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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 authors showed that microwave heating was more effective for an increase in the vitamin E content than electric roaster heating, however, longer heating with both microwave and electric roasters caused a significant degradation of vitamin E resulting in a decreased content of total vitamin E.
Abstract: Oil yield from unheated rice bran was 17.6% whereas that of microwave-heated rice bran increased to up to 18.4%. Content and composition of vitamin E in rice bran oil were affected by microwave heating. Especially, contents of α-tocopherol, α-tocotrienol, and γ-tocotrienol as well as total vitamin E were significantly (P <0.05) increased when the rice bran was subjected to microwave heating for up to 30 s. When rice bran was heated in an electric roaster up to 20 min at 170 °C, 5 min at 180 °C, and 3 min at 190 °C, the total vitamin E content in rice bran oil increased significantly (P <0.05) followed by a considerable decline beyond those time points. Microwave heating was more effective for an increase in the vitamin E content than electric roaster heating. However, longer heating with both microwave and electric roaster caused a significant degradation of vitamin E resulting in a decreased content of total vitamin E.
28 citations
TL;DR: In this article, various physical processing methods like sieving, pin milling and air classification were applied to upgrade the quality of bran and also to investigate its effect on particle size distribution, content of ash, protein, total dietary fiber, insoluble fiber, soluble fiber and oryzanol as well as total antioxidant activity in bran fractions.
Abstract: Rice bran is a rich source of nutrients and nutraceuticals, which has bio-functional properties. De-oiled rice bran, a major byproduct of rice bran oil industry, is not yet efficiently utilized for human consumption due to its poor edible quality. Various physical processing methods like sieving, pin milling and air classification were applied to upgrade the quality of bran and also to investigate its effect on particle size distribution, content of ash, protein, total dietary fiber, insoluble fiber, soluble fiber and oryzanol as well as total antioxidant activity in bran fractions. Sieve separation resulted in an increase in the content of protein and bio-functional components like soluble fiber and oryzanol as well as total antioxidant activity. Pin milling and sieving resulted in smaller particle size fraction without loss in the content of protein and other bio-functional components and antioxidant activity. Air classification of this material resulted in significant decrease in ash content with moderate increase in protein content and significant increase in the contents of oryzanol and soluble fiber and the total antioxidant activity. This resulted in quality improvement of commercial de-oiled bran viz., reduction in coarse bran fraction (>250μm size particles) from 65% to 0%, content of ash from 14.3 to 13.1 g/100 g, and insoluble fiber from 49.3 to 46.1 g/100 g, and increase in the content of protein from 13.7 to 17 g/100 g, soluble fiber from 2.75 to 4.35 g/100 g, oryzanol from 13.6 to 18.1 mg/100 g, and total antioxidant activity from 61 to 96 mM α-tocopherol equivalent/g. About 30% edible and nutrient rich rice bran, which can be used as an ingredient in the bakery products and health food formulations, was obtained from unutilized commercial de-oiled bran by this process.
27 citations
Patent•
19 Jul 2007
TL;DR: A formulation of Coenzyme Q 10, beta-carotenes, Vitamin E, and medium chain triglycerides in rice bran oil and an optional thickener, such as bee's wax, is provided in a soft gel capsule so that a maximum of the COQ 10 is absorbed by the human body as mentioned in this paper.
Abstract: A formulation of Coenzyme Q 10 , beta-carotenes, Vitamin E, and medium chain triglycerides in rice bran oil and an optional thickener, such as bee's wax, is provided in a soft gel capsule so that a maximum of the Coenzyme Q 10 is absorbed by the human body. Generally, about 60 mg of Coenzyme Q 10 is the normal amount provided daily to a healthy sedentary adult.
27 citations
TL;DR: A detailed description of the production process, yields and productivities, as well as strains used for the production of bioethanol, lactic acid and biobutanol, among others, are discussed in this article.
Abstract: The numerous environmental problems caused by the extensive use of fossil resources have led to the formation of the circular bioeconomy concept. Renewable resources will constitute the cornerstone of this new, sustainable model, with biomass presenting a huge potential for the production of fuels and chemicals. In this context, waste and by-product streams from the food industry will be treated not as “wastes” but as resources. Rice production generates various by-product streams which currently are highly unexploited, leading to environmental problems especially in the countries that are the main producers. The main by-product streams include the straw, the husks, and the rice bran. Among these streams, rice bran finds applications in the food industry and cosmetics, mainly due to its high oil content. The high demand for rice bran oil generates huge amounts of defatted rice bran (DRB), the main by-product of the oil extraction process. The sustainable utilisation of this by-product has been a topic of research, either as a food additive or via its bioconversion into value-added products and chemicals. This review describes all the processes involved in the efficient bioconversion of DRB into biotechnological products. The detailed description of the production process, yields and productivities, as well as strains used for the production of bioethanol, lactic acid and biobutanol, among others, are discussed.
27 citations
TL;DR: In this paper, a Rice bran oil structured lipid (RBOSL) was produced from RBO and medium chain fatty acid (MCFA), caprylic acid, with Lipozyme RM IM as biocatalyst to formulate trans-free shortenings.
Abstract: Rice bran oil structured lipid (RBOSL) was produced from rice bran oil (RBO) and the medium chain fatty acid (MCFA), caprylic acid, with Lipozyme RM IM as biocatalyst. RBOSL and RBO were mixed with palm stearin (PS) in ratios of 30:70, 40:60, 50:50, 60:40 and 70:30 v/v (RBOSL to PS) to formulate trans-free shortenings. Fatty acid profiles, solid fat content (SFC), melting and crystallization curves and crystal morphology were determined. The content of caprylic acid in shortening blends with RBOSL ranged from 9.92 to 22.14 mol%. Shortening blends containing 30:70 and 60:40 RBOSL or RBO and PS had fatty acid profiles similar to a commercial shortening (CS). SFCs for blends were within the desired range for CS of 10-50% at 10-40 °C. Shortening blends containing higher amounts of RBOSL or RBO had melting and crystallization curves similar to CS. All shortening blends contained primarily β′ crystals. RBOSL blended with PS was comparable to RBO in producing shortenings with fatty acid profiles, SFC, melting and crystallization profiles and crystal morphologies that were similar. RBOSL blended with PS can possibly provide healthier alternative to some oils currently blended with PS and commercial shortening to produce trans-free shortening because of the health benefits of the MCFA in RBOSL.
27 citations