Showing papers on "Rice bran oil published in 1995"

Quantitation of steryl ferulate and p-coumarate esters from corn and rice.

Abstract: The principal steryl ferulate andp-coumarate esters of different fractions from processed corn brans and corn oils, unrefined and refined, and from rice bran and rice bran oil were quantified by high-performance liquid chromatography. The results show that hexane-extracted corn oils yield more than five times the amount of esters compared to expeller processed oils. The yields of esters from bran and related products ranged from 0.07 to 0.54 mg/g of bran. Unrefined corn oils had levels from 0.18 to 8.6 mg/g for oil from hexane-extracted bran. By comparison, rice bran had ester levels of 3.4 mg/g of bran, and rice bran oil had levels of 15.7 mg/g of oil. The predominant esters from corn were sitostanyl and campestanyl ferulate, and sitostanyl and campestanylp-coumarate. The principal esters from rice bran were cycloartenyl, 24-methylenecy-cloartanyl, and campesteryl ferulate. Rice bran oils had low levels of 24-methylenecycloartanyl but high levels of cyclobranol esters. The data presented provide a direct comparison of steryl ferulate andp-coumarate levels in the two cereals, and will aid in selecting the most suitable sources for the isolation of these compounds from corn products.

Nutritional significance of rice bran oil.

Abstract: India is the second largest producer of rice in the world and has the high potential to produce rice bran oil (RBO), a by-product of the rice milling industry. Since RBO is, an unconventional oil, the chemical composition, nutrient evaluation and toxicological safety were assessed. The fatty acid composition RBO is very close to that of groundnut oil (GNO). Though RBO has high unsaponifiable matter (4.2%), it is rich In minor constituents such as phytosterols, triterpene alcohols, tocopherols and tocotrienols. Experimental as well as human studies have demonstrated the hypolipidaemic effects of RBO. Further, It was established that minor constituents present in unsaponifiable fraction of RBO were responsible for its hypolipidaemic effects. Nutritional evaluation studies, carried out with 10 per cent RBO and 20 per cent protein, indicated that growth, feed efficiency and mineral balance were comparable to GNO-fed animals. Toxicological studies had shown that there were no abnormalities In animals fed either RBO or GNO. The reproductive performance was also found to be normal as compared with that of GNO-fed animals in all three generations. In addition, neither RBO nor the foods deepfried in it showed any mutagenicity as judged by Ames test. In view of its safety and hypolipidaemic activity, RBO could be considered as an alternative source of edible oil.

Rice bran oil antioxidant

Abstract: High linolenic edible oils such as soybean oil and canola are stabilized by blending the oils with rice bran oil in amounts effective to render the oils stable to oxidation. Preferred embodiments employ from about 0.5% to about 10%, more narrowly from about 2% to about 5%, by weight rice bran oil specially processed to retain unsaponifiable matter. In one embodiment, physically refined rice bran oil is used. The natural stabilized oil is especially useful as a spray oil for crackers, nuts, chips, and other snack products.

Effect of long term feeding of rice bran oil upon lipids and lipoproteins in rats.

Abstract: The effects of feeding two levels of rice bran oil (RBO) on the growth, lipid parameters, and fatty acid composition of the plasma and liver of rats (Wistar strain) were compared with those produced on animals which had been fed the same levels of peanut oil (PNO). The control animals were fed synthetic diets containing 5 and 20% peanut oil (PNO) and the experimental groups were fed similar diets, containing the same level of rice bran oil (RBO). There was no significant difference with respect to the organ weights between the control and the experimental groups. In general, groups fed 20% oil gained more weight than groups fed 5% oil. The animals which received rice bran oil in their diet had, in general, comparatively lower levels of cholesterol, triglycerides and phospholipids. On the other hand, animals receiving 20% rice bran oil in their diet, showed an increase of 20% in high density lipoproteins (HDL-C), within 18 weeks (p < 0.05), when compared to the animals fed with peanut oil. Similarly, low density lipoprotein cholesterol (LDL-C) and very low density lipoprotein cholesterol (VLDL-C) were lower in RBO-fed groups, than in the PNO-fed groups. There was, however, no significant differences in the cholesterol/phospholipid (C/P) ratio of the two groups. Analysis of plasma and of liver fatty acids indicated, in a general way, the type of fat consumed. There were no significant difference in the P/S ratio, nor any in the oleic/linoleic, oleic/stearic, palmitoleic/palmitic, oleic/palmitic, and oleic/palmitoleic ratios.(ABSTRACT TRUNCATED AT 250 WORDS)

