Evaluation of the stability of blends of sunflower and rice bran oil

Blends of sunflower oil (SFO) and rice bran oil (RBO) were evaluated for their stability. Additionally, known amounts of natural antioxidants extracted from RBO were added to SFO, and their protective effect was compared to that of the blends. The results found indicate that by raising the amount of RBO, from 10 to 50%, an increase of OLO, OLP, PPL, OOO, PPO, OPO, 18:1 and 16:0 occurred, followed by a decrease of LLL, LLO, and 18:2. These changes in fatty acid and triacylglycerol (TAG) composition led to an increase of the oil stability index at 120 °C and a reduction of polymer TAG formation in the heated blends at 180 °C during 8 h. A comparable protective effect of natural antioxidants to that of blending was observed in a 50 : 50 blend, by remarkably increasing the induction period.     

Effect of stirring on the thermooxidative stability of refined rice bran oil

The aim of this study was to find out how the refining process affects the susceptibility of rice bran oil to oxygen of air at high temperature. Samples of crude and refined rice bran oil were heated at 180 °C for 8 h with and without stirring in laboratory‐scale experiments. After every 30 min, samples were taken for analysis. The influence of stirring on rice bran oil heat stability was related to the loss of tocopherols and sterols, and to the thermooxidative state of the samples, which was evaluated according to polymer formation and changes occurring in fatty acid composition and triacylglycerol (TAG) structure. The results demonstrated a significant loss of natural antioxidants during the heating process with stirring, accompanied by a decrease in the levels of linoleic acid (18:2) and TAG (LLO, LLP and OLO) which resulted in a substantial increase of polymer TAG. The unsaturated fatty acids in the sn‐2 and sn‐1,3 positions were differently affected during the heating process.     

Effect of dewaxing pretreatment on composition and stability of rice bran oil: Potential antioxidant activity of wax fraction

The effect of dewaxing pretreatment on rice bran oil composition and stability was investigated, as well as the possibility to use rice bran oil waxes as natural antioxidants at high temperatures. A correlation between wax content and dewaxing time was noticed. The pre‐dewaxing process led to a loss of minor compounds, which negatively affected the oxidative stability index (OSI) of the dewaxed oil. The addition of rice bran oil waxes improved the oil stability index and heat stability of sunflower oil. An increase of 60% of the OSI and a significant decrease in polymer formation (59.2%) were observed.     

Physical refining of rice bran oil in relation to degumming and dewaxing

Physical refining of rice bran oil (RBO) with acidity between 4.0 and 12.4% has been investigated in relation to degumming and dewaxing pretretments. It appears that physical refining after combined low-temperature (10°C) degumming-dewaxing produces good-quality RBO with respect to color, free fatty acid, oryzanol, and tocopherol content.     

A novel process for physically refining rice bran oil through simultaneous degumming and dewaxing

A new process for the physical refining of rice bran oil through combined degumming and dewaxing was developed on a laboratory scale and then demonstrated on a commercial scale. The simultaneous degumming and dewaxing of the crude oil with a solution of water and CaCl₂, followed by crystallization at a low temperature (20°C), facilitated precipitation of the hydratable and nonhydratable phosphatides along with the wax, which enabled its separation and reduction to a greater extent. Bleaching and subsequent winterization (20°C) of this oil further reduced the phosphorus content to less than 5 ppm. Thus, these pretreatment steps enabled the physically refined rice bran oil to meet commercially acceptable levels for color, FFA content, and cloud point values (10–12 Lovibond units in a 1-in, cell, <0.25%, and 4–5°C, respectively) with very low neutral oil loss; this has not been observed hitherto. Rice bran oil is known for its high levels of bioactive phytochemicals, such as oryzanol, tocols, and sterols. The process reported here could retain more than 80% of these micronutrients in the end product. This paper was previously presented at the 95th AOCS Annual Meeting and Expo, Cincinnati, Ohio, May 9–12, 2004     

Oxidative stability of high-fatty acid rice bran oil at different stages of refining

The contents of natural antioxidants and the oxidative stability of rice bran oils at different refining steps were determined. Tocopherols and oryzanols were constant in crude and degummed oils but decreased in alkali-refined, bleached and deodorized oils. The process of degumming, alkali-refining, bleaching and deodorization removed 34% of the tocopherols and 51% of the oryzanols. During storage of deodorized oil for 7 wk, 34% of the tocopherols and 19% of the oryzanols were lost. The maximum weight gain, peroxide value and anisidine value were obtained from alkali-refined oil during storage. The order of oxidation stability was crude ≥ degummed > bleached = deodorized > alkali-refined oil.     

