Prevention of Oxidative Rancidity in Rice Bran during Storage

Ramezanzadeh, Fatemeh M.; Rao, R. Shyama Prasad; Windhauser, Marlene M.; Prinyawiwatkul, Witoon; Marshall, Wayne E.

doi:10.1021/jf981168v

Cited by 54 publications

(29 citation statements)

References 12 publications

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“…The processing of RB by autoclaving resulted in some improvement in digestibility parameters. Heating RB in the presence of moisture (similar to autoclaving) was reported to be much more effective in achieving permanent improvements (Kratzer et al, 1977;Barber et al, 1978;Ramezanzadeh et al, 1999). The autoclaving of RB inactivates the lipases, trypsin inhibitors, and denaturates the antinutritional factors which improve the nutrients digestibility as reported by others (Saunders, 1990;Ramezanzadeh et al, 1999).…”

Section: Discussionmentioning

confidence: 91%

“…There are several potential methods of accomplishing stabilisation, which mostly are associated with some type of heating (Mujahid et al, 2005). The heat treatment could improve RB quality (Lue et al, 1991) which is especially effective in the presence of moisture (Ramezanzadeh, 1999), and its inclusion in diets resulted in a significant improvement in performance of broiler chickens (Kratzer & Payne, 1977;Saunders, 1990). The autoclaving is a combination of heat and moisture for RB treatment (Kratzer & Payne, 1977), but the information on the inclusion of autoclaved RB in broiler diets is scarce and contradictory.…”

Section: Introductionmentioning

confidence: 99%

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Broiler chicken performance in response to various levels of raw and autoclaved rice bran

Eizadi¹,

Shariatmadari²,

Torshizi³

et al. 2015

BJVM

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, 2015. Broiler chicken performance in response to various levels of raw and autoclaved rice bran. Bulg. J. Vet. Med., 18, No 4,[348][349][350][351][352][353][354][355][356][357][358][359][360] The inclusion of raw or autoclaved rice bran (RB) into broiler chicken diets was evaluated. A total of 420 broiler chickens (Ross 308) were assigned to a basal diet (without RB) or diets containing 6, 12, and 18% raw or autoclaved RB with 3 replicates of 20 chickens. By polynomial orthogonal contrasts, a significant reduction in body weight gain and feed intake (L: P =0.048), the weight of abdominal fat (L: P=0.048), ether extract digestibility (L: P=0.025), villus height (L: P=0.046), and crypt depth (L and Q: P=0.043) was achieved by increasing the inclusion levels of raw or autoclaved RB in the diets. On day 42, significant decreases were found in the weights and the ash contents of tibia (L: P=0.003) with increasing the level of raw RB in the diets. Decreased serum cholesterol was obtained following the inclusion of increasing levels of raw RB (Q: P=0.015) or autoclaved RB (L and Q: P=0.015) in the diets. The inclusion of RB in the diets resulted in poorer nutrient digestibility and performance, although it had some modulation effects on blood lipid biochemistry. It is suggested that the inclusion of raw RB in the diets should be limited to 6%, however, autoclaving allowed inclusion of RB up to 12% in the broiler diets.

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Section: Discussionmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Broiler chicken performance in response to various levels of raw and autoclaved rice bran

Eizadi¹,

Shariatmadari²,

Torshizi³

et al. 2015

BJVM

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“…Hydrolysis of triglycerides forms free fatty acids, the principal cause of deterioration occurring rapidly during the first few days or weeks after milling [6,12]. After bran separation, the oil is exposed to lipases, causing its rapid breakdown to free fatty acids [13].…”

Section: Lipase Activity Of Crude Rice Bran Oilmentioning

confidence: 99%

“…Rapid increase in the free fatty acid occurs within hours and reaches 7-8% within 24 hours, followed by about 5% increase per day [6,7]. Lipase activity is enormously affected by different kind of relative factors such as moisture, temperature, pH, time and water activity [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

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

Akter¹

2017

JFNS

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Abstract:Rice is one of the staple food in Bangladesh. The most important milling by-product of rice is 'rice bran' which is an excellent source of edible oil. Due to the poor storage facility in the rice milling industry, the quality of rice bran gets deteriorates rapidly. This study examines the deterioration level of rice bran during the storage period in average room temperature (31°C). Raw, partially parboiled and parboiled rice bran was collected right after milling. Oil is extracted by 'hexane solvent extraction' method from the 1st day of storage period for one week with the interval. Free fatty acid level, lipase activity, Iodine value and the pH value was determined from the collected rice bran oil. The preliminary result of this study showed that the deterioration level is rapidly increased during the 1 week of storage and the maximum deterioration level was found in raw rice bran. The free fatty acid (FFA) level, the degree of unsaturation and pH was respectively 17.25%, 92g Iodine/100ml oil and 3.10, whereas in parboiled rice bran it was respectively 4.23%, 101.1g Iodine/100ml oil and 6.23. Since the parboiled rice bran undergoes through a traditional stabilization method of parboiling and drying before milling, it might be a reason for the lower level of deterioration. The oil collected right after milling also showed a lower lipase activity. This study can be concluded by considering that, the less the storage time the better is the quality of the oil.

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“…Entretanto, devido ao elevado teor de gordura polinsaturada, este ingrediente apresenta problemas de rancifi cação hidrolítica (RAMEZANZADEH et al, 1999a) e oxidativa (RAMEZANZADEH et al, 1999b), comprometendo a qualidade nutricional e a vida útil do produto (PARK et al, 2012).…”

Section: Introductionunclassified