Table 3
Fatty acid profile of the oils from white, red, and black rice brans from two hours of extraction
Classification | Fatty Acid | Relative area (%) | ||
---|---|---|---|---|
White RB | Red RB | Black RB | ||
Saturated fatty acid | Butyric acid (C4:0) | <0.1 | <0.1 | <0.1 |
Hexanoic acid (C6:0) | <0.1 | <0.1 | <0.1 | |
Octanoic acid (C8:0) | <0.1 | <0.1 | <0.1 | |
Decanoic acid (C10:0) | <0.1 | <0.1 | <0.1 | |
Lauric acid (C12:0) | <0.1 | <0.1 | <0.1 | |
Myristic acid (C14:0) | <0.1 | <0.1 | <0.1 | |
Palmitic acid (C16:0) | 37.87 ± 0.06b | 37.10 ± 0.01c | 39.66 ± 0.01a | |
Stearic acid (C18:0) | <0.1 | <0.1 | <0.1 | |
Arachidic acid (C20:0) | <0.1 | <0.1 | <0.1 | |
Docosanoic acid (C22:0) | <0.1 | <0.1 | <0.1 | |
Lignoceric acid (C24:0) | <0.1 | <0.1 | <0.1 | |
Total saturated fatty acids | 37.87 ± 0.06b | 37.10 ± 0.01c | 39.66 ± 0.01a | |
Unsaturated fatty acid | Myristoleic acid (C14:1ω-5) | <0.1 | <0.1 | <0.1 |
Palmitoleic acid (C16:1ω-9) | 1.98 ± 0.01 | <0.1 | <0.1 | |
Cis-9-oleic acid (C18:1ω-9) | 19.46 ± 0.04b | 20.02 ± 0.07a | 20.05 ± 0.01a | |
Linoleic acid (C18:2ω-6) | 38.81 ± 0.00b | 41.06 ± 0.01a | 35.32 ± 0.01c | |
α-Linolenic acid | 1.90 ± 0.09b | 1.82 ± 0.08b | 2.53 ± 0.03a | |
cis-11-eicosenoate | <0.1 | <0.1 | <0.1 | |
γ-Linolenic acid | <0.1 | <0.1 | <0.1 | |
cis-11,14-eicosadienoate (C20:2ω-6) | <0.1 | <0.1 | <0.1 | |
cis-8,11,14-eicosatrienoic (C20:3ω-6) | <0.1 | <0.1 | <0.1 | |
cis-11,14,17-eicosatrienoate | <0.1 | <0.1 | <0.1 | |
Methyl erucate | <0.1 | <0.1 | <0.1 | |
cis-5,8,11,14-eicosatetraenoic (C20:3ω-6) | <0.1 | <0.1 | <0.1 | |
cis-13,16-docosadienoic (C22:2ω-6) | <0.1 | <0.1 | <0.1 | |
cis-5,8,11,14,17-eicosapentaenoate (C20:5ω-3) | <0.1 | <0.1 | <0.1 | |
Nervonic acid (C24:1ω-9) | <0.1 | <0.1 | <0.1 | |
cis-4,7,10,13,16,19-docosahexanoate (C22:6ω-3) | <0.1 | <0.1 | <0.1 | |
Total unsaturated fatty acids | 62.15 ± 0.15b | 62.90 ± 0.16a | 57.90 ± 0.05c |
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