Addition Of Rice Bran Oil Research Articles

The changes in the physical and chemical quality of catfish oil (Pangasius sp.) with rice bran oil addition during room temperature storage

Catfish oil (CFO) is an oil product that can be obtained through catfish extraction by the dry rendering method and followed by a purification procedure. Fish oil has a high content of unsaturated fatty acid and is susceptible to oxidation and hydrolysis processes leading to a decrease in physical and chemical quality. Rice bran oil (RBO) which is rich in phenolic acid has a good antioxidant potential to inhibit the deterioration of fish oil during storage. This study aimed to determine the effect of the CFO and the RBO ratio on the physical and chemical quality of the CFO with the RBO addition during room temperature storage. This research used a completely randomized design with one factor. Data were analyzed by one-way analysis of variance method and continued by Duncan’s Multiple Range Tests (p<0.05). The ratio of CFO:RBO was 100:0, 90:10, 80:20, 70:30 and 60:40. Data were taken at storage times of weeks 0, 2, 4 and 6. Based on the results obtained, the ratio of 60(CFO):40(RBO) at week 0 has the best physical and chemical quality. It can be concluded that the addition of RBO on CFO effectively inhibits the hydrolysis and oxidation damage up to 6 weeks of room temperature storage.

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040. Cheese was prepared from goat's milk with a starter of Lactobacillus casei and Streptococcus thermophilus and rennet as coagulant. Cheese was divided into four groups: 1) ripened cheese without RBO stored for 0 d, 2) ripened cheese without RBO stored for 30 d, 3) ripened cheese + RBO stored for 0 d and 4) ripened cheese + RBO stored for 30 d. The results showed that the addition of RBO and ripening did not affect on the total number of lactic acid bacteria (LAB) of the cheese (their total number were in the range of 2.60-4.21x10 7 CFU/g). The acidity of cheese without RBO after ripening was higher (p<0.05) than without ripening. Therefore, the pH value of cheese with the addition of RBO was higher than the cheese without RBO. The addition of RBO had no effect on moisture content of cheese, but the moisture content decreased (p<0.05) after ripening. Meanwhile, the addition of RBO could reduce their soluble protein. Cheese added with RBO had a harder texture (p<0.05) than cheese without RBO. Sensory quality of cheese was not influenced by the addition of RBO, but the saltiness of cheese with RBO was higher than without RBO and had no bitter in taste. In conclusion, RBO had no negative effect on the flavor and acceptability of the cheese and the growth of LAB, could increase cheese hardness, but could decrease the acidity and soluble protein in the cheese. However, the cheese with the addition of RBO ripened using starter consisting of Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040 could be potentially classified as probiotic cheese which is beneficial for health.

Effect of the Addition of Natural Rice Bran Oil on the Thermal, Mechanical, Morphological and Viscoelastic Properties of Poly(Lactic Acid)

For the first time in this study, the utilization of rice bran oil (RBO) as possible totally eco-friendly plasticizer for poly(lactic acid) (PLA) has been investigated. For comparison, the behavior of soybean oil (SO) has also been analyzed. Both oils are not completely miscible with PLA. However, certain compatibility exists between PLA and (i) RBO and (ii) SO, because demixing is not complete. Although not totally miscible, RBO and SO are able to reduce the viscosity of the PLA+RBO and PLA+SO mixtures, which attests that a small amount of RBO or SO can be successfully added to PLA to improve its processability. Additionally, the mechanical properties of the PLA+RBO and PLA+SO mixtures exhibit trends typical of plasticizer-polymer systems. More interestingly, RBO was found to accelerate the growth of PLA α’-crystals at a low crystallization temperature. This feature is appealing, because the α’-phase presents lower elastic modulus and higher permeability to water vapor in comparison to the α-phase, which grows at high temperatures. Thus, this study demonstrates that the addition of RBO to PLA in small percentages is a useful solution for a faster preparation of PLA materials containing mainly the α’-phase.

