Oryzanol Content Research Articles

Effect of packaging materials on the storage stability of physically refined rice bran oil and its blends

Physically refined rice bran oil (PRBO) was blended with refined sunflower (SFO) and Safflower oil (SAF) in different ratios. The PRBO and blended oils were packed in PET, laminates and glass bottles and were stored for 11 months to study the effect of storage on physico-chemical properties at regular interval of two months. The individual and blended oils were evaluated for their physico-chemical properties and fatty acid composition. Storage study had shown a steady rise in Peroxide value, FFA, Color, p-anisidine value and fall in Iodine value. No significant changes were observed in refractive index, specific gravity and oryzanol content. The gradual increase in saturated fatty acids and decrease in unsaturated fatty acids was observed during storage at room temperature in all the packaging materials. A similar trend was observed in case of oil blends. Blended oil (rice bran oil with safflower oil) showed minimum changes. When packaging materials were evaluated better quality was observed in samples stored in laminate pouches followed by glass bottles and PET.

Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ

To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf-life. The formulations contained cereals, pulses, and spices along with oryzanol enriched oil and were packed in 200gauge/50 gauge metallized polyester packaging material and stored under ambient (27°C 65%RH) and accelerated conditions (37°C/92%RH). Samples were withdrawn periodically and peroxide value (PV), free fatty acid value (FFA), fatty acid composition, oryzanol, and total tocopherols content were estimated. Sensory evaluation of reconstituted products was also carried out. Oryzanol content (610 and 550mg%) did not change appreciably in Bhath-OZ and Upma-OZ respectively. The peroxide value under ambient condition increased from 1.1 to 9.3meq.O2/kg and 2.24 to 9.02meq.O2/kg during the 6month storage study at 27°C and 65% RH, while under accelerated conditions at 37°C and 92%RH, it increased from 1.12 to 8.54meq. O2/kg and 2.24 to 6.96meq. O2/kg during 2month storage period. Bhath-OZ and Upma-OZ packed in metallized polyester pouches stored at 27°C and 65% RH had a shelf-life of 4months without affecting the oryzanol content and quality of instant mixes during the storage period.

분쇄방법에 따른 조, 기장, 수수의 항산화성분 및 항산화활성

We evaluated the antioxidant compounds and activity of the methanolic extracts of foxtail millet (FM), proso millet (PM), and sorghum (SG) using different pulverizing methods (pin mill and ultra fine). The particle size of the FM, PM, and SG were 102.12, 89.52, and , respectively, using the pin mill pulverizer. The sizes were 9.43, 9.52, and , respectively, using the ultra fine pulverizer. There was no difference in moisture, crude fat, ash, or protein content between the two different pulverizing methods. The total -oryzanol content of the FM using the pin mill and ultra fine pulverizers was 116.07 and /g, respectively. The total polyphenol content of the SG using the pin mill and ultra fine pulverizers was 14.58 and 15.03 mg/g extract residue, respectively. There was no difference in total flavonoid or tannin content of the methanol extracts between the two different pulverizing methods. The major phenolic compounds in FM were pyrogallol, gallic acid, (+)-catechin, salicylic acid, ferulic acid, and rutin; in PM, they were pyrogallol, rutin, gallic acid, kaempfrol, and salicylic acid; in SG, they were (+)-catechin, salicylic acid, pyrogallol, myricetin, hesperidin and chlorogenic acid. SG had a higher radical scavenging activity than FM or PM extracts. The DPPH and ABTS radical scavenging activities of the SG extracts using the ultra fine pulverizer were 178.10 and 251.56 mg TE/g extract residue, respectively. We noted a significant correlation between free radical scavenging activity and polyphenolic compound.

