scholarly journals Effects of Surfactants and Aging Time on Solidification of Rice Bran Oil at Room Temperature

2014 ◽  
Vol 63 (11) ◽  
pp. 1099-1107 ◽  
Author(s):  
Natchanok Nukit ◽  
Prasert Setwipattanachai ◽  
Siree Chaiseri ◽  
Parichat Hongsprabhas
Keyword(s):  
Aging Time ◽  
Rice Bran ◽  
Room Temperature ◽  
Rice Bran Oil

Ultrasonic properties of binary mixture of Mannitol+rice bran oil at room temperature

2019 ◽  
Author(s):  
M. S. Thane ◽  
S. S. Pachore ◽  
T. P. Kulkarni ◽  
J. P. Bokare ◽  
G. T. Jinklore ◽  
...  
Keyword(s):  
Binary Mixture ◽  
Rice Bran ◽  
Room Temperature ◽  
Rice Bran Oil ◽  
Ultrasonic Properties

scholarly journals THE EFFECT OF HEATING ON PHYSICOCHEMICAL CHARACTERISTICS OF RICE BRAND OIL

2016 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
S. Dewi Indrasari ◽  
Sutrisno Koswara ◽  
Deddy Muchtadi ◽  
L. Mulyati Nagara
Keyword(s):  
Rice Bran ◽  
Room Temperature ◽  
Oil Content ◽  
Rice Bran Oil ◽  
Rice Variety ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Blood Cholesterol ◽  
University Center

Rice bran oil has a potential in lowering blood cholesterol. The oil content extracted from rice bran isa influenced by several factors such as raw material and processing method. This research was conducted to study the effect of heating on the physicochemical characteristics of rice bran oil. The study was carried out at the Food Technology and Nutrition Laboratory and Biotechnological Science Laboratory of the Inter University Center, Bogor Agricultural University, from February to MAy 1997. Bran used was from IR64 rice variety obtained from a local milling rice in Tambak Dahan, Binong-Subang, West Java. Rice bran was subjected to different period of heating (0, 15 and 30 minutes) at 121<sup>o</sup>C by using an autoclave, then the oil was extraxted by using hexane solvent followed by standard processing at room temperature (28-30<sup>o</sup>C) and 40<sup>o</sup>C for two hours. The parameters observed were oil content and its quality such as saponification, iodine, acid, peroxide, tiobarbituric acid, and triglyceric acid values as well as oil color. The results showed that oil extracted from rice bran was high, ranging from 9.65 to 11.02%. Heating (sterilizing) of the rice bran for 15 and 30 minutes at 120<sup>o</sup>C proir to extraction increased the oil content. The Quality of rice bran oil extracted met the standard of AOAC.

scholarly journals THE EFFECT OF HEATING ON PHYSICOCHEMICAL CHARACTERISTICS OF RICE BRAND OIL

2016 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
S. Dewi Indrasari ◽  
Sutrisno Koswara ◽  
Deddy Muchtadi ◽  
L. Mulyati Nagara
Keyword(s):  
Rice Bran ◽  
Room Temperature ◽  
Oil Content ◽  
Rice Bran Oil ◽  
Rice Variety ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Blood Cholesterol ◽  
University Center

Rice bran oil has a potential in lowering blood cholesterol. The oil content extracted from rice bran isa influenced by several factors such as raw material and processing method. This research was conducted to study the effect of heating on the physicochemical characteristics of rice bran oil. The study was carried out at the Food Technology and Nutrition Laboratory and Biotechnological Science Laboratory of the Inter University Center, Bogor Agricultural University, from February to MAy 1997. Bran used was from IR64 rice variety obtained from a local milling rice in Tambak Dahan, Binong-Subang, West Java. Rice bran was subjected to different period of heating (0, 15 and 30 minutes) at 121<sup>o</sup>C by using an autoclave, then the oil was extraxted by using hexane solvent followed by standard processing at room temperature (28-30<sup>o</sup>C) and 40<sup>o</sup>C for two hours. The parameters observed were oil content and its quality such as saponification, iodine, acid, peroxide, tiobarbituric acid, and triglyceric acid values as well as oil color. The results showed that oil extracted from rice bran was high, ranging from 9.65 to 11.02%. Heating (sterilizing) of the rice bran for 15 and 30 minutes at 120<sup>o</sup>C proir to extraction increased the oil content. The Quality of rice bran oil extracted met the standard of AOAC.

RESEARCH ON PREPARATION OF&NBSP; 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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