Showing papers on "Rice bran oil published in 2011"

Formation and stability of oil-in-water nanoemulsions containing rice bran oil: in vitro and in vivo assessments

Abstract: Nanoemulsions have practical application in a multitude of commercial areas, such as the chemical, pharmaceutical and cosmetic industries. Cosmetic industries use rice bran oil in sunscreen formulations, anti ageing products and in treatments for skin diseases. The aim of this study was to create rice bran oil nanoemulsions using low energy emulsification methods and to evaluate their physical stability, irritation potential and moisturising activity on volunteers with normal and diseased skin types. The nanoemulsion developed by this phase diagram method was composed of 10% rice bran oil, 10% surfactants sorbitan oleate/PEG-30 castor oil, 0.05% antioxidant and 0.50% preservatives formulated in distilled water. The nanoemulsion was stable over the time course of this study. In vitro assays showed that this formulation has a low irritation potential, and when applied to human skin during in vivo studies, the nanoemulsion improved the skin's moisture and maintained normal skin pH values. The results of irritation potential studies and in vivo assessments indicate that this nanoemulsion has potential to be a useful tool to treat skin diseases, such as atopic dermatitis and psoriasis.

Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.

Abstract: Rice bran oil (RBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health, flavor, and functional attributes. We investigated the effects of biopolymer emulsifier type and environmental stresses on the stability of RBO emulsions. Oil-in-water emulsions (5% RBO, 10 mM citrate buffer) stabilized by whey protein isolate (WPI), gum arabic (GA), or modified starch (MS) were prepared using high-pressure homogenization. The new MS used had a higher number of octenyl succinic anhydride (OSA) groups per starch molecule than conventional MS. The droplet diameters produced by WPI and MS were considerably smaller (d 1000 nm). The influence of pH (3 to 8), ionic strength (0 to 500 mM NaCl), and thermal treatment (30 to 90 °C) on the physical stability of the emulsions was examined. Extensive droplet aggregation occurred in WPI-stabilized emulsions around their isoelectric point (4 200 mM, pH 7), and at high temperatures (>70 °C, pH 7, 150 mM NaCl), which was attributed to changes in electrostatic and hydrophobic interactions between droplets. There was little effect of pH, ionic strength, and temperature on emulsions stabilized by GA or MS, which was attributed to strong steric stabilization. In summary: WPI produced small droplets at low concentrations, but they had poor stability to environmental stress; GA produced large droplets and needed high concentrations, but they had good stability to stress; new MS produced small droplets at low concentrations, with good stability to stress. Practical Application: This study showed that stable rice bran oil-in-water emulsions can be formed using biopolymer emulsifiers. These emulsions could be used to incorporate RBO into a wide range of food products. We compared the relative performance of whey protein, GA, and a new MS at forming and stabilizing the emulsions. The new OSA MS was capable of forming small stable droplets at relatively low concentrations.

Health Benefits of Rice Bran - A Review

Abstract: Rice bran along with the germ is an inherent part of whole grain which consists of phytonutrients like oryzanols, tocopherols, tocotrienols, phytosterols and importantly dietary fibers The complete exploitation of its potential has not been realized due to problems associated with rancidity However, owing to numerous stabilization procedures, it has been possible to derive an array of health-promoting value-added products The applications span over a wide range starting from cholesterol reduction, combating cancer, alleviating menopausal and postmenopausal symptoms, masking the signs of ageing to production of PHA substitutes and treating water from agricultural run-off The most commonly used form is its oil that has exceptional properties which makes it unparalleled when compared with other vegetable oils This article gives a bird’s eye view of rice bran and its distinct properties

