Effect of Subcritical Carbon Dioxide Extraction and Bran Stabilization Methods on Rice Bran Oil |
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| Authors: | S L Chia H C Boo K Muhamad R Sulaiman F Umanan G H Chong |
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| Affiliation: | 1. , Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;2. , Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;3. , Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;4. , Supercritical Fluid Center, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;5. +603 8946 8414 |
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| Abstract: | The extraction of rice bran oil using the conventional organic solvent‐based Soxhlet method involves hazardous chemicals, whereas supercritical fluid extraction is a costly high‐temperature operating system. The subcritical carbon dioxide Soxhlet (SCDS) system, which operates at a low temperature, was evaluated for the extraction of rice bran oil in this study. In addition, rice bran that had been subjected to steam or hot‐air stabilization were compared with unstabilized rice bran (control). The yields; contents of tocopherols, tocotrienols and oryzanol; fatty acid profiles; and the oxidative stabilities of the extracted rice bran oils were analyzed. The yields using hexane and SCDS extraction were approximately 22 and 13–14.5 %, respectively. However, oil extracted using the SCDS system contained approximately 10 times more oryzanol and tocol compounds and had lower free fatty acid levels and peroxide values compared with hexane‐extracted oil. Overall, SCDS extraction of steamed rice bran represents a promising method to produce premium‐quality rice bran oil. |
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| Keywords: | Rice bran oil Tocopherols Tocotrienols Stabilization Carbon dioxide extraction |
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