Rice Bran Oil Extraction by Screw Press Method: Optimum Operating Settings, Oil Extraction Level and Press Cake Appearance

Sayasoonthorn, S.; Kaewrueng, Sudsaisin; Patharasathapornkul, Pannatorn

doi:10.1016/s1672-6308(12)60024-9

Cited by 27 publications

(14 citation statements)

References 13 publications

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“…The oil content of the rice bran can vary from 10 to 23% [2], and the oil content determined is consistent with that reported in other studies [3,12,13]. Table 1 reports the physicochemical characteristics of the raw oil.…”

Section: Chemical and Physicochemical Characterizationsupporting

confidence: 86%

Oil Extraction from “Morelos Rice” Bran: Kinetics and Raw Oil Stability

Zuñiga-Díaz

Reyes-Dorantes

Quinto-Hernandez

et al. 2017

Journal of Chemistry

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“Morelos rice” is a variety of rice with certificate of denomination of origin. It is a large grain of opaque appearance and extra large size that is grown exclusively in Morelos state (Mexico). Thus, the quality and characteristics of its rice bran may affect the kinetic of the extraction process of its oil as well as its stability. Therefore, this work is oriented to determine the extraction kinetics of its oil and its oxidative stability. The latter one is obtained through the proposal of a method based on open-circuit potential measurements. The results showed that the rice bran has 21.44% of raw oil, with a chemical composition (based on fatty acids) of 48.48% oleic acid, 35.26% linoleic acid, and 14.54% palmitic acid, as well as a free fatty acid content of 8.15%. A high percentage of its oil content can be recovered in a short time at room temperature, and its extraction kinetics is a function of both the washing and the diffusion of its oil. Under storage conditions the raw oil has a high stability, at least 8 months, and its oxidative stability was of 24, 9, and 7 hours at 50°C, 80°C, and 110°C, respectively.

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Section: Chemical and Physicochemical Characterizationsupporting

confidence: 86%

Oil Extraction from “Morelos Rice” Bran: Kinetics and Raw Oil Stability

Zuñiga-Díaz

Reyes-Dorantes

Quinto-Hernandez

et al. 2017

Journal of Chemistry

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“…The raw material (rice bran) had a moisture and oil content of 6.77% and 21.44%, respectively. The oil content is consistent with the information reported in the literature [11,23]. The physicochemical parameters of the raw oil are shown in Table 1.…”

Section: Resultssupporting

confidence: 88%

Biodiesel from “Morelos” Rice: Synthesis, Oxidative Stability, and Corrosivity

Zuñiga-Díaz

Reyes-Dorantes

Quinto-Hernandez

et al. 2018

Journal of Chemistry

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Rice bran is a by-product of great production worldwide and its use for the synthesis of biodiesel does not affect the food chain and therefore it is an excellent alternative for the production of biofuels with low carbon footprint. In this work, the synthesis of biodiesel was carried out from the raw rice bran oil of a kernel variety called “Morelos rice.” The stability and corrosivity characteristics of biodiesel were determined. Biodiesel stability was determined both under storage conditions and under accelerated oxidation conditions, and its corrosivity was evaluated by electrochemical impedance spectroscopy at 110°C under aerated conditions. The results showed that, due to the high instability of the rice bran, its raw oil had a high content of free fatty acids. The synthesized biodiesel showed excellent stability under storage conditions of up to five months, and its oxidative stability was much higher than that established in international standards. On the other hand, biodiesel showed low corrosivity and this was only significant once oxidative degradation began.

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“…Solvent-free extraction by pressing has been studied on sunflower seeds [15], rice bran [16], jatropha seeds [17], and walnut flour [18]. Industrial oil extraction from oleaginous seeds is commonly realized through mechanical pressing, which gives good-quality oils.…”

Section: Com/locate/tracmentioning

confidence: 99%

Solvent-free extraction of food and natural products

Chémat

Fabiano-Tixier

Vian

et al. 2015

TrAC Trends in Analytical Chemistry

156

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This review presents useful and green techniques of solvent-free extraction used in ancient times, such as extraction of olive oil and citrus essential oil, and innovative techniques, such as pulsed electric field, microwave, instantaneous controlled pressure drop, and extrusion. We discuss the devices, their applications, mechanisms, and parameters influencing sample preparation prior to analysis of natural products.

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Rice Bran Oil Extraction by Screw Press Method: Optimum Operating Settings, Oil Extraction Level and Press Cake Appearance

Cited by 27 publications

References 13 publications

Oil Extraction from “Morelos Rice” Bran: Kinetics and Raw Oil Stability

Oil Extraction from “Morelos Rice” Bran: Kinetics and Raw Oil Stability

Biodiesel from “Morelos” Rice: Synthesis, Oxidative Stability, and Corrosivity

Solvent-free extraction of food and natural products

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