Sesame Oil and Rice Bran Oil Ameliorates Adjuvant-Induced Arthritis in Rats: Distinguishing the Role of Minor Components and Fatty Acids

Pumpkin seed oil (PSO), rice bran oil (RBO), sesame oil (SEO) are considered as functional oils due to its biological activities which are beneficial to human health, as a consequence, these oils had the higher price. This attracted unethical players to blend these oils with lower price oils, therefore, its authentication by analysis of purity levels of oils is very important. This study highlighted the potential application of FTIR spectroscopy and multivariate calibrations for analysis of PSO, RBO, and SEO in ternary mixtures. Individual FTIR spectra of studied oils as well as in ternary mixtures with certain compositions were scanned and pre-processed. Two multivariate calibrations of principle component regression (PCR) and partial least square regression (PLSR) were compared and used to build the prediction models at optimized FTIR spectra regions. The selection of multivariate calibrations, wavenumbers region, and FTIR spectra modes was based on the statistical parameters of highest R2 and lowest values of root mean square error of calibration (RMSEC) and root mean square error of prediction (RMSEP). The results showed that PLSR using second derivative FTIR spectra at wavenumbers region of 3100-2750 and 1500-663 cm-1 was used to predict the levels of PSO in ternary mixtures with RBO and SEO with R2 > 0.99 in calibration and validation models along with RMSEC value of 0.0054% and RMSEP of 0.0179%. FTIR spectra using the second and first derivatives at wavenumbers of 3100-650 cm-1 were used for prediction of RBO and SEO in ternary mixture with PSO, respectively. It can be concluded that FTIR spectra combined with PLSR at certain wavenumbers region are accurate as indicated by high R2 values and precise as indicated by low values of RMSEC and RMSEP for analysis of PSO, RBO and SEO in ternary mixtures.

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Effect of calcium salt of fatty acids supplementation on performance of Malpura lambs

Animal Production Science ◽

10.1071/an13253 ◽

2015 ◽

Vol 55 (9) ◽

pp. 1123 ◽

Cited By ~ 8

Author(s):

R. S. Bhatt ◽

A. Sahoo ◽

A. K. Shinde ◽

S. A. Karim

Keyword(s):

Fatty Acids ◽

Organic Matter ◽

Rice Bran ◽

Calcium Salt ◽

Rice Bran Oil ◽

Cholesterol Concentration ◽

Blood Biochemical ◽

Industrial Grade ◽

Effect Of Treatment ◽

Metabolisable Energy

Twenty-four Malpura lambs (28 days old) were distributed into three equal groups (four each from either sexes). They were fed ad libitum on three experimental diets containing graded levels of calcium salt of fatty acids (source: rice bran oil; Ca-FA) at 0 (T1), 20 (T2) and 40 (T3) g per kg of concentrate and dry roughage (Prosopis cineraria leaves) up to 6 months of age along with suckling of mother till weaning (3 months). Effect of Ca-FA supplementation on liveweight gain, feed and nutrient intake was not observed during pre-weaning (28–90 days), which however increased (P < 0.05) in T3 during post-weaning (90–180 days). There was an increase in organic matter intake and digestibility as well as metabolisable energy intake in Ca-FA-supplemented groups. Rumen ammonia-N and ciliate protozoa population was increased (P < 0.05) in T2 and T3 with a positive shift in rumen fermentation (increased propionate and decreased acetate). Blood biochemical analysis revealed effect of treatment and age (P < 0.05) for free fatty acids and cholesterol concentration. Ca-FA supplementation improved (P < 0.05) dressing percentage both at 2% and 4% CA-FA inclusions levels with no change in fat yield and composition. It is concluded that supplementation of Ca-FA prepared from industrial-grade rice bran oil in growing lamb rations improved gain, organic matter intake and digestibility during the post-weaning period and a linear response to the level of supplementation recommends Ca-FA at 40 g/kg for improved lamb performance.

