Rice bran oil Research Papers (original) (raw)

- by
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- Chemistry, Quality Improvement, Functional Food, Rice bran oil

Nonalcoholic steatohepatitis (NASH) and nonalcoholic fatty liver disease are increasing in adults and are likely to be increasing in children. The aim of the present research was to evaluate the protective effect of rice bran oil and pumpkin seed oil against high fructose diet (HFD) inducing nonalcoholic steatohepatitis (NASH). The results showed significant elevation of plasma total and direct bilirubin, transaminases activities, total cholesterol (T-Ch), triglycerides (TG), low density lipoprotein-cholesterol (LDL-Ch), tumor necrosis factor-α (TNF-α) and malondialdehyde (MDA) with significant increase in liver TG, T-Ch and MDA along with significant reduction in plasma high density lipoprotein cholesterol (HDL-Ch) and increase in T-Ch/HDL-Ch in rats fed HFD compared to rats fed on balanced diet. Histopathology of liver of rats fed on HFD confirmed the induction of NASH. Rice bran oil and pumpkin seed oil produced improvement in the biochemical parameters with different degrees. Pu...

- by Doha Mohamed
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- Food and Nutrition, Fatty liver disease, Fructose, Rice bran oil

Crude rice bran oil (RBO) is rich in valuable minor components such as tocotrienols, phytosterols and γ-oryzanol. These compounds are well preserved during physical refining, but in current industrial practice, RBO is mostly refined chemically because this results in a lighter color. However this process removes most of the γ-oryzanol. The challenge is to develop a refining process which combines a high γ-oryzanol retention with the commercially desired light color. A modified physical refining process was developed, consisting of an acid degumming, prebleaching, dewaxing, physical removal of free fatty acids using packed column technology, a modified washing step, conventional bleaching and deodorization. A RBO with acceptable oryzanol retention of 39% had a Lovibond red color value (measured with a 5.25-inch cell) of 2.8, approaching very close the color of a chemically refined RBO (red = 2). At the process step where high (94%) retention of γ-oryzanol was achieved, a somewhat darker Lovibond red value of 5.2 was obtained.

- by wim de greyt
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- Chemical Engineering, Rice bran oil, Free Fatty Acid, The American
- by Cristina Sabliov and +1
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- Food Engineering, Food, Scaling up, Soybean

Scientific studies support recommendations to increase dietary soluble fiber as part of hyperlipidemia treatment. Rice bran contains minimal soluble fiber, but rice bran oil has a hypolipidemic effect. Full-fat rice bran was compared with oat bran and a rice starch placebo in hyperlipidemic humans to see if it might have a role in the treatment of hyperlipidemia. Moderately hypercholesterolemic (5.95-8.02 mmol/L), nonsmoking, nonobese adults were studied in a 6-wk, randomized, double-blind, noncross-over trial. Three groups added 84 g/d of a heat-stabilized, full-fat, medium-grain rice bran product (nÅ 14), oat bran product (nÅ 13) or rice starch placebo (n Å 17) to their usual low-fat diet. Serum cholesterol, triglycerides, HDL-cholesterol (HDL-C), LDL-cholesterol (LDL-C), apoA1 and apoB were measured before and at the end of the supplementation period. Serum cholesterol decreased significantly (P ¡ 0.05) by 8.3 { 2.4% and 13.0 { 1.8% in the rice bran and oat bran groups, respectiv...

- by Benny Geypens
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- Nutrition and Dietetics, Nutrition, Folic acid, Animal Production
- by Rui Zambiazi and +1
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- Chemical Engineering, Mass Spectrometry, Rice bran oil, Fatty Acid

Baking is a developing industry in Pakistan, which is growing in size. The people are becoming more conscious about their health and nutrition. Foods that are convenient, with good taste, reasonably priced and superior in quality are in great demand. Rice bran oil (RBO) was applied into baked products such as cookies at various levels i.e. 0, 25, 50, 75 and 100% by gradually replacing normal shortening to improve the quality of cookies in term of shelf life due to natural antioxidants present in RBO. Five treatments of RBO and normal shortening (NS) were used to prepare cookies and 45 days storage study was conducted to investigate improvement in shelf life. Statistical analysis regarding chemical characteristics of cookies indicated that both treatments and storage have highly significant effect on moisture content, fat content and NFE content of cookies while ash content and crude fiber showed non- significant change. Storage has also significant effect on protein content of cooki...

