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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 effect of high oryzanol rice bran oil (RBO) on the oxidative stability of low-heat and high-heat whole milk powder (WMP) was investigated andThiobarbituric acid reactive substances (TBARS) were used to monitor oxidation during storage at 45 degrees C for 40 d.
64 citations
TL;DR: The composition of lipids of bran from three varieties of rice is reported, and acylated steryl glucoside and digalactosyldiacylglycerol were the main glycolipids, while monogalacto-monoacyl glycerol was present in small amounts.
Abstract: The composition of lipids of bran from three varieties of rice is reported. Lipids extracted amounted to 21.9–23.0% of the bran dry weight and consisted of 88.1–89.2% neutral lipids, 6.3–7.0% glycolipids and 4.5–4.9% phospholipids. Neutral lipids consisted mostly of triacylglycerols (83.0–85.5%), monoacylglycerols (5.9–6.8%) and small amounts of diacylglycerols, sterols and free fatty acids. Three glycolipids and eight phospholipids were separated and characterized. Acylated steryl glucoside and digalactosyldiacylglycerol were the main glycolipids, while monogalactosylmonoacylglycerol was present in small amounts. The major phospholipids were phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidic acid. Phosphatidylglycerol, lysophosphatidylcholine, lysophosphatidylethanolamine and acyl-phosphatidylethanolamine were present in small quantities.
63 citations
TL;DR: In this article, the quality changes and the concentrations of tocopherols and γ-oryzanol, during successive steps of rice bran oil refining (RBO), were studied.
Abstract: The quality changes and the concentrations of tocopherols and γ-oryzanol, during successive steps of rice bran oil refining (RBO), were studied For this purpose, samples of crude, degummed, neutralized, bleached, dewaxed and deodorized RBO were taken from an industrial plant and analyzed The moisture, pH, acidity, peroxide value and unsaponifiable matter, were determined The fatty acid composition was evaluated by GC, and the concentrations of tocopherols and γ-oryzanol were determined using HPLC with fluorescence and UV–Vis detection, respectively To identify γ-oryzanol components, fractions of the HPLC eluant were collected and analyzed using mass spectrometry Oil refining reduced the peroxide value and acidity to 1 and 3% of the values obtained in crude RBO, respectively The fatty acid composition were not significantly altered during refining The concentrations of the tocopherols in RBO followed the order α > (β + γ) > δ The total concentration of tocopherols was 26 mg/100 g, and remained practically unaltered during refining Up to nine components were distinguished in γ-oryzanol After collecting the elution fractions, up to six components were identified by electrospray mass spectrometry Refining reduced the total concentration of γ-oryzanol to 2% of its initial value
63 citations
TL;DR: In this paper, the authors evaluated the ability of antioxidant agents to improve the performance of a rice bran oil-based structured lipid (RBOSL) consisting of caprylic acid, which was purified by short-path distillation.
63 citations
TL;DR: In this article, a second-order polynomial model was developed using multiple linear regression analysis to determine the optimum processing conditions for enzymatic degumming of rice bran oil, and the optimum operating conditions were found to be reaction time of 4.07 h, enzyme dosage of 50 mg/kg, added water of 1.5 ml/100 g and temperature of 49.2 °C.
Abstract: Response surface methodology was used to determine the optimum processing conditions for enzymatic degumming of rice bran oil. Reaction time, enzyme dosage, level of water added and temperature were the factors investigated with respect to phosphorus and free fatty acids contents. A D-optimal design, with four variables and two response functions, was employed to study the effect of the individual variables on the response functions. For each response, second-order polynomial models were developed using multiple linear regression analysis. Applying desirability function method, optimum operating conditions were found to be reaction time of 4.07 h, enzyme dosage of 50 mg/kg, added water of 1.5 ml/100 g and temperature of 49.2 °C. At this optimum point, phosphorous and free fatty acids contents of degummed oil were found to be 8.86 mg/kg and 2.01 g/100 g as oleic acid, respectively.
63 citations