Date of Graduation


Document Type


Degree Name

Master of Science in Food Science (MS)

Degree Level



Food Science


Luke Howard

Committee Member

Andy Proctor

Second Committee Member

Neil Allison


Biological sciences, Extraction, Flash chromatography, Food science, Hplc analysis, Tocotrienol, Vitamin e


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