Production of Rice Bran Oil with Light Color and High Oryzanol Content by Multi‐stage Molecular Distillation

Jin, Jun; Xie, Dan; Chen, Hanqing; Wang, Xiaosan; Jin, Qingzhe; Wang, Xingguo

doi:10.1007/s11746-015-2747-8

Cited by 19 publications

(5 citation statements)

References 31 publications

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“…[18] Reported the results in mg kg −1 . Determination of tocopherol was done by referring to Jin et al [19] The HPLC system (LC-20AT, Shimadzu, Japan) was equipped with an ultraviolet detector (SPD-20A, Shimadzu, Japan). The separation was conducted on a silica gel column (5 μm, 250 × 4.6 mm; Hanbon Science & Technology, Jiangsu, China).…”

Section: Quantification Of Oryzanol and Tocopherol Contentmentioning

confidence: 99%

Inhibition Effect of Oryzanol on the Degradation of Tocopherol and the Oxidation Kinetic of Rice Bran Oils with Different Content of Oryzanol and Tocopherol

Huang

Chen

Zhao

et al. 2022

Euro J Lipid Sci & Tech

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The purpose of this study is to investigate the inhibitory effect of oryzanol on the degradation of tocopherol during heating of rice bran oil at 110 and 170 °C and the oxidation kinetics of rice bran oil. Results demonstrate the degradation of oryzanol and tocopherol in rice bran oils follow the first‐order kinetic models. The higher concentration of oryzanol has no inhibitory effect on the degradation of tocopherol when the concentration of tocopherol in rice bran oil is 500 mg kg−1. However, when the concentrations of tocopherol reach 1500 and 2000 mg kg−1, higher oryzanol concentration make the inhibitory effects on the degradation of tocopherol more pronounced. Compared with rice bran oils containing lower levels of tocopherol and oryzanol, rice bran oils containing higher levels of tocopherol and oryzanol have higher activation energy (Ea), activation enthalpy (ΔH), and activation entropy (ΔS) and a larger temperature acceleration factor (Q10), which indicate that higher levels of oryzanol and tocopherol promote the thermal oxidation of rice bran oil. Therefore, in the compound application of tocopherol and oryzanol in rice bran oil, the influence of its content on the thermal oxidation of oil should be fully considered. Practical Application: This study may be useful for the grain and oil industry because studies on the degradation kinetics of oryzanol and tocopherol during heating of rice bran oil and oxidation kinetics of rice bran oil are still lacking in the literature. The results of this study is valuable for predicting and evaluating the oxidation process and nutritional properties of rice bran oils under various thermal oxidation conditions.

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Section: Quantification Of Oryzanol and Tocopherol Contentmentioning

confidence: 99%

Inhibition Effect of Oryzanol on the Degradation of Tocopherol and the Oxidation Kinetic of Rice Bran Oils with Different Content of Oryzanol and Tocopherol

Huang

Chen

Zhao

et al. 2022

Euro J Lipid Sci & Tech

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“…The fat composition, especially the non-triacylglycerol levels differed from one another, could be responsible for the difference. The melting points of diacylglycerol, monoacylglycerol and FFA, are usually higher than those of triacylglycerol [27]. As shown in Table 2, the triacylglycerol (85.09 %) of Guire was lower and its diacylglycerol, monoacylglycerol and FFA (5.78, 0.29 and 6.61 %, respectively) levels were higher when compared to those of other studied MKF (88.07-92.72, 2.46-4.20, 0.03-0.26, and 2.52-5.83 % for triacylglycerol, diacylglycerol, monoacylglycerol and FFA, respectively).…”

Section: Mango Varieties and Mango Kernel Fat Contentsmentioning

confidence: 99%

Characteristics of Mango Kernel Fats Extracted from 11 China‐Specific Varieties and Their Typically Fractionated Fractions