- by Muhammad Jamal Nasir
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- Statistical Analysis, SHELF LIFE, Rice bran oil, Sensory Evaluation
- by avinash kumar
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- Process Optimization, Kinetics, Catalysts, Biodiesel
- by Terry Walker
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- Multidisciplinary, Electricity, Ohmic Heating, Oryza Sativa

The present study was undertaken to assess the prospect of rice bran oil production in Bangladesh. One hundred and thirty four rice mills including 128 husking mills and 6 auto rice mills were investigated to estimate the production of rice bran. The capacity of the selected husking rice mills ranged from 1.6 to 28 tonnes per batch with an average of 8.4 tonnes and the capacity of the selected auto rice mills ranged from 8 to 36 tonnes per batch with an average of 16 tonnes. The selected 128 husking mills processed a total of 77,312 tonnes paddy and 7,731.2 tonnes of bran (10 percent by weight) per year. The selected 6 auto rice mills processed a total of 30,140 tonnes of paddy producing 1,507 tonnes of bran (5 percent by wieght) annually. About 9,238 tonnes of rice bran is produced annually from selected 128 husking rice mills and 6 auto rice mills. The average recovery of head rice, brokens, bran and husk were found to be 68.44, 0.46, 10.24 and 18.34 percent, respectively in husking mills. The recovery in auto rice mills averaged as 70.42 percent head rice, 0.25 percent brokens, 5.29 percent bran and 23.7 percent husk. The oil contents of different types of bran from husking and auto rice mills were determined in the lab using Soxhlet extraction method. The oil content of husking mills rice bran was 8.85, 12.45 and 21.90 percent, respectively for mixed rice bran, single-crushing rice bran and double-crushing rice bran. The oil content of non-parboiled and parboiled rice bran from auto rice mills was found to be 13.20 and 26.85 percent, respectively. The average oil content of rice bran obtained from husking and auto rice mills was 16.65 percent. In Rangpur district 0.23 million tonnes of rice bran could be obtained from 3.0 million tonnes of paddy. In Bangladesh the potential bran oil production was estimated to be 0.134 million tonnes from 1.05 million tonnes of rice bran and 40 million tonnes of paddy. At least 35 rice bran oil mills could be established in Bangladesh with a minimum processing capacity of 100 tonnes bran per day with 300 days of operation per year and producing about 12.8 tonnes of edible oil per day. This is the high time to invest for development of rice bran oil industry in the country to reduce the dependence on imported oil and to save foreign currency.

- by Mohammad Zaman
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- Rice bran oil
- by Ricardo Santana
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- Chemical Engineering, Analytical Chemistry, Recycling, Waste

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- by Syedur Rahman
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- Rice Breeding, Rice bran oil

A comparison of the results obtained by applying three spectrophotometric methods (at fixed wavelength, second-derivative and multicomponent analysis) to the determination of gamma-oryzanol in rice bran oil is reported. At fixed wavelength the results are more accurate when using isopropyl alcohol, rather than n-heptane, to dilute the oil samples, because the absorption bands of gamma-oryzanol are red-shifted and the absorbance, measured at lambda(max)=327 nm, is less affected by the interference of the oil "matrix" (lambda(max)=314 nm in n-heptane).However, to obtain accurate results also in oils with a low content of gamma-oryzanol, it is necessary to perform the analysis using second-derivative ((2)D330.365) or multicomponent (lambda=310-360 nm) methods. The first one fully removes the interference of oil matrix whilst the second, which needs a specific computational program to process the spectrophotometric data, furnishes evidence the presence of some unexpected inter...

