Discussion
Rice bran is stored for three days before extraction and the oil is found to be at 8 per cent free fatty acid.
What has happened?
Answer: D
Correct answer: Lipase released at milling has acted
Eight per cent free fatty acid in three days is the signature of enzymatic hydrolysis, and rice bran is the classic case. Milling ruptures the cells and brings a very active lipase into contact with the oil, after which acidity rises by several per cent a day.
Oxidation would show as a rising peroxide value and a rancid odour, not as acidity, and neither moisture pickup nor wax crystallisation produces free fatty acids. The commercial consequence is severe: at 8 per cent the refining loss makes food use marginal, which is why bran is stabilised by heat or extracted at once.
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