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J. R. Loeb N. J. Morris F. G. Dollear 《Journal of the American Oil Chemists' Society》1949,26(12):738-743
Summary and Conclusions The oil, contained in bran from regularly milled rice, when stored at prevailing atmospheric temperature, humidity, and natural
moisture content is subject to rapid hydrolysis which increases the free fatty acid content of the oil to a point where it
cannot be economically refined.
Data have been presented showing the effects of a) temperature, b) drying at temperatures of 70°, 85°, 100°, and 110°C. for
various periods of time up to 5 hours, c) different relative humidities before and after drying, and d) added moisture on
the rate of formation of free fatty acids during storage in bran from both regular and “Converted” rice.
Decreasing the storage temperature tends to retard the formation of free fatty acids. In the case of regular rice bran deterioration
during storage occurred at a fairly rapid rate even at 3°C. whereas bran from “Converted” rice was fairly stable when stored
at this temperature.
The investigation of the effect of heating or drying and the effect of different relative humidities on the storage of rice
bran have shown that bran from both regular and “Converted” rice can be stored for periods of at least four months without
excessive increase in the content of free fatty acids, provided the bran is dried sufficiently and is maintained at a low
moisture content. An increase in the moisture content of predried bran causes a rapid increase in the free fatty acid content
of the oil in the bran.
Investigations of the effect of chemical inhibitors and of inert atmosphere on the rate of free fatty acid formation of regular
rice bran indicated that these were ineffective in preventing deterioration.
Presented at the 40th Annual Meeting of the American Oil Chemists’ Society, New Orleans, La., May 10–12, 1949; Report of a
Study Made Under the Research and Marketing Act of 1946.
One of the laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, U. S.
Department of Agriculture. 相似文献
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C. E. Swift Sara P. Fore F. G. Dollear 《Journal of the American Oil Chemists' Society》1950,27(1):14-16
- The extraction, processing, characteristics, and stability properties of nine batches of hexane-extracted rice bran oil were investigated. The oils were refined, bleached, and deodorized and their color and stability determined. Samples of the bleached oils were hydrogenated to approximately shortening consistency, deodorized, and the stability of the hydrogenated products determined.
- Pilot plant extractions of five batches of rice bran yielded crude oils equivalent to 91% of the hexane-soluble portions of the bran.
- The nine crude oils whose content of free fatty acids ranged from 2.0 to 6.3% were refined by the cup method with losses ranging from 12.0 to 23.5% although the neutral oil content of six crude rice bran oils ranged from 89.9 to 92.6%.
- The Lovibond color of the nine refined oils ranged from 35 yellow and 4.5 red to 70 yellow and 9.5 red, and the color of the bleached oils ranged from 15 yellow and 1.5 red to 35 yellow and 3.2 red.
- Steam-refining, employed in conjunction with alkali-refining, proved effective as a means of reducing the losses in refining rice bran oil.
- The nine batches of refined, bleached, and deodorized rice bran oils had iodine values ranging from 101.3 to 105.7 and stabilities averaging 24 hours.
- Nine bleached oils hydrogenated to approximate shortening consistency had iodine values averaging approximately 66 and stabilities averaging 370 hours.
- Refined, bleached, and deodorized rice bran oil is bland but has some tendency toward flavor reversion.
- The most outstanding characteristics of rice bran oil is its exceptional stability after hydrogenation.
