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.

Nutrient intensified oil and its producing process

Abstract: The edible oil is produced with rice bran oil and other vegetable oil in 60-98%, safflower oil in 19-38%, Beta-carotene in 01-2% and vitamin E and other oil-soluble nutrient, and through the processes of hydration and salting-out, vacuum distillation to deacidify, decolouring, freezing defatting and dewaxing, and enriching Owing to the nutrious and antioxidant function of its oil-soluble nutrient, the said oil, being stable, can raise the resistance of human body to cancer and other diseases The said prodn processes have high oil yield, low cost and improved oil quality

Rice bran FFA determination by diffuse reflectance IR spectroscopy.

Abstract: Rice bran with FFA levels above 0.1% cannot be used as a food ingredient due to oxidative off-flavor formation. However, extracting high FFA oil from bran by in situ methanolic esterification of rice bran oil to produce methyl ester biodiesel produces greater yields relative to low-FFA rice bran oil. Therefore, high-FFA bran could be exploited for biodiesel production. This study describes an FTIR spectroscopic method to measure rice bran FFA rapidly. Commercial rice bran was incubated at 37°C and 70% humidity for a 13-d incubation period. Diffuse reflectance IR Fourier transform spectra of the bran were obtained and the percentage of FFA was determined by extraction and acid/base titration throughout this period. Partial least squares (PLS) regression and a calibration/validation analysis were done using the IR spectral regions 4000-400 cm−1 and 1731-1631 cm−1. The diffuse reflectance IR Fourier transform spectra indicated an increasing FFA carbonyl response at the expense of the ester peak during incubation, and the regression coefficients obtained by PLS analysis also demonstrated that these functional groups and the carboxyl ion were important in predicting FFA levels. FFA rice bran changes also could be observed qualitatively by visual examination of the spectra. Calibration models obtained using the spectral regions 4000-400 cm−1 and 1731-1631 cm−1 produced correlation coefficients R and root mean square error (RMSE) of cross-validation of R=0.99, RMSE=1.78, and R=0.92, RMSE=4.67, respectively. Validation model statistics using the 4000-400 cm−1 and 1731-1631 cm−1 ranges were R=0.96, RMSE=3.64, and R=0.88, RMSE=5.80, respectively.

Degumming of rice bran oil

Abstract: Rice bran oil (RBO) is an excellent cooking and salad oil due to its high smoke point and delicate flavor. The nutritional qualities and health effects of RBO are also established. The content of phospholipids in crude RBO is a major problem during processing of the oil in various food applications. It has been reported that water degumming process is suitable for the removal of hydrat- able phospholipids (HPL). Nonhydratable phospholipids (NHPL) can be removed only during acid degumming or enzymatic degumming processes. Rapid equilibrium extraction has been found suitable for reducing the phos- pholipid content of RBO. Many researchers have found the efficiency of water, acid, and enzymatic degumming of RBO. New techniques of degumming for RBO have also been established using ultrafiltration and nanofiltration membranes. The presented techniques are individually significant based on phospholipids efficiency. Hence, the present paper reviews the prevailing techniques of RBO degumming.

Antioxidative effects of stabilized and unstabilized defatted rice bran methanolic extracts on the stability of rice bran oil under accelerated conditions

Abstract: The present research assessed the antioxidant activity against the synthetic 1, 1-diphenyl-2-picrylhydrazyl radical, and β-carotene-linoleic acid assay of the methanolic extracts of defatted rice bran from stabilized and unstabilized rice bran. The effects of the extracts (0.1 and 0.25% w/w) on the oxidative stability of refined-bleached rice bran oil were determined and compared with those of BHA (synthetic antioxidant). The study was carried out over a 168 hr period at 70°C and the progression of oxidation was measured by peroxide value, p-anisidine value, and thiobarbituric acid-reactive substances (TBARS). The relative % of residual α-tocopherol and γ-oryzanol of the rice bran oil containing methanolic extracts of stabilized and unstabilized defatted rice bran during storage at 70°C were studied.

Occurrence of 24(E)-ethylidene sterols in two solanaceae seed oils and rice bran oil

Abstract: The occurrence of two 24 (E)-ethylidene sterols, fucosterol and 28-isocitrostadienol, in the unsaponifiable matters of two Solanaceae seed oils fromDatura stramonium andCapsicum annuum, and rice bran oil from the seeds ofOryza sativa (Gramineae) was demonstrated by their isolation or by gas liquid chromatography. AlthoughZ-isomers of the above two 24-ethylidene sterols, 28-isofucosterol and citrostadienol, are a frequent occurrence in higher plant materials including some Solanaceae seed oils and rice bran oil, the report might be the second instance of the unambiguous demonstration of the occurrence of the 24(E)-ethylidene sterols in higher plants.