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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.
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TL;DR: The results indicated that the P/S ratio of dietary fat is an important factor in determining the oxidative stress, activity of endogenous antioxidant enzymes and activity of membrane bound enzymes.
10 citations
TL;DR: In this article , the physicochemical, tribological, and oxidative stability of pure and modified oils were evaluated as per standards, which revealed the effectiveness of epoxidation over the transesterification process on the selected oils.
10 citations
TL;DR: In this article, the authors optimize the esterification process of deegummed rice bran oil (DRBO) by using 100 % ethanol, nontoxic alcohol obtained from renewable source and ferric sulphate (Fe2(SO4)3) as environmentally friendly catalyst adjusting DRBO for the transesterification process in the second step.
Abstract: Degummed rice bran oil (DRBO) is a low cost raw material considered an excellent alternative to reduce the cost of biodiesel production. The aim of this study was to optimize the esterification process of DRBO. In the first stage, using 100 % of ethanol, nontoxic alcohol obtained from renewable source and ferric sulphate (Fe2(SO4)3) as environmentally friendly catalyst adjusting DRBO for the transesterification process in the second step. The raw material had free fatty acids (FFAs) content reduced from 21.8 to 3.0 %, by ethanol esterification reaching 85.8 % conversion of FFA to fatty acid ethyl esters (FAEE), when the molar ratio ethanol:DRBO was 8:1, 3 % of Fe2(SO4)3 by weight and 3 h of reaction time at the reflux temperature of ethanol. In the second step of the reaction by transesterification, potassium hydroxide (KOH) was used as catalyst in a range from 1.0 to 1.75 % by weight of the esterified oil, the molar ratio methanol:oil (6:1), magnetic stirring of 450 rpm and temperature of 60 °C in 1 h of reaction time. After the two steps reaction, the maximum conversion achieved was 96.6 % of the mixture of FAEE and fatty acid methyl esters.
10 citations
Patent•
29 Dec 2010
TL;DR: A fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature is disclosed in this article.
Abstract: Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the fat or oil is derived from palm oil, palm kernel oil, coconut oil, sunflower oil, soybean oil, corn oil, rapeseed oil, grape seed oil, rice bran oil, sesame oil, and peanut oil, or any combination thereof. In some cases, the fat or oil exhibits health benefits including reducing postprandial plasma lactate levels, controlled insulin response, lowered serum LDL, raised serum HDL, lowered total serum cholesterol, reduced risk of metabolic syndrome, reduced risk of diabetes mellitus, enhanced fetal health, enhanced insulin sensitivity, reduced risk of hypertension, and enhanced resistance to obesity per unit of consumption. Food compositions and methods of health enhancement utilizing the fats and oils of the invention are also disclosed.
10 citations
TL;DR: Rice bran oil (RBO) is an excellent cooking and salad oil due to its high smoke point and delicate flavor as discussed by the authors, which contains the micronutrients like vitamin E complexes, gamma oryzanol, phytosterols, polyphenols and squalene.
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, which contains the micronutrients like vitamin E complexes, gamma oryzanol, phytosterols, polyphenols and squalene. It is high in antioxidants namely oryzanol, tocotrienol, tocopherol and squalene with some amount of omega 3 fats. WHO, NIN and ICMR have recommended a near equal ratio of SFA( 27-33%); MUFA( 33-40%); PUFA(27-33%) in a healthy oil. Rice Bran oil is closest to this recommendation having SFA (24%); MUFA (42%); PUFA (34%). Therefore, in recent years, research interest has been growing in RBO processing to obtain good quality oil with low refining loss.
10 citations