Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and staple food of half of the world's population. It is grown in at least 114 countries with global production of 645 million tons; share of Asian farmers is about 90% of the total produce. Rice bran, brown outer layer of rice kernel, is mainly composed of pericarp, aleurone, subaleurone layer, and germ. It contains appreciable quantities of nutrients like protein, fat, and dietary fiber. Furthermore, it contains substantial amount of minerals like K, Ca, Mg, and Fe. Presence of antioxidants like tocopherols, tocotrienols, and γ-oryzanol also brighten prospects of rice bran utilization for humans as functional ingredient to mitigate the life-threatening disorders. Moreover, in the developing countries, budding dilemma of food crisis, arising due to lower crop yields and escalating population, needs to utilize each pent of available resources. To provide enough food to all people, there is the holistic approach of using the by-products generated during food processing and preparations. Rice is being processed in well-established industry, but the major apprehension is the utilization of its by-products; rice bran (5-8%) and polishing (2-3%) that are going as waste. Rice processing or milling produces several streams of materials including milled rice, bran, and husk. In developing countries, rice bran is considered as a by-product of the milling process and commonly used in animal feed or discarded as a waste. The potential of producing rice bran at the global level is 29.3 million tons annually, whereas the share of Pakistan is worked out to be 0.5 million tons. In present paper, attempt has been made to highlight the significance of these valuable but neglected ingredients under various headings.

Rice Bran: A Novel Functional Ingredient

The effect of rice bran supplementation on some physico-chemical and sensory properties of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p 0.05) in vitamin B3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magnesium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g; while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant differences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.

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Physico-Chemical and Sensory Evaluation of Wheat Bread Supplemented with Stabilized Undefatted Rice Bran

Current study was planned keeping in mind the importance of proteases and their role in industry. In the present study protease was produced using Luria Bertani medium. The LB medium was supplemented with various carbon and nitrogen sources separately for the enhancement of growth of Geobacillus SBS-4S and for protease production. The optimization studies demonstrated the increase in protease production from 10.6 to 24.4 U/mL or 34.5 U/mL when the medium was supplemented with additional 2% yeast extract or 5% wheat bran respectively. Under the optimal conditions we could produce 46.2 U/mL of protease. The protein was purified by column chromatography and the purified protein was utilized for characterization studies. SDS-PAGE analysis confirmed the molecular weight of protease as 37 kDa. The enzyme exhibited its maximal activity at 60 °C and pH 9.0. Presence of Ca2+ and Mn2+ at a final concentration of I mM in the activity assay mixture enhanced protease activity from 100% to 133 and 150% respectively. Protease activity was slightly reduced (92%) in the presence of SDS whereas the presence of non-ionic detergents Triton X-100, Tween-20 and Tween-80 reduced the enzyme activity to 87, 82 and 69% respectively. Thermostability studies demonstrated that the protein was stable with 50% residual activity after an incubation of 2 h and 25 min at 60 °C in the presence of 1 mM Mn2+. The kinetic studies demonstrated the Km and Vmax values of 16.67 mg/mL and 143 U/mL respectively. The stability of protease at wide range of pH and temperature makes this enzyme suitable for its utilization in detergent and poultry feed industry.

Optimization of Conditions for the Higher Level Production of Protease: Characterization of Protease from Geobacillus SBS-4S

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Supercritical fluid extraction of rice bran with adsorption on rice hull ash

An Optimized Combination of Mine Water Control, Treatment, Utilization, and Reinjection for Environmentally Sustainable Mining: A Case Study

