Effectiveness of hydrothermal pretreatment to rice bran before extraction on physico-chemical qualities of rice bran oil
DOI:
https://doi.org/10.14719/pst.2020.7.4.953Keywords:
Acid value, Free fatty acid, Hydrothermal pretreatment, Peroxide value, rice bran oil, tocopherol, γ-oryzanolAbstract
Rice bran oil has great benefits over other edible oils due to its unique antioxidant, oryzanol. There are many techniques employed for the extraction of rice bran oil. This research examined the impact of hydrothermal pretreatment (oC/min) before screw press extraction on physico-chemical quality attributes of rice bran oil such as peroxide value (meq O2/ Kg oil), acid value (mg KOH/g oil), free fatty acid (% olecic acid), tocopherol (µg/g), FRAP ferric reducing antioxidant power (mg FeSO4/g), DPPH radical scavenging activity (%), ?-oryzanol content (mg/g) and oil extraction yield (%). Our results revealed that rice bran should be heated at 120 oC for 8 min before screw press extraction to obtain the best physico-chemical and antioxidant qualities of rice bran oil. By this investigation, the economic value of rice bran would be improved significantly as a valuable input for food and pharmaceutical industry, instead of mono utilization as by-product for feed. Consumers would have better chance to improve their health via a green phytochemical food.
Downloads
References
Veronika M and Jaromir V. Value generators for businesses in agriculture. The 12th International Days of Statistics and Economics, Prague, September 6-8, 2018. https://msed.vse.cz/msed_2018/article/57-Machova-Veronika-paper.pdf
Graessley S, Jakub H, Maria M, Katarína V, Milos P. Consumer attitudes and behaviors in the technology-driven sharing economy: Motivations for participating in collaborative consumption. Journal of Self-Governance and Management Economics. 2019;7:25-30. https://10.22381/JSME7120194
Wilson T, Ausman L, Lawton C, Hegsted D, Nicolosi R. Comparative cholesterol lowering properties of vegetable oils: beyond fatty acids. J Am Coll Nutr. 2000;19:601–07. https://doi.org/10.1080/07315724.2000.10718957
Kim JS and Godber JS. Oxidative stability and vitamin E levels increased in restructured beef roast with added rice bran oil. J Food Qual. 2001;24:17–26. https://doi.org/10.1111/j.1745-4557.2001.tb00587.x
Nayik AG, Majid I, Gull A, Muzaffar K. Rice bran oil, the future edible oil of India: A mini review. Rice Research: Open Access. 2015;3:4–6. https://doi.org/10.4172/2375-4338.1000151
Hamid AA, Dek MS, Tan CP, Zainudin MA, Fang EK. Changes of major antioxidant compounds and radical scavenging activity of palm oil and rice bran oil during deep-frying. Antioxidants. 2014;3:502–15. https://doi.org/10.3390/antiox3030502
Friedman M. Rice brans, rice bran oils, and rice hulls: composition, food and industrial uses and bioactivities in humans, animals and cells. J Agric Food Chem. 2013;61:10626–41. https://doi.org/10.1021/jf403635v
Mehdi BJ, Tabassum S, Haider S, Perveen T, Nawaz A, Haleem DJ. Nootropic and antistress effects of rice bran oil in male rats. J Food Sci Technol. 2015;52:4544–50. https://doi.org/10.1007/s13197-014-1489-1
Marousek J. Economic analysis of the pressure shockwave disintegration process. International Journal of Green Energy. 2015;12:1232-35. https://doi.org/10.1080/15435075.2014.895740
Marousek J. Use of continuous pressure shockwaves apparatus in rapeseed oil processing. Clean Technologies and Environmental Policy. 2013;15:721–25. https://doi.org/10.1007/s10098-012-0549-3
Uquiche E, Jeréz M, Ortíz J. Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts. Innovative Food Science and Emerging Technologies. 2008;9:495-500. https://doi.org/10.1016/j.ifset.2008.05.004
Szyd?owska-Czerniak A, Karlovits G, Hellner G, Dianoczki C, Sz?yk E. Effect of enzymatic and hydrothermal treatments of rapeseeds on quality of the pressed rapeseed oils: Part I: Antioxidant capacity and antioxidant content. Process Biochemistry. 2010;45:7-17. https://doi.org/10.1016/j.procbio.2009.07.016
Ghazani SM, García?Llatas G, Marangoni AG. Micronutrient content of cold?pressed, hot?pressed, solvent extracted and RBD canola oil: Implications for nutrition and quality. European Journal of Lipid Science and Technology. 2014;116:380-87. https://doi.org/10.1002/ejlt.201300288
Chalermpong S, Chaiyavat C, Sunee C, Suttajit M, Sirithunyalug B. Antioxidant and anti-inflammatory activities of gamma-oryzanol rich extracts from Thai purple rice bran. Journal of Medicinal Plants Research. 2012;6:1070-77. https://doi.org/10.5897/JMPR11.1247
Wahid H, Habib K, Sadok B. Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods. Food Science and Technology. 2014;34:464-70. https://doi.org/10.1590/1678-457x.6360
Suwannalert P, Rattanachitthawat S, Chaiyasut C, Riengrojpitak S. High levels of 25-hydroxyvitamin D [25(OH) D3] and 3?-tocopherol prevent oxidative stress in rats that consume Thai brown rice. Journal of Medicinal Plants Research. 2010;4:120-24. http://dx.doi.org/10.4314/tjpr.v10i4.8
AOCS. Official and Tentative Method of the American Oil Chemists Society, (5th edn) Published by American Oil Chemists Society Champaign II, USA. Method cd 2004;8:53.
