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

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

来源：Food Science and Technology, 2023, 173: 114284.

DOI：10.1016/j.lwt.2022.114284

• Rice bran oil
• Lipids
• Deacidification processing
• Lipidomics

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.

• 单位
  广东省农业科学院; 华南农业大学