Static headspace GC-MS analysis for evaluation of oxidative stability in rice bran.

Abstract A technique based on static headspace (SHS) analysis was applied to evaluate the major volatile compounds, which causes off-flavor in rice bran samples. This method can be carried out using small amount of sample and short total analysis time as compared with peroxide value method. Rice bran samples in Thailand were analyzed using peroxide value (PV) by standard methods and headspace analysis, followed by gas chromatography-mass spectrometry (GC-MS) to test oxidative stability. Correlation and stepwise multiple regression analysis of the data revealed a relation between PV and headspace concentration of the volatile lipid oxidation products hexanal (R 2 =0.796) and 2-pentylfuran (R=0.764). It was shown that both methods are related to rancidity evaluation of rice bran samples and SHS-GC-MS technique can be used as alternative measurement of oxidative stability in rice bran. Keywords: static headspace analysis, gas chromatography-mass spectrometer, peroxide value, rice bran, rancidity evaluation