Lowering of platelet aggregation and serum eicosanoid levels in rats fed with a diet containing coconut oil blends with rice bran oil or sesame oil

2010 ◽  
Vol 83 (3) ◽  
pp. 151-160 ◽  
Author(s):  
M.B. Reena ◽  
T.P. Krishnakantha ◽  
B.R. Lokesh
Keyword(s):  
Platelet Aggregation ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Coconut Oil ◽  
Sesame Oil ◽  
Oil Blends

scholarly journals Formulation, characterization and stability of o/w nanoemulsion containing rice bran oil prepared by emulsion phase inversion

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1025-1029
Author(s):  
Y.P. Sari ◽  
S. Raharjo ◽  
U. Santoso ◽  
Supriyadi
Keyword(s):  
Rice Bran ◽  
Phase Inversion ◽  
Rice Bran Oil ◽  
Coconut Oil ◽  
Tween 80 ◽  
Polydispersity Index ◽  
Inversion Method ◽  
Emulsion Phase ◽  
Naturally Occurring ◽  
Phase Inversion Method

Rice bran oil (RBO) contains naturally occurring antioxidants such as carotenoids, tocopherol, and γ-oryzanol. The aim of this research was to formulate and evaluate the characteristics of nanoemulsion which was prepared using RBO containing naturally occurring antioxidants. The RBO-in-water nanoemulsion was prepared by the emulsion phase inversion method. The oil phase of the nanoemulsion was prepared by either virgin coconut oil (VCO) or palm oil (PO) combined with RBO with the ratio of 5:5; 4:6, 3:7, 2:8 and 0:10. Tween 80 was used as a surfactant. The surfactant to oil ratios was predetermined at 2.5:1.0 and 3.0:1.0. The aqueous phase (80% w/w) was titrated into an organic phase that consisted of Tween 80 and oil phase (approximately 20% w/w). Droplet size, zeta-potential and polydispersity index of the nanoemulsion were used as the main parameters. The results showed that the smallest droplet (<100 nm) of the nanoemulsion was obtained when the ratio of VCO: RBO at 3:7 and the ratio of PO: RBO at 4:6 with the surfactant to oil ratio (SOR) was 2.5. Nanoemulsion with a relatively small polydispersity index of 0.3 was achieved when the ratio of PO: RBO was 3:7 and SOR at 3. All of the freshly prepared RBO containing nanoemulsion have good stability with zetapotential values of < -30 mV. Nanoemulsions were stable against centrifugation at 2300 rpm for 15 mins, but they were not stable against heating at 105°C for 5 hrs. The RBO-inwater nanoemulsion could be successfully prepared by phase inversion method, by combining RBO with either VCO or PO at different ratios.

scholarly journals Determination of sesame oil, rice bran oil and pumpkin seed oil in ternary mixtures using FTIR spectroscopy and multivariate calibrations

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 135-142 ◽  
Author(s):  
Irnawati ◽  
S. Riyanto ◽  
S. Martono ◽  
Abdul Rohman
Keyword(s):  
Root Mean Square Error ◽  
Rice Bran ◽  
Seed Oil ◽  
Rice Bran Oil ◽  
Sesame Oil ◽  
Ftir Spectra ◽  
Ternary Mixtures ◽  
Mean Square ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil

Pumpkin seed oil (PSO), rice bran oil (RBO), sesame oil (SEO) are considered as functional oils due to its biological activities which are beneficial to human health, as a consequence, these oils had the higher price. This attracted unethical players to blend these oils with lower price oils, therefore, its authentication by analysis of purity levels of oils is very important. This study highlighted the potential application of FTIR spectroscopy and multivariate calibrations for analysis of PSO, RBO, and SEO in ternary mixtures. Individual FTIR spectra of studied oils as well as in ternary mixtures with certain compositions were scanned and pre-processed. Two multivariate calibrations of principle component regression (PCR) and partial least square regression (PLSR) were compared and used to build the prediction models at optimized FTIR spectra regions. The selection of multivariate calibrations, wavenumbers region, and FTIR spectra modes was based on the statistical parameters of highest R2 and lowest values of root mean square error of calibration (RMSEC) and root mean square error of prediction (RMSEP). The results showed that PLSR using second derivative FTIR spectra at wavenumbers region of 3100-2750 and 1500-663 cm-1 was used to predict the levels of PSO in ternary mixtures with RBO and SEO with R2 > 0.99 in calibration and validation models along with RMSEC value of 0.0054% and RMSEP of 0.0179%. FTIR spectra using the second and first derivatives at wavenumbers of 3100-650 cm-1 were used for prediction of RBO and SEO in ternary mixture with PSO, respectively. It can be concluded that FTIR spectra combined with PLSR at certain wavenumbers region are accurate as indicated by high R2 values and precise as indicated by low values of RMSEC and RMSEP for analysis of PSO, RBO and SEO in ternary mixtures.

