Effects of different stabilization conditions and extraction methods (Soxhlet and ultrasonic-assisted) on quality of rice bran oil

  • Norhayati Hussain Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Selangor, Malaysia
  • Izzreen Ishak Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Selangor, Malaysia; Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Selangor, Malaysia
  • Baizura Aya Putri Agus Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia; Biotechnology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Selangor, 43400 Serdang, Malaysia
  • Nor Fatin Atikah Samah Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia; Biotechnology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Selangor, 43400 Serdang, Malaysia

Abstract

 


High rice production produces a high amount of waste, especially rice bran (~10%), suitable as cooking oil. This study was performed to investigate the rice bran dried at different temperatures and times for stabilization treatment and the oil extracted using Soxhlet and Ultrasonic-assisted extraction (UAE). The rice bran produced the highest oil yield (31.9%) and β-carotene (7.82%) than control after stabilized at 50 ºC for 1 h. Unstabilized rice bran (control) and stabilized rice bran (50 ºC for 1 h) were used to compare the changes in viscosity, oxidative stability and fatty acids composition of the extracted oil using Soxhlet and UAE. The rice bran oil's viscosity obtained by stabilization and different extraction methods were decreased compared to the non-stabilized treatment. Meanwhile, stabilized rice bran oil extracted by the Soxhlet method produced higher oxidative stability than the control for both extraction methods due to the low amount of unsaturated fatty acids. Therefore, the Soxhlet extraction method had more stable rice bran oil than the UAE process, and selected parameters (50 ºC for 1 h) for stabilization treatment are the most suitable for reducing rice bran oil oxidation.

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How to Cite
Hussain, N., I. Ishak, B. A. P. Agus, and N. F. A. Samah. “Effects of Different Stabilization Conditions and Extraction Methods (Soxhlet and Ultrasonic-Assisted) on Quality of Rice Bran Oil”. Emirates Journal of Food and Agriculture, Vol. 33, no. 3, Apr. 2021, pp. 220-7, doi:https://doi.org/10.9755/ejfa.2021.v33.i3.2663. Accessed 24 June 2021.
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Research Article