LIPID CONTENT AND FATTY ACID PROFILE OF DEFATTED RICE BRAN AND WHEAT BRAN SUBMITTED TO SOLID STATE FERMENTATION BY Aspergillus oryzae

Authors

  • CRISTINA MOREIRA DA SILVEIRA Embrapa Clima Temperado, Pelotas
  • MELISSA DOS SANTOS OLIVEIRA Instituto Federal de Educação
  • ELIANA BADIALE-FURLONG Universidade Federal do Rio Grande

DOI:

https://doi.org/10.5380/cep.v28i1.17904

Keywords:

BIOMASSA FÚNGICA, NUTRIENTES, REAPROVEITAMENTO DE SUBPRODUTOS.

Abstract

The objective of this work was to analyze the alteration in lipid content and fatty acid profile in the defatted rice bran and wheat bran fermented by fungus Aspergillus oryzae in solid-state system. Samples were collected in intervals of 0, 24, 48 and 72 hours of fermentation. The lipids extraction was conducted by FOLCH method and fatty acids obtained were analyzed by gas chromatography. The results showed that the fermentation caused no alteration in lipid content of biomass, however caused variation in the composition in fatty acids, increasing the incidence of the w6 fatty acids for defatted rice bran and wheat bran in approximately 10 and 11%, respectively.

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Published

2010-07-08

How to Cite

DA SILVEIRA, C. M., OLIVEIRA, M. D. S., & BADIALE-FURLONG, E. (2010). LIPID CONTENT AND FATTY ACID PROFILE OF DEFATTED RICE BRAN AND WHEAT BRAN SUBMITTED TO SOLID STATE FERMENTATION BY Aspergillus oryzae. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 28(1). https://doi.org/10.5380/cep.v28i1.17904

Issue

Vol. 28 No. 1 (2010)

Section

Artigos

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