Comparative study on the stability of crude and refined rice bran oil during long‐term storage at room temperature

The effect of the full refining process on the stability of rice bran oil during storage at room temperature was studied. Crude and refined rice bran oil were kept in the dark and were exposed to light for 240 days, and every 10 days samples were drawn and analysed. The storage stability of crude and fully refined rice bran oil was determined and compared with respect to fatty acid composition, tocopherols, tocotrienols, sterols and γ‐oryzanol content. In addition, the oxidative status was evaluated by determining the concentration of polar compounds and the oil stability index (OSI). A good correlation between the decrease of total tocopherols and the OSI was found. α‐Tocopherol had the highest correlation coefficient (r² = 0.9653) in crude rice bran oil kept in the dark, and γ‐tocopherol showed the lowest in the refined sample (r² = 0.4722). The order of stability of tocopherols and tocotrienols in crude oil was completely different from that in refined oil. In comparison to tocopherols, sterols showed a better stability during the entire storage period. The exposure to daylight heavily affected the composition and the stability of both crude and refined rice bran oil.     

Effect of method of stabilization on aqueous extraction of rice bran oil

Rice bran oil is widely used in pharmaceutical, food and chemical industries due to its unique properties and high medicinal value. In this study aqueous extraction of rice bran oil from rice bran available in Sri Lanka, was studied. Key factors controlling the extraction and optimal operating conditions were identified. Several methods of bran stabilization were tested and the results were analyzed. The yield and quality of aqueous extracted oil was compared with hexane extracted oil.Aqueous extraction experiments were conducted in laboratory scale mixer–settler unit. Steaming, hot air drying, chemical stabilization and refrigeration better controls the lipase activity compared to solar drying. Steaming is the most effective stabilization technique. The extraction capacity was highest at solution pH range 10–12. Higher oil yield was observed at higher operating temperatures (60–80 °C). Kinetic studies revealed that extraction was fast with 95% or more of the extraction occurring within first 10–15 min of contact time. Parboiling of paddy increases the oil yield. Highest oil yield of 161 and 131 mg/g were observed for aqueous extraction of parboiled bran and raw rice bran respectively. The aqueous extracted oil was low in free fatty acid content and color compared to hexane extracted rice bran oil and other commonly used oils. Major lipid species in rice bran oil were oleic, linoleic and palmitic.     

Influence of viscosity on wax settling and refining loss in rice bran oil

The role of viscosity on was settling and refining loss in rice bran oil (RBO) has been studied with model systems of refined peanut oil and RBO of different free fatty acids contents. Wax was the only constituent of RBO that significantly increased the viscosity (81.5%) of oil. Monoglycerides synergistically raised the viscosity of the oil (by 114.2%) and lowered the rate of wax settling. Although a reduction in the viscosity of the oil significantly decreased the refining loss, the minimum loss attained was still 20% more than the theoretically predicted value. This led us to conclude that some chemical constituents, such as monoglycerides, must be removed before dewaxing; thereafter, oryzanol and phospholipids have to be removed. One can get an oil free of wax, recover other by-products and reduce processing losses.     

Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil

The effect of different processing steps of refining on retention or the availability of oryzanol in refined oil and the oryzanol composition of Indian paddy cultivars and commercial products of the rice bran oil (RBO) industry were investigated. Degumming and dewaxing of crude RBO removed only 1.1 and 5.9% of oryzanol while the alkali treatment removed 93.0 to 94.6% of oryzanol from the original crude oil. Irrespective of the strength of alkali (12 to 20° Be studied), retention of oryzanol in the refined RBO was only 5.4–17.2% for crude oil, 5.9–15.0% for degummed oil, and 7.0 to 9.7% for degummed and dewaxed oil. The oryzanol content of oil extracted from the bran of 18 Indian paddy cultivars ranged from 1.63 to 2.72%, which is the first report of its kind in the literature on oryzanol content. The oryzanol content ranged from 1.1 to 1.74% for physically refined RBO while for alkali-refined oil it was 0.19–0.20%. The oil subjected to physical refining (commercial sample) retained the original amount of oryzanol after refining (1.60 and 1.74%), whereas the chemically refined oil showed a considerably lower amount (0.19%). Thus, the oryzanol, which is lost during the chemical refining process, has been carried into the soapstock. The content of oryzanol of the commercial RBO, soapstock, acid oil, and deodorizer distillate were in the range: 1.7–2.1, 6.3–6.9, 3.3–7.4, and 0.79%, respectively. These results showed that the processing steps—viz., degumming (1.1%), dewaxing (5.9%), physical refining (0%), bleaching and deodorization of the oil—did not affect the content of oryzanol appreciably, while 83–95% of it was lost during alkali refining. The oryzanol composition of crude oil and soapstock as determined by high-performance liquid chromatography indicated 24-methylene cycloartanyl ferulate (30–38%) and campesteryl ferulate (24.4–26.9%) as the major ferulates. The results presented here are probably the first systematic report on oryzanol availability in differently processed RBO, soapstocks, acid oils, and for oils of Indian paddy cultivars.     

