Abstract
The quality parameters like free fatty acids, peroxide value, colour and viscosity of conventional (Hexane) and ultrasound assisted aqueous enzymatic extraction of rice bran oil were examined. It was found that the ultrasound extracted oil had lower contents of free fatty acids, colouring matters and had higher contents of peroxide value, viscosity than conventional (Hexane) extracted oil. Hence, in conclusion, ultrasound assisted aqueous enzymatic extraction has the potential to replace the conventional solvent extraction.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have