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Use of different approaches for deacidification of high-acid rice bran oil: A comparison of glyceride lipid profiles

文献类型： 外文期刊

作者： Liu, Weiqi 1 ; Deng, Yuanyuan 2 ; Zhao, Zhihao 2 ; Wei, Zhencheng 2 ; Zhang, Yan 2 ; Tang, Xiaojun 2 ; Liu, Guang 2 ; Li, Ping 2 ; Zhou, Pengfei 2 ; Zhang, Mingwei 1 ;

作者机构： 1.South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

2.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Peoples R China

3.Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Guangzhou 510610, Peoples R China

关键词： Rice bran oil; Lipids; Deacidification processing; Lipidomics

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2023 年 173 卷

页码：

收录情况： SCI

摘要： The effectiveness of deacidification approaches in the industrialization of high-acid rice bran oil (RBO) remains a significant challenge in obtaining a high-quality version of the edible product. The effects of four deacidification procedures on the lipid composition of RBO were described by using UPLC-Q-TOF-MS, and 34 glyceride lipids, including 15 triacylglycerols (TAG), 16 diacylglycerols (DAG), and 3 monoacylglycerols (MAG), were identified and quantified. A multivariate statistical analysis verified that the compositions and contents of the lipids significantly varied among various deacidification routes. Seven significantly different lipids were identified for potential use as potential biomarkers to differentiate one variety from the other deacidification routes. Our findings in this text will contribute to provide a theoretical foundation for the understanding of deacidification techniques of applications and processes for the edible oil industry.

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