Showing papers on "Rice bran oil published in 1996"

Comparison of isopropanol and hexane for extraction of vitamin E and oryzanols from stabilized rice bran

Abstract: The effects of solvent-to-bran ratio (2∶1 and 3∶1, w/w), extraction temperature (40 and 60°C), and time (5, 10, 15, 20, and 30 min) were studied for hexane and isopropanol extraction. Increasing the solvent-to-bran ratios and extraction temperature increased the amounts of crude oil, vitamin E and oryzanol recovered for both solvents. An extraction time of 15 min was sufficient for optimum crude oil, vitamin E, and oryzanol extraction. Preheated isopropanol (3∶1 solvent/bran ratio and 60°C) extracted less crude oil (P .05) relative to preheated hexane. The data suggest that isopropanol is a promising alternative solvent to hexane for extraction of oil from stabilized rice bran.

Rice bran proteins: properties and food uses.

Abstract: Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t. The presence of enzyme lipase in rice bran causes rapid deterioration of oil to free fatty acids and glycerol. Various stabilization techniques involving heat treatment, low-temperature storage, chemical treatment, control of relative humidity during storage, and simultaneous milling and extraction were evolved to inactivate lipase. Multiple forms of rice bran lipase have been identified. Fractional classification of proteins reveals a high percentage of albumins and globulins. Proteins can be extracted from full-fat or defatted rice bran by alkaline extraction and acid or heat precipitation. Extraction procedures influence the protein content of concentrates, which ranged from 19.4 to 76.1% in concentrates from full-fat rice bran and 17.5 to 85.0% in concentrates from defatted rice bran. The PER of rice bran ranges from 1.59 to 2.04 and that of protein concentrates from 1.99 to 2.19. Available lysine contents of protein concentrates ranged from 54 to 58.8%. The essential amino acid profiles of protein concentrates indicate that threonine and isoleucine are limiting amino acids. Various functional properties of rice bran protein concentrates have also been investigated that are known to be influenced by drying technique and stabilization treatment of rice bran. Rice bran has been used in food as full-fat rice bran, defatted rice bran, and in the form of rice bran oil and protein concentrates. Full-fat and defatted rice bran have been used in bakery products, breakfast cereals, wafers, as a protein supplement, binder ingredients for meats and sausages, and as a beverage base. Incorporation of protein concentrates have been studied in bread, beverages, confections, and weaning foods.

Ambient‐temperature extraction of rice bran oil with hexane and isopropanol

Abstract: Hexane and isopropanol were compared as solvents for use in ambient-temperature equilibrium extraction of rice bran oil (RBO). Isopropanol was as effective as hexane in extracting RBO when 20 mL of solvent was used to extract 2 g of bran. Free fatty acid levels were 2–3% in both solvents and similar to that previously reported for hexane extraction of RBO hexane extraction by this method. Larger-scale extractions with 30 g of bran and 150 mL of solvent produced oil with a similar free fatty acid content and a phosphorus level of approximately 500 ppm. The oil extracted with isopropanol was significantly more stable to heat-induced oxidation than hexane-extracted oil. Antioxidants that are more easily extracted by isopropanol than hexane may be responsible for the increased stability.

Pilot Scale Extraction of Rice Bran Oil with Dense Carbon Dioxide

Abstract: The purpose of this study was to measure the effects of temperature, pressure, and flow rate of dense CO2 on its ability to extract, refine, and fractionate rice bran oil. Column beds (300 g) of rice bran were extracted with dense CO2 at a flow rate of ∼2.5 kg/h, temperatures of 0−60 °C, and pressures of 17−31 MPa over a period of 6 h. The extracted total oil; the free fatty acid, α-tocopherol, sterols (campesterol, stigmasterol, β-sitosterol), and oryzanol components; together with moisture were measured at intervals. Extraction was almost complete in 6 h, and rates of extraction were consistent with saturation of the CO2 with rice bran oil throughout most of the process. Extraction of the oil components was described by apparent partition coefficients between the oil and CO2 phases. The observed differences in partition coefficients provide a basis for refining and fractionation of rice bran oil. Keywords: Dense carbon dioxide; extraction; rice bran oil

Enzymatic extraction of mustard seed and rice bran

Abstract: Aqueous enzymatic extraction was investigated for recovery of oil from mustard seed and rice bran. The extraction process was reproducible based on statistical analysis of extraction data under different extraction conditions. The most significant factors for extraction were the time of digestion with enzymes, seed or bran concentration in water, volume of hexane added before recovery, and amount of enzyme(s) used. The pretreatment steps of each material before enzyme digestion influenced oil yield.

