Impact of stabilization and extraction methods on chemical quality and bioactive compounds of rice bran oil.
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In this paper, Steaming and ohmic heating (OHM) were used to stabilize rice bran before oil extraction using three extracting methods namely, immersion in n-hexane, Soxhlet, and an enzymatic method.Abstract:
In the production process of rice bran oil (RBO), the bran itself requires stabilization immediately after milling to protect against oil degradation from lipase. This study aimed to investigate the effects of stabilization and extraction methods on the chemical quality, bioactive content, and antioxidant activity of RBO. Steaming and ohmic heating (OHM) were used to stabilize rice bran before oil extraction using three extracting methods namely, immersion in n-hexane, Soxhlet, and an enzymatic method. The oil obtained from rice bran stabilized using OHM and extracted using the enzymes had the best chemical quality with the lowest values of FFA (1.51 ± 0.04%), highest level of γ-oryzanol (1190.1 ± 89.3 µg/g), and strongest total antioxidant activity (21.3 ± 0.32 mg AEE/g and 15.5 ± 0.24 mg BHAE/g). Results suggested that combination between OHM and enzymes is an effective process for the preparation of RBO and can be considered as an alternative extraction process.read more
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Effect of radio frequency treatment on functional, structural and thermal behaviors of protein isolates in rice bran
TL;DR: The results showed that RF heating had negative impact on the yield, purity, foaming properties and solubility of RBPI when the treatment temperature was higher than 100 °C, while the absorption and emulsifying properties were improved.
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Ohmic Heating for processing of whey-raspberry flavored beverage
Marcus Vinicius S. Ferreira,Leandro P. Cappato,Ramon Silva,Ramon S. Rocha,Jonas T. Guimarães,Celso F. Balthazar,Erick A. Esmerino,Mônica Q. Freitas,Flavio N. Rodrigues,Daniel Granato,Roberto P.C. Neto,Maria Inês Bruno Tavares,Paulo Henrique Fonseca da Silva,Renata S.L. Raices,Marcia C. Silva,Adriano G. Cruz +15 more
TL;DR: Overall, OH can be used in the processing of whey-flavored raspberry beverages and led to an increase of 10% in both α-glucosidase (>99%) and α-amylase (≥70%).
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Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein
Xiaojuan Wu,Fang Li,Wei Wu +2 more
TL;DR: In this article, the effects of rice bran rancidity on the oxidation extent and structural characteristics of Rice bran protein were investigated, which indicated that hydrolytic rancidity and oxidative rancidity occurred simultaneously.
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Comparison of 11 rice bran stabilization methods by analyzing lipase activities
TL;DR: In this paper, the authors evaluated the effect of different stabilization methods on rice bran oil quality and oil acid values and oil composition, and concluded that ultraviolet irradiation might be a potential, convenient, and energy-saving stabilization method with high oil quality.
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Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran
TL;DR: In this paper, four levels of electric field strength (E) of ohmic heating were applied to assist solvent extraction (OHM-ASE) to prepare the black colorant powder (BCP).
References
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Aqueous and enzymatic processes for edible oil extraction
TL;DR: In this article, the authors review aqueous and enzyme-based processes and discuss related issues, including the main limitations of this process, such as: (1) lower efficiency of oil extraction as evident in earlier studies, (2) demulsification requirements to recover oil when emulsions are formed, and (3) treatment of the resulting aiquous effluent.
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A two-step acid-catalyzed process for the production of biodiesel from rice bran oil.
TL;DR: A study was undertaken to examine the effect of temperature, moisture and storage time on the accumulation of free fatty acid in the rice bran and found that most triacylglyceride was hydrolyzed andFree fatty acid (FFA) content was raised up to 76% in six months.