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Effect of Different Extraction Solvents on the Composition and Quality of Crude Oil Extracted from Rice Bran

Prabhakar, D. S. and Anil Kumar, H. G. and Gopala Krishna, A. G. (2007) Effect of Different Extraction Solvents on the Composition and Quality of Crude Oil Extracted from Rice Bran. Journal of Lipid Science and Technology, 39 (3). pp. 121-126.

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Abstract

The effect of using different extraction solvents on the content, composition and quality of crude oil extracted from rice bran was studied. Freshly milled brans belonging to three paddy cultivars (IR-64, Java, Bangla) and four commercial bran samples were procured from two local rice mills and two vegetable oil manufacturing industries. Four organic solvents belonging to non polar (hexane, petroleum ether) and polar (acetone, isopropanol) groups were chosen and were used for extraction of oil in a Soxhiet extraction apparatus. The oil (bran basis) and oryzanol (oil basis) values for different bran samples for non-polar (hexane) and polar (acetone) solvents were IR-64: 19.1, 21.4, 1.85 and 1.83%; Java: 15.0, 18.8, 3.15 and 3.26%; Bangla: 19.0, 20.2, 2.0 and 2.12; SKAR bran: 17.1, 19.7, 2.39 and 2.59%; NKA bran:W.6, 18.7, 1.75 and 1.85; and WB bran: 19.0, 19.6, 2.2 and 2.31%; respectively. The oil content increased by 3.2-25.8% for the six bran samples studied with increase in polarity of extraction solvent. Also, the oil samples obtained from NKA bran (commercial bran) showed major changes in colour (108-148% increase), wax (156-440% increase) and phospholipids content (21- 112% increase), and minor changes in appearance (greenish hazy liquid to greyish green hazy liquid), and oryzanol content (5.7-8.6% increase) respectively, with increase in polarity of solvent. It is concluded from the study that the content, composition and quality of crude oil so extracted changes with a polar solvent namely, isopropanol or acetone when used for oil extraction.

Item Type: Article
Uncontrolled Keywords: Colour, extractability, rice bran, rice bran oil, solvent polarity, unsaponifiable matter, wax
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Dec 2007 09:41
Last Modified: 29 Dec 2016 12:26
URI: http://ir.cftri.com/id/eprint/1604

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