- by Andrea Magrì
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- Engineering, Comparative Study, Biological Sciences, Method
- by Wim De Greyt
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- Chemical Engineering, Rice bran oil, Vegetable oil, The American
- by Renato Grimaldi
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- Engineering, Supercritical fluids, Environmental Sciences, Rice bran oil

Bekatul merupakan hasil samping penggilingan padi yang selama ini hanya dimanfaatkan sebagai pakan ternak. Pemanfaatan bekatul dengan cara mengambil minyaknya akan meningkatkan nilai ekonomi bekatul. Minyak bekatul mengandung antioksidan alami -oryzanol dan asam-asam lemak. Antioksidan -oryzanol ini lebih kuat daripada vitamin E dalam melawan bahaya radikal bebas. Salah satu cara untuk pengambilan minyak bekatul melalui ekstraksi dengan pelarut yang mudah menguap. Pengaruh jenis pelarut terhadap hasil rendemen minyak dan aktivitas antioksidan dalam ekstrak minyak bekatul perlu diteliti. Penelitian ini diawali dengan proses stabilisasi bekatul untuk menghambat aktivitas enzim lipase. Selanjutnya bekatul diekstraksi menggunakan jenis pelarut yang bervariasi yaitu n-heksana, etil asetat dan etanol. Langkah berikutnya adalah uji angka asam dan uji aktivitas antioksidan dengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl). Hasil penelitian menunjukkan ekstraksi dengan variasi pelarut diperoleh hasil rendemen yang bervariasi sesuai kepolaran senyawa pelarut. Hasil rendemen terbesar diperoleh pada ekstraksi dengan pelarut etanol sebesar 12,553%, 14,105%, dan 17,431%. Uji angka asam menunjukkan bahwa ekstrak etil asetat memiliki angka asam terkecil yaitu 79,662 dan 90,882 dan uji aktivitas antioksidan dengan metode DPPH terhadap ekstrak bekatul, menunjukan ekstrak etanol berpotensi sebagai antioksidan dengan harga IC50 sebesar 46,798% dan 47,290%.

- by Dewi Wahyuningtyas
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- Rice bran oil
- by sukumar Debnath
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- Chemical Engineering, Heat Transfer, Industrial Biotechnology, Viscosity
- by Abdul Rohman
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- Analytical Chemistry, Chemometrics, Principal Component Analysis, FTIR spectroscopy

Abstract: Rice bran oil is unique among edible oil due to its rich source of commercially and nutritionally important phytoceuticals such as, oryzanol, lecithin, tocopherols, and tocotrinols. However, most of these phytoceuticals are removed from the rice bran oil as waste byproducts during the refining process.-oryzanol is one of such component having the potential to be used in nutraceutical, pharmaceutical and cosmoceutical preparations. It is a mixture of ferulic acid esters of sterol and triterpene alcohols. It occurs in rice bran oil at a ...

- by S. N Naik
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- Health Care, Rice bran oil, Rice Bran, Ferulic Acid
- by Bernard Goodman
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- Chemical Engineering, Rice bran oil, Specific surface area, Active site