Erratum to: Optimization of Physical Refining to Produce Rice Bran Oil with Light Color and High Oryzanol Content

In this article one reference should be changed: On page 1229, below the title ‘FFA content’, the first sentence should be “As described earlier [25], because of its oryzanol content, the measured FFA value of RBO depends on the indicator used for its determination.” Further, in the reference list, the reference [25] should be added as: “[25] Gopala Krishna AG, Hemakumar KH, Khatoon S (2006) Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils. JAOCS 83(12):999–1005.”

Phenolic constituents and antioxidant properties of some varieties of Indian rice

PurposeThe purpose of this paper is to determine the antioxidant properties and phenol content of methanolic extracts of six white varieties and six purple/brown varieties of Indian rice and to find some relationship between the antioxidant properties, phenolic content in the varieties analyzed.Design/methodology/approachMethanolic extracts of different rice varieties were analyzed for their superoxide radical scavenging activity, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, total antioxidant capacity, reducing power and ferrous ion chelating properties. The extracts were analyzed for determination of total phenol content, anthocyanin content, oryzanol content. Phenolic acids were determined by HPLC.FindingsAll the rice varieties (white and purple/brown) showed activity in a dose‐dependent manner. Free phenolic acids, e.g. protocatechuic acid, caffeic acid, vanillic acid, p‐coumaric acid (PCA), ferulic acid and sinapic acid and the phenolic aldehyde vanillin could be detected in all the rice samples analyzed. No relationship could be established between activity and metabolite content. Principal component analysis and classification shows that superoxide radical scavenging activity, total phenolic acid, protocatechuic acid and ferulic acid are the components to differentiate the varieties from each other.Originality/valueLittle work has been done on the antioxidant activity of white rice. The authors report superoxide radical scavenging activity, DPPH radical scavenging activity, total antioxidant activity, reducing power and ferrous ion chelating properties and phenolic contents of six white varieties and six purple/brown varieties of Indian rice. Free phenolic acids like protocatechuic acid, caffeic acid, vanillic acid, PCA, ferulic acid and sinapic acid are reported from all the 12 varieties of rice.

Thermal oxidation of rice bran oil during oven test and microwave heating.

The purpose of the present study was to evaluate the oxidative stability of physically refined rice bran oil (RBO) under oven heating at 63°C and microwave heating conditions by absorptivity. Oil samples with tertiary-butylhydroquinone (TBHQ) (100ppm and 200ppm), citric acid (CA), butylhydroxyanisole/butylhydroxytoluene (BHA/BHT) and in other combination, BHA/BHT+CA were submitted to oven test for 6days, and the linear coefficient of correlation between peroxide value and absorptivity at 232nm was determined. The gradual increase in peroxide value and absorptivity at 232nm was observed in all the RBO samples, control and antioxidant added. RBO samples added with tertiary-butylhydroquinone (TBHQ) had shown the least peroxide value and absorptivity as 6.10 and 5.8 respectively, when added at a concentration of 200ppm whereas; the control RBO samples had shown the maximum values. The peroxide values obtained from the correlations during the oven test were found closely correlated with the peroxide values obtained during the microwave oven heating experimentally. The effect of microwave heating on the oryzanol content and p-anisidine value was also observed and the correlation to the oven test was established. The oryzanol content and p-anisidine values obtained after oven heating when correlated to the microwave heating data showed the oryzanol content 13,371, 13,267 and 13,188ppm after 1day, 4days and 5days respectively which were closely correlated with the experimental value.

Simple Techniques to Increase the Production Yield and Enhance the Quality of Organic Rice Bran Oils

This study develops simple techniques for increasing production yield and refining of crude RBO (CRBO). It was found that pre-heating of rice bran by hot air oven to reach 60°C before being extracted by screw press machine increased the yield from 4.8 to 8.3%w/w. This paper suggested three simple steps for refining of organic CRBO: (1) filtering using filter papers (2) sedimentation by adding 4%w/v fuller's earth and (3) bleaching by running through a packed column of activated carbon. These steps significantly enhanced the qualities of RBO when compared to CRBO before treatment. It was found that the lightness of oil as indicated by color value (L*) increased from 22.8 to 28.7, gum and wax decreased from 3.6 to 1.3%w/w. However, the simple refining method had no effect on peroxide value and free fatty acid content. Moreover, it slightly induced the loss of oryzanol content from 2.8 to 2.2%w/w.