Production of surfactin by bacillus subtilis mtcc 2423 from waste frying oils

Abstract: - One of the obstacles in the way of wide scale industrial application of biosurfactants is the high production cost coupled with a low production rate. In order to lower the production cost surfactin production by Bacillus subtilis MTCC 2423 was studied in submerged batch cultivation using waste frying oils. It was observed that the decrease in surface tension was 56.32%, 48.5% and 46.1% with glucose, waste frying sunflower oil and waste frying rice bran oil, respectively. Biomass formation was 4.36 g/L, 3.67 g/L and 4.67 g/L for glucose, waste frying sunflower oil and waste frying rice bran oil, respectively. Product yield (g product/g substrate) was 2.1%, 1.49% and 1.1% with glucose, waste frying sunflower oil and waste frying rice bran oil as substrates. This process facilitates safe disposal of waste frying oil, as well reducing the production cost of surfactin. Keywords : Biosurfactants; Bacillus subtilis ; Surface Tension; Waste frying oils; Secondary metabolite.

Effect of Oil-Pulling on Oral Microorganisms in Biofilm Models

Abstract: Objective: To investigate the effect of oil-pulling against oral microorganisms in biofilm models. Materials and Methods: The effect of oil-pulling using coconut oil, corn oil, rice bran oil, palm oil, sesame oil, sunflower oil and soy bean oil was evaluated on biofilm models formed by Streptococcus mutans KPSK2, Lactobacillus casei ATCC 6363 and Candida albicans ATCC 13803 on salivary-coated microtiter plates. Saline solution and 0.2% chlorhexidine gluconate solution were used as negative and positive controls, respectively. Results: It was found that coconut oil exhibited antimicrobial activity against S. mutans and C. albicans. Sesame oil had antibacterial activity against S. mutans whereas sunflower oil had antifungal activity against C. albicans. However, L. casei was found to be resistant to all tested oils. Conclusion: Results from the present study could be scientific evidence to demonstrate that oil-pulling therapy with some edible oils could probably be used as a preventive home therapy to maintain oral hygiene against dental caries especially in developing countries.

Enhanced Hypocholesterolemic Effects of Interesterified Oils Are Mediated by Upregulating LDL Receptor and Cholesterol 7-α- Hydroxylase Gene Expression in Rats

Abstract: The concentration of LDL cholesterol in plasma is strongly influenced by the amount and type of lipid in the diet. Our studies have shown that positional changes in the fatty acids in blended oil introduced using lipase-catalyzed interesterification differentially modulate circulating LDL levels in rats compared with those observed in rats given a physical blend of oils. To investigate the molecular basis of these differences, transcriptional profiling of genes involved in cholesterol homeostasis was studied after feeding rats with a semipurified diet containing 10% fat from native oils; coconut oil (CNO), rice bran oil (RBO), or sesame oil (SESO); blended (B); CNO+RBO(B) or CNO+SESO(B) and interesterified oil (I); CNO+RBO(I) or CNO+SESO(I) for 60 d. Hepatic LDL receptor (LDL-R) expression significantly increased in rats fed interesterified oils by 100–200% compared with rats fed blended oils and by 400–500% compared with rats fed CNO. Positional alteration in fatty acids of oils used in the diet induced changes in LDL-R expression, which was accompanied by parallel changes in cholesterol-7α-hydroxylase (CYP7A1) and SREBP-2 genes. This suggested that not only the fatty acid type but also its position in the TG of dietary lipids play an important role in maintaining plasma cholesterol levels by suitably modulating gene expression for LDL-R in rat liver.

Degumming rice bran oil using phospholipase‐A1

Abstract: The efficacy of enzymatic degumming was assessed using the third generation phospholipase-A1, Lecitase1-Ultra (EC 3.1.1.3) from Thermomyces lanuginosa/Fusarium oxysporum with different qualities of crude rice bran oil. The phosphorus content in the oil reduced to �10 mg/kg from an initial level of 390 mg/kg after 2 h of incubation period at 508C. However, in the solvent-phase degumming, there was practically no phospholipid reduction at lower water content (2%) due to the poor contact between the highly nonpolar solvent and the aqueous phase (citric acid, NaOH, and enzyme solutions). Increasing the water content to 20% reduced the phosphorus level in the degummed-oil to 71 mg/kg but did not match the performance of oil-phase degumming. The degumming efficiency of Lecitase1-Ultra was effective in oil-phase and suitable for practical application. Solvent-phase enzymatic degumming offers more benefits but needs greater efforts to overcome the challenges.