Fatty acid steryl esters (FASE) and wax esters (WE) of rice bran oil (RBO) have potential applications in cosmetic, nutraceutical, and pharmaceutical formulations. FASE and WE were extracted from RBO by a modified Soxhlet extraction using hexane as the solvent. FASE and WE were then separated by storage in acetone at 10°C for 24 h. The FASE fraction was further purified by silica, gel column chromatography. The contents and compositions of FASE and WE, as well as their saponified products, were identified by GC and GC-MS. The identification of FASE and WE was carried out by comparing the retention time of GC peaks and mass spectral analysis with standards synthesized in our laboratory. FASE and WE accounted for ca. 4.0% of crude RBO, of which 2.8–3.2% and 1.2–1.4% are FASE and WE, respectively. GC-MS of FASE showed five major peaks. Major FA in the FASE fraction were linoleic acid and oleic acid, which were esterified with 4-desmethyl, 4-monomethyl, and 4,4-dimethyl sterols. The contents of 4-desmethylsterol, 4-monomethylsterol, and 4,4-dimethylsterol esters in crude RBO were 76.1, 8.7, and 15.1%, respectively. WE of RBO consisted of both even and odd carbon numbers ranging from C44 to C64. The major constituents were, saturated esters of C22 and C24 FA and C24 to C40 aliphatic alcohols, with C24 and C30 being the predominant FA and fatty alcohol, respectively. The advantages of using a modified Soxhlet extraction over column chromatography are less solvent usage and larger sample size per batch with shorter operation time.

- by Setiyo Gunawan
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- Chemical Engineering, Spectral analysis, Sample Size, Rice bran oil
- by Wai-Jane Ho
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- Engineering, Carbon Dioxide, Supercritical fluids, Response Surface Methodology
- by Jangyadatta Tripathy
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- Chemical Engineering, Renewable Energy, Optimization, Rice bran oil

The purpose of the present study was to evaluate the oxidative stability of physically refined rice bran oil (RBO) under oven heating at 63 °C and microwave heating conditions by absorptivity. Oil samples with tertiary-butylhydroquinone (TBHQ) (100 ppm and 200 ppm), citric acid (CA), butylhydroxyanisole/butylhydroxytoluene (BHA/BHT) and in other combination, BHA/BHT+CA were submitted to oven test for 6 days, and the linear coefficient of correlation between peroxide value and absorptivity at 232 nm was determined. The gradual increase in peroxide value and absorptivity at 232 nm was observed in all the RBO samples, control and antioxidant added. RBO samples added with tertiary-butylhydroquinone (TBHQ) had shown the least peroxide value and absorptivity as 6.10 and 5.8 respectively, when added at a concentration of 200 ppm whereas; the control RBO samples had shown the maximum values. The peroxide values obtained from the correlations during the oven test were found closely correlated with the peroxide values obtained during the microwave oven heating experimentally. The effect of microwave heating on the oryzanol content and p-anisidine value was also observed and the correlation to the oven test was established. The oryzanol content and p-anisidine values obtained after oven heating when correlated to the microwave heating data showed the oryzanol content 13,371, 13,267 and 13,188 ppm after 1 day, 4 days and 5 days respectively which were closely correlated with the experimental value.

- by richa mishra
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- Bioinformatics, Food Science, Life Sciences, Food Science and Technology
- by LOKESH KUMAR
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- Mechanical Engineering, Renewable Energy, Biodiesel, Biofuels

The transportation, agricultural and power sector of India is largely dependent on fossil fuels that decrease day by day. The government has to import large volumes of fuel from foreign sources to meet the fuel demand for power production, causing a negative impact on the country's economy. Biodiesel can thus be a destined source to future energy demands. Increasing the usage of biodiesel will also decrease the global problem of environmental pollution, as fossil fuels are considered to be the major source of harmful emissions. In a developing country like India this is not practically feasible to divert the edible oil for production of Biodiesel as the edible oil demand for human consumption is always higher than its domestic production. Under Indian climatic conditions only few plant sources can be considered for biodiesel production which produces non-edible oil in greater quantity and can be cultivated at large scale on non-cropped marginal and wastelands. In this study the available potential of cotton seed oil and rice bran oil biodiesel feed stocks, comparison of cost analysis are discussed. Producing biodiesel from cotton seed oil and rice bran oil feed stocks is greatly possible, cost-effectiveness and availability of biodiesel needs to be carried out to help ensure that biodiesel will be able to fully replace fossil fuel and can thus assist in future energy needs

- by IAEME Publication
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- Biodiesel, Rice bran oil, Transesterification, Cottonseed Oil

