Study on the composition of rice bran oil and its higher free fatty acids value

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

Lipids ◽

10.1007/s11745-016-4203-4 ◽

2016 ◽

Vol 51 (12) ◽

pp. 1385-1395 ◽

Cited By ~ 15

Author(s):

Nayana Venugopal Yadav ◽

Sadashivaiah ◽

Breetha Ramaiyan ◽

Pooja Acharya ◽

Lokesh Belur ◽

...

Keyword(s):

Fatty Acids ◽

Rice Bran ◽

Rice Bran Oil ◽

Sesame Oil ◽

Minor Components ◽

Adjuvant Induced Arthritis

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Hypolipidemic Effect of Oils with Balanced Amounts of Fatty Acids Obtained by Blending and Interesterification of Coconut Oil with Rice Bran Oil or Sesame Oil

Journal of Agricultural and Food Chemistry ◽

10.1021/jf0718042 ◽

2007 ◽

Vol 55 (25) ◽

pp. 10461-10469 ◽

Cited By ~ 34

Author(s):

Malongil B. Reena ◽

Belur R. Lokesh

Keyword(s):

Fatty Acids ◽

Rice Bran ◽

Rice Bran Oil ◽

Coconut Oil ◽

Sesame Oil ◽

Hypolipidemic Effect

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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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