Food research international (Ottawa, Ont.)Rice Bran OilRapeseed OilAntioxidantsOxidation-ReductionTemperature
Elucidating the antioxidative mechanisms by blending rice bran oil with canola oil at ambient temperature.
Shota Koishi, Sari Honda, Midori Matsuki, Kazue Sawada, Hiroyuki Hashimoto, Yuki Kadono, Halida Rahmania, Yurika Otoki, Shunji Kato, Kiyotaka Nakagawa
Published: 202510.1016/j.foodres.2025.117509
Abstract
Oil blending is a useful way to modify the unique properties of vegetable oils such as oxidative stability. Rice bran oil (RBO) has excellent oxidative stability due to its fatty acid (FA) composition with relatively more saturated FA and less polyun…
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