Vegetable oils can be extracted using ethanol as solvent. The main goal of this work was to evaluate the ethanol performance on the extraction process of rice bran oil. The influence of process variables, solvent hydration and temperature was evaluated using the response surface methodology, aiming to maximise the soluble substances and γ-oryzanol transfer and minimise the free fatty acids extraction and the liquid content in the underflow solid. It can be noted that oil solubility in ethanol was highly affected by the water content. The free fatty acids extraction is improved by increasing the moisture content in the solvent. Regarding the γ-oryzanol, it can be observed that its extraction is affected by temperature when low level of water is added to ethanol. On the other hand, the influence of temperature is minimised with high levels of water in the ethanol.

- by karen garcia
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- Rice bran oil, Analisis y Diseno de Sistema

Response surface methodology was used to determine the optimum processing conditions for enzymatic degumming of rice bran oil. Reaction time, enzyme dosage, level of water added and temperature were the factors investigated with respect to phosphorus and free fatty acids contents. A D-optimal design, with four variables and two response functions, was employed to study the effect of the individual variables on the response functions. For each response, second-order polynomial models were developed using multiple linear regression analysis. Applying desirability function method, optimum operating conditions were found to be reaction time of 4.07 h, enzyme dosage of 50 mg/kg, added water of 1.5 ml/100 g and temperature of 49.2 °C. At this optimum point, phosphorous and free fatty acids contents of degummed oil were found to be 8.86 mg/kg and 2.01 g/100 g as oleic acid, respectively.

- by mohammad alizadeh
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- Response Surface Methodology, Animal Production, Phosphorus, Reaction Time
- by Muhammad Nasir
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- Statistical Analysis, SHELF LIFE, Rice bran oil, Sensory Evaluation
- by Abdul Rohman
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- Analytical Chemistry, Chemometrics, Principal Component Analysis, FTIR spectroscopy

In this paper, we demonstrate a novel and environmentally-conscious approach to the isolation of oil bodies (OBs) from the bran arising from the milling of Oryza sativa (Basmati rice). We have used several physical techniques to determine the effect of the steps of the process on the OBs, and describe an isolation process that is scalable to an industrial level. The physical techniques [microscopy, particle size determination (diameter 1.9–5.8 μm), ζ-potential (−40 mV at pH 8.0, 0 mV at pH 4.0, 17 mV at pH 2.0), and relative turbidity measurements (pH 3.0–5.0 unstable, pH 6.0–8.0 stable)] and chemical analyses (lipid 83.7%, protein 11.5% dry basis) also give us an insight into the physical properties of OBs in general. This understanding has implications for the use of OBs in food manufacturing, and on the isolation of OBs from a variety of cereal crops.

- by Ian Fisk
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- Lipids, Rice, Rice bran oil, Oil bodies
- by Muhammad Faisal Irfan
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- Engineering, Renewable Energy, Pakistan, Biodiesel
- by Umer Rashid
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- Technology, Design, Renewable Energy, Production
- by Pramod Kumar
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- Chemical Engineering, Soybean, Rice bran oil, Vegetable oil

At present days petroleum based fuels are obtained from limited reserves. Therefore, those countries not having these resources are facing a foreign exchange crisis, mainly due to the import of crude petroleum oil. Hence it is necessary... more

- by GJESR Journal
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- Rice bran oil
- by C. Bertoli and +1
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- Nutrition and Dietetics, Cardiovascular Risk, Phytotherapy, Humans
- by Muhammad Nasir
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- SHELF LIFE, Rice bran oil
- by Setiyo Gunawan
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- Carbon Dioxide, Multidisciplinary, Raw materials, Methanol

ABSTRACT: The optimum formulation for mayonnaise-type spreads containing rice bran oil (RBO) and soy protein concentrate (SPC) was determined based on sensory acceptability. RBO and SPC were used due to their health benefit claims such as lowering risk of heart disease. The effects of the proportions of high-impact ingredients (RBO, SPC, and water) on sensory acceptability of the spreads were determined. The 10 spread formulations, prepared following a 3-component constrained simplex lattice mixture design, were subjected to a consumer acceptance test to identify sensory attributes driving consumer acceptance and purchase intent. Predictive regression models were used to plot mixture response surfaces of the critical sensory attributes (taste, mouthfeel, and overall liking) that influenced purchase intent. Areas within the contour plots of these critical sensory attributes, having acceptability scores ≥ 68 (“moderately like” on the 100-mm bidirectional labeled affective magnitude s...

