Safety Quality and Nutritional Characteristics Research of Rice Bran Oil

In order to improve the utilization of rice bran and study the satety quality and nutritional characteristics of rice bran oil,120 unhusked rice were collected from 6 rice planting area in China, determination of Cd and Pb contents in RBO were made by atomic absorption spectrometry when oryzanol content was made by colorimetric method,fatty acid was analyzed by Gas Chromatography and cancer inhibiton experiment was carried out with HepG2.Cd content is between 0.013 ~ 0.462 (mg.kg-1) and average value is (0.111±0.043) mg·kg-1. Pb content is between 0.036~0.230 (mg·kg-1 ) and average value is (0.089±0.024) mg·kg-1.Oryzanol content is 0.33% ~ 1.56% and average value is 0.80% which is much higher than other common edible vegetable oils.The main fatty acids of RBO are myristic acid,palmitic acid,palmitoleic acid,stearic acid,oleic acid,linoleic acid,linolenic acid,arachidic acid,arachidonic acid.RBO of 0.2 mmol/L has a significant inhibitory effect on cancer cell proliferation.

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Synthesis of Methyl Ester from Rice Bran Oil through the Esterification Reaction

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.851.164 ◽

2020 ◽

Vol 851 ◽

pp. 164-171 ◽

Cited By ~ 1

Author(s):

Aman Santoso ◽

Abdurrohman ◽

Anugrah Ricky Wijaya ◽

Dedek Sukarianingsih ◽

Sumari ◽

...

Keyword(s):

Refractive Index ◽

Methyl Ester ◽

Vegetable Oil ◽

Rice Bran ◽

Rice Bran Oil ◽

Methyl Esters ◽

Acid Number ◽

Esterification Reaction

Vegetable oil is one of rice bran components. As triglycerides, vegetable oil can be converted to fatty acid and alkyl esters for further treatments. Synthesis of alkyl ester oil can be carried out by esterification or transesterification reaction, depending on the quality of the oil and the catalyst. The purposes of this study are 1) Rice bran oil isolation, 2) Oil esterification 3) Characterization and identification of the methyl ester that compose rice bran oil. The stages in this research are 1) Extraction of rice bran oil, 2) Synthesis of methyl ester from rice bran through esterification reaction, 3) Methyl ester characterization of rice bran oil and its potential test as biodiesel included determination of density, viscosity, refractive index, and acid number test, 4) The identification of synthesized methyl esters composition using GC-MS. The results showed that rice bran oil has a yield of 18.09%. Synthesis of methyl esters from rice bran oil through the esterification reaction with a catalyst acid yields 72.37%. The characters of the synthesized methyl ester are on the range of biodiesel quality standards, namely, the density is 0.850 g/mL, viscosity is 4.73 cSt, a refractive index is 1.45871, and an acid number is 0.76 g KOH/g methyl ester, therefore it is claimed that the synthesized methyl esters have the potential as biodiesel. The GC-MS result showed the presence of compounds methyl tetradecanoate (0.38%), methyl hexadecanoate (40.67%), methyl 9-octadecenoate (53.68%), methyl octadecanoate (5.02%), and methyl eicosanoate (0.14%).

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Validation of a Digestion System Using a Digester Block/Cold Finger System for the Determination of Lead in Vegetable Foods by Electrothermal Atomic Absorption Spectrometry

Journal of AOAC International ◽

10.1093/jaoac/94.3.942 ◽

2011 ◽

Vol 94 (3) ◽

pp. 942-946 ◽

Cited By ~ 5

Author(s):

Robson M De Jesus ◽

Mario M S Junior ◽

Geraldo D Matos ◽

Ana Dos M P Santos ◽

Sérgio L C Ferreira

Keyword(s):

Atomic Absorption Spectrometry ◽

Atomic Absorption ◽

Electrothermal Atomic Absorption Spectrometry ◽

Ammonium Phosphate ◽

Absorption Spectrometry ◽

Chemical Modifier ◽

Cold Finger ◽

Average Value ◽

Spinach Leaves

Abstract This paper presents the validation of a system for sample digestion using a digester block/ cold finger to determine the lead content in vegetables by electrothermal atomic absorption spectrometry (ETAAS). After mineralization, lead contents were determined by ETAAS using a calibration curve based on aqueous standards prepared in 2.60 M nitric acid solutions containing 5 μg ammonium phosphate as chemical modifier. A pyrolysis temperature of 900°C and atomization temperature of 2000°C were used. This method allowed the determination of lead with a characteristic mass of 35 pg; LOD and LOQ of 0.6 and 2 ng/g, respectively, were found. The precision was investigated in terms of reproducibility and repeatability. Reproducibility was estimated by analysis of nine different portions of a certified reference material (CRM) of spinach leaves, and the repeatability was determined through the analysis of nine aliquots of the same solution. The reproducibility and repeatability were found to be 4.27 and 2.94% RSD, respectively. The accuracy was confirmed by analysis of whole meal flour, spinach leaves, and orchard leaves CRMs, all furnished by the National Institute of Standards and Technology. Lead contents were measured using the newly developed technique in 11 different potato samples. The lead contents ranged from 12.80 to 69.27 ng/g, with an average value of 28.59 ng/g. These values were in agreement with data reported in the literature.

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