scholarly journals Biodiesel from “Morelos” Rice: Synthesis, Oxidative Stability, and Corrosivity

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
J. Zuñiga-Díaz ◽  
E. Reyes-Dorantes ◽  
A. Quinto-Hernandez ◽  
J. Porcayo-Calderon ◽  
J. G. Gonzalez-Rodriguez ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Electrochemical Impedance ◽  
Rice Bran Oil ◽  
Oxidative Degradation ◽  
Storage Conditions ◽  
International Standards ◽  
Low Carbon ◽  
Great Production ◽  
The Stability

Rice bran is a by-product of great production worldwide and its use for the synthesis of biodiesel does not affect the food chain and therefore it is an excellent alternative for the production of biofuels with low carbon footprint. In this work, the synthesis of biodiesel was carried out from the raw rice bran oil of a kernel variety called “Morelos rice.” The stability and corrosivity characteristics of biodiesel were determined. Biodiesel stability was determined both under storage conditions and under accelerated oxidation conditions, and its corrosivity was evaluated by electrochemical impedance spectroscopy at 110°C under aerated conditions. The results showed that, due to the high instability of the rice bran, its raw oil had a high content of free fatty acids. The synthesized biodiesel showed excellent stability under storage conditions of up to five months, and its oxidative stability was much higher than that established in international standards. On the other hand, biodiesel showed low corrosivity and this was only significant once oxidative degradation began.

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

scholarly journals Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion

2015 ◽  
Vol 52 (10) ◽  
pp. 6520-6528 ◽  
Author(s):  
Amonrat Thanonkaew ◽  
Surapote Wongyai ◽  
Eric A. Decker ◽  
David J. McClements
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Antioxidant Property ◽  
Oil Emulsion ◽  
Cold Pressed

Effects of heat treatment and visible light exposure on the oxidative stability of rice bran and of rice bran oil

2013 ◽  
Vol 22 (5) ◽  
pp. 1-6 ◽  
Author(s):  
Mi-Ja Kim ◽  
Jung Woo Park ◽  
Ji Young Kim ◽  
Kye Won Park ◽  
Sang-Jun Lee ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Visible Light ◽  
Oxidative Stability ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Light Exposure

Nanoemulsion Containing SangYod Rice Bran Oil and Thanakha Extracts: In Vitro Antioxidant and Irritation Assessments

2017 ◽  
Vol 866 ◽  
pp. 3-7 ◽  
Author(s):  
Orrawan Poonsri ◽  
Wiyada Kwanhian ◽  
Apakorn Poltien ◽  
Piyatida Tangteerawatana ◽  
Jitbanjong Tangpong
Keyword(s):  
Particle Size ◽  
Rice Bran ◽  
Skin Diseases ◽  
Rice Bran Oil ◽  
Physical Stability ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Antioxidant ◽  
The Stability

Nanoemulsions are well characterized in a promising drug delivery system with applications for drug and cosmetic. Traditionally and cosmetic industries use Rice bran oil and Hesperethusa crenulata or Thanakha bark aqueous extract in sunscreen formulations, anti ageing products and in treatments for skin diseases. The aim of this study was to produce the nanoemulsion and to evaluate their physical stability, irritation potential. In vitro study, the total phenolic contents and total antioxidant capacity of SangYod Rice bran oil (SRBO) were 1130.44 ± 53.55 mg GAE/mg and 25.94±4.69 mmol TEAC/mg and Thanakha were 3.85±0.23 mg GAE/gdw and 19.87 ± 2.59 mmol TEAC/gdw, respectively. The nanoemulsion containing SRBO and Thanakha, oil in water, was produced using low-pressure homogenizer and ultrasonicator techniques and the particle size was 167.03±1.75 nm. The stability of nanoemulsion represented no significant change on pH and particle size after day 0, 5, 11, 14 and over 12 month at temperature 4, 25 and 40 °C. Moreover, it’s also showed no irritation on HET–CAM test, a basic test for embryotoxicity, systemic toxicity and immunopathology. Conclusion, these results suggested that the nanoemulsion containing SRBO and Thanakha may serve as potential vehicles for improved transdermal delivery antioxidant compound and no irritation.

scholarly journals Trans- Free Fat Spread Produced from Rice Bran Oil and Rice Bran Oil Shortening Blends

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Pravit Santiwattana ◽  
Sirirak Siramard
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Rice Bran ◽  
Trans Fatty Acids ◽  
Rice Bran Oil ◽  
Alternative Source ◽  
Thermal Behaviors ◽  
Hydrogenated Fats ◽  
Fatty Acid Compositions

The objective of this study was to produce trans-free fat spread from rice bran oil and rice bran oil shortening blends to replace partially hydrogenated fats which contain high levels of trans fatty acids. The W/O emulsion of rice bran oil spread was prepared from blending of rice bran oil and rice bran oil shortening with the mass ratio of 40: 60 using PGPR as an emulsifier. Physicochemical properties, fatty acid compositions, thermal behaviors, micronutrients, sensory attributes and oxidative stability of rice bran oil spread were investigated and compared with commercial spread products. Results showed that physicochemical properties of the rice bran oil spread were similar to the commercial spread (B2). Trans fatty acids contents of the rice bran oil spread (0.2% TFAs) were much lower than the commercial spread (F2) produced from partially hydrogenated fat (4.9% TFAs). Thermal behaviors and SFC profile indicated good physical properties and spreadability of the rice bran oil spread which were comparable to the commercial spreads. Micronutrients in the rice bran oil spread were greater than those of commercial spread products. The rice bran oil spread had the highest overall preference scores compared to the two commercial fat spreads. In addition, the rice bran oil spread exhibited high oxidative stability. This study demonstrated that rice bran oil and rice bran oil shortening blends can be used as an alternative source of partially and fully hydrogenated fats as well as tropical oils to produce trans-free fat spreads with desirable properties.

scholarly journals Effect of Heating on Compositional Characteristics and Oxidative Stability of Crude and Refined Rice Bran Oil

2019 ◽  
Vol 68 (11) ◽  
pp. 1085-1097
Author(s):  
Md. Abbas Ali ◽  
M. Azizul Islam ◽  
Noor Hidayu Othman ◽  
Ahmadilfitri Md Noor ◽  
Jewel Hossen ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Rice Bran Oil
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