Preparation and mechanical properties of rice bran protein composite films containing gelatin or red algae

Abstract: Edible films have been applied to food packaging. To examine a new edible film source from underutilized food processing byproducts, rice bran protein (RBP) was isolated from rice bran oil residues and the RBP films were prepared. The suitable plasticizer for the preparation of the RBP film was fructose, and the tensile strength (TS) and elongation at break of the RBP film were 0.94 MPa and 25.54%, respectively. Therefore, to improve the poor mechanical properties of the RBP film, red algae or gelatin was added to the film-forming solution for preparing a composite film. Among the RBP composite films, the 4% RBP/4% gelatin composite film was the most desirable with regard to the physical property of films, having the highest TS of 28.42 MPa. These results suggest that the RBP/gelatin blend film can be applicable in food packaging.

A gas chromatography-tandem quadrupole mass spectrometric analysis of policosanols in commercial vegetable oils.

Abstract: Reportedly policosanols (PCs) have various beneficial functionalities on health. A gas chromatography-tandem mass spectrometry (GC-MS/MS) with a low limit of detection (LOD), and high specificity, recovery, and precision was successfully established for the PC analysis in vegetable oils. The LODs for the PCs were in the range of 0.002 to 0.016 μg/mL. The relative standard deviation (RSD) for the repeated analysis of PCs was less than 3.356%. The mean recoveries for spiked heptacosanol and octacosanol in vegetable oil were 102.3% and 106.3%, respectively. The total PC contents in the vegetable oils varied from 3.01 to 427.83 mg/kg oil. Perilla seed, grape seed, and rice bran oils were found to be highly rich sources of PCs, containing 427.83, 245.15, and 171.17 mg PCs/kg oil, respectively. Corn, sesame, and soybean oils contained only a negligible quantity of PCs. The PC composition in vegetable oils was greatly source dependent. In perilla seed oil, octacosanol was the single most predominant component, representing 55.93% of the total PC. In grape seed oil, however, hexacosanol is the most abundant PC, followed by octacosanol, tetracosanol, and triacontanol in a decreasing order. The major PCs in rice bran oil were triacontanol, octacosanol, hexacosanol, and tetracosanol, which constituted over 87.3% of the total PC. This represents the 1st report on the composition and contents of PC in most vegetable oils analyzed here. Practical Application: The information might be used for the development of vegetable oil products with beneficial functionality.

Decolorization of Rice Bran Oil Using Modified Kaolin

Abstract: Measurements show that kaolin from Ranong, obtained from a major deposit in southern Thailand, can be modified to produce a material that is suitable for decolorizing rice bran oil. Its sorption properties were determined after various physical and chemical modifications of this kaolin. Physical modification was achieved by grinding via a planetary ball mill (300 rpm for 1 h), and this was followed by chemical treatment using sulfuric or oxalic acids. The optimum decolorization capacity (~80%) was achieved by using 2 M sulfuric acid. With oxalic acid, the best results were obtained with 0.7 M, but these were slightly lower than those obtained with 2 M sulfuric acid. Compared to the original kaolin sample, the specific surface area of the modified clay increased from ~13 to ~244 cm2 g−1, and the total pore volume from 0.06 to 0.43 cm3 g−1. The pore size distribution curves show that most pores are in the mesoporous region with their diameters between 3.0–4.5 nm, and are suitable for adsorption of pigment molecules that are present in rice bran oil. Desorption and spectroscopic studies suggest that both electrostatic and chemical processes are involved in the interaction between pigments and active sites on the clay surface.