A high purity y-oryzanol was obtained from crude rice bran oil using a normal phase preparative scale HPLC. It was used in implementing a reverse phase HPLC method for separating each individual component o f y-oryzanol present in rice bran oil. Ten fractions were isolated in the reverse phase HPLC method. The ten components of y-oryzanol were identified. Three of these, cycloartenyl ferulate, 24-methylene cycloartanyl ferulate, and campesteryl ferulate, were major components of y-oryzanol. The yield of y-oryzanol without saponification was significantly higher than that with saponification in solvent extraction. The solvent mixture with 50% hexane and 50% isopropanol (v/v.) at an temperature of 60°C for 60 min produced the highest yield of y-oryzanol among test solvents and conditions. However, the yield of y-oryzanol in supercritical fluid extraction under temperature 50°C, pressure 680 atm, and time 25 min was approximately four times higher than the highest yield o f solvent extraction. Also, high concentration of y-oryzanol in extract (50 80%) was obtained by collecting the extract between 15-20 min o f extraction under this optimized condition. A quantitative method for determining four hydroperoxide isomers o f linoleic acid, 9HPODE(t,c), 9HPODE(t,t), 13HPODE(c,t), and 13HPODE(t,t), using a normal phase HPLC with a UV detector was developed. The sensitivity and specificity o f the HPLC method were sufficient to measure the production of the four hydroperoxide isomers when linoleic acid was incubated at 37°C with constant air flow. a-Tocopherol and ferulic acid showed significant antioxidant activity via low productions of

/pdf/purification-and-antioxidant-properties-of-rice-bran-gamma-4eoh4w0rn0.pdf

Purification and Antioxidant Properties of Rice Bran (Gamma)-Oryzanol Components.

Minewater deep transfer and storage

Transformation kinetics and mechanism of gibberellic acid with ferrihydrite: Building a novel adsorption-transformation multi-step kinetic model

A high purity $\gamma$-oryzanol was obtained from crude rice bran oil using a normal phase preparative scale HPLC. It was used in implementing a reverse phase HPLC method for separating each individual component of $\gamma$-oryzanol present in rice bran oil. Ten fractions were isolated in the reverse phase HPLC method. The ten components of $\gamma$-oryzanol were identified. Three of these, cycloartenyl ferulate, 24-methylene cycloartanyl ferulate, and campesteryl ferulate, were major components of $\gamma$-oryzanol. The yield of $\gamma$-oryzanol without saponification was significantly higher than that with saponification in solvent extraction. The solvent mixture with 50% hexane and 50% isopropanol (v/v.) at an temperature of 60$\sp\circ$C for 60 min produced the highest yield of $\gamma$-oryzanol among test solvents and conditions. However, the yield of $\gamma$-oryzanol in supercritical fluid extraction under temperature 50$\sp\circ$C, pressure 680 atm, and time 25 min was approximately four times higher than the highest yield of solvent extraction. Also, high concentration of $\gamma$-oryzanol in extract (50-80%) was obtained by collecting the extract between 15-20 min of extraction under this optimized condition. A quantitative method for determining four hydroperoxide isomers of linoleic acid, 9HPODE(t,c), 9HPODE(t,t), 13HPODE(c,t), and 13HPODE(t,t), using a normal phase HPLC with a UV detector was developed. The sensitivity and specificity of the HPLC method were sufficient to measure the production of the four hydroperoxide isomers when linoleic acid was incubated at 37$\sp\circ$C with constant air flow. $\alpha$-Tocopherol and ferulic acid showed significant antioxidant activity via low productions of hydroperoxides, compared to control. Based on the relative production of each hydroperoxide, the mechanisms of antioxidants, scavenging singlet oxygen or scavenging peroxyl free radicals, were also determined. Different profiles of production of each hydroperoxide in the linoleic acid model with $\alpha$-tocopherol and ferulic acid indicated that they possess different mechanisms of antioxidation. The three components of $\gamma$-oryzanol evidenced significant antioxidant activity when they were mixed with linoleic acid in a molar ratio of 1:100 and 1:250 but not in a molar ratio of 1:500. The antioxidant mechanisms of the three major components of $\gamma$-oryzanol were similar to that of ferulic acid. 

Vanessa Ximena Zavaleta Puente De La Vega

Papers

Purification and Antioxidant Properties of Rice Bran (Gamma)-Oryzanol Components.

Minewater deep transfer and storage

Minewater deep transfer and storage

Transformation kinetics and mechanism of gibberellic acid with ferrihydrite: Building a novel adsorption-transformation multi-step kinetic model

Purification and Antioxidant Properties of Rice Bran (Gamma)-Oryzanol Components.