การวิเคราะห์ปริมาณสารแกมมาโอรีซานอลและสมบัติบางประการในระหว่างกระบวนการผลิตน้ำมันรำข้าวบีบเย็น
ชื่อผู้แต่งข้างต้นเป็นข้อความจากระเบียนผลงาน ไม่ได้ผูกกับรหัสนักวิจัย จึงกดดูผลงานอื่นของบุคคลนี้ไม่ได้ — ในคลังนี้ 142,080 ผลงาน (63.6% ของทั้งหมด) มีชื่อผู้แต่งที่เชื่อมกับหน้าผู้แต่งได้ และ 60,298 ผลงาน (27.0%) มีผู้แต่งที่ผูกกับรหัสนักวิจัยจริง ส่วนอีก 81,382 ผลงานไม่มีข้อมูลผู้แต่งเลย (มีชื่อผู้แต่งเป็นข้อความอยู่ 142,009 ผลงาน = 63.5%)
บทคัดย่อ
v-Oryzanol, ferulate ester of triterpene alcohol, can be found naturally only in rice bran oil (RBO). This valuable nutraceutical compound has potential functional property in reducing cholesterol levels, inhibition of platelet aggregation and prevention of coronary artery diseases. There have been reports on loss of y-oryzanol content during industrial production of refined RBO, but not cold presscd RBO. Free fatty acid is a quality indicator of fats and oils. There has been no data available on free fatty acid content in cold pressed RBO at all steps of production. This research was therefore aimed to determine the y-oryzanol and free fatty acid contents in cold pressed Pathumthanil RBO during the production process. The resulted data wild be further used to improve the production process where loss of y-oryzanol content and the percentage of free fatty acid can be minimized. Cold pressed RBO was obtained by pressing freshly milled fine Pathumthanil rice bran by the screw type expeller pressing machine and passed through several steps. Free fatty acid and y-oryzanol contents in RBO from each step of production process were analyzed. It was found that Pathumthanil rice bran contained 0.07-0.01% free fatty acid and the level was continuously increased until reaching 0.22t0.02% at the, final step. The y-oryzanol content was as high as 5,045t0.76 mg/100 g in rice bran but continuously decreased in every step of production process uintil reaching 1,695t0.30 mg/100 g at the last step. It was obvious that the content of y-oryzanol was inversely proportional to those of free fatty acid. In addition, the step of passing RBO through the electromagnetic field did not lower the free fatty acid content and the y-oryzanol content was not differed from those obtained at the final step. The recent production process of cold pressed RBO contributed loss of y-oryzanol content while increase free fatty acid content, indicating that attention must be carefully paid to the production process in order to minimize loss of y-oryzanol content and keep the free fatty acid content conforming to the standard of edible fats and oils.