Supercritical carbon dioxide extraction of fatty and waxy material from rice bran

Abstract: Waxy and fatty materials were removed from rice bran by supercritical carbon dioxide at pressures up to 28 MPa and temperatures between 40 and 70°C. The yields of the supercritical extraction were only 16–60% of those obtained by Soxhlet extraction with hexane. The highest yield was reached at the highest pressure and temperature used (28 MPa and 70°C), indicating that supercritical extraction of this lipid-bearing material could probably be improved at more severe extraction conditions. The supercritical extract obtained at operational conditions giving high yield was chromatographically characterized. Compared to the hexane extract, the supercritical extract was lighter in color and richer in wax content and long-chain fatty acids C20−C34. Triacontanol was the most abundant alcohol in both extracts. Tocopherol contents were similar.

Cholesterol-Lowering by Rice Bran and Rice Bran Oil Unsaponifiable Matter in Hamsters

Abstract: Cereal Chem. 73(1):69‐74 Unsaponfiable matter (U) was prepared from both raw and extrusion stabilized (130°C) rice bran and tested for cholesterol-lowering activity in hamsters by addition to diets containing cellulose, raw rice bran, or stabilized rice bran at either the level found in the rice bran diet (0.4%, 1X) or twice that level (2X). All diets contained 0.3% cholesterol, 10% total dietary fiber, 10.1% fat, and 3% N (same plant-to-animal N ratio). After 21 days, plasma cholesterol was significantly reduced by rice bran diets containing added U compared to the cellulose control diet, while the high density lipoprotein cholesterol-to-low density lipoprotein cholesterol ratio remained unchanged in all treatment groups. Liver cholesterol was significantly reduced by all rice bran-containing diets and with cellulose diets containing 2X added U when compared to the control diet. Rice bran diets plus added U resulted in cholesterol values lower than cellulose diets containing the same level of U. Stabilization of rice bran did not appear to affect the plasma and liver cholesterol responses to the unsaponifiable matter prepared from the extracted o il. There appears to be a dose response to rice bran unsaponifiable matter in plasma and liver cholesterol reductions. After 2 weeks, fecal fat and neutral sterol excretion were significantly greater with all treatment diets compared to the control diet. Fecal fat was negatively correlated with liver as well as plasma cholesterol (r = ‐0.97, P ≤ 0.0001 and ‐0.91, P ≤ 0.0006, respectively). Under the conditions of this study, cholesterol-lowering activity of rice bran is present in its unsaponifiable matter in add ition to other components. Increased fecal excretion of fat and neutral sterols appears to be a possible mechanism for cholesterol-lowering by rice bran. Hypocholesterolemic effects of rice bran and some of its fractions (neutral detergent fiber, hemicellulose, rice bran oil, and unsaponifiable matter) have been observed (Suzuki and Oshima 1970; Ayano et al 1980; Ishibashi and Yamamoto 1980; Suzuki 1982; Sugano et al 1984; Sharma and Rukmini 1986, 1987; Seetharamaiah and Chandrasekhara 1988, 1989; Raghuram et al 1989; Hegsted et al 1992; Nicolosi et al 1991). We have previously reported plasma and liver cholesterol-lowering with stabilized full-fat rice bran, and liver cholesterol-lowering with defatted rice bran when combined with rice bran oil or degummeddewaxed rice bran oil (Kahlon et al 1990; 1992a,b) in cholesterolfed hamsters. In the study reported here, male hamsters were fed 0.3% cholesterol diets to evaluate the cholesterol-lowering activity of raw vs. extrusion-stabilized (130 °C) rice bran and of unsaponifiable matter (U) prepared from raw or stabilized rice bran and added to diets at two concentrations. Raw rice bran and its U were investigated to determine the effects of the stabilization process on cholesterol-lowering properties.

Production of bio-diesel h./els by transesterificat ion of rice bran oil

Abstract: Transesterification of rice bran oil was investigated to produce the bio-diesel oil. Experimental conditions in- cluded molar ratio of rice bran oil to alcohol (1 : 3, 1 : 5 and 1 : 7), concentration of catalyst used (0.5, 1.0 and 1.5 wt%), types of catalysts (sodium methoxide, NaOH and KOH), reaction temperatures (30, 45 and 60~ and types of alcohols (methanol, ethanol and butanol). The conversion of rice bran oil increased with the alcohol mixing ratio and with the reac- tion temperature. Sodium methoxide was the most effective among the catalysts. The conversion was increased with the concentration of catalyst, but slightly increased over 1.0 wt%. The best conversion was obtained using methanol with so- dium methoxide. In that case, 98% conversion was achieved within 1 hr. The physical properties of rice bran oil for diesel luel can be significantly improved by transesterification reaction.

