Proximate ComposRice Bran of Different Rice Varieties in Malaysia: Analysis of Proximate Compositions, Antioxidative Properties and Fatty Acid Profile for Data Compilationitions, Antioxidative Properties and Fatty Acid Profile of Rice Bran from Different Rice Varieties in Malaysia

Abstract

The research aims to investigate the difference in rice bran compositions of three major paddy varieties in Malaysia, which are MR 220 CL2, MR 219 and MR 297. The proximate compositions, antioxidative properties and fatty acid profile of the rice bran were compared. Stabilization of rice bran of all varieties was conducted in prior to the extraction of rice bran oil (RBO) by using the Soxhlet extraction. Fatty acid compositions consisted in RBO of each variety were analysed by using gas chromatography-mass spectrometry (GC-MS). Results on proximate compositions showed that MR 297 was the highest in the content of moisture (3.90 ± 0.29 %), fat (22.52 ± 0.09 %), protein (12.70 ± 0.53 %) and crude fiber (3.65 ± 0.26 %). MR 297 variety also exhibited the highest antioxidant activity, which indicated by the highest amount of total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) compared to the other two varieties. Three components of fatty acids: palmitic acid; oleic acid; alinoleic acid have made up around 90% of the total fatty acids of the RBO for all varieties. The RBO also contains ideal fatty acid compositions with more unsaturated compared to saturated fatty acid, which makes it suitable to be used as a healthy edible oil. Results of this study can provide significant nutritional information for future investigations on the conversion of this agro-waste into valuable products for animals and human benefits.

Toughening of Ceramic Shell Mould with Rice Husk Fiber (CSm-RH) to Improve Strength Property and Mould Performance

“…Therefore, it may postulated that fiber chemical treatment can be conducted to produce fibers with much rougher surfaces that will allow for mechanical interlocking and improved the adhesion of fiber-matrix crystallinity. Similar phenomenon was proved by other researcher, as enhancement of composites strength can be achieved by improve the interfacial matrix-fiber bonding via chemical modifications [20]. Meanwhile, the fired CSm strength is depends on the firing time and temperature, bonded refractoriness particles, and binder sol gelation concentration [21].…”

Characterization of Oil from Bran of Rice Varieties Grown in Ebonyi State

“…The density of bran oil samples ranged from 0.889-0.892 g/cm 3 with no significant difference (p>0.05) among the samples, suggesting that varietal differences did not impact density. The densities recorded for Adanaama, Nwangeilla and CP are within the range stipulated in Codex Standards for oils from vegetable sources [14].…”

“…Linolenic acid (C18:3) was also present in all three samples and ranged between 1.23-2.08% with CP and Adanaama recording higher value than Nwangeilla (Table II). Oleic, linoleic, and linolenic acids have been reported to be among the essential fatty acids required for physiological functions, growth, and body maintenance [3]. On the other hand, studies on the rates of oxidation of unsaturated fatty acids indicate the C18:2 is 40 times more reactive than C18:1, and C18:3, 2.4 times more reactive than C18:2 [22]; hence, given the levels of total PUFA of samples, CP and Adanaama are expected to undergo oxidation at a faster rate than Nwangeilla.…”

“…Rice bran is the outer layer of brown rice obtained as a byproduct of milling industry and is one of the most abundant and equally important by-products of the rice milling industry with estimated global production potential of 29.3 million tons per annum [2]. During course of milling, rice is polished to remove the bran [3], which has been reported to contain oil in the range of 12-23% [4] or 15-25% [5] depending on the cultivar, agricultural practices, and the extent of polishing; in addition to several vital nutrients including vitamins, minerals, and some phytochemicals such as gamma-oryzanol, tocopherols, tocotrienols and phytosterols [6]. Rice bran oil is characterized by the presence of an active lipase, which hydrolyses the triglyceride to free fatty acids and glycerol.…”

Rice bran and its constituents: Introduction and potential food uses

“…Unlike RB bread, the preference of RB concentration supplemented in the cookies varied with different studies. The variation of RB concentration could be explained because of few factors such as area of paddy cultivation, technique used for RB stabilisation, chemical composition and anatomy of grains, condition of milling process and others (Ilias et al ., 2020). Younas et al .…”