Qualitative Analysis of Commercially Available Rice Bran Oils
Using GC-Fame, Further Enhancing Their Shelf Life And Thermal Stability Using Polyphenols Of Ajwain
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The present investigation was carried out to improve the quality of commercially available rice bran oil by the incorporation of natural antioxidant extracted from the Ajwain spice. Polyphenols function as an antioxidant is exploited in the current study. Good quality Ajwain was procured from the local market of Sonipat which was then subjected to grinding. Ajwain polyphenols majorly Thymol and Carvacrol were extracted using ethanol as an extracting medium employing soxhlet apparatus further, concentrating using rotary evaporator. Extract was determined for its total phenolic content and % ant...
The present investigation was carried out to improve the quality of commercially available rice bran oil by the incorporation of natural antioxidant extracted from the Ajwain spice. Polyphenols function as an antioxidant is exploited in the current study. Good quality Ajwain was procured from the local market of Sonipat which was then subjected to grinding. Ajwain polyphenols majorly Thymol and Carvacrol were extracted using ethanol as an extracting medium employing soxhlet apparatus further, concentrating using rotary evaporator. Extract was determined for its total phenolic content and % antioxidant activity by FCR and DPPH method respectively.
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