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Extraction and purification of oryzanol from rice bran oil and rice bran oil soapstock 总被引:2,自引:0,他引:2
A. V. Narayan R. S. Barhate K. S. M. S. Raghavarao 《Journal of the American Oil Chemists' Society》2006,83(8):663-670
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. 相似文献
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Bhattacharyya A. C. Majumdar S. Bhattacharyya D. K. 《Journal of the American Oil Chemists' Society》1986,63(9):1189-1191
Rice bran oils high in free fatty acids (FFA) can be converted to cooking oil having low unsaponifiable matter and light color
by a combination of miscella dewaxing and miscella refining. 相似文献
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Enzymatic degumming of rice bran oil 总被引:13,自引:0,他引:13
S. K. Roy B. V. S. K. Rao R. B. N. Prasad 《Journal of the American Oil Chemists' Society》2002,79(8):845-846
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In the present study we report the results obtained on the use of rice bran oil (RBO), a naturally occurring nontoxic oil, and its epoxidized variety (epoxidized RBO, or ERBO) in the compounding and vulcanization of different natural rubber–chloroprene rubber (NR–CR) blends. The processability, cure characteristics, and physical properties of the blends prepared with these oils were compared with those of control mixes prepared with aromatic oil. The optimum cure time and scorch time values of the different blends prepared with these oils were found to be lower than those of the respective control blends prepared with aromatic oil. Evaluation of physical properties of the different experimental blends showed that replacement of aromatic oil with these oils did not adversely affect their physical properties. Because RBO contains a good amount of free fatty acids it was tried as a coactivator in addition to its role as a processing aid. The level of these oils required for the blend preparation was optimized in a Brabender plasticorder. Physical properties such as tensile strength, elongation at break, tear strength, swelling index, and abrasion loss, for example, were evaluated for both experimental and control mixes. Comparison of cure characteristics and physical properties of the blends prepared with aromatic oil and with these oils showed that these oils could be used in place of aromatic oil in the above blends. It is also to be noted that aromatic oil is of petroleum origin and is reported to be carcinogenic. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 90: 4084–4092, 2003 相似文献
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J. S. Jha 《Journal of the American Oil Chemists' Society》1980,57(2):83-85
Visible spectra between 520\s-700 nm of unbleached mustard oil, rice bran oil and their 10 mixtures are reported. Mustard
oil shows its characteristic band at 671.5 nm, and rice bran oil shows two characteristic bands at 550 and 564 nm and a contour
centered at about 656 nm. The 564 nm band starts emerging in mixtures even by the 5% presence of rice bran oil and takes its
well resolved shape at higher ratios. The 671.5 nm mustard oil band shows uniform hypsochromic shift up to 40% of rice bran
oil, and at higher concentrations this shifting becomes irregular. An approximate estimation of rice bran oil adulteration
in mustard oil can be made by observing the shifted position of 671.5 nm band. 相似文献
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J. S. Jha 《Journal of the American Oil Chemists' Society》1980,57(2):85-87
Visible spectra, between 400 to 500 nm range, of rice bran oil, mustard oil and their 7 mixtures, diluted 10 times in carbon
tetrachloride, are reported. Mustard oil spectra shows three characteristic bands centered at wavelength 428, 453 and 482
nm, while no such band has been observed in rice bran oil spectra in this range. Intensity of 428 nm band increases as the
rice bran oil percentage increases in the mixture of two oils. Five indices, R1 to R5, have been suggested for the approximate determination of rice bran oil adulteration in mustard oil. Plots of R2 and R3 against percentage of rice bran oil in the mixture have been found to be straight lines. The index R3, equal to 1000(A428-A482), has been found to be the most useful for this approximate estimation of rice brain oil in mustard oil. 相似文献
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Biorefining of high acid rice bran oil 总被引:7,自引:0,他引:7
S. Bhattacharyya D. K. Bhattacharyya 《Journal of the American Oil Chemists' Society》1989,66(12):1809-1811
Rice bran oil with a high free fatty acid content (FFA) after degumming and dewaxing can be converted into edible quality
