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.

The effect of vegetable fat on the physicochemical characteristics of dates ice cream

Abstract: The effects of vegetable fats in low-calorie dates ice cream were studied. Fourteen different formulations were optimized by ‘simplex lattice design’. Three types of fat (palm mid-fraction, palm olein and rice bran oil) were chosen to investigate their particle size distribution, melting resistance, amount of protein in the aqueous phase, colour, viscosity, total solids, percentage of overrun, fat and calorie value in ice cream. Statistical significance was determined by using analysis of variance and compared with the Duncan multiple range test using the SAS program. The significance level was 95% (P = 0.05). The types of fat used in an ice cream formulation have an impact on the colour, particle size diameter, viscosity and caloric value. A high percentage of palm mid-fraction (> 12%) gave a high intensity of brightness, but less redness and yellowness, while a high percentage of palm olein and rice bran oil gave high intensity of redness and yellowness. Moreover, viscosity was associated with formulations characterized by a high solid fat content. The more unsaturated and the longer the fatty acid chains of the vegetable fat used in the formulation, the more pronounced was the fat globule destabilization. However, the effect of the different fats on melting resistance was less pronounced.

Molecular Mechanisms for the Modulation of Selected Inflammatory Markers by Dietary Rice Bran Oil in Rats Fed Partially Hydrogenated Vegetable Fat.

Abstract: Industrially produced partially hydrogenated vegetable fat (PHVF) contains trans fatty acids (TFA) mostly comprising elaidic acid (EA, 18:1∆9t). Though, the harmful effects of TFA on health have been repeatedly publicized, the fat containing TFA have been continued to be used as a cooking medium in many regions of the world. The adverse effects of PHVF on oxidative stress and inflammatory markers and the possible ameliorative action of rice bran oil (RBO) on these markers were evaluated. Weaning rats were fed a AIN-93 purified diet supplemented with the following lipids: groundnut oil (GNO, 10 wt%), PHVF (10 wt%), RBO (10 wt%), PHVF blended with RBO at 2.5, 5.0 and 7.5 wt% levels. The final concentration of the lipids in the diet was maintained at 10 wt%. Rats were fed these diets for 60 days. They were sacrificed and analyzed for oxidative stress and inflammatory markers. The rats fed PHVF showed lower levels of lipid peroxidation and hepatic antioxidant enzymes. The rats fed PHVF-containing diets showed enhanced levels of interleukin-1β, C-reactive proteins and also showed enhanced levels of paw inflammation when injected with carrageenan as compared to rats given GNO, RBO or PHVF blended with incremental amounts of RBO. The macrophages from rats fed diet containing PHVF showed up-regulation in the expressions of cytosolic phospholipase A2 (cPLA2), nuclear factor-κB p65, toll like receptor (TLR)-2, TLR-4 and down-regulation in the expressions of peroxisome proliferator activated receptor gamma (PPAR)γ, adiponectin receptor (AdipoR)-1 and AdipoR-2 when compared to rats fed diet containing GNO, RBO and PHVF blended with RBO. It was concluded that dietary PHVF enhance pro-inflammatory markers which can be reduced by judiciously blending PHVF with RBO.

Effect of acid-catalyzed methanolysis on the bioactive components of rice bran oil

Abstract: The change in bioactive components in oil derived from rice bran oil after acid-catalyzed methanolysis was investigated in this study. The effects of catalyst amount, molar ratio of methanol to oil, reaction time, and nitrogen purging on acid-catalyzed methanolysis were investigated to find the optimum condition in converting all free fatty acids and acylglycerides into biodiesel with minimum loss of bioactive components. Acid-catalyzed esterification at 60 °C using 5 wt% of sulphuric acid as the catalyst can convert all free fatty acids (initial content = 59.19%) and acylglycerides (initial content = 19.31%) into fatty acid methyl esters in 5 h with a molar ratio of methanol to oil = 40. After the reaction, the losses of squalene, α-tocopherol, γ-tocotrienol, campesterol, stigmasterol, β-sitosterol, and γ-oryzanol are 50.07%, 18.06%, 63.09%, 21.68%, 28.74%, 25.42%, and 35.43%, respectively. When nitrogen purging was applied during the reaction, the losses of the aforementioned bioactive components became 42.54%, 0.00%, 43.47%, 23.47%, 26.66%, 24.07%, and 29.76%, respectively. In addition, oxidation products were not detected by GC–MS during acid-catalyzed methanolysis. From the present investigation, loss of bioactive components can be mitigated by carried out the reaction under nitrogen atmosphere.

Antioxidant stability in palm and rice bran oil using simple parameters

Abstract: Fats and oils are recognized as essential nutrients in human diets. Nutritionally, they are concentrated source of energy (9 cal/ gram); provide essential fatty acids which are the building blocks for the hormones needed to regulate bodily systems; and are a carrier for the oil soluble vitamins A, D, E and K. Kinematic Viscosity of unheated and heated (270°C) rice bran oil is measured 30o to 90°C. In this paper, the antioxidant stability in palm oil and rice bran oil at different times of heating is investigated using the parameters like density, viscosity, adiabatic compressibility and acoustic impedance of the oils at different times of heating. The antioxidant stability is resolute at every time of heating. Hence, it can be recommended that rice bran oil can be used for frying without adverse effect preventing the incidence of malignancy and coronary heart diseases.