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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 Trolox equivalent antioxidant capacity (TEAC) was found to have a TEAC value of 2.2mM (more than twice the antioxidant activity of vitamin C).
Abstract: Examines the antioxidant activities of a range of hydroxy‐substituted phenolic acids by estimating their relative abilities to scavenge the ABTS_+ radical cation generated in the aqueous phase, expressed as the Trolox equivalent antioxidant capacity (TEAC value). These common food components have varying reducing abilities, dependent on the positions and extent of hydroxylation of their phenol ring. Reports the research results which suggest that some simple phenolic acids are most effective antioxidants, up to two to three times as active as vitamin C. Their relative abundance in fruits, oils, etc. indicates that they may be highly significant contributors to the overall dietary antioxidant intake. Para‐coumaric acid (4‐hydroxycinnamic acid) was found to have a TEAC value of 2.2mM (more than twice the antioxidant activity of vitamin C). Ferulic acid (3‐methoxy, 4‐hydroxycinnamic acid), the active component of oryzanol (rice bran oil) was found to have a TEAC value of 1.9 mM and gallic acid (3, 4, 5‐trihydroxybenzoic acid) a TEAC of 3.0mM (i.e. three times the antioxidant activity of vitamin C). Discusses the significance of these and other related compounds as food antioxidants and as non‐nutrient antioxidants in the diet.
26 citations
Patent•
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14 Nov 2008
TL;DR: In this paper, the problem of the improper ratio between Omega-6 polyunsaturated fatty acid and Omega-3 polyuns saturated fatty acid in the current single plant edible oil was solved by providing an edible plant blend oil with the ratio between omega-6 and omega-3 being the best, meeting the health need of Chinese residents and simultaneously being capable of controlling the amount and stability of saturated fatty acids.
Abstract: The invention relates to an edible blend oil, which aims at solving the problem of the improper ratio between Omega-6 polyunsaturated fatty acid and Omega-3 polyunsaturated fatty acid in the current single plant edible oil and provides an edible plant blend oil with the ratio between Omega-6 polyunsaturated fatty acid and Omega-3 polyunsaturated fatty acid being the best, meeting the health need of Chinese residents and simultaneously being capable of controlling the amount and stability of saturated fatty acids. The technical keys are as follows: the edible blend oil is prepared with a hemp seed oil and another edible plant oil or other edible plant oils according to weight percentage; wherein, the hemp seed oil is 8 to 85 and the edible plant oil is 15 to 92; and the other edible plant oil can be as follows: grape seed oil, olive oil, camellia oil, rice bran oil, safflower oil, canola oil, sunflower oil, corn oil, linseed oil, sesame oil, rapeseed oil, soybean oil, peanut oil and other edible plant oils. The content of the saturated fatty acids does not exceed 15 percent and the ratio between Omega-6 and Omega-3 is 4-6:1.
26 citations
TL;DR: In this article, the effect of dewaxing pretreatment on rice bran oil composition and stability was investigated, as well as the possibility to use rice brans oil waxes as natural antioxidants at high temperatures.
Abstract: The effect of dewaxing pretreatment on rice bran oil composition and stability was investigated, as well as the possibility to use rice bran oil waxes as natural antioxidants at high temperatures. A correlation between wax content and dewaxing time was noticed. The pre-dewaxing process led to a loss of minor compounds, which negatively affected the oxidative stability index (OSI) of the dewaxed oil. The addition of rice bran oil waxes improved the oil stability index and heat stability of sunflower oil. An increase of 60% of the OSI and a significant decrease in polymer formation (59.2%) were observed.
26 citations
TL;DR: A novel blend of 20% cold-pressed unrefined sesame oil and 80% physically refined rice bran oil as cooking oil, lowered hyperglycemia and improved the lipid profile in type 2 diabetes mellitus patients.
25 citations
TL;DR: In this paper, the authors evaluated the effect of adding natural antioxidants extracted from rice bran oil (RBO) to Sunflower Oil (SFO) and RBO, and found that increasing the amount of RBO led to an increase of the oil stability index at 120 °C and a reduction of polymer TAG formation in the heated blends at 180 °C during 8 h.
Abstract: Blends of sunflower oil (SFO) and rice bran oil (RBO) were evaluated for their stability. Additionally, known amounts of natural antioxidants extracted from RBO were added to SFO, and their protective effect was compared to that of the blends. The results found indicate that by raising the amount of RBO, from 10 to 50%, an increase of OLO, OLP, PPL, OOO, PPO, OPO, 18:1 and 16:0 occurred, followed by a decrease of LLL, LLO, and 18:2. These changes in fatty acid and triacylglycerol (TAG) composition led to an increase of the oil stability index at 120 °C and a reduction of polymer TAG formation in the heated blends at 180 °C during 8 h. A comparable protective effect of natural antioxidants to that of blending was observed in a 50 : 50 blend, by remarkably increasing the induction period.
25 citations