Jin

Warda

et al. 2016

J Americ Oil Chem Soc

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fractionated from the first solid fraction (Fraction-I) with 68.09 % of SOS and 15.43 % of POS was more suitable as cocoa butter improver, while the olein (Fraction-III) produced from the first liquid fraction was rich in SOO (45.59 %), POO (11.37 %) and OOO (11.14 %), which are considered as ideal cooking oil or frying fat ingredients. In addition, high amounts of micronutrients, including sterol, tocopherol and squalene, were also found in MKF ranged from 3837 to 7085, 81 to 916, and 164 to 941 mg/kg among different varieties, respectively. In particular, squalene levels were higher compared with most of other vegetable oils.Abstract 11 China-specific mango varieties, i.e., Tainong, Xiangya, Okrong, Keitt, Chiin Hwang, Guifei, Yuexi, Biantao, Guixiang, Zihua and Guire, were selected from South China, and the kernels were separated from pulps and then dried to extract mango kernel fats (MKF). 5.65-11.14 % of the fats could be obtained from dried kernels using hexane extraction, and their iodine values, slip melting points, triacylglycerols, sn-2 fatty acids and micronutrients were analyzed. MKF were comprised predominantly of triacylglycerols reaching 85.09-92.72, and 78.28-84.37 % of oleic at the sn-2 position. 29. .79 % of POS occupied the main percentages of triacylglycerols, indicating MKF have diversified application after fractionation. Certain variety characterized as moderate values mentioned above, therefore, was selected and then fractionated by two-stage processes to produce typical MKF fractions. The stearin (Fraction-II)

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“…Various deacidification methods have been reported for the reduction of FA content in RBO, such as alkali neutralization, miscella refining, molecular distillation, chemical or enzymatic esterification, solvent extraction, supercritical fluid extraction, and membrane filtration. − Comparatively, enzymatic esterification is still a potential approach because of its mild reaction conditions, high catalytic efficiency, environmental friendliness, and low cost. − Generally, lipases from Rhizomucor miehei (Lipozyme RM IM) with 1,3-specificity and Candida rugosa with no specificity are employed to deacidify high-acid RBO. , However, the FA content after deacidification is usually >2%, which cannot meet the quality standards of edible oil and thus requires further deacidification by alkali neutralization . Therefore, it is necessary to improve the existing reaction process.…”

Section: Introductionmentioning

confidence: 99%

Simplified Enzymatic Upgrading of High-Acid Rice Bran Oil Using Ethanol as a Novel Acyl Acceptor

Wang

Durrani

et al. 2016

J. Agric. Food Chem.

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One of the major challenges in the upgrading of high-acid rice bran oil (RBO) is to efficiently reduce the amount of free fatty acids. Here we report a novel method for upgrading high-acid RBO using ethanol as a novel acyl acceptor in combination with a highly selective lipase from Malassezia globosa (SMG1-F278N). This process enabled an unprecedented deacidification efficiency of up to 99.80% in a short time (6 h); the immobilized SMG1-F278N used in deacidification exhibited excellent operational stability and could be used for at least 10 consecutive batches without detectable loss in activity. Scale-up was performed under optimized conditions to verify the applicability of this process, and low-acid (0.08%) RBO with a high level of γ-oryzanol (27.8 g/kg) and γ-oryzanol accumulation fold (1.5) was obtained after molecular distillation at lower temperature (120 °C). Overall, we report a simplified and efficient procedure for the production of edible RBO from high-acid RBO.

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Production of Rice Bran Oil with Light Color and High Oryzanol Content by Multi‐stage Molecular Distillation

Cited by 19 publications

References 31 publications

Inhibition Effect of Oryzanol on the Degradation of Tocopherol and the Oxidation Kinetic of Rice Bran Oils with Different Content of Oryzanol and Tocopherol

Inhibition Effect of Oryzanol on the Degradation of Tocopherol and the Oxidation Kinetic of Rice Bran Oils with Different Content of Oryzanol and Tocopherol

Characteristics of Mango Kernel Fats Extracted from 11 China‐Specific Varieties and Their Typically Fractionated Fractions

Simplified Enzymatic Upgrading of High-Acid Rice Bran Oil Using Ethanol as a Novel Acyl Acceptor

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