Effect of Urea-to-Fatty Acid Ratio and Crystallization Temperature on the Fatty Acid Composition of Rice Bran Oil Concentrate by Urea Complexation

Pornpisanu Thammapat; Sirithon Siriamornpun

doi:10.14456/nujst.2023.3

Authors

Pornpisanu Thammapat Food Technology Program, Faculty of Agricultural Technology, Rajabhat Mahasarakham University, Mahasarakham, 44000, Thailand
Sirithon Siriamornpun Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham, 44150, Thailand

DOI:

https://doi.org/10.14456/nujst.2023.3

Keywords:

Polyunsaturated fatty acids, Rice bran oil concentrate, Urea inclusion, Crystallization temperature

Abstract

Processes for the production of polyunsaturated fatty acid (PUFA)concentrates have important because of the beneficial properties of these substances to human health and in functional foods. This study investigated the changes in different urea-to-fatty acid (U/FA) ratios (1:1, 2:1 and 3:1, w/w) and crystallization temperatures (-10, 0 and 10^oC) on the fatty acid composition of rice bran oil concentrate, compared with native rice bran oil (control). Overall, the amount of PUFA in the rice bran oil concentrate increased as U/FA ratios increased and crystallization temperature decreased, while saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) decreased. The results showed that the U/FA ratio at 3:1 had the highest PUFA (56%) among complexation treatments. The higher PUFA concentrations in low-temperature crystallization were obtained at -10^oC, with PUFA rising to 60.6%.

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