Marei, A., Zeitoun, M., El Hissewy, A. (2017). Some Technical Aspects Affecting Rice Bran Stability for Functional Components Recovery. Journal of the Advances in Agricultural Researches, 22(1), 24-45.
Abdelsalam Mahmoud Abdelsalam Marei; Mohamed Abdelhameed Mohamed Zeitoun; Ahmed Abdelkader El Hissewy. "Some Technical Aspects Affecting Rice Bran Stability for Functional Components Recovery". Journal of the Advances in Agricultural Researches, 22, 1, 2017, 24-45.
Marei, A., Zeitoun, M., El Hissewy, A. (2017). 'Some Technical Aspects Affecting Rice Bran Stability for Functional Components Recovery', Journal of the Advances in Agricultural Researches, 22(1), pp. 24-45.
Marei, A., Zeitoun, M., El Hissewy, A. Some Technical Aspects Affecting Rice Bran Stability for Functional Components Recovery. Journal of the Advances in Agricultural Researches, 2017; 22(1): 24-45.
Some Technical Aspects Affecting Rice Bran Stability for Functional Components Recovery
1Rice Technology Training Center, Field Crop Research Institute, Agricultural Research Center.
2Food Science dep., Faculty of Agriculture (Saba-Basha), Alexandria University.
3Rice researches, Field Crop Research Institute, Agricultural Research Center.
Abstract
In commercial rice production, brown rice is commonly produced by polishing, this produce rice bran, among other by-products. This investigation aimed to study the effect of stabilization methods on rice bran for functional components recovery. To achieve this goal lipase enzyme activity was inhibited by heating rice bran in microwave to stabilized rice bran at 850 W for 3 minutes, hot air at 150oC for 10 min and steaming at 130oC for 60 min. Then extracting crude oil by solvent and screw press. The defatted rice bran was used in making cookies and biscuits. Some bioactive components were determined. The obtained results of oil yield with microwave 850Wat 3 min was 19.97%. Peroxide value and free fatty acid were (6.33 meq/kg oil) and (2.88%) in microwave. Total phenolic content of rice bran oil was 18.62(mg gallic acid equivalent (GAE) /g oil). Gamma oryzanol was 15.37and 28.43g/100g for hexane and isopropanol extraction respectively. Tocopherols were 298.54 and 372.31(µg/g) for hexane and isopropanol extraction respectively. Tocotrienols were 492.62 and 595.76(µg/g) for hexane and isopropanol extraction respectively. Radical scavenging activity DPPH as (% inhibition) was 72.56 in microwave.
Abdel Bary, D. A. A. (2012). Qualitative and Quantitative Assessment for Bran and Bran Oil of Some Egyptian Rice Varieties, A Thesis of phD .Public Health Sciences (Food Analysis), High Institute of Public Health.
Amarasinghe, B.M.W.P.K., M.P.M. Kumarasiri and N.C. Gangodavilage (2009). Effect of method of stabilization on aqueous extraction of rice bran oil. Food Bioprod. Process. 87: 108-114.
Amarasinghe, B.M.W.P.K and N.C. Gangodavilage (2004). Rice bran oil extraction in Sri Lanka: Data for process equipment design. Food Soup J., 82: 54-59.
AOAC (1990).Official Methods of Analysis (11th edition). Washington D.C: Association of Official Analytical Chemistes.
AOCS (1989). Official methods and recommended practices of the American Oil Chemists’ Society, 4th edition. Champaign,USA: American Oil Chemists’ Society.
Baileys, S. (2006). Industrial oil and fat products 6th Ed. by Y. U, Hui, Vol. 2, Wiley Internet. Science Publication John Wiely and Sons, Inc., Pp. 465-480.
Butsat, S. and S. Siriamornpun (2010). Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chemistry, 119 :606–613
Clark, P.K. and H.E. Snyder (1989). Factors Affecting the Rapid Equilibrium
Method for Analysis of Total Oil in Soybean Cultivars. J. Am. Oil Chem. Soc. 66:1316-1320.
Daud, N. S. M., D. N. A. Zaidel, L. K. Song, I. I. Muhamad and Y. M. M. Jusoh (2015).Conference Paper No.65-Antioxidant. Antioxidant Properties of Rice Bran Oil from Different Varieties Extracted by Solvent Extraction Methods, Conference: International Conference on Innovation in Science and Technology, At Kuala lumpur, Volume: 1.
Egan, H., R.Kirk and R. Sawyer (1981). In: Pearson, s Chemical Analysis of Foods, 8th edition. Churchill Livingstone, Edinburgh, London, Melbourne and New York, p. 537.
Ju, Y. H. and S. R. Vali (2005). Rice bran oil as a potential resource for biodiesel: a review. Journal of Scientific and Industrial Research, 64: 866-882.
Juliano, B. (1985). Rice bran. In B. Juliano (Ed.), Rice chemistry and technology (pp. 659). St. Paul, Minnesota, USA: The American Association of Cereal Chemist.
Kasturi, S. C. (2010). The impact of degree of milling on the contents of rice bran lipids and gamma-tocotrienol. A thesis submitted in partial fulfillment of the requirements for the master's degree of science, in the RADUATE School of the Texas Woman's university, college of health science.
Khush, G.S., C. M.Paule and N.M. De la Cruze (1979). Rice grain quality evaluation and improvement at IRRI. Proceeding of workshop on chemical aspects of rice gain quality. IRRI. Los Banos, Philippines. Pp. 21-31.
