Investigations on the suitability of rice bran oil and corn oil as alternative insulating liquids for transformers

2015 ◽  
Vol 11 (1) ◽  
pp. 10-14 ◽  
Author(s):  
S. Senthil Kumar ◽  
M. Willjuice Iruthayarajan ◽  
M. Bakrutheen
Keyword(s):  
Rice Bran ◽  
Corn Oil ◽  
Rice Bran Oil ◽  
Insulating Liquids

Fat supplementation: Rice bran oil versus corn oil

2019 ◽  
Vol 76 ◽  
pp. 80-81
Author(s):  
M. Garrick ◽  
H. Spooner ◽  
J. Haffner ◽  
R. Hoffman
Keyword(s):  
Rice Bran ◽  
Corn Oil ◽  
Rice Bran Oil ◽  
Fat Supplementation

scholarly journals Phytosterol Contents of Edible Oils and Their Contributions to Estimated Phytosterol Intake in the Chinese Diet

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 334 ◽  
Author(s):  
Ruinan Yang ◽  
Li Xue ◽  
Liangxiao Zhang ◽  
Xuefang Wang ◽  
Xin Qi ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Rice Bran ◽  
Rapeseed Oil ◽  
Essential Role ◽  
Corn Oil ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Cardiovascular Morbidity ◽  
Consumption Data

Phytosterols are important micronutrients in human diets. Evidence has shown that phytosterols play an essential role in the reduction of cholesterol in blood and therefore decrease cardiovascular morbidity. In this study, the content and composition of phytosterols in different kinds of vegetable oils were analyzed, and the total phytosterol intake and contribution of foods to intake were estimated based on consumption data. The results showed that the phytosterol contents of rice bran oil, corn oil, and rapeseed oil were higher than those of other vegetable oils and the intake of phytosterol in the Chinese diet was about 392.3 mg/day. The main sources of phytosterols were edible vegetable oils (46.3%), followed by cereals (38.9%), vegetables (9.2%), nuts (2.0%), fruits (1.5%), beans and bean products (1.4%), and tubers (0.8%). Among all vegetable oils, rapeseed oil was the main individual contributor to phytosterol intake (22.9%), especially for the southern residents of China.

scholarly journals Oxidative Stability of Selected Edible Oils

Molecules ◽  
2018 ◽  
Vol 23 (7) ◽  
pp. 1746 ◽  
Author(s):  
Magdalena Maszewska ◽  
Anna Florowska ◽  
Elżbieta Dłużewska ◽  
Małgorzata Wroniak ◽  
Katarzyna Marciniak-Lukasiak ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Test Temperature ◽  
Rapeseed Oil ◽  
Corn Oil ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Grapeseed Oil ◽  
Rancimat Test ◽  
Induction Times

The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil.

Nutritional evaluation of rice bran oil and a blend with corn oil

Nahrung/Food ◽  
1995 ◽  
Vol 39 (5-6) ◽  
pp. 490-496 ◽  
Author(s):  
Q. Fan ◽  
J. Feng ◽  
S. Wu ◽  
K. Specht ◽  
S. She
Keyword(s):  
Rice Bran ◽  
Corn Oil ◽  
Rice Bran Oil ◽  
Nutritional Evaluation

scholarly journals Determination of Multiple Mycotoxins and Their Natural Occurrence in Edible Vegetable Oils Using Liquid Chromatography–Tandem Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2795
Author(s):  
Thammaporn Junsai ◽  
Saranya Poapolathep ◽  
Samak Sutjarit ◽  
Mario Giorgi ◽  
Zhaowei Zhang ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Rice Bran ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Corn Oil ◽  
Rice Bran Oil ◽  
Natural Occurrence ◽  
Ionization Source

The prevalence of mycotoxins is often increased by the climatic conditions prevailing in tropical regions. Reports have revealed the contamination of mycotoxins in some types of vegetable oil. However, vegetable oil is one of the essential ingredients used in food preparation. Thus, this study determined the occurrence of multi-mycotoxins in six types of vegetable oils commercially available in Thailand to assess the consumer health risk. In total, 300 vegetable oil samples (olive oil, palm oil, soybean oil, corn oil, sunflower oil, and rice bran oil) collected from various markets in Thailand were analyzed for the presence of nine mycotoxins, namely, aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2), beauvericin (BEA), ochratoxin A (OTA), zearalenone (ZEA), fumonisin B1 (FB1), and fumonisin B2 (FB2) using a quick, easy, cheap, effective, rugged, and safe (QuEChERS)-based procedure and a triple quadrupole mass spectrometer equipped with an electrospray ionization source. The incidences of mycotoxin contamination varied among the different types of oil samples. AFB1, AFB2, ZEA, FB1, and FB2 were most frequently found in contaminated samples. AFB2, BEA, ZEA, FB1, and FB2 contaminated olive oil samples, whereas AFB1, AFB2, AFG2, and OTA contaminated palm oil samples. AFB1, AFB2, and ZEA were found in soybean oils, whereas ZEA, FB1, and FB2 contaminated corn oil samples. AFB1 and AFG1 contaminated sunflower oil samples, whereas AFB1, AFB2, AFG1, and OTA were detected in rice bran oil samples. However, the contamination levels of the analyzed mycotoxins were below the regulatory limits.

RESEARCH ON PREPARATION OF  GAMMA ORYZANOL ANTI-AGING CREAM

2017 ◽  
pp. 15-21
Author(s):  
Thi Minh Nguyet Le ◽  
Thi Kim Lien Phan
Keyword(s):  
Product Quality ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Aging Effect ◽  
Triterpene Alcohols ◽  
Beneficial Effects ◽  
Long Time ◽  
Formulation Parameters ◽  
Rice Water ◽  
Gamma Oryzanol

Background and Objectives: For a long time, Asian women have known to use rice water, rice bran for skin care, lightening dark spots and slowing down the aging process. Gamma Oryzanol, an ester mixture of trans-ferulic acid with phytosterols and triterpene alcohols extracted from rice bran oil, has been shown to have beneficial effects on the skin, especially its antioxidant and anti-aging effect. The aims of this research were to formulate Gamma Oryzanol-loaded anti-aging cream and to evaluate the product quality. Materials and Methods: Gamma Oryzanol was imported from Japan. Some formulation parameters such as emulsifi-ers, performance modifiers were investigated and the product quality was evaluated according to the criteria of drugs and cosmetics. Results: The excipients were chosen including 1% (w/w) of Lunamer with 3% (w/w) of Prolipid as emulsifiers and 8% (w/w) of mango seed butter as a state modifier in the formulation of Gamma Oryzanol anti-aging cream. The cream is ivory-white, thick, smooth, fragrant-smelling and satisfied all criteria of developed specification. Conclusion: The study was successful in the preparation of Gamma Oryzanol anti-aging cream. Key words: Gamma Oryzanol, anti-aging cream, Franz cells.

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