Effects of different stabilization conditions and extraction methods (Soxhlet and ultrasonic-assisted) on quality of rice bran oil
DOI:
https://doi.org/10.9755/ejfa.2021.v33.i3.2663Abstract
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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References
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Sinica, D. P., A. J. Dhembare, S. L. Kakad and R. Rana. 2015. Effect of pH, temperature and kinetics of pectinase enzyme using Aspergillus niger by solid-state of fermentation. Pelagia Res. Library 6: 1-5.
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Zúñiga-Diaz, J., E. Reyes-Dorantes, A. Quinto-Hernandez, J. Porcayo-Calderon, J. G. Gonzalez-Rodriguez and L. Martinez-Gomez. 2017. Oil extraction from (Morelos rice) bran: Kinetics and raw oil stability. J. Chem. 3837506.
AOCS (American Oil Chemists’ Society). 2017. Official Method Cd1c-85 Iodine Value. Official Methods and Recommended Practices of the American Oil Chemists’ Society, AOCS.
AOCS (American Oil Chemists’ Society). 2017. Official Method Cd 8-53 Peroxide Value. Official Methods and Recommended Practices of the American Oil Chemists’ Society, AOCS.
AOCS (American Oil Chemists’ Society). 2017. Official Method Cd 18-90 p-Anisidine Value. Official Methods and Recommended Practices of the American Oil Chemists’ Society, AOCS.
Bagchi, T. B., T. Adak and K. Chattopadhyay. 2014. Process standardization for rice bran stabilization and its’ nutritive value. J. Crop Weed 10: 303-307.
Danlami, J. M., A. Arsad and M. A. A. Zaini. 2015. Characterization and process optimization of castor oil (Ricinus communis L.) extracted by the soxhlet method using polar and non-polar solvents. J. Taiwan Inst. Chem. Eng. 47: 99–194.
Falleh, H., R. Ksouri, M. Lucchessi and C. Magné. 2012. Ultrasound-assisted extraction: Effect of extraction time and solvent power on the levels of polyphenols and antioxidant activity of Mesembryanthemum edule L. Aizoaceae Shoots. Trop. J. Pharm. Res. 11: 243–249.
Hasan, S. W., M. T. Ghannam and N. Esmail. 2010. Heavy crude oil viscosity reduction and rheology for pipeline transportation. Fuel 89: 1095-1100.
Ishak, I., N. Hussain, R. Coorey and M. A. Ghani. 2021. Optimization and characterization of chia seed (Salvia hispanica L.) oil extraction using supercritical carbon dioxide. J. CO2 Util. 45: 101430.
Ishak, I., M. A. Ghani and N. N. S. Nasri. 2020. Effect of extraction solvents on the oxidative stability of chia seed (Salvia hispanica L.) oil stored at different storage temperatures. Food Res. 4: 2103–2113.
Javed, F., S. W. Ahmad, A. Rehman, S. Zafar and S. R. Malik. 2014. Recovery of rice bran oil using solid-liquid extraction technique. J. Food Process Eng. 38: 357-362.
Khoei, M. and F. Chekin. 2016. The ultrasound-assisted aqueous extraction of rice bran oil. Food Chem. 194: 503-507.
Kim, S. M., H. J. Chung and S. T. Lim. 2014. Effect of various heat treatments on rancidity and some bioactive compounds of rice bran. J. Cereal Sci. 60: 243-248.
Krishnan, V. C. A., S. Kuriakose and A. Rawson. 2015. Ultrasound assisted extraction of oil from rice bran: A response surface methodology approach. J. Food Process. Technol. 6: 1000454.
Laillou, A., S. A. Hafez, A. H. Mahmoud, M. Mansour, F. Rohner, S. Fortin and R. Moench-pfanner. 2012. Vegetable oil of poor quality is limiting the success of fortification with vitamin A in Egypt. Food Nutr. Bull. 33: 1-9.
