Methodical characterization of rice ( <i>Oryza sativa</i> ) bran oil from Pakistan

Microwave roasting effects on the physico‐chemical composition and oxidative stability of sunflower seed oil

“…Yoshida and Kojimoto (9) and Yoshida et al (3,5) reported that after roasting for different times, changes in the weight of peanut and sesame seeds may be due to the presence of moisture and volatile components. In contrast to these, Yoshida et al (12) reported no significant differences in the weight loss among different cultivars of soybeans at different roasting times. Oomah and Mazza (22) reported that microwave ovendrying could be used as a quick method for moisture determination in oilseeds such as canola, flax, and mustard.…”

“…Their amount in vegetable oils is governed by the contents of unsaturated FA (12). Unsaturated oils contain up to 1 g·kg −1 or more of tocopherols, whereas more saturated oils contain almost none.…”

Rice Bran Oil’s Role in Health and Cooking

“…3,[44][45][46] Edible oils, including RBO, are characterized by their major and minor components. Crude RBO is composed of 4% unsaponifiable matter, such as tocopherols and tocotrienols; 2-4% free fatty acids (FFAs) at the time of milling; and 88-89% triacylglycerols (neutral lipids).…”

“…During the past two decades, some studies have shown that rice bran is a unique complex of naturally occurring antioxidant compounds. 3,4 It has been reported to contain an inherently high level of γ-oryzanol, a medicinally important antioxidant. 1 Moreover, rice bran is reported to possess health benefits for humans, including a hypolipidemic effect, the reduction of low density lipoprotein (LDL) cholesterol, an increase in the ratio of high density lipoprotein (HDL) cholesterol/LDL, growth promotion, development of lean muscles, and stimulation of the hypothalamus.…”

Optimization of alkaline transesterification of rice bran oil for biodiesel production using response surface methodology

“…8 The use of non-edible vegetable oils is of significant importance, not only because of the high prices of edible oils, but also to prevent competition with food. Rice (Oryza sativa L.) bran, one of the abundant co-product produced in the rice milling/polishing industry 9 contains approximately 15-23% oil, depending upon degree of milling, rice variety and other agro-climatic factors. 10 According to International Rice Research Institute, world rice production in 2007 was approximately 645 million tons.…”