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Use of Low Temperature for the Production of Superior Quality Rice Bran Oil.

Gopala Krishna, A. G. and Bhatnagar, A. S. and Prabhakar, D. S. and Anil Kumar, H. G. and Prasanth Kumar, P. K. (2011) Use of Low Temperature for the Production of Superior Quality Rice Bran Oil. Journal of Lipid Science and Technology, 43 (3). pp. 102-110.

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Abstract

Routine processing of crude oil in rice bran oil industries results in heavy loss of oil, natural nutrients and antioxidants. Hence, there is a need for a simple method involving minimal processing to obtain a good quality and natural nutraceuticals retained rice bran oil. The studies on rice bran extraction carried out with two extraction solvents and three extraction temperatures indicated that the rice bran oil obtained by soxhlet extraction at low temperature (5°C) by using hexane provided the best results. This haziness free crude oil having color (57.0 Lovibond units in 1" cell), unsaponifiable lipids (4.4 g / 100g oil), wax (1.0 g / 100g oil), phospholipids (1.0 g / 100g oil), oryzanol (1.8 g / 100g oil) and tocopherols (100 mg / 100g oil) showed significant reduction (p ≤ 0.05) as against color (18.6%), wax (54.5%), phospholipids (68.8%), and unsaponifiable lipids (22.8%) of the crude rice bran oil obtained by conventional soxhlet extraction process at normal extraction temperature (35-40°C). The low temperature extracted oil retained the inherent nutraceuticals like oryzanol (1.8 g / 100 g oil) and tocopherols (100 mg / 100 g oil) to a greater extent as compared to commercially available physical (1.3 g / 100 g oil & 70 mg / 100 g oil) and chemical refined (0.3 g / 100 g oil & 57 mg / 100 g oil) rice bran oils. The low temperature extracted oil was also found to have better oxidative stability (38.7-48.7% less peroxide formation) and radical scavenging activity (92%) as compared to commercially available physical (87%) and chemical refined (75%) rice bran oils respectively.

Item Type: Article
Uncontrolled Keywords: Low temperature extraction, rice bran oil, wax, phospholipids, oryzanol, tocopherols, oxidative stability
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2012 09:31
Last Modified: 29 Aug 2018 06:58
URI: http://ir.cftri.com/id/eprint/10524

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