Production of bio-diesel fuels by transesterification of rice bran oil

Abstract: Transesterification of rice bran oil was investigated to produce the bio-diesel oil. Experimental conditions included molar ratio of rice bran oil to alcohol (1:3, 1:5 and 1 :7), concentration of catalyst used (0.5, 1.0 and 1.5 wt%), types of catalysts (sodium methoxide, NaOH and KOH), reaction temperatures (30, 45 and 60°C) and types of alcohols (methanol, ethanol and butanol). The conversion of rice bran oil increased with the alcohol mixing ratio and with the reaction temperature. Sodium methoxide was the most effective among the catalysts. The conversion was increased with the concentration of catalyst, but slightly increased over 1.0 wt%. The best conversion was obtained using methanol with sodium methoxide. In that case, 98% conversion was achieved within 1 hr. The physical properties of rice bran oil for diesel fuel can be significantly improved by transesterification reaction.

Lipid composition for cosmetic products

Abstract: A lipid composition for preparation of cosmetic compositions is provided by a mixture of, by weight based upon a weight of the lipid composition, from 40% to 60% apricot kernel oil, from 10% to 20% of an oil containing palmitoleic acid, from 15% to 25% of olive oil and from 20% to 30% of rice bran oil or sesame oil or combinations thereof. Cosmetic compositions containing the lipid mixture may be anhydrous or contain water. The preparation of the lipid composition may include treating the mixture of oils with steam at a temperature of about 180° C. for about 3 hours at a rate of about 1% per hour and under a vacuum of about 1 mbar to 2 mbar for deodorizing the oils.

Nutrient intensified oil and its producing process

Abstract: The edible oil is produced with rice bran oil and other vegetable oil in 60-98%, safflower oil in 19-38%, Beta-carotene in 01-2% and vitamin E and other oil-soluble nutrient, and through the processes of hydration and salting-out, vacuum distillation to deacidify, decolouring, freezing defatting and dewaxing, and enriching Owing to the nutrious and antioxidant function of its oil-soluble nutrient, the said oil, being stable, can raise the resistance of human body to cancer and other diseases The said prodn processes have high oil yield, low cost and improved oil quality

Stable edible oil composition

Abstract: An edible oil composition includes at least a major proportion of an edible bulk oil, and a second oil constituent combined therewith for increased stability. The second oil constituent is a sesame oil, preferably extracted and refined in a manner preserving substantial concentrations of antioxidant factors present therein. The bulk oil is preferably high in monounsaturated content, and is conveniently one of any available oils such as, for example, High Oleic Sunflower Oil, having a monounsaturated fatty acid content in a range of about 70% or greater, and having a maximum of about 10% saturated fatty acids. Advantageously, the linolenic acids content should also not exceed 3%. Optionally, the composition may contain a third oil constituent in a minor proportion, the oil being selected from a group of oils high in Δ-5 avenasterol, such as, for example rice bran oil or oat oil. The third oil constituent functions to inhibit polymer formation and is believed to neutralize odors and flavors caused by undeodorized sesame oil, permitting the use of higher concentrations thereof.

Comparison of Rice Bran Oil, Poultry Fat, and Cod Liver Oil as Supplemental Lipids in Feeds for Channel Catfish and Golden Shiner

Abstract: Growth and survival of channel catfish, Ictalurus punctatus, fingerlings and juvenile golden shiner, Notemigonus crysoleucas, fed practical diets containing different lipid sources were assessed in two feeding experiments lasting 6 to 8 weeks. Diets were supplemented with a total of 4% lipid from cod liver oil (CLO), poultry fat (PF), rice bran oil (RBO), or equal portions of CLO/PF and CLO/RBO. There were no differences (P > 0.05) in weight gain, feed efficiency, or survival of catfish or golden shiners fed any of the diets. Poultry fat and rice bran oil have little or no n-3 highly unsaturated fatty acids (HUFA) that are essential for many fish. However, there were no apparent essential fatty-acid deficiency signs associated with use of these lipids after 6 to 8 weeks. Diet ingredients such as fish and soybean meals provided trace amounts of n-3 fatty acids, and unsupplementcd diets contained 1.5% lipid. Under the conditions of the present study, fatty acid content of supplemental dietary lipids was suf...

Effect of steryl cinnamic acid derivatives from corn bran on Aspergillus flavus, corn earworm larvae, and driedfruit beetle larvae and adults.

