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.

Investigation of ethyl biodiesel via transesterification of rice bran oil: bioenergy from residual biomass in Pelotas, Rio Grande do Sul - Brazil

Abstract: The energy sector in Brazil produces liquid biofuels as bioethanol and biodiesel The most common technique to produce biodiesel is the transesterification of oils extracted from biomass Rice processing generates grain bran, an agricultural residue Brazil is one of the main countries that produce this grain Therefore, the objective of this study was to produce a renewable biofuel using vegetable oil from grain bran via homogeneous basic transesterification There are only three experimental studies reported in the literature on the production of biodiesel from rice bran oil via alkaline transesterification Furthermore, the studies do not include results regarding biodiesel acidity, iodine, saponification and moisture content Although potassium hydroxide (KOH) is the most commonly deployed alkaline catalyst in industrial biodiesel production, there are no reports regarding ethyl biodiesel production using rice bran oil with this catalyst Therefore, this study applied a factorial arrangement in the experimental phase to produce ethyl biodiesel from rice bran oil using KOH as a catalyst on transesterification The factors including reaction time, alcohol/oil molar ratio and amount of catalyst allowed to determine the best conditions for biodiesel production To determine the viability of the biodiesel production, it was necessary to analyze the main parameters required by the national standards, which were kinematic viscosity, iodine index, acidity index, saponification index and moisture All the yielded biodiesel were complied with the standards of ANP, ASTM and EN, except kinematic viscosity, which ranged from 8061 to 22791 mm2s-1 According to the conditions of the factorial arrangement, the calculated kinematic viscosity indicated the need to raise the proportion of catalyst and/or the molar ratio between ethanol and KOH The lower kinematic viscosity, around 8–9 mm2s-1, occurred with 15% catalyst and, in general, with molar ratio 9:1 These results suggest that future studies could explore the production of high-quality ethyl biodiesel using rice bran vegetable oil According to the results, it represents a viable possibility to produce fully renewable and sustainable biodiesel within the socio-economic, environmental and agricultural context in Brazil

Phytosterols in rice bran and usage of rice bran in food industry.

Abstract: Phytosterols are very important for daily diet that can not be synthesized by human body. Main sources of phytosterols are vegetable oils, seeds, legumes and cereals. Phytosterols prevent cholesterol absorption therefore lower total and LDL cholesterol level in blood. Also plant sterols might protect against certain types of cancer such as colon, breast and prostate. Rice bran is the best source of total lipids and phytosterols based on raw material. Rice bran oil contains very high concentrations of cycloartenol and 2.4-methylenecycloartanol, which made up over 40% of the total phytosterols. Rice brain contains 12–22% oil, 11–17% protein, 6–14% fiber, 10–15% moisture, and 8–17% ash. Also, It is rich in vitamins, including vitamin E, thiamine, niacin, and minerals like aluminum, calcium, chlorine, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc. Furthermore, presence of antioxidants like tocopherols, tocotrienols, and γ -oryzanol also brighten prospects of rice bran utilization for humans as functional ingredient to reduce the life threatening disorders. To improve quality and nutrition of food product, rice bran can be evaluated as a potential food ingredient. It has been used in food as full-fat, defatted bran, bran oil, and protein concentrates. Rice bran is used by the food industry in the production of baked foods, snacks, crackers, breads, cereals, pastries, pancakes, noodles, muffins, biscuits. In this review, phytosterols found in rice bran which impacts on human health and the usage of rice bran in food industry are discussed in general terms.

Some Strategies for Utilization of Rice Bran Functional Lipids and Phytochemicals.

Abstract: Rice bran contains a great amount of functional lipids and phytochemicals including γ-oryzanols, tocotrienols, and tocopherols. However, utilization of those compounds is limited and needs some proven guidelines for better implementation. We introduce some effective strategies for the utilization of rice functional lipids, including an introduction of pigmented rice varieties for better bioactive compounds, biofortification of rice tocotrienols, plasma technology for improving rice phytochemicals, supercritical CO2 extraction of high quality rice bran oil, and an example on the development of tocotrienol-fortified foods.

Semi-solid fat by interesterification of red palm oil with other vegetable oils

Abstract: Interesterification of appropriate blends of vegetable oils offers an alternative method for obtaining semi-solid fats without hydrogenation. Random interesterification was carried out on blends of different oils, namely palm oil and sunflower oil (8:2, 7:3 and 6:4 (w/w)), palm oil and rice bran oil (8:2 and 7:3 (w/w)), palm oil and coconut oil (9:1 and 6:4 (w/w)), as well as palm oil and soybean oil (7:3 (w/w)), in the presence of sodium methoxide as a catalyst (0.2% (w/w)). The melting characteristic of the interesterified fat obtained from a blend of refined red palm oil and sunflower oil blend, in the ratio of 4:1 (w/w; slip melting point 41C) indicated that this combination could be an ideal margarine fat base.