Quantification of rice bran oil in oil blends

Mishra, Richa; Sharma, Harish Kumar; Sengar, Garima

doi:10.3989/gya.033311

Cited by 9 publications

(4 citation statements)

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“…The oil extracted from rice bran (RBO) is an exceptionally rich source of commercially important bioactive phytochemicals used in nutrition, pharmacy and cosmetics (Mishra et al ., 2012; Garba et al ., 2019; Punia et al ., 2021b). The crude RBO obtained by solvent extraction is subjected to chemical or physical refining to meet the specifications of edible oil.…”

Section: Introductionmentioning

confidence: 99%

Fatty acid distillation residues from rice oil bran refining as a source of phytochemicals

Pestana-Bauer

Mendonça

Bruscatto

et al. 2023

Int J of Food Sci Tech

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SummaryThe aim of this work was to develop an extraction method to recover γ‐oryzanol and tocopherols from the distillation residue of the fatty acids generated during the neutralisation step of the rice bran oil refining process. The phytochemicals extraction was performed with different solvents (chloroform, methanol, methyl ethyl ketone and acetone) at a ratio of 10:1 v/w (solvent: sample), by agitating the mixture for 10 min at room temperature (20 °C ± 2 °C), then stored at −18 °C for 15 h. The γ‐oryzanol and tocopherol content in the extracted fractions were concentrated and quantified using reverse phase high‐performance liquid chromatography coupled with UV–vis and fluorescence detector, respectively. It was observed that only one step of extraction with methanol resulted in an increased concentration of tocopherols for about six times, with a recovery of 51.50%. However, using two stages of extraction, the mixture of methanol and methyl ethyl ketone (1:1, v/v) allowed the recovery of 92.15% of tocopherols and 84.12% of γ‐oryzanol, increasing the initial concentration of these phytochemicals in about three times. These results show that there is a great possibility of these phytochemicals recovery from the distillation residue from fatty acid recovery.

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Section: Introductionmentioning

confidence: 99%

Fatty acid distillation residues from rice oil bran refining as a source of phytochemicals

Pestana-Bauer

Mendonça

Bruscatto

et al. 2023

Int J of Food Sci Tech

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“…The utilization of this oil has increased considerably in the world owing to the proportion of saturated (palmitic, myristic, and stearic acids) and unsaturated fatty acids (oleic, linoleic, and linolenic acids) and also by the high level of bioactive compounds that display a potential nutraceutical effect and their possible use as a functional food is valuable. 1 The most important bioactive compounds present in rice bran oils include tocopherols, tocotrienols, and oryzanol. 2 The presence of γ-oryzanol in appreciable quantities (the levels of these compounds in rice bran oil change from 1.5% to 2.9%) in the unsaponifiable matter in rice bran oil is one of the unique characteristics of this oil.…”

Section: Introductionmentioning

confidence: 99%

Study of the thermal stability of γ‐oryzanol present in rice bran oil over time

et al. 2021

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BACKGROUND: Rice bran oil is unique among edible oils owing to its rich source of commercially and nutritionally important phytochemicals, such as oryzanol. γ-Oryzanol performs an important role in the stability of rice bran oil. The crude rice bran oil obtained by solvent extraction is subjected to either chemical or physical refining to meet the specifications of edible-grade vegetable oil. These refining processes can cause the compounds present in rice bran oil to degrade. The aim of this study was to evaluate the stability of γ-oryzanol present in chemically and physically refined rice bran oils, when submitted to temperatures of 100, 140, and 180°C for a period of 1368 h. RESULTS:The chemically refined rice bran oil presented a lower γ-oryzanol content than the physically refined rice bran oil at all heating temperatures. The losses of γ-oryzanol at 100°C, 140°C, and 180°C at the end of the heating periods for the chemically refined oil were 53.47%, 58.48%, and 97.05% respectively, and for the physically refined oil the losses were 38.11%, 53.58%, and 91.11% respectively. CONCLUSION: Based on the results of the time to reduce the oryzanol concentration by 50% and 100%, it is observed that the oil of rice meal refined physically presents greater stability, in the different temperatures studied and over time, than the oil of rice meal refined chemically. Thus, for situations where the oil needs to be subjected to prolonged heating, a temperature of 100°C is indicated. In this condition, the physically refined oil is better for maintaining a higher concentration of γ-oryzanol.

