Utilization of a continuous microwave oven for rice bran stabilization and preservation of antioxidants and phenolic compounds

Name: Pattarabhorn Pongrat

LCSH: Kasetsart University -- Theses. M.S. (Food Science) 2020

Classification :.LCCS: TP435.R3

LCSH: Kasetsart University. -- Department of Food Science and Technology -- Theses

LCSH: Rice bran -- Preservation

LCSH: Phenols

LCSH: Microwave ovens

LCSH: Microwave heating

LCSH: Antioxidants

Abstract: Rice bran is a byproduct during the milling process of brown rice. Rice bran lipid is hydrolyzed to free fatty acid during storage because of enzymatic reaction of lipase. Free fatty acids are oxidized rapidly by lipoxygenase enzyme and causes rancidity which makes short shelf life of rice bran. In this study, the effects of continuous microwave oven heating time and temperature on stabilizing of rice bran were studied to extend the shelf life of rice bran. The effects of continuous microwave heating and temperature on free fatty acid, peroxide value, 2-thiobarbituric acid value, antioxidant activities, total phenolic and vitamin E content in stabilized rice bran were examined. Raw rice bran was adjusted to 21% moisture content. It was heated in a continuous microwave oven at 6,400W, 2,450 MHz for 15 minutes 45 seconds. Then, it was packed in zipper-top bags and stored at 4 and 25 °C for 16 weeks. After 16 weeks, the free fatty acids of raw rice bran stored at 4 and 25°C increased from 4.42 to 35.78 and 53.24%. Overall, microwave treated rice bran didn't have a significant change along storage time. The peroxide value and 2-thiobarbituric acid value of raw rice bran stored at 4 and 25°C significantly increased and were higher than microwave treated rice bran. The antioxidant activities, total phenolic and vitamin E content in raw rice bran significantly decreased and were lower than microwave treated rice bran. Results showed that hydrolytic reaction and oxidative rancidity of rice bran can be prevented by continuous microwave heating and then packed in zipper-top bags and stored at 4°C for up to 16 weeks.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Sirichai Songsermpong

Role: Thesis Advisor

Name: Weerachet Jittanit

Role: Thesis CO-Advisor

Created: 2020

Modified: 2025-08-04

Issued: 2025-08-04

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2563/pattarabhorn-pon-all.pdf

TP435.R3 .P38

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science

Grantor: Kasetsart University

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