oil of satisfactory refining characteristics by first adopting the biorefining process to reduce the major portion of the
FFA by converting them into neutral glycerides with the aid of 1,3-specific lipase under optimum conditions and later deacidifying
the residual FFA of the biorefined oil by alkali neutralization. 相似文献
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Biorefining of high acid rice bran oil 总被引:2,自引:0,他引:2
S. Bhattacharyya D. K. Bhattacharyya 《Journal of the American Oil Chemists' Society》1989,66(10):1469-1471
Rice bran oil with a high free fatty acid content (FFA) after degumming and dewaxing can be converted into edible quality
oil of satisfactory refining characteristics by first adopting the biorefining process to reduce the major portion of the
FFA by converting them into neutral glycerides with the aid of 1,3-specific lipase under optimum conditions and later deacidifying
the residual FFA of the biorefined oil by alkali neutralization. 相似文献
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Enzyme-assisted aqueous extraction of rice bran oil 总被引:1,自引:0,他引:1
Aparna Sharma S. K. Khare M. N. Gupta 《Journal of the American Oil Chemists' Society》2001,78(9):949-951
In the present study, rice brain oil was extracted by enzyme-assisted aqueous extraction under optimized aqueous extraction
conditions using mixtures of ProtizymeTM (protease; Jaysons Agritech Pvt. Ltd., Mysore, India), PalkodexTM (α-amylase; Maps India Ltd., Ahmedabad, India), and cellulase (crude cellulase; Central Drug House, Delhi, India). The optimal
conditions used were: mixtures of amylase (80 U), protease (368 U), and cellulase (380 U), with 10 g of rice brain in 40 mL
distilled water, pH 7.0, temperature 65°C, extraction time 18 h with constant shaking at 80 rpm. Centrifugation of the mixture
at 10,000×g for 20 min yielded a 77% recovery of the oil. 相似文献
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A study of rice bran oil refining 总被引:1,自引:1,他引:0
Examination of a number of rice bran oils revealed the presence of monoglycerides (0.5–1.4%) and other hydroxylated compounds
such as diglycerides and glucosides. The hydroxyl numbers of the samples ranged from 8.5 to 27, depending on their acidity.
On the assumption that the inordinately high refining losses of rice bran oil are due, along with the acidity, to the presence
of hydroxylated compounds, the hydroxyl numbers of several samples of that oil were reduced by progressive acetylation with
acetic anhydride. This was accompanied by gradual reduction of the refining losses, which seems to support the above mentioned
assumption. 相似文献
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Thengumpillil Narayana Balagopala Kaimal Shaik Ramjan Vali Bhamidipati Venkata Surya Koppeswara Rao Pradosh Prasad Chakrabarti Penumarthy Vijayalakshmi Vijay Kale Karna Narayana Prasanna Rani Ongole Rajamma Potula Satya Bhaskar Turaga Chandrasekhara Rao 《European Journal of Lipid Science and Technology》2002,104(4):203-211
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. 相似文献
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Terrence Dent Robert Hallinan Chureeporn Chitchumroonchokchai Farnaz Maleky 《Journal of the American Oil Chemists' Society》2022,99(4):299-311
Curcumin, the bioactive compound found in turmeric, exhibits a wide range of health-promoting properties. However, its application in food formulations and as nutritional supplements is limited by its poor bioaccessibility. This study investigates the effects of curcumin on the structure formation and physical properties of oleogels made with three different concentrations of rice bran wax (RBW) (2%, 6%, and 10% w/w) compared to an ungelled control oil and examines the bioaccessibility of curcumin contained in those lipid systems. The physical and structural properties were characterized using a penetration test, solid fat content, polarized light microscopy, differential scanning calorimetry, and X-ray diffraction (XRD). Data analysis revealed no significant differences in polymorphic or thermal properties between oleogels with and without curcumin; however, differences in microstructural properties were documented for oleogels with curcumin. Moreover, the percent of lipid crystallinity in 6% and 10% RBW oleogel increased in samples containing curcumin. An in vitro simulated digestion study showed that curcumin bioaccessibility significantly increased with increasing RBW content relative to the ungelled control. Results from this study provide insight into the potential utilization of RBW oleogels for delivering curcumin and other poorly water-soluble compounds in food, dietary supplement, pharmaceutical, and cosmetic products. 相似文献