Review

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Abstract
In this research work, the physico-chemical parameters and shelf-life of cold pressed organic
jasmine rice bran oil are examined based on Thai Industrial Standards TIS 47-2533 (1990) Edible oil. The
results indicate that the refractive index, moisture value, acid value, peroxide value and iodine value are
1.3294, 0.20%, 1.36 mg KOH/g oil, 3.12 mg/kg oil and 93.02 mg/g oil, respectively. The fatty acid
compositions include palmitic acid (21.79%), stearic acid (1.86%), oleic acid (44.85%), linoleic acid (31.32%)
and linolenic acid (0.19%). Gamma-oryzanol which serves as a natural antioxidant is found in cold pressed
organic jasmine rice bran oil at a high level up to 1.298%. The results of shelf-life of cold pressed organic
jasmine rice bran oil show that the acid value increased slowly in the second day (0.127 %) at 60 ÌC and
reached the value of 0.310% in one month. Moreover, the increment of acid value is 0.270% and 0.200%,
at 50 ÌC and 40 ÌC, respectively. By using acid values, it was estimated that shelf-life of the cold pressed
organic jasmine rice bran oil was 1697.23 day (4.6 year) at 25 ÌC.
§” ”§—≠ : §ÿ≥ ¡∫—µ‘∑“ß°“¬¿“懧¡’ πÈ”¡—π√”¢â“«ÀÕ¡¡–≈‘Õ‘π∑√’¬å·∫∫∫’∫‡¬Áπ Õ“¬ÿ°“√‡°Á∫√—°…“
Keywords : Physico-chemical parameters, Cold pressed organic jasmine rice bran oil, Shelf - life
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‚¿π“°“√ Ÿß “¡“√∂ °—¥‰¥â®“° à«π¢Õß√”¢â“« (rice
bran) ´÷Ë߇ªìπº≈æ≈Õ¬‰¥â®“°°√–∫«π°“√¢—¥ ’¢â“«
(milling process) ‚¥¬¡’√”¢â“«‡ªìπÕߧåª√–°Õ∫
ª√–¡“≥√âÕ¬≈– 8-10 ¢ÕßπÈ”Àπ—°¢â“«‡ª≈◊Õ° ®“°
√“¬ß“π°“√«‘®—¬πÈ”¡—π√”¢â“«®—¥‡ªìππÈ”¡—π‰¡àÕ‘Ë¡µ—«
‡æ√“–¡’ —¥ à«π¢Õß°√¥‰¢¡—π‰¡àÕ‘Ë¡µ—«∑—È߇‘߇¥’ˬ«
(mono-unsaturated fatty acid) √âÕ¬≈– 45 ·≈–‡‘ß´âÕπ
(poly-unsaturated fatty acid) √âÕ¬≈– 37 „π¢≥–∑’Ë¡’
°√¥‰¢¡—πÕ‘Ë¡µ—«πâÕ¬§◊Õ√âÕ¬≈– 18 πÕ°®“°π’Ȭ—ßæ∫«à“¡’
“√∫“ßπ‘¥∑’Ë¡’§ÿ≥ ¡∫—µ‘‡ªìπ “√µâ“πÕπÿ¡Ÿ≈Õ‘ √–
µ“¡∏√√¡“µ‘ ‡àπ «‘µ“¡‘πÕ’ (‚∑‚§øï√Õ≈; tocopherols
·≈–‚∑‚§‰µ√Õ’πÕ≈; tocotrienols) ·≈–·°¡¡“-
‚Õ‰√´“πÕ≈ (gamma-oryzanol) ´÷Ë߇ªìπ “√°≈ÿà¡∑’Ë
‰¡à “¡“√∂ –ªÕππ‘ø“¬¥å (sponifly) ‰¥â ®“°°“√
»÷°…“¢Õß Ju and Vali (2005) æ∫«à“ “√°≈ÿà¡π’È¡’ Ÿß
∂÷ß√âÕ¬≈– 4.2 ¢ÕßπÈ”Àπ—°√”¢â“«∑—ÈßÀ¡¥ Bergman and
Xu (2003) æ∫«à“·°¡¡“-‚Õ‰√´“πÕ≈„ππÈ”¡—π√”¢â“«
®– Ÿß°«à“‚∑‚§øï√Õ≈ ·≈–‚∑‚§‰µ√Õ’πÕ≈∂÷ß 13-20 ‡∑à“
®“°°“√»÷°…“∂÷ߧÿ≥ª√–‚¬πå¢Õß·°¡¡“-‚Õ‰√´“πÕ≈
„π¥â“πµà“ßÊ ¡’¡“°¡“¬∑—Èß∑“ߥâ“πÕ“À“√ ‡àπ Sasaki
et al. (1990) »÷°…“°“√„â “√·°¡¡“-‚Õ‰√´“πÕ≈
‡ªìπ “√°—πÀ◊π„ππÈ”¡—πæ◊ ·≈–‡ªìπ “√°—π‡ ’¬„π
Õ“À“√ ∑“ߥâ“π‡§√◊ËÕß ”Փ߄⇪ìπ à«πº ¡¢Õß
º≈‘µ¿—≥±å∑“‡ â㧭 ·≈–∑“ß°“√·æ∑¬å ‡àπ Rong
et al. (1994) ‰¥â„⇪ìπµ—«à«¬≈¥ª√‘¡“≥‚§‡≈ ‡µÕ√Õ≈
„πæ≈“ ¡“ ≈¥°“√√«¡µ—«¢Õ߇°≈Á¥‡≈◊Õ¥ ·≈–૬
‡æ‘Ë¡°“√æ—≤π“°≈â“¡‡π◊ÈÕ Tadahisa and Donald (1991)
æ∫«à“·°¡¡“-‚Õ‰√´“πÕ≈‰¡à°àÕ„À⇰‘¥§«“¡º‘¥ª°µ‘
¢Õ߬’π ‰¡à‡ªìπ “√°àÕ¡–‡√Áß ·≈–‡π◊ÈÕßÕ° ·≈–®“°
°“√»÷°…“¢Õß Krishna et al. (2001) æ∫«à“ª√‘¡“≥
·°¡¡“-‚Õ‰√´“πÕ≈„ππÈ”¡—π√”¢â“«§‘¥‡ªìπ√âÕ¬≈– 2
¢ÕßπÈ”¡—π√”¢â“«¥‘∫ ·≈–®– Ÿ≠‡ ’¬‰ª„π¢—ÈπµÕπ°“√
∑”πÈ”¡—π„Àâ∫√‘ ÿ∑∏‘Ï
πÈ”¡—π√”¢â“«¡’ 2 π‘¥ §◊Õ πÈ”¡—π√”¢â“«π‘¥
∑’˺à“π°√√¡«‘∏’ (refined oil) ·≈–π‘¥∫’∫‡¬Áπ (cold press
oil) πÈ”¡—π√”¢â“«„π∑âÕßµ≈“¥‡ªìππÈ”¡—π√”¢â“«π‘¥
ºà“π°√√¡«‘∏’ °—¥®“°√”¢â“« ‚¥¬°“√„â “√‡§¡’·≈–
ºà“𧫓¡√âÕπ Ÿß„π°√–∫«π°“√º≈‘µπÈ”¡—π∫√‘‚¿§ ®÷ß