Amelioration of Insulin Resistance in Rats Treated with Rice Bran Oil

Background: insulin resistance (IR) is a pathological condition characterized by inadequate peripheral tissue metabolic response to circulating insulin. It plays pathophysiological role in type 2 diabetes mellitus (T2DM). High dosage of fructose in the diet (60 g/100 g diet) may induce insulin resistance accompanied by deleterious metabolic consequences including hyperglycemia and hyperinsulinemia. Rice bran oil (RBO), is a rich source of antioxidants especially γ-oryzanol, α-tocopherols and tocotrienols which contribute to high oxidative stability, longer shelf life than other edible oils and high antioxidant property against free radicals. The present work was undertaken to study if the addition of rice bran oil in rat’s diets ameliorate the insulin resistance. Materials and methods: to achieve this target, plasma fasting glucose, serum insulin and calculated HOMA-IR, which assesse the presence of insulin resistance, was evaluated. Serum lipid profile (cholesterol, triglycerides, high-density lipoprotein- cholesterol (HDL) and low-density lipoprotein- cholesterol (LDL) was also evaluated. In addition, the oxidative stress was assessed through hepatic malondialdehyd (MDA) as an oxidative biomarker and the antioxidant enzyme superoxide dismutase (SOD) was also estimated. Results: RBO ameliorated HOMA-IR, oxidative biomarker (MDA) and increased SOD activity. Conclusion: high fructose diet induced oxidative stress which lead to insulin resistance, this was ameliorated by addition of RBO.

Perfil de ácidos graxos do leite de cabras leiteiras alimentadas com dieta contendo dois níveis de óleo de arroz

Foram testados os efeitos de dois níveis de extrato etéreo à base de óleo de arroz no concentrado em 30 cabras Saanen durante a fase inicial de lactação. A alimentação baseou-se na relação 60% de volumoso (feno de alfafa) e 40% de concentrado comercial com dois níveis de extrato etéreo (3% e 5%). As variáveis estudadas foram a quantificação e qualificação do perfil de ácidos graxos do leite total e frente ao tempo de lactação. O acréscimo de óleo de arroz na dieta diminuiu (P&lt;0,05) a concentração de ácidos graxos saturados e aumentou (P&lt;0,05) a concentração de ácidos graxos poli-insaturados no leite caprino. O ácido linoleico conjugado (ALC) também é afetado positivamente pelo acréscimo de óleo de arroz na dieta. A inclusão de óleo de arroz nos níveis de 3% e 5% da matéria seca, na dieta de cabras leiteiras da raça Saanen, influencia o perfil de ácidos graxos do leite, com ênfase no ALC, até a 11ª semana de lactação.

Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage

Abstract The effect of proportion of soybean oil to rice bran oil on lipid peroxidation inhibition in fried dough with rice flour during storage was investigated. Rice flour dough was fried in 100% soybean oil and mixtures with 25, 50 and 75% of rice bran oil at 160 °C for 1 min, then stored in the dark at 60 °C for 10 days. During 10-day storage, polyunsaturated fatty acid decreased rapidly in fried dough frying in 100% soybean oil and mixtures with 25% rice bran oil, while saturated fatty acid increased. Furthermore, total tocopherol content ( p ⩽ 0.05) and headspace oxygen concentration in vial headspace ( p ⩽ 0.05) were significantly rapidly decreased in fried dough frying in 100% soybean oil and mixtures with 25% rice bran oil, while peroxide and p -anisidine values were significantly lower in fried dough with using oil mixtures (50%, 75% and 100% rice bran oil) during storage ( p ⩽ 0.05). However, an increase of FFA was significantly higher in fried dough with frying in 100%, 75% and 50% of rice bran oil during storage ( p ⩽ 0.05). There was no significant difference in decreasing gamma-oryzanol contents of fried dough during storage ( p > 0.05). These results demonstrated the effect of soybean oil mixtures with 50% and 75% rice bran oil on retardation of oxidative rancidity and hydrolytic rancidity in fried dough during storage.

Effect of dewaxing pretreatment on composition and stability of rice bran oil: Potential antioxidant activity of wax fraction

AbstractThe effect of dewaxing pretreatment on rice bran oil composition and stability was investigated, as well as the possibility to use rice bran oil waxes as natural antioxidants at high temperatures. A correlation between wax content and dewaxing time was noticed. The pre‐dewaxing process led to a loss of minor compounds, which negatively affected the oxidative stability index (OSI) of the dewaxed oil. The addition of rice bran oil waxes improved the oil stability index and heat stability of sunflower oil. An increase of 60% of the OSI and a significant decrease in polymer formation (59.2%) were observed.