Showing papers on "Rice bran oil published in 1997"

Oryzanol decreases cholesterol absorption and aortic fatty streaks in hamsters

Abstract: Oryzanol is a class of nonsaponifiable lipids of rice bran oil (RBO). More specifically, oryzanol is a group of ferulic acid esters of triterpene alcohol and plant sterols. In ex- periment 1, the mechanisms of the cholesterol-lowering action of oryzanol were investigated in 32 hamsters made hypercho- lesterolemic by feeding chow-based diets containing 5% co- conut oil and 0.1% cholesterol with or without 1% oryzanol for 7 wk. Relative to the control animals, oryzanol treatment re- sulted in a significant reduction in plasma total cholesterol (TC) (28%, P < 0.01) and the sum of IDL-C, LDL-C, and VLDL-C (NON-HDL-C) (34%, P < 0.01). In addition, the oryzanol- treated animals also exhibited a 25% reduction in percent cho- lesterol absorption vs. control animals. Endogenous cholesterol synthesis, as measured by the liver and intestinal HMG-CoA re- ductase activities, showed no difference between the two groups. To determine whether a lower dose of oryzanol was also efficacious and to measure aortic fatty streaks, 19 hamsters in experiment 2 were divided into two groups and fed for 10 wk chow-based diets containing 0.05% cholesterol and 10% co- conut oil (w/w) (control) and the control diet plus 0.5% oryzanol (oryzanol). Relative to the control, oryzanol- treated hamsters had reduced plasma TC (44%, P < 0.001), NON-HDL-C (57%, P < 0.01), and triglyceride (TG) (46%, P < 0.05) concentrations. Despite a 12% decrease in high density lipoprotein cholesterol (HDL-C) (P < 0.01), the oryzanol-treated animals maintained a more optimum NON-HDL-C/HDL-C pro- file (1.1 ± 0.4) than the control (2.5 ± 1.4; P < 0.0075). Aortic fatty streak formation, so defined by the degree of accumulation of Oil Red O-stained macrophage-derived foam cells, was re- duced 67% (P < 0.01) in the oryzanol-treated animals. From these studies, it is concluded that a constituent of the non- saponifiable lipids of RBO, oryzanol, is at least partially respon- sible for the cholesterol-lowering action of RBO. In addition, the cholesterol-lowering action of oryzanol was associated with significant reductions in aortic fatty streak formation. Lipids 32, 303-309 (1997). The cholesterol-lowering effect of rice bran oil (RBO) has re- cently been reported by several investigators (1-7). A num- ber of studies have suggested that the nonsaponifiables in the RBO may play a very important role in the cholesterol-low- ering effect of RBO (1-3,5-8). When the nonsaponifiable lipids extracted from RBO were fed to rats in an amount equivalent to that in the RBO (2), similar cholesterol-lower- ing effects were observed. When oryzanol, a constituent of the nonsaponifiable lipids in RBO, was added to a diet con- taining purified RBO (8), it further decreased the serum total cholesterol (TC) level in rats compared to purified alone, sug- gesting that the hypocholesterolemic activity of RBO is at- tributable to oryzanol and to some other components in the nonsaponifiable matter. A study in nonhuman primates demonstrated that serum cholesterol levels decreased as the level of RBO in the diet increased, and this reduction in serum cholesterol level was not entirely explained by the fatty acid composition of the dietary lipids, suggesting a component of RBO other than its fatty acid content was responsible for its hypocholesterolemic effect (5). RBO, unlike most vegetable oils, contains a relatively high proportion of nonfatty acid components (the nonsaponifiable lipids). Refined RBO may contain 1.5-2.6% of nonsaponifi- able lipids, and crude RBO may contain up to 5% of non- saponifiable lipids (9). In contrast, most common refined veg- etable oils contain only 0.3-0.9% of nonsaponifiable lipids (10). The nonsaponifiables of RBO contain sterols (43%), triterpene alcohols (28%), 4-methyl sterols (10%), and less polar components (19%) (11). In the crude oil, about 20% of the nonsaponifiables of RBO are in the form of ferulic acid es- ters, which are a mixture of esters of ferulic acid (4-hydroxy-

Rice Bran Oil and Cholesterol Metabolism

Abstract: A range of human and animal studies have shown that rice bran oil (RBO) is an edible oil of preference for improving serum cholesterol levels and lipoprotein profiles with similarity to the more commonly used vegetable oils such as corn oil and safflower oil. Of particular interest is the observation that blending RBO with safflower oil at a definite proportion (7:3, wt/wt) magnifies the hypocholesterolemic efficacy, compared with the effect of each oil alone. Although the mechanism underlying this effect is not apparent at present, the blending may have a practical significance. The blending effect was reproduced in rats fed a cholesterol-enriched diet, and there was also a decrease in liver cholesterol. The occurrence of peculiar components such as gamma-oryzanol and tocotrienols could be responsible for the hypocholesterolemic effect of RBO.

