Abstract

Rice bran oil is gaining popularity due to better cooking quality, prolonged shelf life and well-balanced fatty acid composition. However, the nutritional quality of rice bran also deteriorated rapidly due to rancidity. There are potential health hazards including possible carcinogenicity from synthetic antioxidants in foods. Vietnamese coriander has different phytochemical constituents with numerous pharmacological benefits for human health. The present study was conducted during 2020 at Soc Trang Nanotech laboratory, Soc Trang province, Vietnam. In this research, coriander leaves were washed by potable water, vacuum dried and ground into powder. Fifty grams of coriander powder was extracted with 500 mL of ethanol 70% v/v for 30 minutes. The filtrate was obtained by centrifugation @ 5000 rpm for 3 minutes. The extract was achieved by condensation of filtrate in a vacuum rotary evaporator. The coriander extract (CE) was dosed into rice bran oil in different levels (250, 300, 350, 400, 450, 500 ppm). The control comparison was prepared by dosing with butylated hydroxy anisole (BHA) in respected levels (250, 300, 350, 400, 450 and 500 ppm). The rice bran oil was preserved for 6 months in transparent plastic bottle at ambient temperature. In one month-interval, oil samples were taken to analyze refractive index (RI), free fatty acid (FFA), acid value (AV) and peroxide value (PV). Results revealed that there was no significant difference of RI in oil samples dosed by CE and BHA. However, there was remarkable difference of FFA, AV and PV in oil samples dosed by CE and BHA. This finding proved that coriander extract was highly effective in prevention of hydrolytic and oxidative rancidity in rice bran oil.