Showing papers on "Rice bran oil published in 1984"

Stabilization of Rice Bran by Microwave Energy

Abstract: Initial moisture content and weight of the rice bran and treatment time were identified as important variables for the inactivation of lipase and peroxidase present in rice bran. Multiple regression analysis was used to obtain a prediction equation to measure the effects of moisture content and weight of the sample and microwave treatment time on the residual lipase activity and loss in weight. It was found that the microwave treatment did not affect acid value and extractability of the rice bran oil.

Separation of tocotrienols

Abstract: PURPOSE: To separate the titled substance from the deodorized distillate fractionated in the purification process of vegetable oil or fat, by converting the fatty acid in the distillate to methyl ester, and subjecting the ester to ion exchange chromatography or its combination with silica gel column chromatography. CONSTITUTION: Tocotrienols are separated from the deodorized (and deacidified) distillate separated in the purification process of a vegetable oil or fat (e.g. palm oil, rice bran oil, corn oil, etc.) by the following process. The fatty acids existing in the distillate are converted to methyl ester, and after or without removing the ester, the distillate is subjected to the ion exchange chromatography or a combination of ion exchange chromatography and silica column chromatography. The ion exchange resin for the ion exchange chromatography is a basic anion exchange resin, and the silica gel or alumina, etc. for chromatography is used in the column chromatography. EFFECT: The operation can be carried out easily and economically. COPYRIGHT: (C)1986,JPO&Japio

Effects of Feeding Polished or Brown Rice Diet with Different Kinds of Lipids on the Lipid Metabolism in Rats

Abstract: This study was done to see effects of feeding a 77% polished or brown rice diet with corn oil, rice bran oil or butter on the lipid metabolism in weanling rats The results are summarized as follows : 1) Food consumptions, body weight gains and tissue weights were not different among experimental groups 2) Weights of daily fecal output and daily fecal excretions of total lipids, cholesterols, nitrogen and glucose were higher in brown rice groups than in polished rice groups 3) Polished rice - rice bran oil group had the highest concentrations of total lipids and cholesterols in serum 4) Polished rice groups tended to have higher serum lipid and cholesterol concentrations than brown rice groups

Separation of tocopherols

Abstract: PURPOSE:In extracting or concentrating tocopherol or tocotrienol from a natural substance such as deacidified distillate of vegetable oil, etc., to prevent deterioration caused by oxidation and polymerization of the desired compound, by adding and antioxidant for foods to the treatment system. CONSTITUTION:For example, in extracting or separating tocopherol or tocotrienol from a natural substance (deacidified distillate or deodorized distillate of vegetable oil) containing tocopherols, such as deacidified distillate of soybean oil or rice bran oil, or fatty acid distilled from palm oil, etc. by treatment such as methyl esterification, distillation, etc., referably <=0.2wt.% natural or synthetic antioxidant for food such as ascorbic acid, butylhydroxyanisole, etc. is added to the treatment system so that oxidation and polymerization of the desired compound are prevented. In the operation, the use of citric acid or phosphoric acid as a synergistic agent can prevent further the deterioration of the desired compound.

Preparation of processed food of unpolished rice

Abstract: PURPOSE:To prepare a processed food having improved taste from unpolished rice without damaging the nutrient of unpolished rice, by boiling unpolished rice blended with a small amount of AZUKI beans to give unpolished boiled rice, adding soup of unpolished rice to it, reheating it, packing it into a proper container, sterilizing it under heating. CONSTITUTION:(i) Unpolished rice and AZUKI beans are washed with water, immersed in water, they and a dressing ingredient (e.g., rice bran oil, salt, Sake, etc.) are put in a pressure cooker, and boiled. While, (ii) unpolished rice powder, milk, sesame, etc., and water are boiled to give soup of unpolished rice, (iii) this soup is added to the prepared boiled unpolished rice, they are reheated with stirring, made into a slurry state, to give a drink food of unpolished rice. (iv) This drink food is packed into a proper container, the container is put in hot water at about 85 deg.C, sterilized, and cooled to give a processed food from unpolished rice.

Separation and concentration of tocopherols

Abstract: PURPOSE:To separate and concentrate tocopherols in high efficiency, from a deacidifying distillate or deodorizing distillate of vegetable oil containing tocopherols, by reacting the distillate under specific condition. CONSTITUTION:A deacidifying distillate or deodorizing distillate of a vegetable oil is converted to methyl ester by conventional method, and the fatty acid methyl ester is distilled off. The obtained distillation residue is extracted with an organic solvent such as acetone, and left at rest at a low temperature (preferably -10--20 deg.C) to separate the mixture into the layer of extracted material and the layer of nonextractable material. The extracted material layer is treated with an adsorbent, and the absorbent is eluted with a nonpolar organic solvent to obtain the objective compound. EFFECT:The separation and concentration of tocopherol can be carried out even from the deacidifying or deodorizing distillate of vegetable oil having low tocopherol-content, e.g. rice bran oil.

Sterol Composition of Rice Bran Oil

Abstract: The unsaponifiable from rice bran oil was fractionated into 4-desmethyl-'4-monomethyl- and 4, 4-dimethylsterol (triterpene alcohol) fraction by thin layer chromatography (TLC), and sterol composition of the each fraction was analyzed by gas liquid chromatography(GLC). The sterol peaks not well separated by GLC were further fractionated by , then analyzed using GLC. Each components in the three sterol fractions were identified by GLC and gas chromatography-maps spectrometry. As the results, ten sterols were confirmed as 4-desmethylsterol, nine as 4-monomethylsterol and four as 4, 4-dimethylsterol. Such uncommon phytosterols in higher plants as fucosterol, 24-ethyllophenol, 4-methylstigmasta-7, 25-dienol and 28-isocitrostadienol were detected in rice bran oil and the biosynthetic pathways of the phytosterols were deduced with all the identified sterols.

Processing of polished rice

Abstract: PURPOSE:To improve the taste, smell, color, luster, and appearance of a low- grade rice, by coating the surface of polished rice with an oil or fat having similar taste and flavor to rice bran oil, and impregnating the oil, etc. into the rice. CONSTITUTION:The oil or fat applied to polished rice during the rice-cleaning operation or left after the oil-removing process and resulting in the deterioration of the taste of rice, is removed from polished rice. The surface of the polished rice is coated with an oil or fat having similar taste and flavor to rice bran oil, e.g. rice bran oil or corn embryo oil prepared by refining to remove the component to deteriorate the taste, and the oil, etc. are impregnated into the rice. Polished rice is usually covered with oil or fat squeezed and exuded by the high temperature and pressure generated at the minute contacting point by the friction during rice-cleaning operation, and considerable amount of small bran pieces are bonded to the protruded part of the starch layer in a wet state. The oil or fat of the surface of the rice can be removed by extracting the polished rice with n-hexane.