Effect of the Temperature and Oxidation Time on Some Physicochemical Characteristics of the Rice Bran Oil

Due to their excellent characteristics, vegetable oils are successfully used in various formulations of organic lubricants. In this context, the advanced biodegradability and lubricity performance rice oil leads its being considered as a real potential for lubricants industry. However, with other oils, stability bran is strongly influenced by oxidation process. Therefore, aim work was monitorization spectrophotometric techniques. For purpose, tests at elevated temperatures were performed.In paper, transmittance spectra determined, trichromatic components coordinates calculated, well colour differences subjected forced treatment 100 °C 120 4, 8 10 hours. The results obtained show that, although after first 4 hours significant changes appear on physicochemical properties oil, an increase test time from does not lead analysed parameters, conclusion valid both temperatures.