Origin of problems encountered in rice bran oil processing

Rice bran oil, not being a seed‐derived oil, has a composition qualitatively different from common vegetable oils and the conventional vegetable oil processing technologies are not adaptable without incurring huge losses. The oil's unusual high content of waxes, free fatty acids, unsaponifiable constituents, phospholipids, glycolipids and its dark color, all cause difficulties in the refining process. An attempt was made in this investigation to look into factors that are responsible for such difficulties and to develop suitable methodologies for physical refining of rice bran oil. Special attention was given to dewaxing, degumming and deacidification steps. The high content of glycolipids (∼6%) present in the oil was found to be a central problem and their removal appeared crucial for successful processing of the oil. We have also isolated and identified, for the first time, phosphorus‐containing glycolipids that are unique to this oil. These compounds prevent a successful degumming of the oil and their high surface activity leads to unusually high refining losses during alkali refining. A number of simple processes has been evolved, including 1) a simultaneous dewaxing and degumming process, 2) an unusual enzymatic process to degum the oil, 3) processes for the removal of the glycolipids including the phosphoglycolipids and 4) a process for the isolation of the glycolipids which may have potential applications in the food, cosmetic and pharmaceutical industries. The processing protocol suggested here becomes the first and only one to produce an oil with less than 5 ppm of phosphorus from crude rice bran oil, rendering it thus suitable for physical refining. We believe that the present results are very significant and should contribute to a better utilization of this valuable oil.     

米糠精制产品的应用

对米糠综合利用的途径进行了详细论述；并总结厂各种米糠精制产品在日用化工、医药工业、食品工业、精细化工领域的具体用途，包括米糠油的浸提技术，米糠油作为营养保健食品的开发利用，米糠油作为油脂化工原材料的深加工；米糠油精炼皂脚中提取游离脂肪酸及脂肪酸衍生物的制备；米糠脱水、脱臭、脱色的小皂化物提取谷甾醇、生育酚、谷维素的方法；米糠脱蜡副产物制备糠蜡和二十烷醇的利用及米糠饼(粕)提取植酸钙、植酸和肌醇的利用途径，最后提出了大力发展我国米糠产业的市场前景。     

Enzymatic process for extracting oil and protein from rice bran

Enzymatic extraction of oil and protein from rice bran, using a commercial protease (Alcalase), was investigated and evaluated by response surface methodology. The effect of enzyme concentration was most significant on oil and protein extraction yields, whereas incubation time and temperature had no significant effect. The maximal extraction yields of oil and protein were 79 and 68%, respectively. Further, the quality of oil recovered from the process in terms of free fatty acid, iodine value, and saponification value was comparable with solvent-extracted oil and commercial rice bran oil, but the peroxide value was higher.     

Refining of rice bran oil by neutralization with calcium hydroxide

The applicability of calcium hydroxide (lime) in the neutralization of rice bran oil (RBO) was investigated. Crude RBO samples of three different free fatty acids (FFAs) (3.5–8.4 wt%) were degummed, dewaxed, bleached, and neutralized with lime and deodorized. The oils obtained thus were characterized by determining the color, peroxide value (PV), content of unsaponifiable matter (UM), and FFA. Conventionally practiced caustic soda neutralization (at 80–90°C) of FFA has in the present investigation been replaced by a high temperature (150–210°C) low pressure (2–4 mm Hg) reaction with lime. It was observed that neutralization with Ca(OH)₂ at high temperature (210°C) and under low pressure (2–4 mm Hg pressure) may substantially reduce the FFA content (0.8 wt%, after 2 h). The deodorized oil was found to be of acceptable color, PV, and content of UM and FFA. Neutralization of oil was also carried out by using NaHCO₃ and Na₂CO₃, nonconventional alkalies for neutralization, and the results were compared with NaOH and Ca(OH)₂. Overall recovery of oil in Ca(OH)₂ refining process (88.5 ± 0.6 wt%, for Sample 1 containing 8.4%‐wt FFA) was found to be more than other competitive processes studied.     

Extraction and purification of oryzanol from rice bran oil and rice bran oil soapstock

Oryzanol is an important value-added co-product of the rice and rice bran-refining processes. The beneficial effects of oryzanol on human health have generated global interest in developing facile methods for its separation from rice bran oil soapstock, a by-product of the chemical refining of rice bran oil. In this article we discuss the isolation of oryzanol and the effect that impurities have on its extraction and purification. Presented are the principles behind the extraction (solid-liquid or liquid-liquid extraction, and other methods) of these unit operations covered in selected patents. Methods other than extraction such as crystallization or precipitation-based or a combination of these unit operations also are reviewed. The problems encountered and the ways to solve them during oryzanol extraction, such as prior processing and compositional variation in soapstock, resistance to mass transfer, moisture content and the presence of surface active components, which cause emulsion formation, are examined. Engineering inputs required for solving problems such as saponification, increasing mass transfer area, and drying methods are emphasized. Based on an analysis of existing processes, those having potential to work in large-scale extraction processes are presented.     

