Topic
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: In this paper, the efficacy of enzymatic degumming was assessed using the third generation phospholipase-A1,======Lecitase1-Ultra (EC 3.1.3) from Thermomyces lanuginosa/Fusarium oxysporum with different qualities of crude rice bran oil.
Abstract: The efficacy of enzymatic degumming was assessed using the third generation phospholipase-A1,
Lecitase1-Ultra (EC 3.1.1.3) from Thermomyces lanuginosa/Fusarium oxysporum with different
qualities of crude rice bran oil. The phosphorus content in the oil reduced to �10 mg/kg from an
initial level of 390 mg/kg after 2 h of incubation period at 508C. However, in the solvent-phase
degumming, there was practically no phospholipid reduction at lower water content (2%) due to the
poor contact between the highly nonpolar solvent and the aqueous phase (citric acid, NaOH, and enzyme
solutions). Increasing the water content to 20% reduced the phosphorus level in the degummed-oil to
71 mg/kg but did not match the performance of oil-phase degumming. The degumming efficiency of
Lecitase1-Ultra was effective in oil-phase and suitable for practical application. Solvent-phase enzymatic
degumming offers more benefits but needs greater efforts to overcome the challenges.
31 citations
TL;DR: In this article, a microwave irradiation enhanced the rate of transmethylation of fatty acids in rice bran oil catalyzed by sodium methoxide (1 or 03%) and the reaction was completed in 40 s in methanol-toluene (1:10, v/v) and in 15 s in meetinghanol−toluanene(1:3, v)/v).
31 citations
TL;DR: Second order polynomial response surface equations were developed indicating the effect of variables on EFG stability and consistency, and the increase of oxidation products and the decrease of total phenolic compounds showed the damaging effect of ultrasound on the oil quality of EFG.
31 citations
TL;DR: Ohmically heating of rice bran of paddy varieties Red Triveni and Basmati reduced the extraction time by nearly 75 % and 70 % respectively and gave a maximum quantity of oil extracted when compared to bran, which was not ohmically heated.
Abstract: Rice bran, which is one of the major by products of paddy contain high quality proteins and edible oil apart from fibre, ash and NFE (nitrogen free extract). The existing solvent extraction method employs n-hexane as the most viable solvent for the extraction of oil from rice bran. But the high cost and scarce availability of n-hexane resulted in uneconomical extraction of rice bran oil. In this study, rice bran was ohmically heated for different time periods(1, 2 and 3 min) with different current values (5, 15 and 20 A) and with different concentration of sodium chloride (1 M, 0.1 M and 0.01 M) as conducting medium. The ohmically heated rice bran was subjected to extraction studies. Ohmic heating of rice bran of paddy varieties Red Triveni and Basmati reduced the extraction time by nearly 75 % and 70 % respectively and gave a maximum quantity of oil extracted when compared to bran, which was not ohmically heated. From the experiments with varying concentrations, residence time of ohmic heating and currents, it was found that ohmically heating the rice bran with 1 M sodium chloride solution and with a current value of 20 A for 3 min gave maximum oil extraction with minimum extraction time.
31 citations
TL;DR: In this paper, the effects of minor components in crude rice bran oil (RBO) including free fatty acids (FFA), RBW, γ-oryzanol, and long-chain fatty alcohols (LCFA), on alkali refining losses were determined.
Abstract: The effects of minor components in crude rice bran oil (RBO) including free fatty acids (FFA), rice bran wax (RBW), γ-oryzanol, and long-chain fatty alcohols (LCFA), on alkali refining losses were determined. Refined palm oil (PO), soybean oil (SBO) and sunflower oil (SFO) were used as oil models to which minor component present in RBO were added. Refining losses of all model oils were linearly related to the amount of FFA incorporated. At 6.8% FFA, the refining losses of all the model oils were between 13.16 and 13.42%. When <1.0% of LCFA, RBW and γ-oryzanol were added to the model oils (with 6.8% FFA), the refining losses were approximately the same, however, with higher amounts of LCFA greatly increased refining losses. At 3% LCFA, the refining losses of all the model oils were as high as 69.43–78.75%, whereas the losses of oils containing 3% RBW and γ-oryzanol were 33.46–45.01% and 17.82–20.45%, respectively.
31 citations