Lavanya, M. N., K. C. H. S. Saikiran and N. Venkatachalapathy. 2019. Stabilization of rice bran milling fractions using microwave heating and its effect on storage. J. Food Sci. Technol. 56: 889-895.
Makarev, D. I., A. N. Rybyanets and V. L. Sukhorukov. 2016. Effects of different power high-intensity ultrasonic treatment on rheological properties of heavy oil products. Indian J. Sci. Technol. 42: 1-9.
Mingyai, S. A. Kettawan, K. Srikaeo and R. Singanusong. 2017. Physicochemical and antioxidant properties of rice bran oils produced from colored rice using different extraction methods. J. Oleo Sci. 66: 565-572.
Munasinghe, M. and J. Wansapala. 2015. β-Carotene content of M. Longifolia seed oil in different agro-climatic zones in Sri Lanka, the effect of heat on its stability and the composition of seed cake. Scientific J. Food Ind. 9: 474-479.
Ngassapa, O., E. Kaaya, M. Fyfe and E. Lyamuya. 2012. Curricular transformation of health professions education in Tanzania: The process at Muhimbili University of Health and Allied Sciences (2008-2011). J. Public Health Pol. 33: 64-91.
Oliveira, M. D. S., V. Feddern, L. Kupski, E. P. Cipolatti, E. Badiale-Furlong and L. A. Souza-Soares. 2011. Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation. Bioresour. Technol. 102: 8335-8338.
Oluremi, O. I., A. O. Solomon and A. A. Saheed. 2013. Fatty acids, metal composition and physico-chemical parameters of Igbemo ekiti rice bran oil. J. Environ. Chem. Ecotoxicol. 5: 39-46.
Pandey, R. and S. L. Shrivastava. 2018. Comparative evaluation of rice bran oil obtained with two-step microwave assisted extraction and conventional solvent extraction. J. Food Eng. 218: 106-114.
Phongthai, S., W. Homthawomchoo and S. Rawdkuen. 2017. Preparation, properties and application of rice bran protein: A review. Int. Food Res. J. 24: 25-34.
Ramachandran, H. D. 2001. Effect of n-3 Fatty Acids on Oxidative Stress in Liver and Brain of Rats. (Doctoral dissertation). University of Mysore, Mysore.
Sadoudi, R. and A. D. Ali. 2017. Studies on physico-chemical characteristics and fatty acid composition of commercially available Algerian frying edible oils. Int. Food Res. J. 24: 60-67.
Selani, M. M., G. A. N. Shirado, G. B. Margiotta, M. L. Rasera, A. C. Marabesi, S. M. S. Piedade, C. J. Contreras-Castillo and S. G. Canniatti-Brazaca. 2016. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile. Meat Sci. 115: 9–15.
Selvamuthukumaran, M. and J. Shi. 2017. Recent advances in extraction of antioxidants from plant by-products processing industries. Food Qual. Saf. 1: 61–81.
Sinica, D. P., A. J. Dhembare, S. L. Kakad and R. Rana. 2015. Effect of pH, temperature and kinetics of pectinase enzyme using Aspergillus niger by solid-state of fermentation. Pelagia Res. Library 6: 1-5.
Sukri, N. A. 2012. Effect of Different Types of Solvent on Extraction of Phenolic Compounds from Cosmos Caudatus. (Undergraduate thesis). Universiti Malaysia Pahang, Malaysia.
Toda, T. A., M. M. Sawada and C. E. C. Rodrigues. 2016. Kinetics of soybean oil extraction using ethanol as solvent: Experimental data and modelling. Food Bioprod. Process. 98: 1-10.
Zúñiga-Diaz, J., E. Reyes-Dorantes, A. Quinto-Hernandez, J. Porcayo-Calderon, J. G. Gonzalez-Rodriguez and L. Martinez-Gomez. 2017. Oil extraction from (Morelos rice) bran: Kinetics and raw oil stability. J. Chem. 3837506.
Published
2021-04-25
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:10.9755/ejfa.2021.v33.i3.2663.
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Research Article
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