Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

Pal, Yogita P; Pratap, Amit P.

doi:10.5650/jos.ess17061

Cited by 55 publications

(21 citation statements)

References 23 publications

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“…The studies reported that a balanced amount of SFA, MUFA and PUFA of rice bran was ranging from 18.4-25.5 %, 38.4-42.3 % and 33.6-39.2 %, respectively. Gopala Krishna et al (2006), Pal and Pratap (2017) and Mas'ud et al (2017) also found that palmitic, oleic and linoleic acid were among the three main fatty acids compositions consisted in RBO. Higher proportion of palmitic acid (SFA) in palm oil (44%) (May & Nesaretnam, 2014) had pointed out the advantage of RBO over this commonly-used oil.…”

Section: Discussionmentioning

confidence: 92%

Proximate ComposRice Bran of Different Rice Varieties in Malaysia: Analysis of Proximate Compositions, Antioxidative Properties and Fatty Acid Profile for Data Compilationitions, Antioxidative Properties and Fatty Acid Profile of Rice Bran from Different Rice Varieties in Malaysia

Ilias

Rozalli

et al. 2020

Adv Agric Food Res J

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The research aims to investigate the difference in rice bran compositions of three major paddy varieties in Malaysia, which are MR 220 CL2, MR 219 and MR 297. The proximate compositions, antioxidative properties and fatty acid profile of the rice bran were compared. Stabilization of rice bran of all varieties was conducted in prior to the extraction of rice bran oil (RBO) by using the Soxhlet extraction. Fatty acid compositions consisted in RBO of each variety were analysed by using gas chromatography-mass spectrometry (GC-MS). Results on proximate compositions showed that MR 297 was the highest in the content of moisture (3.90 ± 0.29 %), fat (22.52 ± 0.09 %), protein (12.70 ± 0.53 %) and crude fiber (3.65 ± 0.26 %). MR 297 variety also exhibited the highest antioxidant activity, which indicated by the highest amount of total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) compared to the other two varieties. Three components of fatty acids: palmitic acid; oleic acid; alinoleic acid have made up around 90% of the total fatty acids of the RBO for all varieties. The RBO also contains ideal fatty acid compositions with more unsaturated compared to saturated fatty acid, which makes it suitable to be used as a healthy edible oil. Results of this study can provide significant nutritional information for future investigations on the conversion of this agro-waste into valuable products for animals and human benefits.

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Section: Discussionmentioning

confidence: 92%

Proximate ComposRice Bran of Different Rice Varieties in Malaysia: Analysis of Proximate Compositions, Antioxidative Properties and Fatty Acid Profile for Data Compilationitions, Antioxidative Properties and Fatty Acid Profile of Rice Bran from Different Rice Varieties in Malaysia

Ilias

Rozalli

et al. 2020

Adv Agric Food Res J

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“…Gamma oryzanol is an essential micronutrient in cooking oil obtained from RBO as a by-product of the rice milling process. The presence of balanced fatty acids in RBO makes the oil popular (Al-Okbi et al, 2014;Pal and Pratap, 2017). This study aimed to determine the effect of addition of RBO on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened with Lactobacillus casei and Streptococcus thermophilus.…”

Section: Introductionmentioning

confidence: 99%

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Nurliyani

Indratiningsih

Widodo

et al. 2020

JITEK

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This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040. Cheese was prepared from goat's milk with a starter of Lactobacillus casei and Streptococcus thermophilus and rennet as coagulant. Cheese was divided into four groups: 1) ripened cheese without RBO stored for 0 d, 2) ripened cheese without RBO stored for 30 d, 3) ripened cheese + RBO stored for 0 d and 4) ripened cheese + RBO stored for 30 d. The results showed that the addition of RBO and ripening did not affect on the total number of lactic acid bacteria (LAB) of the cheese (their total number were in the range of 2.60-4.21x10 7 CFU/g). The acidity of cheese without RBO after ripening was higher (p<0.05) than without ripening. Therefore, the pH value of cheese with the addition of RBO was higher than the cheese without RBO. The addition of RBO had no effect on moisture content of cheese, but the moisture content decreased (p<0.05) after ripening. Meanwhile, the addition of RBO could reduce their soluble protein. Cheese added with RBO had a harder texture (p<0.05) than cheese without RBO. Sensory quality of cheese was not influenced by the addition of RBO, but the saltiness of cheese with RBO was higher than without RBO and had no bitter in taste. In conclusion, RBO had no negative effect on the flavor and acceptability of the cheese and the growth of LAB, could increase cheese hardness, but could decrease the acidity and soluble protein in the cheese. However, the cheese with the addition of RBO ripened using starter consisting of Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040 could be potentially classified as probiotic cheese which is beneficial for health.

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“…γ-Oryzanol was first isolated in 1954 by Kaneko and Tsuchiya from the unsaponifiable fraction of rice bran as a crystalline substance; it is mainly composed of esters of trans-ferulic acid with phytosterols [1,2]. Among these, cycloartenol, β-sitosterol, 24-methylenecycloartenol, and campesterol predominate.…”

Section: Introductionmentioning

confidence: 99%

“…For industrial procedures, soapstock is the richest source of γ-oryzanol, with the refining process used to prepare soapstock involving a deacidification treatment of rice bran oil [3]. γ-Oryzanol has received considerable attention due to its numerous positive qualities, including the fact that it is anticarcinogenic, anti-inflammatory, antihyperlipidemic, antidiabetic, and neuroprotective [1,2,4]. Previous studies have shown that γ-oryzanol is safe in terms of subacute toxicity, chronic toxicity, teratogenicity, and developmental toxicity [4,5].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Evaluation of Release Formulation of γ-Oryzanol/Algae Oil Self-Emulsified with Alginate Beads

Yang

Chiang

2019

Marine Drugs

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Self-emulsion improves solubility and bioavailability for γ-oryzanol/algae oil, and alginate beads can be used as controlled release carriers. In this study, self-emulsified alginate beads (SEABs) were prepared with different weight ratios of self-emulsion treatment (5%, 10%, 15%, 20%, and 30%) with alginate. We found that the microstructure with a surfactant of SEABs had a different appearance with alginate-based beads. The encapsulation of γ-oryzanol corresponded with the self-emulsion/alginate ratio, which was 98.93~60.20% with a different formulation of SEABs. During in vitro release, SEABs had the gastric protection of γ-oryzanol/algae oil, because γ-oryzanol and emulsion were not released in the simulated stomach fluid. When the SEABs were transferred to a simulation of the small intestine, they quickly began to swell and dissolve, releasing a higher content of the emulsion. We observed that the emulsion that formed had a bimodal distribution in the simulated intestinal fluid as a result of the hydrogel and emulsion droplets, leading to the formation of large aggregates. These results suggested that γ-oryzanol encapsulation within alginate beads via emulsification combined with gelation can serve as an effective controlled delivery system.

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Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

Cited by 55 publications

References 23 publications

Proximate ComposRice Bran of Different Rice Varieties in Malaysia: Analysis of Proximate Compositions, Antioxidative Properties and Fatty Acid Profile for Data Compilationitions, Antioxidative Properties and Fatty Acid Profile of Rice Bran from Different Rice Varieties in Malaysia

Proximate ComposRice Bran of Different Rice Varieties in Malaysia: Analysis of Proximate Compositions, Antioxidative Properties and Fatty Acid Profile for Data Compilationitions, Antioxidative Properties and Fatty Acid Profile of Rice Bran from Different Rice Varieties in Malaysia

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Preparation and Evaluation of Release Formulation of γ-Oryzanol/Algae Oil Self-Emulsified with Alginate Beads

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