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. 2022 Nov;59(11):4187-4197.
doi: 10.1007/s13197-022-05472-7. Epub 2022 Jun 6.

Physicochemical properties of rice bran blended oil in deep frying by principal component analysis

Man Zou  1 , Yu Chen  1 , Chuanrong Hu  1 , Dongping He  1   2 , Pan Gao  1   2
Affiliations

Physicochemical properties of rice bran blended oil in deep frying by principal component analysis

Man Zou et al. J Food Sci Technol. 2022 Nov.

Abstract

This study aimed to obtain a rice bran blended oil with good quality in deep frying. The thermal stability, nutrients and harmful substances of rice bran oil (RBO) and other four oils (palm oil, PO; cottonseed oil, CO; sunflower oil, SuO; soybean oil, SO) were analyzed. Besides, the blended oil formulas were established by the principal component analysis method, and their physicochemical properties, frying characteristic indicators, nutrients, and harmful substances were compared. The results provided that two suitable blended oil formulas (F1: 50% RBO + 40% PO + 10% CO; F2: 60% RBO + 35% PO + 5% CO) of good frying performance were attained by principal component analysis. The acid value (1.19 mg/g), peroxide value (0.09 meq/kg), residual oil rate (8.07%), 3-MCPD ester reduction content (2.33 mg/kg), benzopyrene concentration content (0.95 μg/kg) and vitamin E consumption rate (67.86%) in F2 were lower than that in F1. Moreover, the oryzanol retention rate (87.84%) of F2 was higher than that of F1. In summary, F2 was more conducive to human health and more suitable than F1 in deep-frying. This information had an important directive on the industrial production of rice bran blend oil.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05472-7.

Keywords: Frying blended oil; Harmful substances; Nutrients; Principal component analysis; Rice bran oil.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
a Changes in residual oil rate of RBO and other single products during the frying. b Changes in color of RBO and other single oils during frying. c Changes in acid value of RBO and other single oils during frying. d Changes in the content of polar components of RBO and other single products during frying (color figure online)
Fig. 2
Fig. 2
Principal component analysis loading plot
Fig. 3
Fig. 3
a Changes in acid value of RBO and its blends during frying. b Changes in peroxide value of RBO and its blends during frying. c Changes in the content of polar components in RBO and its blends during frying. d Changes in residual oil rate of RBO and its blends during the frying
Fig. 4
Fig. 4
a Changes in the content of phytosterols and oryzanol in RBO and its blended oil during frying. b Changes in 3-MCPD ester content of RBO and its blends during frying. c Changes in the content of benzopyrene of RBO and its blends during frying. d Changes in trans fatty acid content in RBO and its blends during frying
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