Effect of Storage Life of Rice Bran on the Quality of Oil

Akter, Sharmin

doi:10.11648/j.jfns.20170501.12

Cited by 5 publications

(3 citation statements)

References 12 publications

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“…The LA was determined using a spectrophotometric assay (722 s, Shanghai Yidian Analytical Instrument Co., Ltd., Shanghai, China) [ 27 , 28 ]. The absorbance was recorded at 405 nm.…”

Section: Methodsmentioning

confidence: 99%

The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

Rashid

Liu

Han

et al. 2022

Foods

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Rice bran is a nutrient-rich and resource-dense byproduct of rice milling. The primary cause of rice bran utilization limitation is oxidative deterioration and inadequate storage facilities. Improving stability to extend the shelf-life of rice bran has thus become an utmost necessity. This study aimed to stabilize raw fresh rice bran (RB) by using dry heat methods at 120 °C (233, 143, and 88 min) and 130 °C (86, 66, and 50 min). The results indicated that after dry heat pretreatment, peroxidase levels were at 90%, and the storage stability of dry-heat-stabilized RB was better. However, with an increase in treatment temperature and time, the peroxidase activity improved while the lipase activity decreased to a certain extent without significant changes. The total saturated and unsaturated fatty acids were significantly unchanged during storage, while oleic/linoleic acid increased substantially by 1% at 120 °C for 88 min. The increase in treatment time and temperature was beneficial in controlling the fatty acid values. However, extended treatment time caused an increase in the peroxide value and MDA. The essential and non-essential amino acid ratios, which evaluate a protein’s nutritional value, remained relatively stable. The essential subunit of rice bran protein was not affected by the temperature and time of dry heat treatment and storage time.

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“…The LA was determined using a spectrophotometric assay (722 s, Shanghai Yidian Analytical Instrument Co., Ltd., Shanghai, China) [ 27 , 28 ]. The absorbance was recorded at 405 nm.…”

Section: Methodsmentioning

confidence: 99%

The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

Rashid

Liu

Han

et al. 2022

Foods

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“…Persentase ikatan rangkap dua pada asam lemak tak jenuh penyusun minyak berkontribusi signifikan terhadap peningkatan densitas dari minyak. Sedangkan perbedaan bilangan asam atau kadar ALB dapat dipengaruhi oleh berbagai 117ethan, seperti aktivitas enzim lipase pada minyak (Su'i, 2012), cara dan kondisi penyimpanan minyak, dan perlakuan selama ekstraksi minyak (Ali et al, 2014;Akter, 2017). Keberadaan enzim lipase di dalam minyak akan mengkatalisasi reaksi hidrolisis trigliserida dari minyak menjadi ALB.…”

Section: Karakteristik Minyak Kemiri Sunan Awalunclassified

Untitled

Haryono,

Juliandri,

Rustaman

2023

JITP AGROTECHNO

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Kemiri sunan oil is non-food oil. Kemiri sunan oil can be a potential raw material for biodiesel synthesis. Kemiri sunan oil has relatively high free fatty acid content so that before the transesterification stage, it is necessary to lower the levels of free fatty acids through an esterification reaction. In esterification, the moisture content in oil and fat as raw material for biodiesel affects the conversion rate of free fatty acids into biodiesel, so this needs to be studied. The purpose of this study was to study the effect of the moisture content in kemiri sunan oil on the conversion of free fatty acids into biodiesel at the esterification stage. The moisture content in kemiri sunan oil was varied through the evaporation step at 105°C for 1, 1.5 and 2 hours' time variations. Kemiri sunan oil with various moisture content was further esterified at 60°C, the mole ratio of oil to methanol was 1:6, the reaction time was 1.5 hours, and 1%(v/v) was catalyzed by 98% sulfuric acid. The results showed that the less moisture content in kemiri sunan oil, the less free fatty acid content was present in the biodiesel from the esterification results. This shows that the less moisture content in kemiri sunan oil at the esterification stage, the higher the conversion of free fatty acids to methyl esters or biodiesel. The highest conversion of free fatty acids into biodiesel of 91.89% was achieved when esterification was carried out on kemiri sunan oil with the lowest moisture content, namely 0.15%.