Pilot Scale Extraction and Fractionation of Rice Bran Oil Using Supercritical Carbon Dioxide

Abstract: In the first stage of this two-stage process, crude rice bran oil was extracted with supercritical carbon dioxide (SC-CO2) from a 300 g batch of rice bran. Oil-laden SC-CO2 from the extractor (24.1 MPa/40 °C) passed continuously to a second-stage column where an oil phase (raffinate) separated from the SC-CO2 at various controlled temperatures and pressures. Measurement of the compositions of raffinates and extracts allowed calculation of partition coefficients of triglycerides, free fatty acids (FFAs), α-tocopherol, sterols, and oryzanol and, hence, the selectivities of the fractionations. Fractionation removed almost all water and reduced the FFA concentration in raffinate by up to 50%. Oryzanol and α-tocopherol concentrations in the raffinate were not reduced by fractionation, but the sterol concentration was reduced under conditions favoring FFA removal. Under the flow rate conditions studied (3.5 kg of CO2/h), the fractionations could be described by equilibria between oil and CO2 phases. Keywords: S...

Lipid profile of rats fed blends of rice bran oil in combination with sunflower and safflower oil

Abstract: This study was undertaken to assess the effect of blended oils, i.e., polyunsaturated fatty acid (PUFA) rich vegetable oils like safflower oil (SFO) and sunflower oil (SNO) with the unconventional and hypocholesterolemic rice bran oil (RBO) on the serum lipid profile of rats. Rats fed RBO + SNO/SFO at 70:30 ratio for a period of 28 days showed significantly (p < 0.05) lower levels of total cholesterol (TC), triglycerides (TG) and low density lipoprotein (LDL) cholesterol and increased high density lipoprotein (HDL) cholesterol in animals fed a high cholesterol diet (HCD) and cholesterol free diet (CFD). Liver total cholesterol (TC) and triglycerides (TG) were also reduced. Fecal excretion of neutral sterols and bile acids was increased with use of RBO blends. RBO, which is rich in tocopherols and tocotrienols, may improve the oxidative stability of the blends. Tocotrienols are known to inhibit 3-hydroxy, 3-methyl, glutaryl CoA (HMG-COA) reductase (rate limiting enzyme in cholesterol biosynthesis), resulting in hypocholesterolemia. In addition to improving the lipid profile by lowering TC, TG and LDL-C and increasing HDL-C, blending of RBO with other oils can result in an economic advantage of lower prices.

Cinnamates and hydroxybenzoates in the diet: antioxidant activity assessed using the ABTS•+ radical cation

Abstract: Examines the antioxidant activities of a range of hydroxy‐substituted phenolic acids by estimating their relative abilities to scavenge the ABTS_+ radical cation generated in the aqueous phase, expressed as the Trolox equivalent antioxidant capacity (TEAC value). These common food components have varying reducing abilities, dependent on the positions and extent of hydroxylation of their phenol ring. Reports the research results which suggest that some simple phenolic acids are most effective antioxidants, up to two to three times as active as vitamin C. Their relative abundance in fruits, oils, etc. indicates that they may be highly significant contributors to the overall dietary antioxidant intake. Para‐coumaric acid (4‐hydroxycinnamic acid) was found to have a TEAC value of 2.2mM (more than twice the antioxidant activity of vitamin C). Ferulic acid (3‐methoxy, 4‐hydroxycinnamic acid), the active component of oryzanol (rice bran oil) was found to have a TEAC value of 1.9 mM and gallic acid (3, 4, 5‐trihydroxybenzoic acid) a TEAC of 3.0mM (i.e. three times the antioxidant activity of vitamin C). Discusses the significance of these and other related compounds as food antioxidants and as non‐nutrient antioxidants in the diet.