Use of rice-bran oil in the compounding of styrene butadiene rubber

Abstract: The compounding of rubber involves mixing of activator, co-activator, accelerator, antioxidant, filler, processing aid, vulcanizing agent, etc., to produce the rubber. The replacement of three of the above ingredients by rice-bran oil in the compounding of styrene butadiene rubber has been investigated. The higher fatty acids and phenols present in rice-bran oil act as co-activator and antioxidant, respectively, in the vulcanization process. Addition of this oil together with fillers, also meets the requirement of processing aid. The results obtained were compared with those obtained with reference mixes containing stearic acid, styrenated phenol and aromatic/napthenic oil in carbon-black and silica-filled systems. Evaluation of the cure characteristics of the mixes indicates that substitution of the above ingredients with rice-bran oil did not affect the cure properties. Vulcanizates containing the rice-bran oil also showed physical properties comparable to the reference mixes. Processability studies using a plasticorder also showed similar trends. Considering the fact that rice-bran oil is cheaper than other conventional oils used as processing aids in rubber compounding, this non-toxic natural oil can be advantageously used in rubber product manufacture.

Preparation of lipid compositions for cosmetic products

Abstract: Oil mixtures, which provide lipid compositions for restraining skin degeneration, contain, by weight, 30% to 50% rice bran oil and 15% to 25% sesame oil and also contain additional oil, which includes in particular, oil from among maize oil, wheat germ oil and sunflower oil, so that the composition contains linoleic acid and contains vitamin E for protecting the composition against oxidation, the composition being prepared from oils containing gum, color and odor which are subjected to degumming, decoloring and deodorizing, the deodorizing being carried out under conditions of temperature and vacuum so that the composition has at least 2% by weight unsaponifiable oil matter and particularly from 2% to 3% unsaponifiable oil matter

Nutritional evaluation of rice bran oil and a blend with corn oil

Abstract: Rice bran oil (RBO) is an unconventional oil of very high potential availability in China. This study was done to evaluate the nutritional qualities of RBO and a blend with corn oil. The effect of these oils on serum lipids and lipid peroxidation was investigated in growing chickens. The response parameters were total cholesterol, triglycerides, high density lipoprotein cholesterol (HDL-c), low density lipoprotein cholesterol (LDL-c) and lipid peroxidation. Others were feed efficiency and growth in chickens. The chemical parameters of oil constituents were composition of fatty acids, acid value and peroxide value. The results indicated that the gain in body weight and the feed efficiency ratio did not show a significant difference with chickens fed RBO or corn oil (CO) or blended oil (BO), CO-fed animals exhibited a low level of lipid peroxidation. There is no significant difference in total serum cholesterol and HDL-c levels between RBO- and CO-fed animals. The experiment indicated that serum triglycerides and LDL-c are lower in BO-fed than in RBO- or CO-fed animals. The results suggest that P/S ratio of various edible oils had no consistent correlation with the responses of serum lipids, and that rice bran oil has a nutritional quality similar to that of CO. Chemical analyses showed that the blend of RBO with CO and antioxidant vitamin E (0.03%, wt/wt oil) reduced the acid and peroxide value. Thus, the nutritional value of RBO may be enhanced by blending it with CO and fortifying it with vitamin E. Beurteilung des Nahrwertes von Reiskleieol und Mischungen mit Maisol Reiskleieol ist ein in China noch wenig genutztes aber moglicherweise aussichtsreiches Speiseol. In dieser Studie wird der Nahrwert von Reiskleieol und einer Mischung desselben mit Maisol untersucht. Ferner wird der Einflus dieses Oles mit der Mischung auf die Konzentration von Lipiden im Blutserum und auf den Gehalt von Lipidperoxiden im Blut von jungen Hahnchen untersucht. Dazu werden im Serum von Hahnchen Gesamtcholesterol (Tc), Triglyzeride, High-Density-Lipoproteincholesterol (HDL-c). Lipidperoxidzahl im Serum, sowie die Futterverwertbarkeit und Wachstumszunahme bestimmt. Ferner wird der Gehalt verschiedener Fettsauren im Ol. der Sauregrad und die Peroxidzahl ermittelt. Bezuglich der Gewichtszunahme sowie der Futterverwertbarkeit werden keine signifikanten Unterschiede zwischen einem Futter mit Reiskleieol, Maisol und eine Mischung von beiden Olen nachgewiesen. Tiere, denen eine Futtermischung mit Maisol verabreicht wurde, hatten eine niedrigere Lipidperoxidkonzentration im Blut. Der Gehalt des Serums an Gesamtcholesterol und des HDL-c zeigt keine signifikanten Unterschiede in den Tiergruppen, deren Futter Reiskleieol oder Maisol enthielt. Dies mag ein Hinweis dafur sein, das der Nahrwert von Reiskleieol vergleichbar ist mit dem des Maisol. Ein weiterer Versuch zeigte, das Triglyzeride und Low Density Lipoprotein Cholesterol (LDL-c) im Blutserum bei Tieren in der Maisolgruppe niedriger waren als bei denen der Reiskleieol-Gruppe. Demnach last sich der Nahrwert von Reiskleieol verbessern, wenn es mit Maisol gemischt wird. Analysen zeigen, das eine Mischung aus Reiskleieol/Maisol. dem das Antioxidans Vitamin E (0,03%, wt/wt Ol) zugegeben wurde, die Saurezahl reduzierte.

Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil

Abstract: Two rice varieties, Giza 175 (short grain) and Giza 181 (long grain) were partDoiled by soaking the grains at room temperature for 20 hours and steaming for 15 min then dried either at room temperature or by microwave. The results indicated that air and microwave drying significantly increased oil extraction in both rice bran varieties. Parboiling followed by air or microwave drying produced a slight change on protein, fiber and ash content of rice bran and reduced the development of free fatty acids (F.F.A.) In oil bran. Microwave samples have less F.F.A. content than the corresponding samples air dried. Oils from the cold stored rice bran presented lower F.F.A. than the corresponding oil bran stored at room temperature. The ratio between total unsaturated fatty acids and total saturated ones (Tu/Ts) decreased after air and microwave drying. Results also show that air drying increased the ratio of total hydrocarbons and total sterols (Tu/Ts) in both varieties while microwave decreased it.

Production of chocolate

Abstract: PURPOSE:To obtain the subject product not requiring tempering treatment in spite of high content of cocoa butter, hardly causing cracking, being soft even at a low temperature by using both specific fats and oils and a hardened rice bran oil as fat and oil components except cocoa butter. CONSTITUTION:This product is obtained by using (A) cocoa butter, (B) fats and oils which contain 30-85% of a di-saturated mono-unsaturated glyceride (S2U) and has >=35% of a di-saturated mono-linoleate content in S2U and (C) a hardened rice bran oil (preferably a hardened oil having a 20-40 deg.C melting point obtained by hydrogenating a rice bran oil) as fat and oil components. The component B is preferably obtained by transesterifying a safflower oil rich in linoleic acid or a castor oil with palmitic acid, stearic acid or its monohydric alcohol ester by using a lipase having 1,3-position selectivity. The weight ratio of the component BW and the component C is preferably 20-70wt.% of the component B and the 80-30 pts.wt. of the component C.

Production of vegetable squalane concentrate

Abstract: PROBLEM TO BE SOLVED: To efficiently produce a vegetable squalane concentrate derived from a plant in a relatively short time according to extremely simple operations by treating a raw material such as a vegetable oil and fat with urea or thiourea in an organic solvent. SOLUTION: A mixture, obtained by mixing (A) a vegetable oil and fat containing squalene or (B) a deacidified and deodorized distillate thereof with (C) an organic solvent and (D) urea or thiourea and having =85% squalane purity and fluidity without clouding even at -40 deg.C. Furthermore, the component (A) is preferably at least one selected from the group consisting of olive oil, corn oil, soybean oil, safflower oil, rice bran oil, wheat germ oil, palm oil and sesame oil and the component (C) is preferably an alcoholic solvent (e.g. isopropyl alcohol).

