Abstract
Rice bran oil (RBO) extraction with ethanol using maceration method accompanied by stirring has been optimized using response surface methodology (RSM) based on central composite design (CCD). Experiments were conducted to investigate the influence of extraction time, ethanol concentration, and ethanol volume on the oil yield, γ-oryzanol, and vitamin E of RBO as the response. The experiment consisted of twenty units including six replicates of the center points. The data were analyzed using Design-Expert 10 software to develop and evaluate models and to plot the response curve as 3D surfaces. The result showed that the maximum of the oil yield, γ-oryzanol, and vitamin E of RBO was achieved under the optimum conditions of x1 = 5.30 h, x2 = 89.21% and x3 = 686.66 mL (50 g rice bran), respectively. Maximum of the response under these conditions was 14.47%, 783.65 mg.L−1, and 127.01 mg.L−1, respectively. This study has resulted in the development of a model for RBO extraction using ethanol as solvent, it is feasible to be applied to the RBO industry with an efficient process, as well as an implementation of the “green” solvent concept.
Highlights
Rice bran oil (RBO) is edible oil extracted from rice bran which is a byproduct of rice mills
response surface methodology (RSM) has been used as a tool to develop the model of RBO extraction apply maceration method with stirring to see the effect oyvfiiteaxlmd1,oixnf2o,Eial(n(m%dgx).,3LgÀo-n1o)rtyohzfeaRnoBoillOy(mi.eTgldh.Le(À%e1f))f,eagcnt-sodrovyfiztxaa1mn,oxiln2,(Eman(gmd.LgxÀ.3L1oÀ),n1a)tnhodef RBO have been studied during experimentation
The data results of 20 runs using a central composite design (CCD) showed that oil yield, g-oryzanol, and vitamin E concentration of RBO ranged from 10.02 to 15.29%, 450.27 to 900.013 mg.LÀ1, and 120.51 to 129.83 mg.LÀ1, respectively (Tab. 2)
Summary
RBO is edible oil extracted from rice bran which is a byproduct of rice mills. RBO is superior among the other edible oils because it contains unique antioxidants and nutraceutical complexes present in its composition (Oliveira et al, 2012). In the unsaponifiable fraction of RBO contains g-oryzanol and tocols. These compounds have been reported in the scientific literature as powerful antioxidant agents that are effective for preventing degenerative diseases (Lerma-García et al, 2009). G-oryzanol component of RBO was first presumed to be a single component, but later it was determined to be a fraction containing ferulate (4hydroxy-3-methoxy cinnamic acid) esters of triterpene alcohols and plant sterols (Rogers et al, 1993). Cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, and campesteryl ferulate are the three major components of g-oryzanol (Xu et al, 2001)
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