The effect of pH of the medium and inoculum volume variations on the enrichment of unsaturated fatty acid in rice bran oil by solid fermentation method using Aspergillus terreus

2021 ◽  
Author(s):  
Daffa Ramadhan Aridis ◽  
Luthfi Meizar Pradana ◽  
Rita Arbianti ◽  
Tania Surya Utami
Keyword(s):  
Fatty Acid ◽  
Rice Bran ◽  
Unsaturated Fatty Acid ◽  
Aspergillus Terreus ◽  
Rice Bran Oil ◽  
Effect Of Ph ◽  
Fermentation Method ◽  
Inoculum Volume ◽  
Solid Fermentation

scholarly journals Enzymatic Degumming of Rice Bran Oil Using Different Commercial Phospholipases and Their Cocktails

Life ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1197
Author(s):  
Mayara S. Rodrigues ◽  
Rafaela M. Dos Passos ◽  
Paula V. de A. Pontes ◽  
Marcela C. Ferreira ◽  
Antonio J. A. Meirelles ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Vegetable Oil ◽  
Rice Bran ◽  
Phosphorus Content ◽  
Rice Bran Oil ◽  
Reaction Times ◽  
Oil Refining ◽  
Residual Phosphorus ◽  
Enzymatic Degumming

Rice bran oil is a highly nutritious vegetable oil, as it is rich in tocols and γ-oryzanol. Degumming is the first step in the vegetable oil refining process, and its main objective is the removal of phospholipids or gums. In the present study, enzymatic degumming trials were performed on crude rice bran oil using the phospholipases PLA1, Purifine® PLC, their mixture (PLA1/PLC), and a cocktail known as Purifine® 3G. Enzymatic degumming applying 50 mg/kg of PLA1 for 120 min resulted in a residual phosphorus content of 10.4 mg/kg and an absolute free fatty acid increase of 0.30%. Enzymatic degumming applying 300 mg/kg of Purifine® PLC for 120 min at 60 °C resulted in a residual phosphorus content of 67 mg/kg and an absolute diacylglycerol increase of 0.41%. The mixture of phospholipases and the cocktail presented approximately 5 mg/kg of residual phosphorus content after the reaction times. For all degumming processes, the preservation of minor components such as tocols and γ-oryzanol were observed. These results indicate that the use of enzyme mixtures or their cocktails to attain low phosphorus content and high diacylglycerol/free fatty acid conversion during enzymatic degumming is a viable alternative.

scholarly journals Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating

2019 ◽  
Vol 18 (4) ◽  
pp. 427-438
Author(s):  
M. Abbas Ali ◽  
◽  
M. Azizul Islam ◽  
Noor Hidayu Othman ◽  
Ahmadilfitri Md Noor ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Oxidative Degradation

Effects of enzymatic free fatty acid reduction process on the composition and phytochemicals of rice bran oil

2021 ◽  
Vol 337 ◽  
pp. 127757
Author(s):  
Xiaoyang Sun ◽  
Lifen Zhang ◽  
Jingfeng Yan ◽  
Fanfan Song ◽  
Shaojun Tian ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Reduction Process ◽  
Acid Reduction

Purification and identification of rice bran oil fatty acid steryl and wax esters

2006 ◽  
Vol 83 (5) ◽  
pp. 449-456 ◽  
Author(s):  
Setiyo Gunawan ◽  
Shaik Ramjan Vali ◽  
Yi-Hsu Ju
Keyword(s):  
Fatty Acid ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Wax Esters

scholarly journals Utilisation of Rice Bran Fatty Gel in various Cosmetics

2020 ◽  
Vol 13 (1) ◽  
pp. 75-83
Author(s):  
Priyatoshi V. Dongre ◽  
V.Y. Karadbhajne
Keyword(s):  
Fatty Acid ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Chemical Properties ◽  
Value Added ◽  
World Market ◽  
Cold Cream ◽  
Essential Components ◽  
Natural Remedies ◽  
Acid Gel

The Rice bran fatty acid a natural remedies are more acceptable in the belief that they are safer with fewer side effect .Cosmetic are considered as essential components in life exponential increased in demand for crucial needs everyday item high quality value added product like cream cosmetic product natural formulation having growing demand in world market .The present work deals with the development and formulation we propose to make shampoo, cold cream by using rice bran fatty acid gel it is a natural vegetable wax by product of rice bran oil (RBO) , the gel have seen is light , non sticky , smooth , and suitable for normal and oil skin . the studies carried out in preparation of cosmetic. There physio -chemical properties were tested tested and observed it can widely used in industrial application because of its good consistency emollience , and gelling property also good moisturising agent its keep skin soft and moisturised.

