Assessment of the quality of bran and bran oil produced from some Egyptian rice varieties

Salem, Eglal Ghoneim; Hissewy, Ahmed El; Agamy, Neveen; Barry, Doaa Abd El

doi:10.1097/01.epx.0000443988.38424.9d

Cited by 4 publications

(5 citation statements)

References 16 publications

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“…Rice bran, a by-product of the rice milling process, constitutes about 10% wt of rough rice grain and 18 to 22% oil (saponifiable lipids including glycolipid and phospholipids, and unsaponifiable lipids, including tocopherols, tocotrienols, oryzanol, sterols, and carotenoids), making it the richest oil source from a grain by-product (Salem et al, 2014). The antioxidant compounds in rice bran have proven health benefits as well as antioxidant characteristics for improving the storage stability of foods (Azlan et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Effects of heating temperature on the tocopherol contents of chemically and physically refined rice bran oil

et al. 2019

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The stability of α-, (β+γ)- and δ-tocopherols present in rice bran oil at different heating temperatures has been evaluated. For this purpose, samples of rice bran oil from chemical and physical refining processes in Brazilian industries were studied. The oils were submitted to cabinet drying without air circulation in the absence of light at 100 ºC, 140 ºC and 180 ºC. The samples were taken before heating and after 48, 144, 240, 336, 432, 576, 768, 1008 and 1368h of heating. The analyses of tocopherols were made by high performance liquid chromatography, with a fluorescence detector. It was determined that α-tocopherol was the compound with the fastest degradation rate at the three heating temperatures. The highest degradation rate of tocopherols in both oils occurred at 180 ºC. Among the tocopherols studied, α tocopherol presented the lowest stability, followed by (β+γ)- and δ-tocopherols.

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Section: Introductionmentioning

confidence: 99%

“…The antioxidant compounds in rice bran have proven health benefits as well as antioxidant characteristics for improving the storage stability of foods (Azlan et al, 2008). Rice bran contains relatively high concentrations of tocopherols compared to other oil seeds, which increases its nutritive value (Ko et al, 2008;Salem et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of heating temperature on the tocopherol contents of chemically and physically refined rice bran oil

et al. 2019

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“…Furthermore, it is rich in protein, V E, and dietary fiber, which can be used as nutrition supplements to the healthy diet. In spite of the excellent nutritional quality, corn germ is always used as animal food, because it is easy to be rancid during storage (Salem et al., 2014; NCGA, 2020), and people cannot accept the smell of it. First of all, the complete corn kernels were broken in starch production process, in which, corn germ LA was exposed to the air and the substrate, a rapid increase in its activity hydrolyzed the triglycerides (Rizzello et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of extrusion on physical and chemical properties and storage stability of corn germ

Xiao

Wang

et al. 2021

Cereal Chem

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Background and objectives Corn germ is a by‐product of corn starch processing, which is rich in nutrients but easy to rancidity. In order to improve the storage stability of corn germ and prevent the metamorphism, raw germ was treated with twin‐screw extruder. Lipase (LA) and lipoxygenase (LOX) activities, free fatty acid (FFA), nutrient composition, microbiology, and microstructure of germ were investigated and the shelf lives were calculated. Findings Extruding doubled the content of SDF, LA activity reduced to 19.42% and LOX activity reduced to 0% at 120°C and 25 Hz. The total bacteria count and mold count of raw germ decreased significantly. FFA of extruded germ increased slower than that of raw germ during storage and the shelf lives were predicted by a mathematical model experiment and it was 13.5 times as raw corn germ while extruded in 25 Hz and 120°C. Conclusions Extrusion stabilization technology did not only keep the nutrients of corn germ, but improve the quality and prolonged the shelf life. Significance and novelty This study could provide an important reference for further research and industrial production of corn germ.

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“…The by-product of rice, which is obtained during dehusking and milling process, is called the rice (Oryza sativa) bran (Salem et al 2014). Rice bran is also beneficial to lower the blood cholesterol level, blood glucose level and blood pressure (Prasad et al 2011).…”

Section: Introductionmentioning

confidence: 99%

HPLC-DAD System-Based Phenolic Content Analysis andIn VitroAntioxidant Activities of Rice Bran Obtained from Aush Dhan (Oryza Sativa) of Bangladesh

Reza

Gias

Islam

et al. 2015

Journal of Food Biochemistry

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Food fibers are recently gaining interest in the scientific community for their beneficial role in various diseases such as diabetes, cardiovascular diseases, cancer and neurodegenerative diseases. Rice bran is an important source of food fibers. The objective of this study was to determine the presence of polyphenolic compounds in rice bran of Aush Dhan and determine the in vitro antioxidant activities in different extracts such as ethanol, ethylacetate and toluene extracts. Various antioxidant assays, including DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging, nitric oxide scavenging, hydrogen peroxide, reducing power, total phenolic content and total flavonoid content, were studied. Moreover, high-performance liquid chromatography (HPLC) was used to identify and quantify the phenolic compounds. The extracts showed effective DPPH free radical, hydrogen peroxide radical and nitric oxide scavenging activities. However, reducing power was not significant compared with the standard antioxidant ascorbic acid. Phytochemical analysis shows that rice bran contains reducing sugar, flavonoids and tannins. Furthermore, high-performance liquid chromatography coupled with photodiode array detector (HPLC-DAD) analysis showed that rice bran contains high amount of rutin hydrate along with epicatechin, which are strong natural antioxidants. These results suggest that rice bran contains high amount of antioxidants, which may be used as a source of polyphenolic compounds and can be used to treat chronic disease.

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Assessment of the quality of bran and bran oil produced from some Egyptian rice varieties

Abstract: Substitution of wheat flour with rice bran by 15% in bread production to fortify the bread with vitamin E and to reduce the amount of imported flour is recommended.

Cited by 4 publications

References 16 publications

Effects of heating temperature on the tocopherol contents of chemically and physically refined rice bran oil

Effects of heating temperature on the tocopherol contents of chemically and physically refined rice bran oil

Effect of extrusion on physical and chemical properties and storage stability of corn germ

HPLC-DAD System-Based Phenolic Content Analysis andIn VitroAntioxidant Activities of Rice Bran Obtained from Aush Dhan (Oryza Sativa) of Bangladesh

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