Open AccessEffectiveness of hydrothermal pretreatment to rice bran before extraction on physico-chemical qualities of rice bran oil
Author(s) -
Minh Phuoc Nguyen
Publication year - 2020
Publication title -
plant science today
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.204
H-Index - 6
ISSN - 2348-1900
DOI - 10.14719/pst.2020.7.4.953
Subject(s) - bran , rice bran oil , food science , peroxide value , dpph , extraction (chemistry) , chemistry , antioxidant , acid value , biochemistry , organic chemistry , raw material
Rice bran oil has great benefits over other edible oils due to its unique antioxidant, oryzanol. There are many techniques employed for the extraction of rice bran oil. This research examined the impact of hydrothermal pretreatment (oC/min) before screw press extraction on physico-chemical quality attributes of rice bran oil such as peroxide value (meq O2/ Kg oil), acid value (mg KOH/g oil), free fatty acid (% olecic acid), tocopherol (µg/g), FRAP ferric reducing antioxidant power (mg FeSO4/g), DPPH radical scavenging activity (%), ?-oryzanol content (mg/g) and oil extraction yield (%). Our results revealed that rice bran should be heated at 120 oC for 8 min before screw press extraction to obtain the best physico-chemical and antioxidant qualities of rice bran oil. By this investigation, the economic value of rice bran would be improved significantly as a valuable input for food and pharmaceutical industry, instead of mono utilization as by-product for feed. Consumers would have better chance to improve their health via a green phytochemical food.