The effect of infrared stabilisation on B vitamins, phenolics and antioxidants in rice bran


YILMAZ N., TUNCEL N. B.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.50, no.1, pp.84-91, 2015 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 50 Issue: 1
  • Publication Date: 2015
  • Doi Number: 10.1111/ijfs.12614
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.84-91
  • Keywords: Antioxidants, B vitamins, dietary fibre, infrared, phenolic acids, phytate, rice bran, stabilisation, GAMMA-ORYZANOL CONTENT, PHYTIC ACID CONTENT, FUNCTIONAL-PROPERTIES, PRODUCTS, CAPACITY, QUANTIFICATION, PYRIDOXAMINE, TOCOPHEROLS, PYRIDOXINE, THIAMINE

Abstract

The effects of ten successful infrared stabilisation conditions on the content of proximate composition, dietary fibre, phytate, B vitamins, phenolics and antioxidants of rice bran were investigated. The moisture and phytate content significantly decreased in stabilised rice brans while no significant change was observed in crude fat, protein, ash and soluble and insoluble dietary fibre. Among the evaluated B vitamins, solely the content of thiamine was decreased up to 42% while the level of riboflavin, niacin, and total B-6 vitamin was not affected from infrared stabilisation (P > 0.05). The insoluble extracts contained more phenolics and antioxidants that did the soluble fractions. The effect of infrared stabilisation on the content of the phenolics and antioxidants in bound extracts was insignificant (P > 0.05). In conclusion, the authors suggest that infrared radiation can be used as a rice bran stabilisation method without causing a significant loss in the nutrients with the exception of thiamine.