Abstract
The study aims to find out best treatment to increase shelf life of rice bran oil. Gas-Liquid Chromatography was, therefore, used to characterize essential and non-essential fatty acid profiling in oils extracted from rice brans treated with Phosphoric acid (1.0 and 1.5%), Acetic acid (5 and 7%), Hydrochloric acid (20 and 30 ml/kg of rice bran), Sodium metabisulphite (1.0 and 1.5%), rice bran oils extracted from rice treated at 100°C for one minute and steamed at 100°C for 20 minute. Results suggested that both the essential fatty acids i.e., linolenic acid (C18:3) and linoleic acid (C18:2) constitutes 1.47% and 31.34% of the total fatty acids in all the rice bran oil samples. Rice bran oil therefore can be utilized as a good source of linoleic (C18:2) an essential fatty acid. Oleic (C18:1), linoleic (C18:2) and palmitic (C16:0) acids were dominant fatty acids in all the parboiled (48.53, 27.83 and 18.03 respectively) and un-parboiled (43.39, 41.34 and 16.54% respectively) rice samples. The total content of fatty acid (ΣFFA) such as mystiric acid, palmitic acid, oleic acid, ficosanoic acid, of parboiled bran oil was found higher than that of unparboiled rice bran oil samples. Whereas, other fatty acids were present in higher quantities in bran oils of unparboiled. The ratio of unsaturated fatty acids of each rice bran oil sample was much higher (~80%) than its ratio of saturated fatty acid (~20%). Results also indicated that parboiling increases the shelf life of bran oil by lowering proportions of unsaturated fatty acids and increasing saturated free fatty acids contents in rice bran oil. Results suggests that steaming and extrusion methods can be used as a good alternatives to harmful chemicals being used to make rice bran oils more stable for longer period of time.
Highlights
Rice bran, being co-product obtained after milling of brown rice, remains unexploited annually in abundant quantities, is an incomparable source of minerals and vitamins that is wasted as such
Statistical analysis showed significant differences (P ≤ 0.05) in fatty acid composition of oil undergone all the treatments (PT1-PT10 for Myristic acid (C14:0) It was found in traces (0.321) in raw and parboiled (0.341) rice bran oil samples (Tables 1 and 2)
Least traces were found in RT4 (0.281%) and highest percentage was observed in PT8 (0.363%)
Summary
Rice bran, being co-product obtained after milling of brown rice, remains unexploited annually in abundant quantities, is an incomparable source of minerals and vitamins that is wasted as such. Research conducted during the last two decades showed that rice bran is a unique complex of naturally occurring antioxidant compounds [1]. It constitutes 10% of the total rough rice grain in terms of weight [2]. More than 500 million metric tons of milled rice is produced per year all over the world, constituting more than a quarter of all cereal grains [3,4]. It can be summarized that 5 million metric tons of rice portion (pericarp, aleurone, sub-aleurone, seed coat, nucellus along with the germ and small proportions of endosperm) is being discarded annually in the form of rice bran
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