Effect of Soy Soluble Polysaccharide on the Stability of Soy-Stabilised Emulsions During In Vitro Protein Digestion

Abstract: This study investigated physicochemical properties of soy soluble polysaccharide (SSP) and pectinase-hydrolysed soy soluble polysaccharide (PH-SSP) from okara, the residue from soy milk production, and their influences when used as a fibre source in oil-in-water (o/w) emulsions. Although pectinase hydrolysed only the carbohydrate fraction in SSP, it resulted in the self-association of PH-SSP to the large-size aggregates. When PH-SSP was added to liquid emulsion containing 3.33% (w/v) rice bran oil and 3.75% (w/v) heated soy protein, it regulated the contents of protein in serum phase, sediment phase and at oil–water interface. The types and contents of soy proteins in the serum phase and sediment phase could be manipulated by pre-heating of soy proteins at 80 °C for 30 min and the addition of PH-SSP. The presence of PH-SSP (0–6% w/v) induced different distribution of proteins to the sediment phase and subsequent in vitro protein digestion in the emulsion. Overall, this study proposed the means to design the distributions of proteins in different phases of o/w emulsion for different degrees of oil release, emulsion stability and protein-polysaccharide coacervation during the course of in vitro peptic and tryptic digestion.

Influence of Vegetable Oils on Micellization of Lutein in a Simulated Digestion Model

Abstract: Lutein and zeaxanthin are selectively accumulated in the macula of the retina, yet their bioavailability is influenced by various dietary factors. Insights regarding the effects of dietary lipids on lutein micellization that is available for absorption are limited. This study investigated the influence of vegetable oils on the relative efficiency of lutein micellization using in vitro digestion procedure. Lutein dispersed in either olive oil (OO), corn oil (CO), soybean oil (SBO), sunflower oil (SFO), groundnut oil (GNO), rice bran oil (RBO) or palm oil (PO) was subjected to simulated gastric and small intestinal digestion. Results showed that the efficiency of micellization of lutein dispersed in olive oil exceeds the other vegetable oils. The percent lutein micellization was in the order of OO > GNO > RBO > SFO > CO > SBO > PO. In comparison, the values for OO were higher than GNO (11%), RBO (18.3%), SFO (19%), CO (21.7%), SBO (30.5%) and PO (35.2%), respectively. These results suggest that OO rich in oleic acid may favor the incorporation of lutein into micelles at the intestinal level. To conclude, the type of vegetable oil in which carotenoids are dispersed is important to achieve an enhanced bioavailable lutein. The correlation between the micellizable lutein and fatty acid composition of vegetable oils are discussed.

Palm oil and rice bran oil: Current status and future prospects

Abstract: The continued demand for edible oils by the ever increasing population makes it pertinent to explore new sources. In this direction, two new edible oils namely palm oil and rice bran oil have been subjected to nutritional and toxicological evaluations of their chemicals constituents. An attempt has been made in this article to assess the acceptability of the two oils based on the various investigations that have been carried out so far. Key words: Palm oil, rice bran oil, anti-oxidants, cholesterol fatty acids, phospholipids, tocopherols, oryzanol, cardiovascular diseases.

One‐step isolation of γ‐oryzanol from rice bran oil by non‐aqueous hydrostatic countercurrent chromatography

Abstract: The value-added γ-oryzanol was purified in one step from crude rice bran oil (RBO) using a preparative hydrostatic countercurrent chromatography (hydrostatic CCC) method, operating in the dual mode. The fractionation was performed using a non-aqueous biphasic solvent system consisting of heptane-acetonitrile-butanol (1.8:1.4:0.7, v/v/v), leading rapidly to the target compounds. Transfer of the analytical CCC method to large-scale isolation was also carried out yielding a high quantity-high purity fraction of γ-oryzanol. In addition, a fraction of hydroxylated triterpene alcohol ferulates (polar γ-oryzanol) was clearly separated and obtained. Furthermore, a fast HPLC-APCI(±)-HRMS method was developed and applied for the identification of γ-oryzanol as well as the polar γ-oryzanol in RBO and the resulting fractions. The purity of γ-oryzanol fraction was estimated as 97% based on HPLC-APCI-HRMS analysis.

