Abstract

Rice bran oil distillate is one among the secondary products produced during refining of rice bran oil. Rice bran oil distillate is a source of several micronutrients and natural antioxidants like Gamma-oryzanol, tocopherols etc. The aim of the present study was to separate Gamma-oryzanol from distillate and utilize it as a stabilizer for edible oil. In order to achieve this aim crystallization process was applied to obtain oryzanol rich concentrate. Further purification of oryzanol was achieved through column chromatography. Fractions of Gamma-oryzanol were quantified through HPLC which gives 0.83% yield. Separated Gamma-oryzanol was used to study the stability of pea nut and linseed oil using rancimat. The experiments were carried out in rancimat at varying temperature (110-130 ºC) and concentration (100-300 ppm). Stability of both the oil was found to be directly proportional to the Gamma-oryzanol concentration and inversely proportional to the temperature.

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