- by Karen Carrazco Garcia
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- Chemical Engineering, Food Science, Food, Consumer Behavior
- by Reeta Davis and +1
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- Chemical Engineering, Genetics, Microbiology, Medical Microbiology

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 s1 from 5.3657 mm2 s1, when mixed with sesame biodiesel at a volume ratio of 3 : 1. Moreover, it is improved to 5.0921 mm2 s1, 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.

- by Harshavardhann D
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- Chemical Engineering, Renewable Energy, Rice bran oil, Diesel engine
- by Muhammad Asri Nasir
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- SHELF LIFE, Rice bran oil

ABSTRACT: Rice bran oil (RBO) was fractionated into 2 phases, solid (S-RBO) and liquid (L-RBO), using acetone at –18 °C and the weight yield of each S-RBO and L-RBO was 45.5% and 54.5%, respectively. Then, trans-free hard fat was synthesized from trans-free substrate of S-RBO and fully hydrogenated soybean oil (FHSBO) at different molar ratios (S-RBO : FHSBO; 1 : 1, 1 : 1.5, 1 : 2, and 1 : 3) with Lipozyme TL IM lipase (10% of total substrate). Conjugated linoleic acid (CLA, 20% of total substrate) was used as functional fatty acids for the production of trans-free hard fat. After fatty acid analysis, CLA (12.2% to 14.2%) was found on the triacylglycerol (TAG) backbone of the interesterified products along with stearic (37.6% to 49%), palmitic (15% to 17.9%), and oleic acids (13.3% to 19.2%). The interesterified product contained higher level of saturated fatty acid (62.6% to 70.1%) at sn-2 position. Total tocopherols (α-, γ-, and δ-; 1.4 to 2.6 mg/100 g) and phytosterols (campesterol, stigmasterol, and β-sitosterol; 220.5 to 362.7 mg/100 g) were found in the interesterified products. From DSC results, solid fat contents of the interesterified products (S-RBO : FHSBO 1 : 1, 1 : 1.5, 1 : 2, and 1 : 3) at 25 °C were 23.1%, 27%, 30.1%, and 44.9%. The interesterified products consisted mostly of β′ form crystal with a small portion of β form. The interesterified product (S-RBO : FHSBO 1 : 1.5) was softer than the physical blend but slightly harder than commercial shortenings as measured by texture analyzer. Thus, trans-free hard fat stock, which may have a potential functionality could be produced with various physical properties.

- by Prakash Adhikari
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- Chemical Engineering, Food Science, Food, Fatty acids
- by Jane Ho
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- Chemical Engineering, Analytical Chemistry, Carbon Dioxide, Response Surface Methodology
- by Rosemar Antoniassi
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- Chemical Engineering, Water, Prediction, Chemical

This article reports experimental data on the production of fatty acid ethyl esters from refined and degummed soybean oil and castor oil using NaOH as catalyst. The variables investigated were temperature (30–70°C), reaction time (1–3 h), catalyst concentration (0.5–1.5 w/wt%), and oil-to-ethanol molar ratio (1:3–1:9). The effects of process variables on the reaction conversion as well as the optimum experimental conditions are presented. The results show that conversions >95% were achieved for all systems investigated. In general, an increase in reaction temperature, reaction time, and in oil-to-ethanol molar ratio led to an enhancement in reaction conversion, whereas an opposite trend was verified with respect to catalyst concentration.

- by Débora A. Oliveira
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- Technology, Design, Renewable Energy, Production