Physicochemical and Antioxidant Properties of Rice Bran Oils Produced from Colored Rice Using Different Extraction Methods

Mingyai, Sukanya; Kettawan, Aikkarach; Srikaeo, Khongsak; Singanusong, Riantong

doi:10.5650/jos.ess17014

Cited by 42 publications

(37 citation statements)

References 23 publications

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“…15-42.38, and 34.38-35.88 of the total fatty acids, respectively. The present data of FAC are in accordance with those reported elsewhere 28 . The present results revealed the refining process did not significantly influence the FAC in RBO with exception of slight decrease in the concentration of C18:2 for the lab extracted sample.…”

Section: Fatty Acid Composition Facsupporting

confidence: 94%

Effect of Heating on Compositional Characteristics and Oxidative Stability of Crude and Refined Rice Bran Oil

Alı

Islam

Othman³

et al. 2019

J. Oleo Sci.

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on oil quality are reduced; the oil becomes suitable for human consumption. Now a days, consumers don t like to use crude oil as it contains considerable amount of unacceptable materials that produce color and odor 2 . Vegetable oils are refined by chemical or physical process to preserve the quality of oil by removing or reducing free fatty acids, phospholipids, and coloring materials that might have adverse effects on chemical composition, sensory characteristics, and stability of the oil 3 . Simultaneously, the refining process also reduces or removes some useful bioactive phytochemicals present in the unsaponifiable fraction of Abstract: The compositional characteristics and oxidative stability of rice bran oil were determined by observing the formation of oxidative products and alteration in chemical composition of oils during microwave or oven heating. The values of oxidative indicators such as free acidity, peroxide, p-anisidine, total oxidation, thiobarbituric acid and color values, increased faster in refined oils compared to crude ones during heating. In gas chromatography analysis, the percentages of total saturated, monounsaturated and polyunsaturated fatty acids in the studied oils such as lab extracted crude rice bran oil, lab extracted and refined rice bran oil, crude rice bran oil from commercial mill and refined rice bran oil from commercial mill were: 23.07 to 23.56, 41.15 to 42.38 and 34.38 to 35.88, respectively. The heating caused the reduction of polyunsaturated fatty acids content with increasing saturated fatty acids content, and these changes were greater in refined rice bran oil indicating extensive lipid oxidation occurred in refined oil. The change in triacylglycerol species content as determined by High-performance liquid chromatography, was lower in crude oil; the higher stability of these species in crude oil could have contribution to reduce oxidation. During thermal treatment, the generation of hydroperoxides, their degradation and formation of secondary oxidative products evaluated by Fourier-transform infrared spectroscopy, were lower in crude oils. However, the rate of formation of oxidative products in lab prepared samples was lower compared to that in the samples collected from commercial mill. Under extreme thermal condition, the order of oxidative stability: lab extracted crude rice bran oil > crude rice bran oil from commercial mill>lab extracted and refined rice bran oil > refined rice bran oil from commercial mill. The present results will be useful to oil seed processing mills in refining of rice bran oil for economic feasibility and better marketability.

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Section: Fatty Acid Composition Facsupporting

confidence: 94%

Effect of Heating on Compositional Characteristics and Oxidative Stability of Crude and Refined Rice Bran Oil

Alı

Islam

Othman³

et al. 2019

J. Oleo Sci.

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show abstract

“…Further, from Fig.4b the %e ciencies of TDS, turbidity, conductivity, and COD were noted as 87. 4 4, 93.9, 78.6% for methanol integration processes, respectively. The reason could be, after pretreatmentof HCl, the e uent can damage the surface of the membrane.…”

Section: Coagulation Based Integrated Hf -Uf Membrane Systemmentioning

confidence: 96%

“…Moreover, two-thirds of the entire world population consumed rice as a staple food, mostly 95% of rice consumed by oriental countries like India, Bangladesh, China, Japan, Korea, Philippines, Malaysia, Indonesia, Thailand, Sri Lanka, etc. The cooking of rice producedlarge rice gruel (RG) and discharged to land as wastewater [3,4].The RG is one of the domestic wastewaters;it consists of a signi cant amount of starch, protein, lipids, and suspended solids that need to separate before discharge into water sources.…”

