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.

Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil

Abstract: Coconut (Cocos nucifera) contains 55–65% oil, having C12:0 as the major fatty acid. Coconut oil has >90% saturates and is deficient in monounsaturates (6%), polyunsaturates (1%), and total tocopherols (29 mg/kg). However, coconut oil contains medium chain fatty acids (58%), which are easily absorbed into the body. Therefore, blends of coconut oil (20–80% incorporation of coconut oil) with other vegetable oils (i.e. palm, rice bran, sesame, mustard, sunflower, groundnut, safflower, and soybean) were prepared. Consequently, seven blends prepared for coconut oil consumers contained improved amounts of monounsaturates (8–36%, p < 0.03), polyunsaturates (4–35%, p < 0.03), total tocopherols (111–582 mg/kg, p < 0.02), and 5–33% (p < 0.02) of DPPH (2,2-diphenyl-1-picrylhydrazyl free radicals) scavenging activity. In addition, seven blends prepared for non-coconut oil consumers contained 11–13% of medium chain fatty acids. Coconut oil + sunflower oil and coconut oil + rice bran oil blends also exhibited 36.7–89.7% (p < 0.0005) and 66.4–80.5% (p < 0.0313) reductions in peroxide formation in comparison to the individual sunflower oil and rice bran oil, respectively. It was concluded that blending coconut oil with other vegetable oils provides medium chain fatty acids and oxidative stability to the blends, while coconut oil will be enriched with polyunsaturates, monounsaturates, natural antioxidants, and a greater radical scavenging activity.

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.

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.

Review on Recent Trends in Rice Bran Oil Processing

Abstract: Rice bran oil (RBO) is popular in several countries such as Japan, India, Korea, China and Indonesia as a cooking oil. It has been shown that RBO is an excellent cooking and salad oil due to its high smoke point and delicate flavor. The nutritional qualities and health effects of rice bran oil are also established. RBO is rich in unsaponifiable fraction (unsap), which contains the micronutrients like vitamin E complexes, gamma oryzanol, phytosterols, polyphenols and squalene. However, the high FFA and acetone-insoluble content of RBO made it difficult for processing. Therefore, in recent years, research interest has been growing in RBO processing to obtain good quality oil with low refining loss. This review article deals with detailed reports on RBO processing including membrane-based techniques from the production and quality point of view.