Production of edible oil rich in ester of ferulic acid from crude rice bran oil

Abstract: PURPOSE:To produce a refined edible oil rich in an ester of ferulic acid with a simple apparatus through a simple process. CONSTITUTION:A pretreated crude rice bran oil pref. with an acid value of 20 or lower is subjected simultaneously to deoxidation and deodorization at a high temp. in a vacuum while blowing steam into the oil. Thus, a salad oil, esp. a refined edible oil with a high nutritive value, is obtd. with a very smaller loss in the content of an ester of ferulic acid than by other processes in one step (in addition to the usual pretreatment) without using respective apparatuses for deoxidation and deodorization.

Preventing agent for halitosis

Abstract: PROBLEM TO BE SOLVED: To obtain a preventing agent for halitosis further improved in deodorizing actions of an umbelliferous plant in relation to the digestion and absorption mechanism in the body according to the peroral ingestion. SOLUTION: This preventing agent for halitosis is obtained by mixing a seed extract or a stem or leaf pulverized piece of an umbelliferous plant selected from parsley and a carrot with a vegetable oil selected from sunflower oil, corn oil, cottonseed oil and rice bran oil. Carotene contained in the parsley and carrot is capable of preventing cholesterol from accumulating in the body and manifesting specific interactions with vitamin E contained in a part of the vegetable oil in a process for digestion and absorption in the stomach and small intestines. When the seed extract of the parsley seed is especially mixed with the sunflower oil, excellent deodorizing effects with slight deterioration with time are manifested. The mixing ratio may be an equal one, the volume of the parsley extract is preferably 30-70vol.%. The agent can be prepared as an oil liquid product, an encapsulated product, refreshing drinking water mixed with a herbal extract or saccharides, a candy, a chewing gum or other processed foods.

The Effects of Rice Bran Oil and oryzanol on Plasma Levels of Total Cholesterol and hdl-Cholesterol in Male Golden Hamsters

Abstract: Dietary components can increase (saturated fat) or decrease (soluble fibers) serum cholesterol levels. A few studies report that lipid components in the bran layer of rice reduce serum cholesterol levels in animals and humans. We conducted two experiments on male Golden hamsters (aged 7 weeks). The first experiment was designed to examine the effect of RBO on total plasma cholesterol levels (TC). Thirty hamsters were challenged with a high cholesterol diet (0.3% by weight), half receiving RBO (10%) and half receiving peanut oil (10%), for a period of 4 weeks, after which blood was collected by cardiac puncture. The hamsters fed RBO had a mean ± SD TC (289 + 52mg/dL) that was significantly (p

Production of grains of konnyaku (devil tongue)

Abstract: PURPOSE:To obtain boiled rice of good taste and texture from inexpensive boiled rice inferior in taste and obtain a foodstuff like nata de coco. CONSTITUTION:A mixture of water and rice bran oil is combined with a flour of KONNYAKU (devil tongue), starch flour, fine wheat flour or glue rice flour. The expanded product is combined with a coagulating agent and molded in an extruder into grains and the grains are boiled together with rice grains to give boiled rice tasting good. The devil tongue flour, powdery starch and vegetable fibers are mixed and combined with a coagulating agent and molded in an extruder into bean grains. The grains is soaked in flowing water to leach out the calcium component and the acidulant and sugar are adjusted to prepare a foodstuff like nata de coco.

Lipase Reaction Engineering for Utilizing Polyunsaturated Fatty Acids

Abstract: High FFA rice bran oil was continuously converted to an oil containing more than 74 % of triacylglycerol (TG) by immobilized lipase. The synthesis with evaporation by heating was not suitable because of the increasing peroxide value of the oil. The process can be industrialized if the enzyme cost is reduced less than 510 % the value added by the synthesis. More than 95 % of polyunsaturated fatty acid (PUFA) or ethyl ester of the fatty acid such as docosahexaenoic acid (DHA) was converted to TG. Continuous lipolysis system is constructed consisting of a loop connecting a fixed-bed reactor containing immobilized lipase from Pseudomonas fluorescens biotype I and an oil-water separator. The feasibility of PUFA production was discussed by using the lipolysis reactor.