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Effect of Solvents and Extraction Conditions on the Properties of Crude Rice Bran Oil

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2021.9611 ◽

2021 ◽

Vol 18 (17) ◽

Author(s):

Benchamaporn PIMPA ◽

Chakree THONGRAUNG ◽

Pornpong SUTTHIRAK

Keyword(s):

Fatty Acids ◽

Rice Bran ◽

Iodine Value ◽

Rice Bran Oil ◽

Oil Extraction ◽

Optimum Conditions ◽

Hexane Extraction ◽

Ethanol Extraction ◽

Effect Of Solvents ◽

Saponification Value

This research aimed to study the effect of solvents, namely n-hexane and ethanol, on the yield of crude rice bran oil extraction. The effects of extraction temperatures of 50, 60, and 70 ºC and extraction times of 1, 3, 6, 12, and 24 h were investigated. Rice bran composition was determined. It was found that protein, lipid, moisture, fiber, ash, and carbohydrate content were 12.65±0.56, 16.32±0.81, 7.65±0.62, 10.25±0.64, 6.38±0.59, and 46.75 %, respectively. From the results, the rice bran oil yield from n-hexane extraction was significantly higher than ethanol extraction, with p < 0.05. The maximum rice bran oil obtained from n-hexane extraction was 16.23±0.34 %. The highest yield of rice bran oil was obtained from extraction temperature of 60 - 70 ºC for 12 - 24 h. After extraction by the optimum conditions at 60 ºC for 12 h, the rice bran oil was kept for 1, 2, 3, 4, and 8 weeks for investigation of its quality changes. It can be concluded that the optimum conditions for rice bran oil extraction was with using n-hexane as a solvent for extraction at a temperature of 60 ºC for 12 h. Storing oil for 0, 1, 2, 4, and 8 weeks resulted in the increase of free fatty acids (FFA) and peroxide value, whereas iodine value and saponification value were relatively constant. HIGHLIGHTS n-Hexane and ethanol effect the yield of crude rice bran oil extraction The rice bran oil yield from n-hexane extraction was higher than ethanol extraction The optimum conditions for rice bran oil extraction were with using n-hexane as a solvent for extraction at a temperature of 60 ºC for 12 h Storing rice bran oil for 8 weeks resulted in the increase of free fatty acids (FFA) and peroxide value, whereas iodine value and saponification value were relatively constant

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Preparation and surface active properties of a-acyloxysuccinic acid derivatives from malic acid and fatty acids of crude rice bran oil

Grasas y Aceites ◽

10.3989/gya.2000.v51.i5.435 ◽

2000 ◽

Vol 51 (5) ◽

Cited By ~ 1

Author(s):

W. I.A. EL-Dougdoug ◽

K. A.H. Hebash ◽

A. A. El-Sawy

Keyword(s):

Fatty Acids ◽

Rice Bran ◽

Malic Acid ◽

Rice Bran Oil ◽

Surface Active Properties ◽

Surface Active

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Trans- Free Fat Spread Produced from Rice Bran Oil and Rice Bran Oil Shortening Blends

Chiang Mai University Journal of Natural Sciences ◽

10.12982/cmujns.2021.038 ◽

2021 ◽

Vol 20 (2) ◽

Author(s):

Pravit Santiwattana ◽

Sirirak Siramard

Keyword(s):

Fatty Acids ◽

Physicochemical Properties ◽

Oxidative Stability ◽

Rice Bran ◽

Trans Fatty Acids ◽

Rice Bran Oil ◽

Alternative Source ◽

Thermal Behaviors ◽

Hydrogenated Fats ◽

Fatty Acid Compositions

The objective of this study was to produce trans-free fat spread from rice bran oil and rice bran oil shortening blends to replace partially hydrogenated fats which contain high levels of trans fatty acids. The W/O emulsion of rice bran oil spread was prepared from blending of rice bran oil and rice bran oil shortening with the mass ratio of 40: 60 using PGPR as an emulsifier. Physicochemical properties, fatty acid compositions, thermal behaviors, micronutrients, sensory attributes and oxidative stability of rice bran oil spread were investigated and compared with commercial spread products. Results showed that physicochemical properties of the rice bran oil spread were similar to the commercial spread (B2). Trans fatty acids contents of the rice bran oil spread (0.2% TFAs) were much lower than the commercial spread (F2) produced from partially hydrogenated fat (4.9% TFAs). Thermal behaviors and SFC profile indicated good physical properties and spreadability of the rice bran oil spread which were comparable to the commercial spreads. Micronutrients in the rice bran oil spread were greater than those of commercial spread products. The rice bran oil spread had the highest overall preference scores compared to the two commercial fat spreads. In addition, the rice bran oil spread exhibited high oxidative stability. This study demonstrated that rice bran oil and rice bran oil shortening blends can be used as an alternative source of partially and fully hydrogenated fats as well as tropical oils to produce trans-free fat spreads with desirable properties.

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