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“…Nguyên nhân là do tác động của enzym lipase xúc tác cho phản ứng thủy phân trigycerid tạo thành glycerin và acid béo tương ứng dẫn tới tăng hàm lượng acid béo tự do trong cám gạo [13]. Vì thế nếu cám gạo trong 24 giờ đầu sau khi xay xát không được xử lý thì lượng acid béo tự do tăng lên rất nhanh gây biến đổi chất lượng, làm mất giá trị của cám gạo [14]. Mẫu cám C2 là mẫu cám C1 được xử lý với nhiệt thì sau 8 tháng bảo quản hàm lượng acid béo tự do tăng không nhiều (5,25%).…”

Section: Phương Pháp Nghiên Cứuunclassified

Extraction of Rice Bran Oil from Rice Bran by Supercritical Carbon Dioxide

Khánh¹,

Hải²,

Huyen³

et al. 2021

MPS

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Rice bran is an important source of nutrients that have many good bioactive compounds. This study examined the extraction of bran rice oil using supercritical carbon dioxide. Free fatty acids contained in bran rice were stabilized at 5.25% for 8 months by fluid bed dryer equipment. Supercritical carbon dioxide extraction of rice bran oil at pressure of 400 bar, temperature of 60 oC, CO2 flow rate of 20 g/min for 120 minutes yielded 14.84% oil. The concentration of γ-oryzanol in rice bran oil extracted by supercritical carbon dioxide (0.50%) was higher than in rice bran oil derived from hexane Soxhlet extraction (0.42%). The effect of pressure and temperature on extraction yield and the concentration of γ-oryzanol contained in rice bran oil was observed. Keywords Rice bran, rice bran oil, γ-oryzanol, free fatty acid, supercritical carbon dioxide. References [1] A. A. Wani, P. Singh, M. A. Shah, U. S. Weisz, K. Gul, I. A. Wani, Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties -A Review, Comprehensive Reviews in Food Science and Food Safety, Vol. 11, No. 5, 2012, pp. 417-436, https://doi.org/10.1111/j.1541-4337.2012.00193.x.[2] K. Gul, B. Yousuf, A. K. Singh, P. Singh, A. A. Wani, Rice Bran: Nutritional Values and Its Emerging Potential for Development of Functional Food - A Review, Bioactive Carbohydrates and Dietary Fibre, Vol. 6, No. 1, 2015, pp. 24-30, https://doi.org/10.1016/j.bcdf.2015.06.002.[3] G. Hua, S. Huang, S. Cao, Z. Ma, Effect of Enrichment with Hemicellulose from Rice Bran on Chemical and Functional Properties of Bread, Food Chemistry, Vol. 115, No. 3, 2009, pp. 839-842, https://doi.org/10.1016/j.foodchem.2008.12.092.[4] T. S. Shin, J. S. Godber, Changes of Endogenous Antioxidants and Fatty Acid Composition in Irradiated Rice Bran during Storage, Journal of Agricultural Food Chemistry, Vol. 44, 1996, pp. 567-573, https://doi.org/10.1021/jf950386a.[5] B. O. Juliano, P. A. Hicks, Rice Functional Properties and Rice Food Products, Food Reviews International, Vol. 12, No. 1, 1996, pp. 71-103, https://doi.org/10.1080/87559129609541068.[6] M. Ghosh, Review on Recent Trends in Rice Bran Oil Processing, J Amer Oil Chem Soc,Vol. 84, 2007, pp. 315-324, https://doi.org/10.1007/s11746-007-1047-3.[7] M. Sugano, E. Tsuji, Rice Bran Oil and Cholesterol Metabolism, Journal of Nutrition, Vol. 127, No. 3, 1997, pp. 521-524, https://doi.org/10.1093/jn/127.3.521S.[8] G. S. Seetharamaiah, N. Chandrasekhara, Studies on Hypocholesterolemic Activity of Rice Bran Oil, Atherosclerosis, Vol. 78, No. 2-3, 1989, pp. 219-223, https://doi.org/10.1016/0021-9150(89)90226-8.