Characterizations of different varieties of rice bran samples available in West Bengal, India for their proximate composition, oil composition and bioactive compounds present in oil (original) (raw)
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Methodical characterization of rice ( Oryza sativa ) bran oil from Pakistan
Grasas y Aceites, 2005
Los valores encontrados en los parámetros de los salvados de arroz investigados de procedencia Paquistaní son parecidos a los encontrados en la literatura de otros salvados de arroz y de aceites extraídos de verduras. Los resultados del presente análisis, al igual que los similares obtenidos de aceites de diferentes verduras, han demostrado que el salvado de arroz podría ser una fuente potencial de aceite y también podrían ser útiles para el establecimiento de una base de datos globalizada de esta valiosa cosecha. PALABRAS-CLAVE: Caracterización-Estabilidad oxidativaγ-oryzanol-Salvado de arroz-Tocoferoles. SUMMARY Methodical characterization of rice (Oryza sativa) bran oil from Pakistan. The hexane-extracted oil content of four varieties of rice (Oryza sativa) viz. Super Kernel, 386, 385 and Basmati, bran was ranged 14.70-19.10%. Other physical and chemical parameters of the extracted oils were as follow:
Functional Profiling and Future Research Direction of Rice Bran Oil in Bangladesh
Journal of Oleo Science, 2021
Introduction A short flashback of the history of rice grown in the world, domesticated rice species were grown worldwide among them Oryza sativa and Oryza glaberrima is called Asian rice and African rice respectively. Asian cultivars extensively cultivated Oryza sativa Japonica and Oryza sativa Indica is the history of about 13000 years ago 1. The species Oryza sativa Indica comes from the crosses between Oryza sativa Japonica and local wild rice. The genetic evolution, geographical diversity, land quality, different agronomic practices, and environmental conditions may cause nutritional variation among global rice. The composition of whole rice grain has been divided into several compartments such as edible part 70 , non-edible hull 20 , bran 7-8.5 , and rudiment 2-3 2. Rice bran oil RBO , extracted from rice bran, is gained popularity as a healthy cooking oil in Japan,
International Journal of Scientific & Technology Research, 2017
Rice bran oil (RBO) has been extracted from Celebes rice bran by multistage extraction with hexane solvent followed by ethanol to see the component, profile of fatty acids and mineral contained in both of them. As a comparison, RBO directly extracted with ethanol was also presented. Extraction process was performed using reflux method at 55 o C, for 5 hours with bran and solvent ratio of 1:7. Analysis of components and fatty acids of RBO was conducted with GC-MS QP 2010 Shimadzu. Oleic, linoleic and palmitic were found dominant in first stage extraction by hexane with concentration of 3716.56, 1630.78 and 1021.89 mg/L, respectively. Palmitic (6.34 mg/L), lauric (4.78 mg/L), and linoleic (3.52 mg/L) were dominant in the second stage extraction by ethanol. Linoleic (28.85 mg/L), stearic (2.88 mg/L) and myristic (2.02 mg/L) were found in extracted directly by ethanol. RBO extracted with hexane had 18.6% of saturated fatty acid and 81.4% of unsaturated fatty acids, with ratio of saturat...
Analysis and Chemical Characterization of Rice Bran Oil for Dietary Consumption
The main aim of this paper is to review the available data on analyzed the unsaturated fatty acid component and physical properties of Rice bran oil. The study of unsaturated fatty acid components analyzed by Gas chromatography-mass spectrometry and physical properties analyzed by specific instruments. RBO is gaining popularity among other traditionally used cooking oils because of its better cooking quality, prolonged shelf life, and well-balanced fatty acid components as well as the presence of many antioxidant components. The major fatty acid components of RBO oleic acid, measured by gas chromatography-mass spectrometry and FID of the methyl esters, was dominated by oleic acid(52.84), palmitic acid(18.75), and linoleic acid(3.07), were found while the saponification value(156 mgKOH/g) acid value(0.4), refractive index(1.4725), and specific gravity(0.922), obtained for the rice bran oil are within the range reported for the oil in literature. Nowadays, the rate of diabetes increases in the world. This oil very helpful in controlling diabetes. Rice bran oil is rich in vitamin E (both tocopherols and tocotrienols) and bioactive phytonutrients, which include phytosterols, γ-oryzanol, squalene, and triterpene alcohols. Because of its cardiac-friendly phytochemicals and antioxidant potentials, RBO has been categorized as healthy edible oil for human consumption and has attained the status of "heart-healthy oil". Rice bran oil (RBO) also called wonder oil is well known for its numerous health benefits.
Rice bran oil is a vegetable oil that has specific characteristics and has health benefits. The rice bran oil phytochemical components such as tocopherols, tocotrienols, squalene, phytosterols, polyphenols, and γ-oryzanol. There are component rarely found in other vegetable oils. Rice bran oil has good oxidation stability which is very beneficial in deep-frying pans. This review aims to determine characteristics of rice bran oil such ass physicochemical properties, the extractions and purifications, and its application in food products. Rice bran oil has health benefits and quality, namely antioxidant, anti-cancer, and cardiovascular disease. Rice bran oils can be used for spreadable bran oil, margarine and various food products.
