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.

Evaluation of rice bran, sesame and moringa oils as feasible sources of biodiesel and the effect of blending on their physicochemical properties

Abstract: Globally, the environmental awareness is driving the research towards energy resources that are more beneficial to milieu. Biofuel is considered to be a remarkable option for that. Among the sources of biofuels, vegetable oils are the cheapest, easily available and in abundant quantity. However, some processes are needed to make vegetable oils suitable for engines because vegetable oils have certain detrimental properties. In this study, three potential feedstocks, namely, moringa, sesame and rice bran oils are critically investigated as potential sources for biodiesel production. The work was divided into several steps: firstly, the production of biodiesel from the three feedstocks; secondly, the measurement of the important physical and chemical properties of biodiesels; and finally, the development of mathematical equations with the help of polynomial curve fitting method for biodiesel–diesel and biodiesel–biodiesel blends to predict the most important properties, such as kinematic viscosity, flash point, calorific value, CFPP of the blended biodiesel. The experiment has shown that the three feedstocks can be considered to be feasible sources for biodiesel. It is seen from the experiment that biodiesel blends have notable effect on properties; for instance, the viscosity of the rice bran oil is improved to 5.1631 mm2 s−1 from 5.3657 mm2 s−1, when mixed with sesame biodiesel at a volume ratio of 3 : 1. Moreover, it is improved to 5.0921 mm2 s−1, when mixed with moringa biodiesel at a volume ratio of 3 : 1. Moreover, flash point and CFPP of rice bran biodiesel are also improved, when mixed with sesame or moringa biodiesel in any percentage.

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil.

Abstract: BACKGROUND Wax esters contribute to the transformation of liquid oils into solid-like oleogel systems, which can act as alternatives for trans- and/or saturated fats in food products. The use of solely waxes reduces the solid content, consistency and sensory quality in the final products. Therefore, a combination of sunflower wax and palm fat in rice bran oil was created to accomplish the hybrid low-saturated shortenings and margarines with a compatible structure and lower amounts of saturated fats. RESULTS During cooling of the hybrid shortenings, sunflower wax crystallized first and acted as nucleation sites for the crystallization of palm fat. At 5°C, a mixture of different crystal morphologies (α, β’, and β crystals) existed in the hybrid shortening. In margarine processing, the hybrid samples were subjected to a simultaneous cooling-emulsification, in which sunflower wax crystallized first at the interface and adsorbed onto the water droplets. Based on the hardness measurements, the maximum amount of palm fat replaceable by 1.0 %wt sunflower wax was up to 40% in shortenings and 25% in margarines. A higher amount of sunflower wax (2.5 %wt) reduced up to 40% of saturated fats in the hybrid emulsions. CONCLUSION The addition of 1.0 %wt sunflower wax enhanced the solid content and network strength of hybrid palm-based shortenings. Sunflower wax helped stabilizing the water droplets inside the wax-based crystalline network without flocculation during shear-cooling. This research provides fundamental insight into the structuring of hybrid systems containing waxes, which could be interesting to produce low-saturated fat products in food industry.

Process for the preparation of rice bran oil low in phosphorous content

Abstract: The present invention relates to a simple, and economical process for the preparation of rice bran oil low in phosphorous content (<10 ppm) by treatment of crude rice bran oil to substantially remove the phosphoglycolipids responsible for the residual phosphorus in degummed rice bran oil, said process comprising: a) treating the crude rice bran oil at ambient temperature with 5% of boiling water and separating the sludge formed to obtain a clarified oil, b) treating the clarified oil thus obtained with 0.5% to 10% of a reagent selected from the group consisting of mono-, di- or triethanolamine to obtain said low phosphorous content oil.

Effect of cooking of rice bran on the quality of extracted oil

Abstract: Whilst attempting to prepare a nutritionally superior rice bran oil, the effect of cooking of rice bran with various levels of added water on the quality of bran and extracted oil was studied. The rice bran (from IR-64 paddy, Indian var.) was obtained from a local rice mill having 8% moisture and 19.3% fat. Water was incorporated at a level of 0, 6, 12, 25, 50, 100, 200 and 400 g/100 g bran, and heated to boil (or to reach 105-110C) for 20 min; the contents were cooled and air dried. A sample of 100 g bran was heated similarly without the addition of water, which served as a control. The oil extracted from the control bran had the following properties: colour, 80 Lovibond units; free fatty acid (FFA) content, 27%; tocopherols and tocotrienols concn., 103 mg/100 g (mg%); and oryzanol content, 2.39%. The water-treated, cooked and dried bran samples were extracted with hexane to recover the oil, which had a lower Lovibond colour (65-70), varied FFA (as % oleic acid) levels (25.4-33.2%), reduced tocopherol and tocotrienol contents (3.9-62.3 mg%), and a slightly higher oryzanol content (2.51-2.70%) compared to the oil extracted from the control bran. Changes were observed from the start when 6 and 12 g water per 100 g bran was added; almost all tocopherols and tocotrienols (97-99%) were destroyed. When 50-400-g water was used, tocopherol and tocotrienol destruction ranged from 51 to 72%. This study sheds light on the deleterious effect on tocopherols and tocotrienols in rice bran and extracted oil during cooking of rice bran, although there is an improvement in colour and texture of cooked bran and in colour and oryzanol content of the extracted oil.

Composition of solvent-fractionated rice bran oil

Abstract: Rice bran oil was acetone fractionated at low temperature. Two methods, independent fractionation (−8, −14 and −35C) and sequential fractionation (0, −8 and −14C), were compared for the preparation of triacylglycerol (TG) fraction-enriched unsaturated fatty acids (UFAs). Among all fractions obtained from both methods, the liquid fraction from independent fractionation at −35C referred to as −35L was the best (89.6%) compared to other procedures used for enrichment of UFAs. However, when weight yield was considered, the largest amount of UFAs was obtained from the liquid fraction at 0C (0L) from sequential fractionation. After sequential fractionation at 0C, 87.5 wt % was recovered in the liquid fraction that contained 71.5% total UFAs. In addition, as the fractionation temperature was lowered, the content (%) of γ-oryzanol in the liquid fractions was increased gradually. Reversed-phase high-performance liquid chromatography showed four regions based on the partition number of TG molecules of the separated peaks.