[9] J. K. Duve, P. J. White, Extraction and Identification of Antioxidants in Oats, Journal of American Oil Chemists Society, Vol. 68, No. 6, 1991, pp. 365-37, https://doi.org/10.1007/BF02663751.[10] L. Xu, X. Zhan, Z. Zeng, R. Chen, H. Li, T. Xie, S. Wang, Recent Advances on Supercritical Fluid Extraction of Essential Oils, African Journal of Pharmacy and Pharmacology, Vol. 5, No. 9, 2011, pp. 1196-1211, https://doi.org/10.5897/AJPP11.228.[11] C. R. Chen, C. H. Wang, L. Y. Wang, Z. H. Hong, S. H. Chen, W. J. Ho, C. M. J. Chang, Supercritical Carbon Dioxide Extraction and Deacidification of Rice Bran Oil, J. of Supercritical Fluids, Vol. 45, No. 3, 2008, pp. 322-331, https://doi.org/10.1016/j.supflu.2008.01.006.[12] K. Tomita, S. Machmudah, Wahyudiono, R. Fukuzato, H. Kanda, A. T. Quitain, M. Sasaki, M. Goto, Extraction of Rice Bran Oil by Supercritical Carbon Dioxide and Solubility Consideration, Separation and Purification Technology, Vol. 125, No. 7, 2014, pp. 319-325, http://dx.doi.org/10.1016/j.seppur.2014.02.008.[13] F. Malekian, R. M. Rao, W. Prinyawiwatkul, W. E. Marshall, M. Windhauser, M. Ahmedna, Lipase and Lipoxygenase Activity, Functionality, and Nutrient Losses in Rice Bran During Storage, Bull. La. Agric. Exp. Stn. LSU Agric. Cent., Vol. 870, 2000, pp. 1-68.[14] S. Akter, M. Ahiduzzaman, Effect of Storage Life of Rice Bran on the Quality of Oil, Journal of Food and Nutrition Sciences, Vol. 5, No. 1, 2017, pp. 11-15, https://doi.org/10.11648/j.jfns.20170501.12.[15] H. R. Sharma, G. S. Chauhan, K. Agrawal, Physico-Chemical Characteristics of Rice Bran Processed by Dry Heating and Extrusion Cooking, International Journal of Food Properties, Vol. 7, No. 3, 2004, pp. 603-614, https://doi.org/10.1081/JFP-200033047.[16] N. R. Lakkakula, M. Lima, T. Walker, Rice Bran Stabilization and Rice Bran Oil Extraction using Ohmic Heating, Bioresource Technology, Vol. 92, No. 2, 2004, pp. 157-161, https://doi.org/10.1016/j.biortech.2003.08.010.[17] D. Martin, J. S. Gober, G. Selhako, L. Verma, J. H. Wells, Optimizing Rice Bran Stabilization by Extrusion Cooking, Lousiana Agraculture, Vol. 30, 1993, pp. 13.[18] R. N. Sayre, R. M. Saunders, R. V. Enochian, W. G. Shultz, E. C. Beagle, Review of Rice Bran Stabilization Systems with Emphasis on Extrusion Cooking, Cereal Food World, Vol. 7, 1982, pp. 317.[19] M. S. Kuk, M. K. Dowd, Supercritical CO2 Extraction of Rice Bran, J. Am. Oil Chem. Soc, Vol. 75, 1998, pp. 623-628.[20] Y. T. Chen, Y. H. Ling, An Overview of Supercritical Fluid Extraction in Chinese Herbal Medicine: from Preparation to Analysis, J. Food Drug Anal, Vol. 8, No. 4, 2000, pp. 235-247, https://doi.org/10.38212/2224-6614.2815.[21] S. R. S. Ferreira, Z. L. Nikolov, L. K. Doraiswamy, M. A. A. Meireles, A. J. Petenatee, Supercritical Fluid Extraction of Black Pepper (Piper nigrun L.) Essential Oil, J. Supercrit. Fluids, Vol. 14, No. 3, 1999, pp. 235-245.[22] A. Awasthi, R. K. Trivedi, A Review of Supercritical Carbon Dioxide Extraction of Natural Products, Chem. Eng. World, Vol. 32, 1997, pp. 65-71.

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Effect of Storage Life of Rice Bran on the Quality of Oil

Cited by 5 publications

References 12 publications

The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

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Extraction of Rice Bran Oil from Rice Bran by Supercritical Carbon Dioxide

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