Thermal–oxidative Stability of Commercial Rice Bran Oil

Abstract

The thermal–oxidative stability of commercially available rice bran oil (RBO) was evaluated at 180 °C. Commercial RBO exhibited much higher thermal-oxidative stability than commercial high oleic canola oil in terms of polar components and polymer contents. Moreover, significant prolongation of antioxidants such as tocopherol (Toc) and γ-oryzanol (Ory) was observed for the commercial system during heating compared with the modeled RBO systems, in which Toc and/or Ory were added to physically refined RBO. Excellent thermal–oxidative stability of the commercial RBO system was proved and validated by the combined effect of Toc and Ory and the obvious prolongation of antioxidant activities.