Stability of Rice Bran Oil in Terms of Oryzanol, Tocopherols, Tocotrienols and Sterols

Abstract: The effect of oryzanol, tocopherols and tocotrienols (tocols) and sterols individually and as combinations of two were analyzed for DPPH radical scavenging activity and antioxidant activity. Oryzanol, tocols and sterols were isolated by using column chromatography and then added at known concentrations in stripped RBO. The results showed that tocol added samples are more stable than with oryzanol and sterol as individual additions. Among them T1 (sample having 0.04% tocols) is more stable than T2 (sample having 0.08% tocols). Comparing T1 and T2 with control oil, T1 had a peroxide value almost similar to control oil (T1, 5.68 mequiv/kg : control oil, 5.52 mequiv/kg) showing the antioxidant activity of tocols even in the absence of other micronutrients. The diene value of both T1 (4.27) and T2 (4.03) is lower than control oil (6.14). While analyzing combinations, prevention of oxidation was significantly better for oryzanol and tocols combinations, OT1 had a peroxide value of 10.57 mequiv/kg, OT2, 10.42 mequiv/kg when compared to the control sample (52.25 mequiv/kg). Similarly the diene value 5.86 (OT1) and 7.1 (OT2), the p-anisidine value 53.8 and 63 for OT1 and OT2, respectively. The DPPH activity of samples T2 (0.08% tocols) and OT2 (sample having 0.8% oryzanol + 0.08% tocols) had a lower IC50 on the initial day and the IC50 was lowest for T1 (0.04% tocols) and OT1 (sample having 1.6% oryzanol + 0.04% tocols) on the final day.

Enrichment of Rice Bran Oil with α-Linolenic Acid by Enzymatic Acidolysis: Optimization of Parameters by Response Surface Methodology

Abstract: Lipase-catalyzed enrichment of rice bran oil with n-3 fatty acid in order to obtain a structured lipid containing essential fatty acids has been optimized by response surface methodology. In this process, α-linolenic acid was used as an acyl donor using lipase-catalyzed acidolysis in hexane in presence of immobilized lipase from Rhizomucor miehei. The effect of incubation time and temperature, enzyme concentration and substrates mole ratio and their complex interaction on percentage incorporation of n-3 fatty acid, ratios of saturated fatty acid to polyunsaturated fatty acids, monounsaturated fatty acids to polyunsaturated fatty acids and n-6 to n-3 (18:2 to 18:3) fatty acids have been studied using a central composite rotatable design of experiments. The results showed that at the optimum conditions such as reaction time 4.5 h and reaction temperature 37. 5°C, substrate ratio ranging from 1.0 to 1.9, enzyme concentration varying from 1.0% to 2.0% are needed to fulfill the conditions such as percentage incorporation of n-3 fatty acid ≤18%, ratio of saturated fatty acid to poly unsaturated fatty acid ≥0.42, ratio of mono unsaturated fatty acid to poly unsaturated fatty acid ≥0.8, and ratio of n-6 to n-3 ≥1.30.

Physicochemical characterization of eco-friendly rice bran oil biodiesel.

Abstract: In this study, rice bran (husk), an abundant and waste product of the rice milling industry, is analyzed for biodiesel production. Rice bran contains 20% oil, which is non-edible. An optimum production (57%) of biodiesel was achieved through base- (NaOH and KOH) catalyzed transesterification reaction. Fuel properties of transesterified rice bran oil, chemically known as methyl ester (biodiesel), was compared with biodiesel standards on American Standard Testing Methods (ASTM). The fuel properties of rice bran biodiesel 100% are specific density @ 15°C, 0.8920; kinematic viscosity @ 40°C, 4.68; flash point, 88°C; sulphur contents, wt% Nil; pour point, −11°C; and cloud point, −10°C. The fuel properties of biodiesel blends B5, B10, B20, and B50 were much closer to high-speed diesel. Analytical techniques, such as GC-MS, NMR, and FT-IR, were used for determination of the chemical composition of biodiesel. This study suggests that rice bran oil is a feasible source for production of biodiesel, and its...

