Abstract
The effect of microwave heat on lipoxygenase (LOX) activity in rice bran under various storage conditions was examined. Raw rice bran from the long-grain variety Lemont was adjusted to 21% moisture content and heated in a microwave oven at 850 W for 3 min. Raw and microwave-heated rice bran samples were packed in zipper-top bags or vacuum packs and stored at room temperature (25 degrees C) or in the refrigerator (4-5 degrees C) for 16 weeks. Samples were analyzed for LOX activity at 4-week intervals. LOX activity did not significantly change from its initial value at week 0 for zipper-top and vacuum-packed samples while stored at 4-5 degrees C for 12 weeks, but decreased at week 16. Vacuum packing did not show a significant impact on LOX activity during 16 weeks of storage. Microwave-heated samples stored in the refrigerator did not show significant change in LOX activity for up to 12 weeks but showed a significant (p < 0. 05) decrease at 16 weeks. Results showed that oxidative rancidity of rice bran could be prevented by microwave heating the samples, packing in zipper-top bags, and storing at 4-5 degrees C for up to 16 weeks.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
Refrigerated raw bran retained initial LOX activity for 12 weeks in both packs.
- Taxon
- Rice
Oryza sativat0 - Treatment
- stored at 4-5 degrees C for 12 weekse0
- Outcome
- LOX activitye0
- Direction
- did not significantly changee0
- Comparator
- initial value at week 0e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“LOX activity did not significantly change from its initial value at week 0 for zipper-top and vacuum-packed samples while stored at 4-5 degrees C for 12 weeks”
t0“Rice Bran”
Claim · model-written summary
LOX activity decreased at week 16 under refrigerated storage.
- Taxon
- RiceOryza sativat0
- Treatment
- week 16e0
- Outcome
- LOX activitye1
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“but decreased at week 16”
t0“Rice Bran”
e1“LOX activity did not significantly change”
Claim · model-written summary
Vacuum packing had no significant effect on LOX activity over 16 weeks.
- Taxon
- RiceOryza sativat0
- Treatment
- Vacuum packinge0
- Outcome
- LOX activitye0
- Direction
- did not show a significant impacte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Vacuum packing did not show a significant impact on LOX activity during 16 weeks of storage”
t0“Rice Bran”
Claim · model-written summary
Microwave-heated refrigerated bran showed no significant LOX activity change through 12 weeks.
- Taxon
- RiceOryza sativat0
- Treatment
- Microwave-heated samples stored in the refrigeratore0
- Outcome
- LOX activitye0
- Direction
- did not show significant changee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Microwave-heated samples stored in the refrigerator did not show significant change in LOX activity for up to 12 weeks”
t0“Rice Bran”
Claim · model-written summary
Microwave-heated refrigerated bran showed a significant LOX activity decrease at 16 weeks.
- Taxon
- RiceOryza sativat0
- Outcome
- LOX activityt1
- Direction
- decreasee0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“but showed a significant (p < 0. 05) decrease at 16 weeks”
t0“Rice Bran”
t1“significant change in LOX activity for up to 12 weeks”
Claim · model-written summary
Microwave heating, zipper-top packing and refrigeration prevented oxidative rancidity for up to 16 weeks.
- Taxon
- riceOryza sativae0
- Treatment
- microwave heating the samples, packing in zipper-top bags, and storing at 4-5 degrees Ce0
- Outcome
- oxidative rancidity of rice brane0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“oxidative rancidity of rice bran could be prevented by microwave heating the samples, packing in zipper-top bags, and storing at 4-5 degrees C for up to 16 weeks”
The same questions in other papers
heat · organism · Oryza sativa (rice)Positive and negative results
3 papers in the same direction as this paper · 10 in the opposite direction
- negative
- negative
- negative
10 papers more in this group
See all 14 papers →processing · organism · Oryza sativa (rice)Positive and negative results
13 papers in the same direction as this paper · 10 in the opposite direction
- negative
- negative
- no effect
20 papers more in this group
See all 24 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.