Rice bran oil

About: Rice bran oil is a research topic. Over the lifetime, 2102 publications have been published within this topic receiving 32504 citations.

Effect of different degumming processes and some nontraditional neutralizing agent on refining of RBO.

Abstract: The present investigation aimed at finding out the effect of different degumming processes and on the use of some nontraditional alkaline material for refining of rice bran oil. Attempt was made to treat crude rice bran oil with H2O, and H3PO4 for degumming followed by with alum or H2O for dewaxing. After removal of the gums and waxes the oil was neutralized with commonly used NaOH, and some nontraditional neutralizing agents like Na2CO3 and NaHCO3. Finally the oil was bleached traditionally using earth and charcoal and deodorized. The RBD oil was characterized by determining their color, peroxide value, content of unsaponifiable matter, and free fatty acids. Among the different processes tried degumming with 0.2 %, w/w, H3PO4 followed by dewaxing with 2.0 %, w/w, H2O; bleaching with tonsil earth (1.5 %, w/w) and charcoal (0.5 %, w/w) and finally deodorization at 220°C temperature and 2-4 mm Hg pressure resulted best quality oil in terms of the measured parameters. The characteristics of refined rice bran oil could be as content of FFA and UM 0.2 (%, w/w), 2.6 (%, w/w) respectively; color 10.9Y, 2.0R (in 2.54 cm Lovibond Tintometer cell); PV 3.3 (meq/kg). The oil yield is 78-85 % (by weight).

Rice lipids and rice bran oil

Abstract: Rice lipids are a major class of nutritional components in rice grain, having relative significance on rice grain quality. In this chapter, the main class and concentration of natural lipids in rice grain, as well as their relations with aroma, flavor, hardness, storage, milling, eating, and cooking qualities are systemically reviewed. The genetic and environmental factors have both positive and negative influences on native lipid distribution and function in rice. Numerous rice lipids synthesis related genes and quantitative trait loci (QTLs) are summarized for understanding of the genetic basis and metabolism of lipid biosynthesis in rice grain. Rice bran oil (RBO) as a valuable by-product in rice industry is one of the healthiest edible oils. The primary bioactive ingredients such as γ-oryzanol in RBO and their health-promoting effects are also discussed. The available methods for RBO extraction, analysis and processing, and variations in bioactive phytochemicals in RBO due to these different methods are compared. This chapter may enhance our understanding of the importance of lipids in rice grain and provide insights into the potential applications in the rice industry.

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.

Comparison of proximate composition, bioactive compounds and antioxidant activity of rice bran and defatted rice bran from organic rice and conventional rice

Abstract: Rice bran and defatted rice bran is a by-product from a rice milling and the production of rice bran oil which is mostly obtained from paddy rice grown under conventional farming systems Currently, organic farming systems have been gaining in popularity However, this agricultural system which strictly limits using chemicals may affect chemical composition and antioxidant activity of rice kernel, but no investigation has been documented on the effect of the growing system of rice on bioactive compounds and antioxidant activity of rice bran and defatted rice bran, therefore, this study was conducted Organic rice bran was obtained from Khao Dawk Mali-105 cultivar grown under organic system whereas conventional rice bran was from rice grown under conventional farming system Rough rice was dehulled and milled to yield the rice bran with degree of milling of 8% Rice bran was extracted using two different methods, hexane extraction and enzymatic extraction The oil fraction was separated whilst the residue was defatted rice bran (DRB) Defatted rice bran of organic and conventional rice bran extracted by hexane was also prepared for comparison The results revealed that the growing system had significant effect on some chemical components The ORB and ODRB contained higher levels of crude fibre, ash carbohydrate, total phenolic compounds and α-tocopherol The oil extraction using enzymes yielded a higher concentration of alpha-tocopherol and the strongest antioxidant activity evaluated by 2,2diphenyl-1-picrylhydrazyl (DPPH) radical scavenging as well as total antioxidant activity