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Analysis of Rice Bran Oil

Yamuna, J.S. (2010) Analysis of Rice Bran Oil. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Rice bran oil due to its better composition of fatty acids and health promoting components in its unsaponifiables is a very good edible cooking medium. It acts as potent antioxidants and anti cancer agents while squalence has been shown to have antioxidant, antidermatitiv and antituberculosis properties. The unsaponifiables matter of the RBO has reduced serum cholesterol in experimental animals. Rice bran oil is an excellent salads and frying oil with very good oxidative stability due to the presence of tocopherol and oryznols. Rice bran oil is the only edible oil apart from palmolein witch and has significant amount of tocotreienols. Tocotrienols apart from being powerful antioxidants are known to inhibit HMG-CoA reductase, a key enzyme in the synthesis of endogenous cholesterol with a resultant decrease in blood as established in human subjects. Plethoras of oryzanol containing transdermal and moisturizing cosmetic preparations have appeared in patent literature. RBO is most abundant source of oryzanol and most readily accessible. It can serves as salad oil and also as a god frying oil. It is gaining popularly all over the globe.
Uncontrolled Keywords: Rice bran oil; fatty acids; analysis
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 01 Analysis
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Sep 2010 12:06
Last Modified: 28 Dec 2011 10:17
URI: http://ir.cftri.res.in/id/eprint/9639

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