Rice bran oil. III. Utilization as an edible oil

<p>Rice bran oil distillate is one among the secondary products produced during refining of rice bran oil. Rice bran oil distillate is a source of several micronutrients and natural antioxidants like Gamma-oryzanol, tocopherols etc. The aim of the present study was to separate Gamma-oryzanol from distillate and utilize it as a stabilizer for edible oil. In order to achieve this aim crystallization process was applied to obtain oryzanol rich concentrate. Further purification of oryzanol was achieved through column chromatography. Fractions of Gamma-oryzanol were quantified through HPLC which gives 0.83% yield. Separated Gamma-oryzanol was used to study the stability of pea nut and linseed oil using rancimat. The experiments were carried out in rancimat at varying temperature (110-130 ºC) and concentration (100-300 ppm). Stability of both the oil was found to be directly proportional to the Gamma-oryzanol concentration and inversely proportional to the temperature.</p>

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Rice Bran Oil- A Silver Lining to Indian Edible Oil Economy: A Review

Agricultural Reviews ◽

10.18805/ag.r-2140 ◽

2021 ◽

Author(s):

R. Mohan Kumar ◽

Yamanura . ◽

B. Boraiah

Keyword(s):

Vegetable Oil ◽

Rice Bran ◽

Rice Bran Oil ◽

Edible Oil ◽

Oil Consumption ◽

Demand And Supply ◽

Rice Yields ◽

Major Producer ◽

Good Number ◽

Silver Lining

Edible oil is an integral part of everyday cooking, due to remarkable gain in vegetable oil consumption in India over the past few decades. Accomplishing edible oil requirement of the ever-growing population is a formidable task before the country. On the contrary, annual compound growth rate of major edible oilseeds in India is declining. This phenomenal disparity in demand and supply of vegetable oil in the country is tending to bother through profuse investment on overseas purchase. At this point of time, in order to meet on-growing demand of edible oil, rice bran oil can be the available option before the country. India being the major producer of rice, yields significant amount of bran which contain upto 24% edible grade superior quality vegetable oil. It essentially contains 48.48% oleic acid, 35.26% linoleic acid, 14.54% palmitic acid, 8.15% free fatty acid besides contain good number of antioxidants such as tocopherols, tocotrienols and oryzanol. Therefore, rice bran oil became the integral part of oil market in India and abroad. Inspite of its benefits, it has not been fully exploited. If its potentiality is harnessed completely, rice bran oil could emerge as silver lining of Indian edible oil economy.

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Detection of Adulteration in Edible Oil Using FT-IR Spectroscopy and Machine Learning

International Journal of Biochemistry Research & Review ◽

10.9734/ijbcrr/2019/v26i130085 ◽

2019 ◽

pp. 1-14

Author(s):

S. A. Antora ◽

M. N. Hossain ◽

M. M. Rahman ◽

M. A. Alim ◽

M. Kamruzzaman

Keyword(s):

Multivariate Analysis ◽

Rice Bran ◽

Spectral Range ◽

Edible Oils ◽

Rice Bran Oil ◽

Edible Oil ◽

Ftir Spectra ◽

Partial Least Square ◽

Good Prediction ◽

Mean Square Errors

Aims: To detect the adulterant in edible oil rapidly. Study Design: Authenticity and adulteration detection in edible oils are the increasing challenges for researchers, consumers, industries and regulatory agencies. Traditional approaches may not be the most effective option to combat against adulteration in edible oils as that’s are complex, laborious, expensive, require a high degree of technical knowledge when interpreting data and produce hazardous chemical. Consequently, a cost effective, rapid and reliable method is required. Place and Duration of the Study: The experiment was conducted jointly in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh and the Institute of Food Science and Technology, BCSIR, Dhaka. Methods: In this study, Fourier Transform Infrared spectroscopy coupled with multivariate analysis was used for adulteration detection in sunflower and rice bran oil. Sunflower oil was adulterated with soybean oil in the range of 10-50% (v/v) and rice bran oil was adulterated with palm oil in the range of 4-40% (v/v) at approximately 10% and 5% increments respectively. FTIR spectra were recorded in the wavenumber range of 4000-650cm-1. Results: FTIR spectra data in the whole spectral range and reduced spectral range were used to develop a partial least square regression (PLSR) model to predict the level of adulteration in sunflower and palm oils. Good prediction model was obtained for all PLSR models with a coefficient of determination (R2) of >= 0.985 and root mean square errors of calibration (RMSEC) in the range of 0-1.7325%. Conclusion: The result suggested that FTIR spectroscopy associated with multivariate analysis has the great potential for a rapid and non-destructive detection of adulteration in edible oils laborious conventional analytical techniques.