G0azing agent for food excellent in workability in coating

Abstract: A glazing agent for food characterized by comprising a solution prepared by dissolving a lipid in a 5 to 20 w/w % solution of a film-forming component in ethanol and/or isopropanol at a concentration of 5 to 20 w/w % based on the solid matter of the film-forming component, the lipid being liquid at ordinary temperatures and soluble in the above alcoholic solvent. The concentration of the lipid in the above solution of a film-forming component is 10 to 15 w/w % based on the solid matter of the film-forming component when the film-forming component is zein, or is 10 to 20 w/w % when the component is shellac. The lipid is a liquid fatty acid and/or a fatty acid ester of polyglycerol. The liquid fatty acid is oleic acid, myristic acid, lauric acid and/or a mixed fatty acid derived from an edible vegetable fat or oil. The mixed fatty acid is soybean oil fatty acid and/or rice bran oil fatty acid. The zein is one purified through extraction with alcohol and precipitation of the extract in nearly anhydrous acetone. The food is confectionery including globular, tableted and granulated chocolate. The glazing agent inhibits the adhesion among particles in coating to give a glossy coating, thus being excellent in workability.

The Occurrence and Biological Activity of Ferulate-Phytosterol Esters in Corn Fiber and Corn Fiber Oil

Abstract: Corn fiber is a pericarp-rich fraction obtained during the processing of corn via “wetmilling.” Wet milling of corn is used by all companies that produce corn starch and corn sweeteners, and by many companies that produce fuel ethanol from corn. All commercial “corn oil” is prepared by the extraction of only the germ fraction of the kernel. In contrast, extraction of corn fiber with hexane yielded an oil (comprising about 1.2 wt% of the fiber) which we termed “corn fiber oil.” This oil xontained ferulate-phytosterol esters, similar in structure to “oryzanol,” a cholesterol-lowering substance found in rice bran and rice bran oil. The oil extracted from corn fiber contained high levels of ferualte-phytosterol esters (6.0 wt%), which is about 4-fold higher than their levels in rice bran oil. Corn fiber oil also contains free phytosterols (2.2 wt%) and phytosterol fatty acyl esters (6.8 wt%)

Process for producing yak-kwa

Abstract: The present invention provides a round fried cake using a rice as a principal ingredient and the method for producing the same, where a pulverzied rice flour is used through an aging process. A rice is soakd in water for 20 hours and is pulverized by a pulverizer with a pulverizing roller. The pulverized rice flour is roasted for 20 minutes at temperature of 50 to 70 deg C. The roasted rice flour is mixed with a sugar, a starch syrup, rice bran oil, a sodium bicarbonate and then is kneaded together. The kneaded is covered with a vinyl wrapper and is aged for 6 hours at temperature of 15 to 20 deg C. Next, the aged stuff is cut and formed in a Yakkwa form. A light heat is applied to the Yakkwa formed stuff after soaking the formed stuff in a rice bran oil of 50 deg. C for 3 to 4 minutes, whereby the formed stuff is prevented from being swollen up. When the temperature of rice bran oil becomes 100 to 180 deg C, the formed stuff is fried. The fried stuff is picked up after being soaked in the mixed with sugar and starch syrup for 5 to 7 minutes, and then is dried by an electric fan for 20 minutes at the normal temperature.

Weed controller containing new strain of genus drechslera and weed controlling composition

Abstract: PROBLEM TO BE SOLVED: To obtain a weed controlling composition capable of reducing the amount of an active ingredient used, applicable more safely and with saved labor, by using both a fungus of the genus Drechslera showing pathogenicity not on a rice plant but on plants belonging to the genus Echinocloa spp., and a specific substance. SOLUTION: This durable material is obtained by blending a fungus (e.g. Drechslera monoceras) of the genus Drechslera with a surfactant and one or more oils and fats selected from various animal oils, vegetable oils and mineral oils. A rice bran oil, a corn oil, beef tall may be cited as the animal oil and the vegetable oil. A white oil or a spindle oil may be used as the mineral oil. The content of these oils and fats is about 1-90wt.%. A dialkyl sulfosuccinate or a lauryl sulfate may be used as the surfactant. The content of the surfactant is about 1-50wt.%. Drechslera monoceras var. microsporus, Drechslera ravenelii, etc., may be cited as the fungus of the genus Drechslera besides the above- mentioned fungus.