Khongsak S and Maythawinee P. Simple techniques to increase the production yield and enhance the quality of organic rice bran oils. Journal of Oleo Science. 2011;60:1-5. https://doi.org/10.5650/jos.60.1
Patel M, Naik SN. Gamma-oryzanol from rice bran oil: a review. Journal of Scientific and Industrial Research 2004;63:569-78. http://nopr.niscair.res.in/bitstream/123456789/5457/1/JSIR%2063(7)%20569-578.pdf
Arawande JO, Amoo IA. Stability studies on refined soybean oil stored in various conditions. Pakistan Journal of Scientific and Industrial Research. 2009;52:303-06. https://www.researchgate.net/publication/279568052_Stability studies_on_refined_soybean_oil_stored_in_various_conditions
Arawande JO, Komolafe EO, Shakpo IO. Effect of citric acid and storage containers on keeping quality of refined soybean oil. Pakistan Journal of Scientific and Industrial Research. 2011;54:40-44. https://v3.pjsir.org/index.php/physical-sciences/article/view/175
Pengkumsri N, Chaiyasut C, Sivamaruthi BS, Saenjum C, Sirilun S, Peerajan S, Suwannalert P, Sirisattha S, Chaiyasut K, Kesika P. The influence of extraction methods on composition and antioxidant properties of rice bran oil. Food Science and Technology. 2015;35:493-501. https://doi.org/10.1590/1678-457X.6730
Cortese CM, Portela G, Sanchez RJ. Exploring the effect of combined hydrothermal-microwave pretreatment operating conditions on canola oil expression. J Food Technol Pres. 2017;1:1-6. https://www.alliedacademies.org/articles/exploring-the-effect-of-combined-hydrothermalmicrowave-pretreatment-operating-conditions-on-canola-oil-expression-9077.html
Marousek J. Novel technique to enhance the disintegration effect of the pressure waves on oilseeds. Industrial Crops and Products. 2014;53:1-5. https://doi.org/10.1016/j.indcrop.2013.11.048
Marousek J, Haskova S, Marouskova A, Myskova K, Vanickova R, Vachal J, Vochozka M, Zeman R, Žak J. Financial and biotechnological assessment of new oil extraction technology, energy sources, Part A: Recovery, utilization and environmental effects 2015;37:1723-28. https://doi.org/10.1080/15567036.2015.1048391
Eilis B, Maria K, Jana K, Zuzana R. Smart industrial internet of things devices, services and applications: ubiquitous sensing and sensory data, predictive analytics algorithms and cognitive computing technologies. Analysis and Metaphysics. 2019;18:50-56. https://doi.org/10.22381/AM1820197
Vojt?ch S, Jakub H, Marek V. Prediction of institutional sector development and analysis of enterprises active in agriculture. Business Administration and Management. 2019;4:103-18.https://doi.org/10.15240/tul/001/2019-4-007
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Minh Phuoc Nguyen Nguyen
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright and Licence details of published articles
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Open Access Policy
Plant Science Today is an open access journal. There is no registration required to read any article. All published articles are distributed under the terms of the Creative Commons Attribution License (CC Attribution 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited (https://creativecommons.org/licenses/by/4.0/). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).