Study on the composition of rice bran oil and its higher free fatty acids value

The compositions of rice bran oils (RBO) and three commercial vegetable oils were investigated. For refined groundnut oil, refined sunflower oil, and refined safflower oil, color values were 1.5–2.0 Lovibond units, unsaponifiable matter contents were 0.15–1.40%, tocopherol contents were 30–60 mg%, and FFA levels were 0.05–0.10%, whereas refined RBO samples showed higher values of 7.6–15.5 Lovibond units for color, 2.5–3.2% for unsaponifiable matter, 48–70 mg% for tocopherols content, and 0.14–0.55% for FFA levels. Of the four oils, only RBO contained oryzanol, ranging from 0.14 to 1.39%. Highoryzanol RBO also showed higher FFA values compared with the other vegetable oils studied. The analyses of FA and glyceride compositions showed higher palmitic, oleic, and linoleic acid contents than reported values in some cases and higher partial glycerides content in RBO than the commonly used vegetable oils. Consequently, the TG level was 79.9–92% in RBO whereas it was >95% in the other oils studied. Thus, refined RBO showed higher FFA values, variable oryzanol contents, and higher partial acylglycerol contents than commercial vegetable oils having lower FFA values and higher TG levels. The higher oryzanol levels in RBO may contribute to the higher FFA values in this oil.     

Influence of chemical refining on the major and minor components of rice brain oil

The effects of each individual step of the chemical refining process on major and minor components of rice bran oil were examined. In comparison with common vegetable oils, rice brain oil contains a significantly higher level of several bioactive minor components such as γ-oryzanol, tocotrienols, and phytosterols. Alkali treatment or neutralization results in a significant loss of oryzanol. In addition, it gives rise to a change in the individual phytosterol composition. After bleaching, some isomers of 24-methylenecycloartanol were detected. Because of their relatively high volatility, phytosterols and tocotrienols are stripped from the rice brain oil during deodorization and concentrated in the deodorizer distillate. At the same time, oryzanol is not volatile enough to be stripped during deodorization; hence, the oryzanol concentration does not change after deodorization. Complete refining removed 99.5% of the FFA content. Depending on the applied deodorization conditions, trans FA can be formed, but the total trans content generally remains below 1%.     

The concentration of tocols from rice bran oil deodorizer distillate using solvent

Tocols (tocopherols + tocotrienols) have been concentrated efficiently from rice bran oil (RBO) deodorizer distillate using solvent at low temperature. The levels of total tocols, total tocopherols, and total tocotrienols in RBO deodorizer distillate (starting material) were 31.5, 14.9, and 16.6 mg/g, respectively. Nine different solvents were tested, and acetonitrile was selected as the optimal solvent for concentrating tocols from the RBO deodorizer distillate. There was a significant (p <0.05) increase in the tocol level of the liquid fractions with decreasing temperature, for incubation temperatures up to –20 °C. In addition, significant differences (p <0.05) were observed in the relative percentages of α‐tocopherol, γ‐tocopherol, α‐tocotrienol, and γ‐tocotrienol between the raw sample and liquid fractions obtained at different temperatures using acetonitrile as the solvent. The concentration of the tocols from the RBO deodorizer distillate was temperature dependent, and a maximum of 89.9 mg/g was attained in the liquid fraction at – 40 °C. The relative percentage of tocotrienol homologs in the liquid fraction obtained at – 40 °C was approximately 80%. With acetonitrile as the solvent, the optimal temperature for concentrating the tocols from RBO deodorizer distillate was –20 °C when yield was considered.     

Extraction of rice bran oil using aqueous media

Aqueous extraction of oil from rice bran was studied on a laboratory scale and the resulting product was examined. The following process parameters influencing oil extraction were individually investigated: pH of aqueous media, extraction temperature, extraction time, agitation speed and rice bran‐to‐water ratio. Extraction temperature and pH were found to be the main factors influencing oil extraction. The highest oil yield was obtained at pH 12.0, extraction temperature 50 °C, extraction time 30 min, agitation speed 1000 rpm, and rice bran‐to‐water ratio 1.5‐to‐10. The quality of aqueous‐extracted oil in terms of free fatty acid, iodine value and saponification value was similar to a commercial sample of rice bran oil and hexane‐extracted oil, but the peroxide value was higher. Furthermore, the colour of aqueous‐extracted oil was paler than solvent‐extracted oil. © 2000 Society of Chemical Industry