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Rasio Bekatul Padi dengan Pelarut pada Ekstraksi Minyak Bekatul Padi

INTEK Jurnal Penelitian ◽

10.31963/intek.v3i2.56 ◽

2016 ◽

Vol 3 (2) ◽

pp. 82

Author(s):

Fajriyati Mas’ud ◽

Pabbenteng Pabbenteng

Keyword(s):

Solvent Extraction ◽

Rice Bran ◽

Functional Food ◽

Rice Bran Oil ◽

Extraction Process ◽

Edible Oil ◽

Main Ingredient ◽

Good For

Rice bran oil is the oil extracted from rice bran. This is edible oil that is very good for health so that potential as a functional food, and can be develop the agroindustry. Solvent extraction process is done using n-heksane and ethanol. The purpose of this study was to determine the best ratio of rice bran with n-heksane and ethanol to obtain the highest percentage of the oil. The main ingredient of this study is rice bran, n-heksane and ethanol. The extraction process is done at a temperature of 55° C, 200 rpm for 5 hours. The results showed that the best ratio of bran and n-heksan to produce the ultimate percentage of oil is 1: 7 that is equal to 7,53%, as well as the best ratio of bran and ethanol to produce the ultimate percentage of oil is 1: 6 that is equal to 8,49%.

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Fatty Acid Composition, Contents of Tocopherols and Phytosterols, and Oxidative Stability of Mixed Edible Oil of Perilla Seed and Rice Bran Oil

The Korean Journal of Food And Nutrition ◽

10.9799/ksfan.2014.27.1.059 ◽

2014 ◽

Vol 27 (1) ◽

pp. 59-65 ◽

Cited By ~ 4

Author(s):

Mi-Jin Lee ◽

Mun-Ku Cho ◽

Suk-Heung Oh ◽

Chan-Ho Oh ◽

Dong-Seong Choi ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Oxidative Stability ◽

Acid Composition ◽

Rice Bran ◽

Rice Bran Oil ◽

Edible Oil ◽

Perilla Seed

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An alkali catalyzed trans-esterification of rice bran, cottonseed and waste cooking oil

Hemijska industrija ◽

10.2298/hemind130619061a ◽

2014 ◽

Vol 68 (3) ◽

pp. 347-355 ◽

Cited By ~ 3

Author(s):

Faheem Akhtar ◽

Yasir Elsheikh ◽

M. Bassyouni ◽

Monazza Kaukab ◽

Ayyaz Muhammad ◽

...

Keyword(s):

Rice Bran ◽

Rice Bran Oil ◽

Research Work ◽

Maximum Yield ◽

Waste Cooking Oil ◽

Edible Oil ◽

Biodiesel Production ◽

Molar Ratio ◽

Biodiesel Fuel ◽

Cooking Oil

In this research work, biodiesel production by trans-esterification of three raw materials including virgin and used edible oil and non edible oil has been presented. A two step method following acidic and alkali catalyst was used for non edible oil due to the unsuitability of using the straight alkaline-catalyzed trans-esterification of high FFA present in rice bran oil. The acid value after processing for rice bran, cottonseed and waste cooking oil was found to be 0.95, 0.12 and 0.87 respectively. The influence of three variables on percentage yield i.e., methanol to oil molar ratio, reaction temperature and reaction time were studied at this stage. Cottonseed oil, waste cooking oil and rice bran oil showed a maximum yield of 91.7%, 84.1% and 87.1% under optimum conditions. Fuel properties of the three biodiesel satisfied standard biodiesel fuel results.

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