The tocols (alpha-, beta-, gamma- and delta- tocopherols (T); alpha-, beta-, gamma- and delta-tocotrienols (T3)) make up the vitamin E family of antioxidants. Tocols have many health benefits. Gamma-T3 has been shown to protect against harmful radiation effects in mice. During rice bran oil refining up to 90% of tocols in rice bran are lost to the deodorizer distillate. The objective of this study was to optimize parameters for analyzing and isolating tocols from rice bran oil deodorizer distillate (RBODD). NP-HPLC analysis of tocol standards was optimized by testing ten mobile phases. Tocol extraction was optimized by testing three concentration solvents (acetonitrile, methanol, ethanol) using various solvent:RBODD ratios (5:1, 10:1, 15:1, 20:1) at two temperatures (4°C, -20°C). Hexane (HX)-ethyl acetate (EA)-acetic acid (AA) (97.3:1.8:0.9 v/v/v) provided baseline resolution of all eight tocols. All interactions including solvent*ratio*temperature had a significant effect on tocol levels in the extracts (p
","abstract_html":"<p>The tocols (alpha-, beta-, gamma- and delta- tocopherols (T); alpha-, beta-, gamma- and delta-tocotrienols (T3)) make up the vitamin E family of antioxidants. Tocols have many health benefits. Gamma-T3 has been shown to protect against harmful radiation effects in mice. During rice bran oil refining up to 90% of tocols in rice bran are lost to the deodorizer distillate. The objective of this study was to optimize parameters for analyzing and isolating tocols from rice bran oil deodorizer distillate (RBODD). NP-HPLC analysis of tocol standards was optimized by testing ten mobile phases. Tocol extraction was optimized by testing three concentration solvents (acetonitrile, methanol, ethanol) using various solvent:RBODD ratios (5:1, 10:1, 15:1, 20:1) at two temperatures (4°C, -20°C). Hexane (HX)-ethyl acetate (EA)-acetic acid (AA) (97.3:1.8:0.9 v/v/v) provided baseline resolution of all eight tocols. All interactions including solvent*ratio*temperature had a significant effect on tocol levels in the extracts (p</p>","abstract_has_math":false,"creators":["Kordsmeier, Mary"],"institution":null,"degree_name":"Master of Science in Food Science (MS)","degree_level":"Thesis","degree_discipline":null,"degree_department":null,"school":null,"contributors":["Proctor, Andrew","Allison, Neil T."],"advisors":["Howard, Luke R."],"committee_chairs":[],"committee_members":[],"year":2013,"date_issued":"2013-05-01T07:00:00Z","date_published":"2013-05-01T07:00:00Z","updated_at":"2026-07-24T00:59:24Z","subjects":["Biological sciences","Extraction","Flash chromatography","Food science","Hplc analysis","Tocotrienol","Vitamin e","Food Chemistry","Food Processing"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://scholarworks.uark.edu/etd/705","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Proctor, Andrew","Allison, Neil T."]},{"key":"dc:contributor.advisor","label":"Advisor","values":["Howard, Luke R."]},{"key":"dc:creator","label":"Author","values":["Kordsmeier, Mary"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2013"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-09-29T07:00:00Z"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science in Food Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Biological sciences","Extraction","Flash chromatography","Food science","Hplc analysis","Tocotrienol","Vitamin e","Food Chemistry","Food Processing"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholarworks.uark.edu/etd/705"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The tocols (alpha-, beta-, gamma- and delta- tocopherols (T); alpha-, beta-, gamma- and delta-tocotrienols (T3)) make up the vitamin E family of antioxidants. Tocols have many health benefits. Gamma-T3 has been shown to protect against harmful radiation effects in mice. During rice bran oil refining up to 90% of tocols in rice bran are lost to the deodorizer distillate. The objective of this study was to optimize parameters for analyzing and isolating tocols from rice bran oil deodorizer distillate (RBODD). NP-HPLC analysis of tocol standards was optimized by testing ten mobile phases. Tocol extraction was optimized by testing three concentration solvents (acetonitrile, methanol, ethanol) using various solvent:RBODD ratios (5:1, 10:1, 15:1, 20:1) at two temperatures (4°C, -20°C). Hexane (HX)-ethyl acetate (EA)-acetic acid (AA) (97.3:1.8:0.9 v/v/v) provided baseline resolution of all eight tocols. All interactions including solvent*ratio*temperature had a significant effect on tocol levels in the extracts (p
"]},{"key":"dc:title","label":"Title","values":["Extraction and Purification of Gamma-Tocotrienol from Rice Bran Oil Deodorizer Distillate"]}]}],"canonical_facts":{"dc:contributor":["Proctor, Andrew","Allison, Neil T."],"dc:contributor.advisor":["Howard, Luke R."],"dc:creator":["Kordsmeier, Mary"],"dc:date":["2013"],"dc:date.available":["2017-09-29T07:00:00Z"],"dc:description.abstract":["The tocols (alpha-, beta-, gamma- and delta- tocopherols (T); alpha-, beta-, gamma- and delta-tocotrienols (T3)) make up the vitamin E family of antioxidants. Tocols have many health benefits. Gamma-T3 has been shown to protect against harmful radiation effects in mice. During rice bran oil refining up to 90% of tocols in rice bran are lost to the deodorizer distillate. The objective of this study was to optimize parameters for analyzing and isolating tocols from rice bran oil deodorizer distillate (RBODD). NP-HPLC analysis of tocol standards was optimized by testing ten mobile phases. Tocol extraction was optimized by testing three concentration solvents (acetonitrile, methanol, ethanol) using various solvent:RBODD ratios (5:1, 10:1, 15:1, 20:1) at two temperatures (4°C, -20°C). Hexane (HX)-ethyl acetate (EA)-acetic acid (AA) (97.3:1.8:0.9 v/v/v) provided baseline resolution of all eight tocols. All interactions including solvent*ratio*temperature had a significant effect on tocol levels in the extracts (p
"],"dc:identifier":["https://scholarworks.uark.edu/etd/705"],"dc:subject":["Biological sciences","Extraction","Flash chromatography","Food science","Hplc analysis","Tocotrienol","Vitamin e","Food Chemistry","Food Processing"],"dc:title":["Extraction and Purification of Gamma-Tocotrienol from Rice Bran Oil Deodorizer Distillate"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science in Food Science (MS)"]},"updated_at":"2026-07-24T00:59:24Z"}