Isolation and characterization of the saponifiable components of rice (Oryza sativa L.) bran oil

Date

10-2003

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Norma N. Fajardo

Abstract

Sagnep, Yvette Kristine R. College of Agriculture - College of Arts and Sciences, University of the Philippines at Los Banos, October, 2003. Isolation and Characterization of the Saponifiable Components of Rice (Oryza saliva L.) Bran Oil.

Adviser: Dr. Norma N. Fajardo

Rice bran was found to have an oil content (dry basis) in the range 12.90 —13.19%. The amount of oil obtained by extraction with n-hexane was comparable to that obtained with petroleum ether.

After refining, the physical and chemical properties of the oil, namely specific gravity, saponification number, iodine number, free fatty acid number and peroxide value, were determined. The presence of mostly unsaturated and long chain fatty acids were indicated by a relatively high iodine number and saponification number. Analysis by gas chromatography (GC) revealed that the predominant fatty acids in rice bran oil are linoleic (42.31 -45.53%) and oleic (24.01 -28.55%) acid. Other fatty acids present include palmitic (20.08 — 21.79%) and myristic (0.46%; — 0.47%) acid.

The stability of the oil was also investigated during a two-month storage at room temperature and at 4°C. Both free fatty acid number and peroxide value increased during storage suggesting deterioration of the oil. In addition, free fatty acid number and peroxide value were found to be high in the oil stored at room temperature than in that stored at 4°C.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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