Lakkakula, N. R., M. Lima and T.Walker (2004). Rice bran stabilization and rice bran oil extraction using ohmic heating. Journal of Bioresource Technology, 92: 157-161.
Maclean, J.L., D.C. Dawe, B. Hardy and G.P. Hettel (2002 ). Rice Almanac, Third edition, International Rice Research Institute, Metro Manila, Philippines. CABI publishing, A Division of CAB International, Nosworthy Way, Wallingford Oxon OX10 8DE, UK.
Marlene, M M., R. Tulley, S. Morales and M. Lefevre (2005). Rice bran oil, not fiber, lowers cholesterol in humans1–3, Am J Clin Nutr, 81:64–8. Printed in USA. American Society for Clinical Nutrition.
Mishra, R., H. K. Sharma, B. C. Sarkar and C. Singh (2012).Thermal oxidation of rice bran oil during oven test and microwave heating, J Food Sci Technol , 49(2): 221–227.
Monks, J. L.F., N. L. Vanier, J. Casaril, R. M. Berto, M. de Oliveira, C. B.Gomes, M. P. de Carvalho, A. R. G. Dias and M. C. Elias(2013). Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice, Journal of Food Composition and Analysis, 30: 73–79.
Myklestad, O., E.M. Christie, G. G. Coate and D. j. McDonald(1978). Chemical, physical and organoleptic properties of 12 varities of rice. Division of Food Preservation, Technical Paper No. 33:9. Commonwealth Science and Industrial Research Organization, Australia.
Nam, S.H., S.P. Choi; M.Y.Kang, N. Kozukue and M. Friedman (2005). Antioxidative, antimutagenic and anti-carcinogenic activities of rice bran extracts in chemical and cell assays”, Journal of Agricultural and Food Chemistry, 53: 816-822.
Nanda, B. B., A. K.Chose and G. B. Behera (1976). Variability in physic-chemical characteristics of some rice varieties. Riso,25(3): 265-270.
Orthoefer, F. T. (2005). Rice bran oil. In F. Shahidi (Ed.), Bailey’s industrial oil and fat Products (pp. 465-489). Hoboken, NY, USA: John Wiley & Son, Inc.
Proctor, A., V.M. Jackson, M. Scott and P.K. Clark (1995). Rapid Equilibrium Extraction of Rice Bran Oil at Ambient Temperature, Journal of the American Oil Chemists’ Society, 71:1295-1296.
Proctor. A. and D. J. Bowen (1996). Ambient-temperature extraction of rice bran oil with hexane and isopropanol. JAOCS, 37 (6): 811-813.
RRTC (2014). Technical Recommendations to the Rice Crop – Rice Program - Research and Training Centre in rice – ARC, Egypt.
Siger ,A., M. N. Kalucka and E. L. Szczapa (2008).The content and antioxidant activity of phenolic compounds in cold-pressed plant oils, Journal of Food Lipids 15: 137–149.
Sirikul, A., A. Moongngarm and P. Khaengkhan ( 2009).Comparison of proximate composition, bioactive compounds and antioxidant activity of rice bran and defatted rice bran from organic rice and conventional rice. As. J. Food Ag-Ind., 2(04): 731-743.
Sayasoonthorn, S., S. Kaewrueng and P. P.Thapornkul (2012). Rice Bran Oil Extraction by Screw Press Method: Optimum Operating Settings, Oil Extraction Level and Press Cake Appearance Rice Science, 19(1): 75-78.
Tahira, R., A.U. Rehman and M.A.Butt (2007). Characterization of rice bran oil. J. Agric. Res. 45:225-230.
Tao, J., R.M. Rao and J.A. Liuzzo (1993). Microwave heating for rice bran stabilization. Journal of Microwave Power and Electromagnetic Energy 28: 156–164.
Thanonkaew, A., S. Wongyai, D. J. McClements and E. A. Decker (2012). Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.), LWT. Food Science and Technology 48: 231-236.
Tiwari M.R.,K.K. Tiwari, and S.D. Toliwal (2012). Studied on storage stability of refined rice bran oil, corn oil and their blends using common packaging material. International Journal of Health and Pharma Ceutical Science, 1(3): 46-54.
USDA (1980). U.S. standard for rough rice , brown rice for processing and milled rice, USDA, Agric. Marketing Svc., Washington D.C.
Webber, A., N. S. Hettiarachchy, D. M.Webber, T.Sivarooban and R. Horax (2014). Heat-Stabilized Defatted Rice Bran (HDRB) as an Alternative Growth Medium for Saccharomyces cerevisiae, Journal of Food and Nutrition, 1: 103-108.
Wiriyawattana, P. and S. Suwonsichon (2014). Effects of Autoclave Heating and Microwave Heating on Stability and Antioxidant Activity of Riceberry Bran, Food Innovation Asia Conference 2014“Science and Technology for Quality of Life” p. 25-32. At BITEC Convention Centre .Bangna Bangkok
Zambiazi, R.C., R. Przybylski, M.W. Zambiazi and C.B. Mendonc ( 2007). Fatty acid composition of vegetable oils and fats. Boletim do Centro de Pesquisa e
Processamento de Alimentos 25 (1): 111–120.
Zigoneanu, I. G., L. Williams, Z. Xu and C. M. Sabliov (2008). Determination of antioxidant components in rice bran oil extracted by microwave-assisted
View on SCiNiTO
Top