scholarly journals Utilization of unsaponifiable matter from rice bran oil fatty acid distillate for preparing an antioxidant-rich oleogel and evaluation of its properties

2020 ◽  
Vol 71 (1) ◽  
pp. 336
Author(s):  
S. Sahu ◽  
M. Ghosh ◽  
D. K. Bhattacharyya
Keyword(s):  
Differential Scanning Calorimetry ◽  
Fatty Acid ◽  
Light Microscopy ◽  
Unsaponifiable Matter ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Polarized Light ◽  
Weight Basis ◽  
Scanning Calorimetry ◽  
Fatty Acid Distillate

Rice bran oil fatty acid distillate (RBOFAD) is an important by-product obtained from the physical refining process. This fatty acid distillate contains high a amount of Unsaponifiable Matter (γ-oryzanol 3.27 gm/100gm UM; total tocopherol 10.93 mg/100 g UM; total phytosterol 21.81 g/100g UM; squalene 1.15 g/100 g UM and total fatty alcohol 73.34 g/100 g UM) and free fatty acids. Antioxidant-rich Oleogels were obtained from rice bran wax (RBW), rice bran oil fatty acid distillate (RBOFAD) and refined rice bran oil. The main objective of this study was to utilize the antioxidant-rich unsaponifiable matter of RBOFAD (UMRBOFAD) as an organogelator along with rice bran wax, which also acts as a good organogelator. Antioxidant-rich oleogel was prepared using UMRBFAD, ethylcellulose (EC) and RBW at 2%, 2%, 3% on weight basis, respectively, in refined rice bran oil and this antioxidant-rich oleogel was compared with rice bran oil oleogel using RBW at 7% on weight basis of rice bran oil. These oleogels were evaluated using a combination of techniques such as differential scanning calorimetry (DSC), polarized light microscopy (PLM), Viscosity, synchrotron radiation X-ray diffraction (SR-XRD) and FTIR Spectroscopy. The differential scanning calorimetry (DSC) measured the thermal properties of rice bran oil oleogel and high antioxidant-rich oleogel. Polarized light microscopy images revealed needle-like crystals for RBW. SR-XRD measurements were used for clarification of the crystal structures of the building blocks of these oleogels. The antioxidant activities of oleogels were evaluated involving DPPH and ABTS assays.

scholarly journals CONVERSION OF METHYL ESTER FATTY ACID FROM RICE BRAN OIL INTO FUEL FRACTION VIA HYDROCRACKING REACTION OVER ZEOLITE CATALYST SUPPORTED OF Ni, Co AND Mo METALS

2019 ◽  
Vol 12 (1) ◽  
pp. 205-213
Author(s):  
J . L. Sihombing ◽  
A . N. Pulungan ◽  
M . Zubir ◽  
Jasmidi ◽  
A . A. Wibowo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Methyl Ester ◽  
Rice Bran ◽  
Zeolite Catalyst ◽  
Rice Bran Oil ◽  
Fuel Fraction ◽  
Ester Fatty Acid

FRAKSINASI KOMPLEKSASI UREA PADA MINYAK DEDAK PADI DALAM PENINGKATAN KONSENTRASI ASAM LEMAK TAK JENUH

EKUILIBIUM ◽  
2015 ◽  
Vol 14 (1) ◽  
Author(s):  
Arif Jumari
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Variable Temperature ◽  
Ethanol Solution ◽  
Separation Process ◽  
Urea Complexation ◽  
Fatty Acid Fractionation

<p>Abstract: Polyunsaturated fatty acid in rice bran oil is good for health and valuable. The aims of<br />this research were identifying influence of complexation temperature and time on the<br />enhancement of polyunsaturated fatty acid consentration. This research began with<br />saponification and extraction of rice bran oil as pretreatment process. Then, complexation<br />process was done with urea-ethanol solution ration of 35:175 (w/v). Complexation was carried<br />out by mixing 10 gram of free fatty acid of rice bran oil with 40 ml of urea-ethanol solution and<br />then followed by separation process and iod number analysis. The result of temperature<br />variation showed that the iod number of sample 0 hour, 2 hours, 12 hours, and 24 hours were<br />29.18; 32.99; 36.04; and 37.82. Then the iod number of sample with variable temperature 28<br />o<br />C, 5<br />o<br />C, -2<br />o<br />C and -7<br />C were 37.82; 39.85; 43.15; and 44.16. The longer time and the lower<br />temperature of complexation increased polyunsaturated fatty acid consentration indicated by iod<br />number rising.<br />o<br />Keywords: Rice bran oil, Polyunsaturated Fatty Acid, fractionation urea complexation, iod<br />number bixa</p>

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