Development of rice bran oil blends for quality improvement

2015 ◽  
Vol 173 ◽  
pp. 770-777 ◽  
Author(s):  
Monika Choudhary ◽  
Kiran Grover ◽  
Gurpreet Kaur
Keyword(s):  
Quality Improvement ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Oil Blends

EFFECTS OF CHEMICAL INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM STEARIN AND RICE BRAN OIL BLENDS

2016 ◽  
Vol 78 (6-5) ◽  
Author(s):  
Norizzah Abd Rashid ◽  
Tunku Saidatul Sa’adiah Tunku Safuan ◽  
Amalyna Teja Kelana ◽  
Mohd Akram Zuher ◽  
Zaliha Omar
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Mass Ratio ◽  
Hardness Index ◽  
Slip Melting Point ◽  
Oil Blends ◽  
Before And After

Palm stearin (PS) and rice bran oil (RBO) were blended in the mass ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The oil blends were subjected to chemical interesterification (CIE) catalyzed by sodium methoxide (0.2% w/w). The following analysis were carried out before and after CIE: triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), microstructure, polymorphism and hardness index (HI).  After chemical interesterification, there were decrease and increase in the amount of several TAG. Changes in TAG composition caused changes in the physical properties of the blends. Both SMP and SFC of all blends decreased significantly (p<0.05) after interesterification except for RBO. Chemical interesterification also reduced the eutectic interaction at 5°C. However, for hardness index, only blends with 50% and 100% PS decreased significantly (p<0.05) from 33.197 to 26.097 and 5.397 to 3.720, respectively. The crystals of the blends became smaller and reduced in number after interesterification. Interesterification promoted the formation of more β' crystals than β in all blends. The 30:70 PSRBO blend was the most suitable for margarine production as it melted close to body temperature.

Sesame Oil and Rice Bran Oil Ameliorates Adjuvant-Induced Arthritis in Rats: Distinguishing the Role of Minor Components and Fatty Acids

Lipids ◽  
2016 ◽  
Vol 51 (12) ◽  
pp. 1385-1395 ◽  
Author(s):  
Nayana Venugopal Yadav ◽  
Sadashivaiah ◽  
Breetha Ramaiyan ◽  
Pooja Acharya ◽  
Lokesh Belur ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Sesame Oil ◽  
Minor Components ◽  
Adjuvant Induced Arthritis

Cream Stick Containing Natural Oil for Cracked Heel

2012 ◽  
Vol 506 ◽  
pp. 461-464
Author(s):  
Somlak Kongmuang ◽  
D. Benjamala ◽  
W. Sangkarat ◽  
S. Buakwan
Keyword(s):  
Salicylic Acid ◽  
Relative Humidity ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Coconut Oil ◽  
Stability Study ◽  
Acetate Buffer ◽  
Freeze Thaw ◽  
Natural Oil

The cracked heel is one of popular problems occurred within thai society. In this study, stick-formed preparation (ST) was developed for portability and convenient to use. The formula contained natural oil, coconut oil (C) or rice bran oil (R), for moisturizing purpose. It was found that 10% R giving a suitable hardness for ST. After addition of 5% salicylic acid (SA) in ST, its hardness was decrease. The modification of formula was performed to obtain a suitable hardness. The ability of moisture retaining (MR) from ST and commercial cream (CO) were evaluated at 32°C for 24 hr with 50% relative humidity, the result was shown that ST giving better MR than CO (P=0.0028). After 4 cycles of freeze-thaw stability study, the ST hardness was not significantly change (P>0.05). However, the amount of SA in ST from dissolution with Paddle over Disc method using acetate buffer pH 5.5 at 32°C was lower than in CO.

scholarly journals Investigation on improving the thermal efficiency of a mini boiler fired with straight vegetable oils

2020 ◽  
Vol 24 (2 Part A) ◽  
pp. 713-722
Author(s):  
Maran Punnaivanam ◽  
Arumugam Krishnan
Keyword(s):  
Vegetable Oils ◽  
Rice Bran ◽  
Thermal Efficiency ◽  
Sunflower Oil ◽  
Rice Bran Oil ◽  
Supply System ◽  
Compressed Air ◽  
Exhaust Gases ◽  
Oil Blends ◽  
Air Supply

In the present work, straight sunflower oil and rice bran oil blended with diesel have been used as fuel diesel in a mini boiler. The thermal efficiency of the boiler and emission levels in the exhaust gases have been investigated by burning the oil blends of varying proportions ranging from 0-50%. An additional air supply system and compressed air atomization of fuel with a new burner have been used to improve the thermal efficiency of the mini boiler. Results revealed that the addi?tional air supply improved the thermal efficiency up-to 7% and reduced the CO and HC emission up-to 40%. The use of compressed air atomization further increased the thermal efficiency up-to 4% and reduced the CO and HC emission up-to 70%.

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