Rice Bran Oil

Rigo, Lucas Almeida; Pohlmann, Adriana Raffin; Guterres, Sílvia Stanisçuaski; Beck, Ruy Carlos Ruver

doi:10.1016/b978-0-12-401716-0.00023-4

Cited by 3 publications

(3 citation statements)

References 81 publications

(77 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The oil content of the rice bran can vary from 10 to 23% [2], and the oil content determined is consistent with that reported in other studies [3,12,13]. Table 1 reports the physicochemical characteristics of the raw oil.…”

Section: Chemical and Physicochemical Characterizationsupporting

confidence: 86%

“…Gas chromatography analysis of the raw oil suggested that the main fatty acids present are palmitic (C16:0), oleic (C18:1), and linoleic acid (C18:2) in proportions of 14.54, 48.48, and 35.26% by weight, respectively. Fatty acids composition is similar to that reported in the literature for the same type of oil [2,3,12,18,27]. Figure 1 shows the FTIR spectrum of the raw oil.…”

Section: Chemical and Physicochemical Characterizationsupporting

confidence: 81%

See 1 more Smart Citation

Oil Extraction from “Morelos Rice” Bran: Kinetics and Raw Oil Stability

Zuñiga-Díaz

Reyes-Dorantes

Quinto-Hernandez

et al. 2017

Journal of Chemistry

View full text Add to dashboard Cite

“Morelos rice” is a variety of rice with certificate of denomination of origin. It is a large grain of opaque appearance and extra large size that is grown exclusively in Morelos state (Mexico). Thus, the quality and characteristics of its rice bran may affect the kinetic of the extraction process of its oil as well as its stability. Therefore, this work is oriented to determine the extraction kinetics of its oil and its oxidative stability. The latter one is obtained through the proposal of a method based on open-circuit potential measurements. The results showed that the rice bran has 21.44% of raw oil, with a chemical composition (based on fatty acids) of 48.48% oleic acid, 35.26% linoleic acid, and 14.54% palmitic acid, as well as a free fatty acid content of 8.15%. A high percentage of its oil content can be recovered in a short time at room temperature, and its extraction kinetics is a function of both the washing and the diffusion of its oil. Under storage conditions the raw oil has a high stability, at least 8 months, and its oxidative stability was of 24, 9, and 7 hours at 50°C, 80°C, and 110°C, respectively.

show abstract

Section: Chemical and Physicochemical Characterizationsupporting

confidence: 86%

Section: Chemical and Physicochemical Characterizationsupporting

confidence: 81%

Oil Extraction from “Morelos Rice” Bran: Kinetics and Raw Oil Stability

Zuñiga-Díaz

Reyes-Dorantes

Quinto-Hernandez

et al. 2017

Journal of Chemistry

View full text Add to dashboard Cite

show abstract

“…Rice bran is an agricultural by-product obtained after the milling process that has been used for a variety of agricultural purposes, such as to produce rice bran oil, as an animal feed, and as an ingredient for cosmetic product [ 5 ]. Rice bran consists of high amounts of protein, fat, carbohydrates, vitamins, and bioactive compounds [ 6 ]. The health benefits of rice bran include helping reduce cholesterol in the blood, minimizing the risk of heart disease, and prohibiting gallstone formation, as well as others [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Determination of prebiotic properties of rice bran extract

SAWANGWAN,

KAJADMAN,

KULCHANANIMIT

2024

Bioscience of Microbiota, Food and Health

View full text Add to dashboard Cite

This research investigated and compared the prebiotic properties of a rice bran extract obtained through commercial xylanase extraction in comparison with water extraction. Prebiotic properties were evaluated by probiotic growth stimulation (L. casei and L. plantarum) and gastrointestinal pathogen inhibition (B. cereus and E. coli). The rice bran extract obtained with xylanase (RB1) displayed significantly higher total polysaccharide and total reducing sugar contents than those obtained with water (RB2; p<0.05). After extraction for 30 min, RB1 exhibited the highest total polysaccharide and total reducing sugar contents. HPLC analysis revealed that RB1 primarily contained xylose, while RB2 contained less glucose and lacked other sugar derivatives. RB1 proved effective in stimulating the growth of L. casei and L. plantarum, surpassing even inulin (a commercial prebiotic). Furthermore, it demonstrated a high potential for inhibiting the growth of pathogenic B. cereus and E. coli, comparable to inulin. In contrast, RB2 exhibited lower inhibitory capacity against B. cereus and E. coli.

show abstract

Apoptosis Induction through MAPK Signaling Pathway in LoVo Cells by Fatty Acid Fraction from Rice Bran Oil

Tamvapee

Watanapokasin

2021

Nutrition and Cancer

View full text Add to dashboard Cite

Rice Bran Oil

Cited by 3 publications

References 81 publications

Oil Extraction from “Morelos Rice” Bran: Kinetics and Raw Oil Stability

Oil Extraction from “Morelos Rice” Bran: Kinetics and Raw Oil Stability

Determination of prebiotic properties of rice bran extract

Apoptosis Induction through MAPK Signaling Pathway in LoVo Cells by Fatty Acid Fraction from Rice Bran Oil

Contact Info

Product

Resources

About