The effect of rice bran oil coating in the Portuguese “Carolino” rice

Authors:

Núria L. N. Reis*,  Ricardo M. Pereira Pinto,  Manuela Vaz-Velho


Volume 28, Issue 2;
Pages: 115-117; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

This study aims to nutritionally enrich Portuguese “Carolino” white rice (Oryza sativa japonica) by incorporating rice bran oil (RBO) on grain surface. Three levels of RBO coating were used: 0% (control), 0.3% and 0.6% (w/w). Antioxidant capacity (DPPH and ABTS), vitamin E (a, d and g-tocopherols), and Total fat % were determined. Also, acid value (AV) and peroxide value (PV) were measured on day one and after 183 days of storage to assess samples stability. Samples with 0.6% RBO presented significantly (p<0.05) higher concentrations of a-tocopherol (39.52±12.57 mg/g) and were the only sample where d-tocopherol was quantifiable (14.05±1.85 mg/g). DPPH increased with the RBO addition, but no significant differences were found by ABTS analysis. PV and AV increased over time, with 0.6% RBO samples presenting the highest values (p<0.05). Adding 0.6% of RBO to Carolino rice increased the tocopherols concentrations and antioxidant capacity, adding value to white rice.

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