Improving Stability of Flaxseed Oil by Rice Bran Oil as Source of γ-Oryzanol

Waseif, M.A. El-; Badr, S.A.; Fahmy, H.M.; Sabry, Ahmed; Abd-Eazim, E.I.; Shaaban, Hamdy A.

doi:10.3923/pjbs.2022.698.704

Cited by 3 publications

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Improving the quality properties of soybean oil by using rice bran oil

Mohammed,

Hashem,

Abdel Maksoud

2024

Sci Rep

View full text Add to dashboard Cite

This study aims to study the effect of substituting soybean oil (SO) with rice bran oil (RBO) at different levels (25%, 50%, and 75%) on the physical and chemical properties, fatty acid composition, and oxidative stability of SO, also, study the effect of storing SO, RBO, and their blend oils at ambient temperature for a period of 12 months on the content of free fatty acids (% FFA), peroxide value (PV), and thiobarbituric acid (TBA). RBO demonstrated good quality, as evidenced by its initial low values of % FFA, PV, and TBA. Furthermore, RBO was found to be an excellent source of γ-oryzanol, whereas the other oils lacked this compound. Consequently, increasing the proportion of RBO in SO resulted in the least degradation, while pure SO exhibited the highest degree of degradation. Moreover, the blend oils demonstrated an inhibitory effect against oxidation, allowing for a prolonged storage period without the use of industrial antioxidants. Throughout the entire storage period, the % FFA and PV of all tested blend oil samples remained within the limits recommended for human consumption. TBA exhibited a similar trend to PV. However, an incremental increase in TBA values was observed as the storage period of the oils extended. In SO, TBA levels increased from 0.533 mg malonaldehyde/kg oil at the beginning to 1.446 mg malonaldehyde/kg oil after 12 months of storage. In RBO, TBA levels increased from 0.336 mg malonaldehyde/kg oil at the beginning to 0.882 mg malonaldehyde/kg oil after 12 months of storage.

show abstract

Improving the quality properties of soybean oil by using rice bran oil

Mohammed,

Hashem,

Abdel Maksoud

2024

Sci Rep

View full text Add to dashboard Cite

show abstract

Improving the Quality properties of soybean oil by using rice bran oil

mohamed

Hashem

Abdel-Maksoud

2023

Preprint

View full text Add to dashboard Cite

This study aims to study effect of replacing soybean oil (SO) by rice bran oil (RBO) at levels (25,50 and75%) on physical, chemical properties, fatty acid composition and oxidative stability of SO and study the effect of storage at ambient temperature for 12 month on Free fatty acids content (% FFA), Peroxide value (PV) and Thiobarbituric acid (TBA) of SO, RBO and their blends oils. The RBO was of a good quality, as evidenced by its low initial values at % FFA, PV and TBA and has been recognized as an excellent source of γ oryzanol, it had the γ oryzanol meanwhile the other oils don’t contain γ oryzanol, Thus, the SO containing a higher amount of RBO leads to the least degradation, while pure SO has the highest, also had more inhibitory effect against oxidation due to a prolongation of the storage period without use of industrial antioxidants. FFA% and PV of all tested blends oils samples during the whole storage periods were found within the limits recommended for human consumption. TBA went in a parallel trend with those of PV. On the other hand, a gradual rise in TBA values was observed with extending the storage period of oils. In SO, the TBA increased from 0.533 mg malonaldehyde /kg oil at zero time to 1.446 mg alonaldehyde kg− 1 after 12th month of storage. While it increased from 0.336 mg malonaldehyde kg− 1 oil at zero time to 0.882 mg malonaldehyde kg− 1 oil after 12th month of storage in RBO.

show abstract

Research Progress on the Quality, Extraction Technology, Food Application, and Physiological Function of Rice Bran Oil

Huang,

Liu,

Shi

et al. 2024

Foods

View full text Add to dashboard Cite

Rice bran oil is recommended by the World Health Organization as one of the three major healthy edible oils (along with corn and sesame oils), owing to its unique fatty acid composition and functional components. This study screened, organized, and analyzed a large number of studies retrieved through keyword searches, and investigated the nutritional value and safety of rice bran oil. It reviews the stability of raw rice bran materials and the extraction and refining process of rice bran oil and discusses food applications and sub-health regulations. Research has found that a delayed stabilization treatment of rice bran seriously affects the overall quality of rice bran oil. Compared with traditional solvent extraction, the new extraction technologies have improved the yield and nutritional value of rice bran oil, but most of them are still in the research stage. Owing to the lack of economical and applicable supporting production equipment, extraction is difficult to industrialize, which is a challenging research area for the future. Rice bran oil has stronger antioxidant stability than other edible oils and is more beneficial to human health; however, its application scope and consumption are limited owing to the product price and lack of understanding. Rice bran oil has significant antioxidant, anti-inflammatory, anti-cancer, hypoglycemic, lipid-lowering, and neuroprotective effects. Further exploratory research on other unknown functions is required to lay a scientific basis for the application and development of rice bran oil.

show abstract

Improving Stability of Flaxseed Oil by Rice Bran Oil as Source of γ-Oryzanol

Cited by 3 publications

References 15 publications

Improving the quality properties of soybean oil by using rice bran oil

Improving the quality properties of soybean oil by using rice bran oil

Improving the Quality properties of soybean oil by using rice bran oil

Research Progress on the Quality, Extraction Technology, Food Application, and Physiological Function of Rice Bran Oil

Contact Info

Product

Resources

About