Section: Introductionmentioning

confidence: 99%

WITHDRAWN: An integrated process of methanol coagulation and side stream membrane bioreactor for treatment of rice gruel wastewater

Nazia

Mishra

Jegatheesan

et al. 2020

Preprint

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Significant demand for water supply was to expect forthcoming decades. Production of reusable water from industrial and domestic wastewater is a feasible, cost-effective, and significant positive benefit to the environment. In the present study, the domestic rice gruel wastewater (RGW) treated with aqueous methanol coagulation integrated aerobic membrane bioreactor (AMBR). Hydrophilized spiral wound 5 kDa ultrafiltration membrane (HF – UF) used in the bioreactor for the effective removal of pollutants from RGW. Furthermore, the RGW pretreated with various coagulants such as methanol, ethanol, and HCl. The obtained pretreated RGW subjected to the HF-UF 5 kDa side stream AMBR for reusable water production. The experiments conducted to determine the turbidity, conductivity, total dissolved solids (TDS), and chemical oxygen demand (COD) found to be 96 %, 91 %, 91 %, and 94.6 %. The overall process was feasible, compact, environmentally free, cost-effective, eco-friendly.

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“…Many of these aldehydes could be lipid oxidation products derived from unsaturated fatty acids, especially linoleic and oleic acids. These two fatty acids represented more than 70% of the total fatty acids in Riceberry (Luang‐In, Yotchaisarn, Somboonwatthanakul, & Deeseenthum, 2018), Hom Nin, and Khao Dawk Mali 105 (Mingyai, Kettawan, Srikaeo, & Singanusong, 2017). Shin, Yoon, Rhee, and Kwon (1986) revealed the linear proportional relationship between n ‐hexanal and linoleic acid contents in Indica/Japonica brown rice.…”

Section: Resultsmentioning

confidence: 99%

The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma

Kullananant

Chaiseri

Lorjaroenphon

2020

Journal of Food Science

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The novel discovery of p‐hydroxyphenylbutan‐2‐one (berry note) in Riceberry aroma was characterized by gas chromatography‐olfactometry and gas chromatography–time‐of‐flight mass spectrometry. Odor activity values and aroma extract dilution analysis revealed the high potency of this ketone, vanillin, and guaiacol found within the purple rice. Furthermore, ultrapasteurization (UP), high‐temperature short‐time (HTST) pasteurization, and ultrahigh‐temperature (UHT) sterilization effects on rice beverage aroma were analyzed using Riceberry as a sample. Riceberry's key odorants also remained the primary aromatic contributors in beverage models. Although descriptive sensory analysis showed a slightly lower musty note intensity in HTST beverages compared to the UP sample, their flavor dilution chromatograms were similar. Cluster analysis and R‐index ranking test further confirmed aroma similarities during storage. Stored samples sterilized via UHT experienced certain potential off‐odors, including acetic acid, propanoic acid, and indole, as opposed to the other beverages. UP was therefore superior to HTST and UHT by extending beverage shelf life without any undesirable odors. Practical Application Ultrapasteurization (UP) retains Riceberry aroma characteristic in beverages and requires minimal modifications beyond conventional pasteurization. UP beverages also surpass those of high‐temperature short‐time and ultrahigh‐temperature by extending shelf life with no noticeable off‐odors. In addition, the discovery of p‐hydroxyphenylbutan‐2‐one and the other aroma‐active compounds of Riceberry aroma should prove valuable for flavor creation, rice breeding, and rice quality standards.

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Physicochemical and Antioxidant Properties of Rice Bran Oils Produced from Colored Rice Using Different Extraction Methods

Cited by 42 publications

References 23 publications

Effect of Heating on Compositional Characteristics and Oxidative Stability of Crude and Refined Rice Bran Oil

Effect of Heating on Compositional Characteristics and Oxidative Stability of Crude and Refined Rice Bran Oil

WITHDRAWN: An integrated process of methanol coagulation and side stream membrane bioreactor for treatment of rice gruel wastewater

The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma

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