scholarly journals Thermal–oxidative Stability of Commercial Rice Bran Oil

2020 ◽  
Vol 26 (5) ◽  
pp. 681-685
Author(s):  
Seiichiro Yamamoto ◽  
Shigesaburo Ogawa ◽  
Yukihiro Yamamoto ◽  
Setsuko Hara
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Thermal Oxidative Stability

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

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

scholarly journals Oxidative Stability of Selected Edible Oils

Molecules ◽  
2018 ◽  
Vol 23 (7) ◽  
pp. 1746 ◽  
Author(s):  
Magdalena Maszewska ◽  
Anna Florowska ◽  
Elżbieta Dłużewska ◽  
Małgorzata Wroniak ◽  
Katarzyna Marciniak-Lukasiak ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Test Temperature ◽  
Rapeseed Oil ◽  
Corn Oil ◽  
Edible Oils ◽  
Rice Bran Oil ◽  
Grapeseed Oil ◽  
Rancimat Test ◽  
Induction Times

The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil.

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.

Crude Wax Extracted from Rice Bran Oil Improves Oleogel Properties and Oxidative Stability

2021 ◽  
pp. 2000091
Author(s):  
Weining Wang ◽  
Jun Chen ◽  
Qi Zhou ◽  
Lianzhou Jiang ◽  
Liqi Wang ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Rice Bran Oil
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