Physicochemical properties, fatty acid compositions, bioactive compounds, antioxidant activity and thermal behavior of rice bran oil obtained with aqueous enzymatic extraction

LWT ◽  
2021 ◽  
pp. 111817
Author(s):  
Duoxia Xu ◽  
Jia Hao ◽  
Zhenhua Wang ◽  
Dandan Liang ◽  
Junhai Wang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Thermal Behavior ◽  
Bioactive Compounds ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Enzymatic Extraction ◽  
Aqueous Enzymatic Extraction ◽  
Fatty Acid Compositions

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

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.

scholarly journals Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails

Life ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1197
Author(s):  
Mayara S. Rodrigues ◽  
Rafaela M. Dos Passos ◽  
Paula V. de A. Pontes ◽  
Marcela C. Ferreira ◽  
Antonio J. A. Meirelles ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Vegetable Oil ◽  
Rice Bran ◽  
Phosphorus Content ◽  
Rice Bran Oil ◽  
Reaction Times ◽  
Oil Refining ◽  
Residual Phosphorus ◽  
Enzymatic Degumming

Rice bran oil is a highly nutritious vegetable oil, as it is rich in tocols and γ-oryzanol. Degumming is the first step in the vegetable oil refining process, and its main objective is the removal of phospholipids or gums. In the present study, enzymatic degumming trials were performed on crude rice bran oil using the phospholipases PLA1, Purifine® PLC, their mixture (PLA1/PLC), and a cocktail known as Purifine® 3G. Enzymatic degumming applying 50 mg/kg of PLA1 for 120 min resulted in a residual phosphorus content of 10.4 mg/kg and an absolute free fatty acid increase of 0.30%. Enzymatic degumming applying 300 mg/kg of Purifine® PLC for 120 min at 60 °C resulted in a residual phosphorus content of 67 mg/kg and an absolute diacylglycerol increase of 0.41%. The mixture of phospholipases and the cocktail presented approximately 5 mg/kg of residual phosphorus content after the reaction times. For all degumming processes, the preservation of minor components such as tocols and γ-oryzanol were observed. These results indicate that the use of enzyme mixtures or their cocktails to attain low phosphorus content and high diacylglycerol/free fatty acid conversion during enzymatic degumming is a viable alternative.

scholarly journals Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating

2019 ◽  
Vol 18 (4) ◽  
pp. 427-438
Author(s):  
M. Abbas Ali ◽  
◽  
M. Azizul Islam ◽  
Noor Hidayu Othman ◽  
Ahmadilfitri Md Noor ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Oxidative Degradation
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