Bleaching optimization and winterization step evaluation in the refinement of rice bran oil

Strieder, Monique Martins; Pinheiro, Cláudio P.; Borba, Verônica Simões de; Pohndorf, Ricardo Scherer; Cadaval, Tito R.S.; Pinto, Luiz Antônio de Almeida

doi:10.1016/j.seppur.2016.11.026

Cited by 33 publications

(28 citation statements)

References 22 publications

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“…4 Rice Bran Wax （RBW） Waxes are not found in all types of edible oils but for certain oils those derived from rice bran, sunflower, corn, it becomes necessary to perform dewaxing to decrease the oil turbidity and to improve its appearance 22 . Wax is the most important among by-product separated from oil.…”

Section: Rbo Economic Aspects In Indiamentioning

confidence: 99%

Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

Pal

Pratap

2017

J. Oleo Sci.

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Section: Rbo Economic Aspects In Indiamentioning

confidence: 99%

Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

Pal

Pratap

2017

J. Oleo Sci.

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“…This is an adsorption operation aimed at the elimination of substances which provide color to vegetable oil, such as chlorophyll and carotenoids. This process also results in the removal of oxidation products, thus promoting its stability against oxidation (Strieder et al, 2017;García-Moreno et al, 2013). The temperature, the type and amount of adsorbent, the contact time and vacuum are variables of the bleaching process and temperature is an important factor because heat promotes interactions between the adsorbent and the adsorbate (Pohndorf et al, 2016b).…”

Section: Introductionmentioning

confidence: 99%

The effect of temperature on rice oil bleaching to reduce oxidation and loss in bioactive compounds

et al. 2019

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Refining conditions are very important to obtain high-quality rice oil. This work aimed at evaluating the effect of bleaching temperature in chemical and physical refining processes to avoid losses in γ-oryzanol and carotenoids. In addition, the aspects related to rancidity were investigated. Samples of degummed oil (obtained by a physical procedure) and of neutralized oil (obtained by a chemical procedure) were provided by a local industry. The oils were bleached at 80, 95 and 110 °C using 1% (w w-1) activated earth. The temperature of 95 °C was the best in relation to oxidative stability. The γ-oryzanol and carotenoids were better preserved through physical refining than by the chemical procedure by about 64 and 84%, respectively. However, the oxidation indicators were high for the oil bleached by the physical procedure, indicating that bleaching without prior neutralization is viable, but it is necessary to obtain an industrial crude oil with less oxidation.

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“…These results probe that although an increase in temperature leads to an increase in peroxide formation, adsorption of peroxides is much more effective at higher temperatures. This agrees with several works in which high temperature is preferred for bleaching process with other type of adsorbents (García-Moreno et al 2013;Noriega-Rodríguez et al 2009;Strieder et al 2017).…”

Section: Thermodynamic Aspects Of Sardine Oil Oxidationsupporting

confidence: 91%

“…Furthermore, the contact time in this work is well above the usual time required in a typical bleaching process (usually 20 min) (Monte et al 2015;Strieder et al 2017), but in this work the focus is different, since the lipases will be used as biocatalysts with adsorption capacity of oxidation products generated during reaction due to the effect of temperature.…”

Section: Thermodynamic Aspects Of Sardine Oil Oxidationmentioning

confidence: 99%

“…In Table 6.1 it can be seen than the average values of Lipozyme RM particle size are smaller 200~600µmthan for the others two immobilized lipases (300-1000 µm). When using adsorbents of smaller size, the adsorption increased due to a higher frequency of collisions between adsorbate and adsorbent.In any case, it must be highlighted that the average particle of these immobilized lipases is much higher than the particle size for commercial absorbents such as Tonsil ® bleaching earths which range from 25 to 150 µm (Strieder et al 2017).…”

Section: Thermodynamic Aspects Of Sardine Oil Oxidationmentioning

confidence: 99%

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Production of omega-3 fatty acids acylglycerides by lipase-catalyzed glycerolysis of sardine oil in different reaction media

Solaesa¹

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Production of omega-3 polyunsaturated fatty acids (n-3 PUFA) concentrates is of great interest for both the pharmaceutical and the food industries. It is well known that the main n-3 PUFA, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, have beneficial effects on the prevention and reduction of cardiovascular and inflammatory diseases. However, not all the chemical forms of n-3 PUFA are equal. The bioavailability and susceptibility to oxidation of n-3 PUFA concentrates depend on their molecular structure. Monoacylglycerides and diacylglycerides (MAG and DAG) containing n-3 PUFA present good bioavailability and oxidation stability. Moreover, they present excellent emulsifying properties, being widely used in the food, cosmetic and pharmaceutical industries. Taking into account these considerations and the advantages of enzymatic technology in the formation of this kind of products, this Thesis is focused on the production of MAG rich in n-3 PUFA by a lipase-catalyzed glycerolysis reaction in different reaction systems. The main drawback of this process is the immiscibility of the substrates, therefore the main Además del estudio de la glicerolisis enzimática, otro objetivo de esta Tesis, fue la optimización del proceso de destilación molecular para fraccionar los productos de reacción y concentrar los MAG ricos en AGPI n-3. Se han evaluado diferentes temperaturas de evaporación para maximizar la recuperación de los MAG con alta pureza. También se ha evaluado en esta tesis la oxidación lípidica del aceite de sardina y de los productos de reacción. En este sentido se ha demostrado que las lipasas inmovilizadas son capaces de adsorber los productos de oxidación, tanto primarios como secundarios, formados durante la reacción de glicerolisis. (Psota et al. 2006). Excessive amounts of n-6 PUFA and hence a very high n-6/n-3 ratio of about around 15-20/1, is found in today's Western diets mostly derived from the high consumption of vegetable oils, as such or added in almost every commercially prepared food. A lower ratio of roughly four parts n-6 PUFA to one part n-3 PUFA is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western The most important natural sources of n-3 PUFA are marine organisms; this is fish, seafood and algae. EPA and DHA are synthetized by marine phytoplankton that feeds, directly or indirectly, these marine organisms. Herring, mackerel, salmon, sardines, tuna, and krill have a fairly good quantity of these compounds (Table I.1). In general, the greasier the fish the greater their concentration of EPA and DHA. However, some species of fish may contain significant levels of toxic compounds such as methylmercury, polychlorinated biphenyls (PCBs), dioxins, and other environmental contaminants. These substances are present at low levels in fresh waters and oceans, but they bioconcentrate in the aquatic food chain reaching higher values in old, large, predatory fish and marine mammals. Therefore, PCBs and methylmercury have long halflives in the body and ca...

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Bleaching optimization and winterization step evaluation in the refinement of rice bran oil

Cited by 33 publications

References 22 publications

Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

The effect of temperature on rice oil bleaching to reduce oxidation and loss in bioactive compounds

Production of omega-3 fatty acids acylglycerides by lipase-catalyzed glycerolysis of sardine oil in different reaction media

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