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“…Rice bran oil is notable for its very high smoke point of 254 °C and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. Rice bran oil contains 40.5% monounsaturated fatty acids as oleic acid, 35.79% polyunsaturated as linoleic and linolenic acids, and 23.14% saturated as palmitic, myristic, and stearic acids (Mishra et al, 2012). In the literature, several authors have demonstrated the anti-oxidative effects of rice bran extracts (Iqbal et al, 2005;Nam et al, 2006), stabilized and unstabilized defatted rice bran extracts , evaluating their antioxidant activity using different in vitro methods Solvent extraction is the conventional method used for extracting lipids from rice bran.…”

Section: Introductionmentioning

confidence: 99%

Stability of rice bran oil extracted by SFE and soxhlet methods during accelerated shelf-life storage

Mariod¹,

Ismail²,

Rahman³

et al. 2014

Grasas y Aceites

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SUMMARY:Supercritical fluid high oryzanol (SFE HO) and supercritical fluid low oryzanol (SFE LO) rice bran oils were obtained and compared with that extracted by the Soxhlet (SOX) method. Their composition and stability during storage were determined. The amount of unsaponifiable matter and gamma oryzanol of SFE samples were significantly (p<0.05) higher than SOX. While the amount of tocopherol in SOX (4.0 mg·g -1 ) was higher than that reported in SFE HO and SFE LO, at 3.2 and 2.6 mg·g -1 , respectively. After storage for 42 days at 70 °C the PV, FFA%, conjugated diene and p-anisidine values of SOX were higher than those of SFE HO, and SFE LO. The SFE samples showed better stability than SOX under successive heating and the addition of BHA decreased PV, FFA%, conjugated diene and p-anisidine levels in all samples. KEYWORDS:Oryzanol; Rice bran oil; Shelf life; Soxhlet; Stability; Supercritical fluid extraction; Tocopherol RESUMEN: Estabilidad de aceites de salvado de arroz obtenidos mediante SFE y Soxhlet durante su vida útil en almacenamiento acelerado. Se realizaron extracciones mediante fluido supercrítico de salvado de arroz con alto (SFE HO) y bajo (SFE LO) contenido en orizanol y se comparó con los extraídos mediante Soxhlet (SOX). Se determinó la composición y la estabilidad durante el almacenamiento. La materia insaponificable y el gamma orizanol de las muestras SFE fueron significativamente más altas (p<0,05) que SOX. Mientras la cantidad de tocoferol en SOX (4,0 mg·g -1 ) fue mayor que lo encontrado para SFE HO y SFE LO, 3,2 y 2,6 mg·g -1 respectivamente. Después de 42 días de almacenamiento a 70 °C los valores de PV, FFA %, dienos conjugados y p-anisidina de SOX fueron mayores que los de SFE HO, y SFE LO. Las muestras SFE mostraron mejor estabilidad que SOX bajo calentamiento y la adición de BHA disminuyó el PV, FFA %, dienos conjugados y los niveles de p-anisidina en todas las muestras.

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Quantification of rice bran oil in oil blends

Cited by 9 publications

References 9 publications

Fatty acid distillation residues from rice oil bran refining as a source of phytochemicals

Fatty acid distillation residues from rice oil bran refining as a source of phytochemicals

Study of the thermal stability of γ‐oryzanol present in rice bran oil over time

Stability of rice bran oil extracted by SFE and soxhlet methods during accelerated shelf-life storage

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