Abstract: Steryl esters of ferulic and p-coumaric acids were tested for their effect on corn fungal pathogens and insects. The steryl ester fraction from corn bran had no effect on corn earworm larvae or driedfruit beetle adults, but driedfruit beetle larvae showed a significant increase in weight and the triglyceride fraction was active. Bioassays of pure ferulate esters and the ester fraction from both corn and rice showed no appreciable effect at 100 ppm on spore germination or germ tube growth of Aspergillus flavus, Fusarium moniliforme, or Diplodia maydis. Sclerotinia sclerotiorum was inhibited 75−90% by the total steryl ester fraction from corn and approximately 50% by the ester fraction from rice bran oil. Stigmastanyl and campestanyl ferulate showed little or no inhibition. The steryl ester fraction increased aflatoxin B1 level in A. flavus NRRL 6536 significantly at 0.33 and 1.0 mg/mL. However, the esters had no effect on A. flavus NRRL 3357. The steryl ferulate and p-coumarate ester fraction from corn was...

Lipid composition for fragrances and cosmetics and its preparation

Abstract: PROBLEM TO BE SOLVED: To obtain the subject composition comprising a kernel oil, a palmitoleic acid-containing oil, rice bran oil or sesame oil, and olive oil in specific amounts, respectively, giving an antiageing action to skin, giving a natural protecting action against UV radiations, and naturally stable to oxidation. SOLUTION: This lipid composition for cosmetics comprises (A) 40-60 wt.% of a kernel oil (preferably apricot kernel oil), (B) 10-20 wt.% of a palmitoleic acid-containing oil (preferably avocado oil or macadamia nut oil), (C) 20-30 wt.% of an oil selected from rice bran oil and sesame oil, and (D) 15-25% of olive oil, and does not contain an added antioxidizing agent. The oil mixture is preferably partially purified by treating the oil mixture with steam at a temperature of about 180 deg.C for about 3 hr at a rate of about 1% per hr and under a vacuum of about 1-2 mbar for deodorizing, gum-removing, neutralizing and wintering the oils.

Oils and Oilseeds

Abstract: Canola Oil (N. Eskin, et al.). Coconut Oil (E. Canapi, et al.). Corn Oil (L. Strecker, et al.). Cottonseed Oil (L. Jones & C. King). Olive Oil (D. Firestone, et al.). Palm Oil (Y. Basiron). Peanut Oil (C. Young). Rice Bran Oil (F. Orthoefer). Safflower Oil (J. Smith). Sesame Oil (S. Deshpande, et al.). Soybean Oil (E. Sipos & B. Szuhaj). Sunflower Oil (H. Davidson, et al.). Index.

Lipid composition for perfumery and cosmetics and its preparation

Abstract: PROBLEM TO BE SOLVED: To obtain a lipid composition comprising rice bran oil, sesame oil, corn oil and wheat germ oil, and having skin degeneration preventive effect, and to obtain a cosmetic product based on the composition. SOLUTION: This lipid composition contains rice bran oil, sesame oil and 2-3 wt.% unsaponifiable oil matter; wherein the fatty acids of the triglycerides as active ingredient comprise 30-40 wt.% oleic acid, 40-50 wt.% linoleic acid and <2 wt.% α-linolenic acid. The other objective cosmetic product is obtained by the following process: a mixture composed of 30-50 wt.% of rice bran oil, 15-25 wt.% of sesame oil, 20-40 wt.% of corn oil, and 5-15 wt.% of wheat germ oil, is degummed, decolored, and deodorized to obtain this lipid composition, which, in turn, included at 1-80 wt.% followed by formulation of a cosmetic additive, thus preparing the resultant mixture into such a formulation as wrinkle-preventive cream or lotion, skin treatment and others. The cosmetic product favorably retains the hydrated state of the skin, affording the skin with anti-radical properties, thereby preventing skin degeneration.

Oil or fat containing docosahexaenoic acid

Abstract: PURPOSE: To obtain a DHA-containing oil or fat which can be used as a food additive without limitation of loadings, can control the generation of a peculiar malodor in storage, and has high oxidation stability. CONSTITUTION: 100 pts.wt. oil or fat which contains at least 10wt.% docosahexaenoic acid and which comprises at least one oil or fat selected from the group consisting of, e.g. tuna oils, bonito oils, sardine oil, saurel oils, mackerel oils and squid oils or an oil or fat having concentrated docosahexaenoic acid and made by using these oils as raw material is mixed with 25-400 pts.wt. vegetable oil which has an iodine value of 70 to 130 and an α-linolenic acid content of less than 2wt.% and comprises, e.g. a rice bran oil, a cotton seed oil, a sesame oil or a corn oil. This oil mixture is modified by transesterification using lipase to give an oil or fat containing 2-30wt.% docosahexaenoic acid.