of rice bran oil. The stability of rice bran oil significantly decreased with increasing storage temperature. The stability of different light conditions was as follows: dark>UV-light>natural light> fluorescent light. The oxidation of rice bran oil followed first-oeder dynamic model and the shelif-life of rice bran oil at 20 ℃, 30 ℃ and 40 ℃ were 1068 days, 410 days and 206 days , repestively.