Microwave-Assisted Extraction of Soybean and Rice Bran Oil: Yield and Extraction Kinetics

Abstract: Microwave-assisted solvent extraction has the potential to replace traditional solvent extraction of oils and fats from a variety of feedstock. The purpose of this study was to optimize oil extraction parameters for a batch microwave system from two feedstocks: soybeans and rice bran. Solvent-feedstock mixtures were exposed to microwave radiation for different time-temperature combinations ranging from 60°C to 120°C for up to 20 min with simultaneous magnetic stirring. The solvent (ethanol) to feedstock ratio used was 3:1. After extraction, solid-liquid separation was performed in a vacuum filter, and ethanol was evaporated from the filtrate in a vacuum centrifuge. Results showed that the oil yield changed with temperature and achieved a maximum value in a relatively short time (order of minutes). Continuous exposure after this time did not increase the oil yield. The results compared well with traditional solvent extraction, especially when accounting for the extremely short extraction times (min vs. h). Maximum oil yields of 17.3% and 17.2% at 20 min and 120°C were achieved by microwave extraction as compared to 11.3% and 12.4% using control extraction for soybeans and rice bran, respectively. The major advantage of microwave-assisted solvent extraction is the reduced time of extraction required to obtain ~95% of total recoverable oil, with corresponding reduction in energy consumption costs per unit of oil extracted.

Rapeseed (canola) oil and other monounsaturated fatty acid-rich vegetable oils

Abstract: Rapeseed (canola) and other monounsaturated fatty acid (MUFA)-rich oils are viewed as good candidates to replace, at least partially, the fish oil normally included in aquaculture feeds (aquafeeds) In fact, their utilization as a dietary lipid source for aquatic animals has some advantages over other readily available terrestrial alternative oils and fats; however, this is not without difficulties MUFA are, indeed, easily digestible and a good source of available energy, and their deposition into fish flesh is considered to be less detrimental than other fatty acid classes, from a human nutritional viewpoint This chapter attempts to review the principal information available regarding the utilization of MUFA-rich vegetable oil (VO) in aquaculture feed Initially the chapter focuses on the rapeseed oil eRa) industry, agronomy, quality improvement, processing, and uses, and the main chemical and physical characteristics of rapeseed oil and other MUFA-rich va such as olive oil, peanut oil, and rice bran oil, amongst others Following this, the potential advantages and challenges of using these alternative oils in the aquaculture feed industry are presented and discussed

Simple techniques to increase the production yield and enhance the quality of organic rice bran oils.

Abstract: This study develops simple techniques for increasing production yield and refining of crude RBO (CRBO). It was found that pre-heating of rice bran by hot air oven to reach 60°C before being extracted by screw press machine increased the yield from 4.8 to 8.3%w/w. This paper suggested three simple steps for refining of organic CRBO: (1) filtering using filter papers (2) sedimentation by adding 4%w/v fuller's earth and (3) bleaching by running through a packed column of activated carbon. These steps significantly enhanced the qualities of RBO when compared to CRBO before treatment. It was found that the lightness of oil as indicated by color value (L*) increased from 22.8 to 28.7, gum and wax decreased from 3.6 to 1.3%w/w. However, the simple refining method had no effect on peroxide value and free fatty acid content. Moreover, it slightly induced the loss of oryzanol content from 2.8 to 2.2%w/w.