Rice bran oil, the Future Edible Oil of India: A mini Review
Rice Research: Open Access, 2015
Rice bran oil (RBO) also called wonder oil is well known for its numerous health benefits.The presence of a unique antioxidant called oryzanol contributes maximum antioxidant activity to rice bran oil. Rice bran oil has number of advantages over the other edible oil. The present short review will enable the readers and researches about the benefits of RBO.
PHARMACOGNOSY OF RICE BRAN OIL - A REVIEW
International Journal of Green Pharmacy, 2018
Rice bran is fabricated from the rice milling enterprise and contains about 10% of the entire weight of rough rice. It is especially composed of aleurone, pericarp, subaleurone layer, and germ. Rice bran is a fertile supply of nutrients, minerals, vital fatty acids, dietary fiber, and different sterols. The quantification of γ-oryzanol in rice bran can be conducted by many methods that require drawing out of rice bran oil (RBO) from the bran, accompanied by way of evaluation of the quantity of γ-oryzanol in the RBO with the aid of high-performance liquid chromatography. RBO is the oil drain out of the outer rigid surface of rice called chaff (rice husk). It is identified for its excessive smoke factor of 232°C (450°F) and soft taste, making it pleasant for excessive-temperature cooking strategies such as blend and deep frying. It is healthy for human expenditure, which is employed in the system of vegetable ghee. Wax was drawn out of RBO and palpanese extract, which is employed for carnauba wax in makeup, confectionery, shoe lotions, and sharpening compounds. It is accepted as a food preparation oil in numerous Asian countries, along with Bangladesh, Japan, India, and China. Regarding the importance of RBO, this overview intends to pay attention at the phytochemistry and therapeutic functions of RBO.
Journal of Oleo Science, 2017
Introduction Rice Oryza sativa L. is the principle cereal consumed in Asia, and the primary staple for nearly half of the world s population. Recent observations suggested that pigmented or colored rice varieties may have beneficial effects in the human diet. Many researchers reported that they contained high amount of phytochemicals and exhibited antioxidant activity 1 3. Rice paddy consists of the grain, husk, germ and bran. Rice bran comprises 12-23 of oil which is high in physiologically active compounds 4 6. Rice bran oil RBO is one of the vegetable oils, which is high nutritious and health-beneficial. It contains γ-oryzanol and vitamin E tocopherol and tocotrienol 7. These agents have the capacity of antioxidants, which are served to eliminate free radicals, prevent free radicals reaction with biomolecules causing damages to the body and also prevent certain dis
Growth Performance, Bran Oil Characteristics and Hull Volatile Constituents of Some Rice Varieties
Egyptian Journal of Agricultural Research
his study was undertaken to identify the differences among various aromatic rice genotypes in growth and yield as well as the characterization of bran oil and hull volatile constituents of both Egyptian Jasmine and Giza177 rice varieties under Egyptian condition. Six different rice genotypes namely; Egyptian Jasmine, IR74052-177-3-3, IR74053-144-2-3, Basmati 370 and PR26679-PI 3-1 Giza 177 as a check variety were transplanted at the experimental farm of RRTC during the rice growing seasons 2012 and 2013. Randomize complete block design with four replications was used. The main results revealed that the rice genotypes differed significantly (P<0.05) with respect to agronomic studied characters under study. Egyptian Jasmine surpassed most of the other tested genotypes in these characters, while the check variety Giza177 recorded the lowest values of plant height, duration and number of panicle m-2. Giza177 produced the longest panicle with highest number of its branches and the highest number of filled grains panicle-1 with the lowest sterility % consequently produced the greatest grain yield t ha-1. Chemicalphysical parameters of Egyptian Jasmine and Giza177 rice varieties bran oil were characterized. The free fatty acid, peroxide value, Saponification number and iodine value were recorded as 3.1% (as Oleic acid), 4.55 (meq O 2 /kg oil), 185.1 (mg KOH/g oil) and 92.64 (g I 2 /100 g oil), respectively. γ-oryzanol is an important component in rice bran oil, it occurs in Egyptian Jasmine rice bran oil at a high level up to 1.8%, where it serves as a natural antioxidant. Data also showed that Egyptian Jasmine rice bran oil had higher RSA and oxidative stability 59.23% and 22.86 h, respectively than Giza177 rice bran oil. The fatty acid profile of Giza177 rice bran oil showed palmitic acid (20.02%), stearic acid (1.95%), oleic acid (45.99%), linoleic acid (28.07%) and linolenic acid (1.40%) as major fatty acids. Results revealed that Egyptian Jasmine rice bran oil had higher oleic acid content and lower linoleic acid content than Giza177 rice bran oil. Percentage of hull constituents of Egyptian Jasmine was markedly higher than in hull of Giza 177. Moreover, the same trend was observed with total phenol content (TCP) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH). Generally, the increase of total phenolic content led to an increase in DPPH %, this result led to an increase of anti-oxidant activity in rice hulls.