Journal of Nutrition & Food Sciences
Open Access

Abid Mahmood

Publications

• Research Article
  Free Fatty Acid Profiling of Rice Bran oils for Improving Shelf Life through Parboiling and Different Treatments
  Author(s): Muhammd Akhter, Abid Mahmood, Mohsin Ali Raza, Zulqarnain Haider, Tahir Bibi and Imad Naseem Muhammd Akhter, Abid Mahmood, Mohsin Ali Raza, Zulqarnain Haider, Tahir Bibi and Imad Naseem
  
  The study aims to find out best treatment to increase shelf life of rice bran oil. Gas-Liquid Chromatography was, therefore, used to characterize essential and non-essential fatty acid profiling in oils extracted from rice brans treated with Phosphoric acid (1.0 and 1.5%), Acetic acid (5 and 7%), Hydrochloric acid (20 and 30 ml/kg of rice bran), Sodium metabisulphite (1.0 and 1.5%), rice bran oils extracted from rice treated at 100°C for one minute and steamed at 100°C for 20 minute. Results suggested that both the essential fatty acids i.e., linolenic acid (C18:3) and linoleic acid (C18:2) constitutes 1.47% and 31.34% of the total fatty acids in all the rice bran oil samples. Rice bran oil therefore can be utilized as a good source of linoleic (C18:2) an essential fatty acid. Oleic (C18:1), linoleic (C18:2) and palmitic (C16:0) acids were dominant fatty acids in all the parbo.. View More»
  DOI: 10.4172/2155-9600.1000449

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