Development of a method for quantitative determination of γ-oryzanol using near infrared spectroscopy

Authors

  • Thitiwat Pungseeklao Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
  • Praneet Opanasopit Department of Pharmaceutical Technology, Faculty of Pharmacy, Silpakorn University
  • Pramote Khuwijitjaru Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University

DOI:

https://doi.org/10.14456/fabj.2016.10

Keywords:

NIRS, rice bran oil, γ-oryzanol, method development, rapid method

Abstract

γ-Oryzanol is a natural bioactive component found in rice bran oil. Quantitative analysis of the compound is usually done by UV-spectrophotometric or chromatographic methods. This study evaluated the potential of near infrared spectroscopy (NIRS) transmission analysis for determining γ-oryzanol in commercial rice bran oil using standard γ-oryzanol in 3 different solvent systems, i.e. in hexane, in purified medium chain fatty acids (MCF), and in hexane containing 10% MCF. The results showed that NIRS analysis using standard γ-oryzanol in hexane allowed estimation of γ-oryzanol content in commercial rice bran oil with higher accuracy than the others. The predicted performance of the developed model measured by the ratio of performance to deviation (RPD) was 5.93, which indicated that the method effectively provided an alternative for determination of γ-oryzanol in rice bran oil.

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How to Cite

Pungseeklao, T., Opanasopit, P., & Khuwijitjaru, P. (2017). Development of a method for quantitative determination of γ-oryzanol using near infrared spectroscopy. Food and Applied Bioscience Journal, 4(2), 107–115. https://doi.org/10.14456/fabj.2016.10

Issue

Section

Food Processing and Engineering