The effect of incubation time variations on the enrichment of linoleic acid in rice bran oil by solid fermentation method using Aspergillus terreus

2021 ◽  
Author(s):  
Agustina Evania Dewi ◽  
Rita Arbianti ◽  
Tania Surya Utami
Keyword(s):  
Linoleic Acid ◽  
Rice Bran ◽  
Incubation Time ◽  
Aspergillus Terreus ◽  
Rice Bran Oil ◽  
Fermentation Method ◽  
Time Variations ◽  
Solid Fermentation

Enzymatic preparation of structured TAG containing conjugated linoleic acid (CLA) at solvent-free

2020 ◽  
Vol 16 (8) ◽  
Author(s):  
Dianyu Yu ◽  
Jun Chen ◽  
Jie Cheng ◽  
Yan Chen ◽  
Lianzhou Jiang ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Molar Ratio ◽  
Light Phase ◽  
Reaction Conditions ◽  
Lipozyme Rm Im ◽  
Structured Tag ◽  
Optimal Reaction

AbstractRice bran oil extracted by the water-enzymatic method was placed at a temperature of −5 °C for 8 h. Light-phase rice bran oil with an iodine value of 112.13 ± 0.21 g I2/100 g oil was separated by cryogenic freezing centrifugation. Lipozyme RM IM transesterified light-phase rice bran oil and conjugated linoleic acid (CLA) under supercritical system CO2 (SC-CO2). The optimal reaction conditions for transesterification of CLA and rice bran oil in SC-CO2 were determined as follows: the Lipozyme RM IM dosage was 9%, and the RBO/CLA molar ratio was 1:3, the reaction temperature was 55 °C, stirring speed was 300 rpm, and transesterification time was 20 h, the CLA conversion rate can reach 42.1%.

Production of high oleic rice grains by suppressing the expression of the OsFAD2-1 gene

2013 ◽  
Vol 40 (10) ◽  
pp. 996 ◽  
Author(s):  
Ella Simone Zaplin ◽  
Qing Liu ◽  
Zhongyi Li ◽  
Vito M. Butardo ◽  
Christopher L. Blanchard ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Rice Bran ◽  
Target Genes ◽  
Rice Bran Oil ◽  
Oryza Sativa L ◽  
Pcr Analysis ◽  
Rice Grains

The composition of rice (Oryza sativa L.) grain fatty acids (18% palmitic acid, 36% oleic acid and 37% linoleic acid) is suboptimal for rice storage and utilisation of rice bran oil as food grade oil or a source of biodiesel. Genetic manipulation of fatty acid composition in rice bran oil to increase oleic acid levels at the expense of linoleic acid and palmitic acid would not only add extra value to the rice, but also enhance health benefits for consumers. Four putative rice microsomal Δ12-fatty acid desaturase (OsFAD2) genes were identified as potentially important target genes to achieve this improvement. Reverse transcription–PCR analysis indicated that OsFAD2–1 was the most highly expressed gene in rice grains. RNA interference (RNAi) suppression of the expression of OsFAD2–1 resulted in an increase of oleic acid and a reduction of linoleic and palmitic acids in T3 grains. The research here showed that in the rice grains, the OsFAD2–1 enzyme was an effective target for raising oleic acid levels at the expense of the oxidatively unstable linoleic acid and the cholesterol-raising palmitic acid.

RESEARCH ON PREPARATION OF  GAMMA ORYZANOL ANTI-AGING CREAM

2017 ◽  
pp. 15-21
Author(s):  
Thi Minh Nguyet Le ◽  
Thi Kim Lien Phan
Keyword(s):  
Product Quality ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Aging Effect ◽  
Triterpene Alcohols ◽  
Beneficial Effects ◽  
Long Time ◽  
Formulation Parameters ◽  
Rice Water ◽  
Gamma Oryzanol

Background and Objectives: For a long time, Asian women have known to use rice water, rice bran for skin care, lightening dark spots and slowing down the aging process. Gamma Oryzanol, an ester mixture of trans-ferulic acid with phytosterols and triterpene alcohols extracted from rice bran oil, has been shown to have beneficial effects on the skin, especially its antioxidant and anti-aging effect. The aims of this research were to formulate Gamma Oryzanol-loaded anti-aging cream and to evaluate the product quality. Materials and Methods: Gamma Oryzanol was imported from Japan. Some formulation parameters such as emulsifi-ers, performance modifiers were investigated and the product quality was evaluated according to the criteria of drugs and cosmetics. Results: The excipients were chosen including 1% (w/w) of Lunamer with 3% (w/w) of Prolipid as emulsifiers and 8% (w/w) of mango seed butter as a state modifier in the formulation of Gamma Oryzanol anti-aging cream. The cream is ivory-white, thick, smooth, fragrant-smelling and satisfied all criteria of developed specification. Conclusion: The study was successful in the preparation of Gamma Oryzanol anti-aging cream. Key words: Gamma Oryzanol, anti-aging cream, Franz cells.

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