Mikrovalna ekstrakcija bioaktivnih spojeva

Abstract: The paper presents examples of microwave extraction and degradation of bioactive compounds. Some positive and negative aspects of microwave heating can be observed, and also its influence on heated milk, as well a development of oxidation in sunflower oil subjected to microwave heating. Degradation of mycotoxins using microwave-induced argon plasma and the use of microwaves for the extraction of essential oils is shown. One can see, the advantages of solvent-free microwave extraction of essential oil from aromatic herbs, in comparison with the standard extraction, and determination of antioxidant components in rice bran oil extracted by microwave-assisted method. Comparison of microwave and ultrasound extraction, as well as positive and negative aspects of the combination of microwaves and ultrasound is described.

Isolation and Characterization of a Rice (Oryza sativa L.) Mutant Deficient in Seed Phospholipase D, an Enzyme Involved in the Degradation of Oil-Body Membranes

Abstract: The use of rice bran for human consumption is severely limited because rice bran oil is rapidly degraded. Triacylglycerols (TAGs) occur in oil bodies, which are bounded by phospholipid membranes. Phospholipase D (PLD) degrades the membranes, releasing TAGs, which are then degraded by lipase to free fatty acids, causing poor bran quality. Since PLD serves as a trigger to initiate lipid degradation and the consequent deterioration of bran quality, I screened mutagenized seed by using anti-PLD polyclonal antibodies and identified a PLD-null rice mutant candidate, '03-s108'. PLD enzymatic activity of the 03-s108 bran fraction was less than 1/100 that of 'Nipponbare', indicating that 03-s108 is a seed-PLD-null mutant. Genetic analysis of a cross between 03-s108 and a rice cultivar having normal PLD activity revealed that the PLD-null characteristic is controlled by a recessive gene. In addition, I studied the PLD content in maturing and germinating rice seeds of 03-s108 and Nipponbare. In Nipponbare seeds, the PLD protein level detected on western blots increased from 7 to 21 d after flowering then leveled off. In contrast, no PLD was detected throughout the maturation process of 03-s108 seed. During germination, PLD was detected in Nipponbare seedlings but not in those of 03-s108. From these results, I suggest that PLD-null seeds will have improved grain and bran stability. In addition, it appears that PLD may not be necessary for seed maturation or germination.

High-oryzanol rice bran oil two-phase extraction de-acidification refining technology

Abstract: A high-oryzanol rice bran oil two-phase extraction de-acidification refining technology includes processes of degumming with phosphoric acid, centrifugal separation, two-phase extraction de-acidification, separatory distillation for solvent removal, vacuum drying, adsorptive de-coloration, deodorization, de-waxing and the like The refined rice bran oil produced by the technology is clear, transparent and odour free, and has good tastes, Physical and Chemical characters of acid value and the like of the refined rice bran oil are in accordance with the second grade of national edible oil standard, and simultaneously, content of the produced rice bran oil is more than 15% The whole technology is simply, few devices are invested for the technology, the rice bran oil products have high yield and purity, product quality can be easily controlled, and a new way for producing high-quality nutritious rice bran oil is provided

Enzymatic synthesis of capric acid-rich structured lipids (MUM type) using Candida antarctica lipase.

Abstract: The objective of the work was to produce capric acid rich structured lipids starting from various Indian indigenous vegetable oils, such as rice bran, ground nut and mustard oils. Acidolysis reaction between individual vegetable oils and capric acid in one is to three molar ratios at 45 degree centigrade temperature was carried out using position specific Candida antarctica lipase so as to protect the Sn-2 position of the oils which are rich in unsaturated fatty acids. The incorporation of capric acid depended on the reaction time showing 6 % within 6 h and 30.8 % in 72 h with rice bran oil. Similarly, in ground nut oil incorporation of capric acid was 34.2 % in 72 h compared to 5.3 % in 6 h. Thus mustard oil showed much lower incorporation than the other two oils, with 3.3 % and 19.5 % in 6 and 72 h respectively. The incorporation of capric acid was influenced by the nature of the fatty acids present in the original oil. The fatty acid composition of Sn-2 position of the structured triacylglycerols of the three oils revealed that capric acid was mainly replacing the fatty acids occupying the Sn-1 and 3 positions of the triglyceride molecule.