Optimization of Physical Refining to Produce Rice Bran Oil with Light Color and High Oryzanol Content

AbstractCrude rice bran oil (RBO) is rich in valuable minor components such as tocotrienols, phytosterols and γ‐oryzanol. These compounds are well preserved during physical refining, but in current industrial practice, RBO is mostly refined chemically because this results in a lighter color. However this process removes most of the γ‐oryzanol. The challenge is to develop a refining process which combines a high γ‐oryzanol retention with the commercially desired light color. A modified physical refining process was developed, consisting of an acid degumming, prebleaching, dewaxing, physical removal of free fatty acids using packed column technology, a modified washing step, conventional bleaching and deodorization. A RBO with acceptable oryzanol retention of 39% had a Lovibond red color value (measured with a 5.25‐inch cell) of 2.8, approaching very close the color of a chemically refined RBO (red = 2). At the process step where high (94%) retention of γ‐oryzanol was achieved, a somewhat darker Lovibond red value of 5.2 was obtained.

REFINING OF HIGH FREE FATTY ACID RICE BRAN OIL AND ITS QUALITY CHARACTERISTICS

ABSTRACT Commercial rice bran contains 15–20% of oil and also an endogenous lipase which degrades the oil and produces free fatty acids (FFAs). This study was undertaken to examine the quality of refined oil prepared from crude oil after the action of endogenous lipase in bran. The oil which was degraded by lipase to low, medium and high FFAs, upon extraction in the rice bran oil industry were obtained and were refined in the laboratory, and quality of the oils was studied. The crude oils had FFA of 6.5, 36.0 and 87.0%; oryzanol content of 1.52, 1.55 and 1.65%; color of 32.0, 65.0 and 65.0, lovibond units; unsaponifiable matter of 3.2, 4.2 and 4.9%; phytosterol content of 4,600, 4,000 and 1,900 ppm; and sum of tocopherols and tocotrienols of 962, 56 and 96 ppm, respectively. After refining these three crude oils (6.5, 36.0 and 87.0% FFA) were refined; the resultant oils had an FFA content of 0.4, 2.4 and 4.8%; oryzanol content of 1.13, 2.5 and 6.35%; color of 20.0, 55.0 and 50.0 lovibond units; unsaponifiable matter of 3.5, 6.5 and 33.4%, phytosterol content of 4,900, 6,100 and 13,800 ppm, and the sum of tocopherols and tocotrienols of 1,050, 880 and 740 ppm, respectively. The refined oils produced from high FFA crude oil had high amounts of unsaponifiable matter, oryzanol, phytosterols and sum of tocopherols and tocotrienols than the permitted level for refined rice bran oil. The refined rice bran oil obtained from fresh rice bran (without lipase action) contained about 90% of triacylglycerols whereas, the refined oil from that of high FFA bran oil showed about 10% triacylglycerols. Hence the latter cannot be used as an edible oil, but instead can be used at low levels as a nutraceutical in foods. PRACTICAL APPICATIONSThe suitability of refined rice bran oils from crude oils obtained from lipase‐acted brans for use as edible oil was investigated. For this purpose, the lipase‐acted bran oils were subjected to physicochemical analysis along with their refined oils. The refined oils had high amounts of phytosterols as well as tocopherols and tocotrienols when compared with their respective crude oils. Fatty acid and triacylglycerol composition of the refined oils prepared from low free fatty acid (FFA) crude oil or the high FFA crude oil were almost similar with little changes. As the refined oils obtained from high FFA crude oils had very low levels of triacylglycerols and a high unsaponifiable matter, it cannot be used as refined rice bran oil. However, it can be used as a nutraceutical of rice bran oil in small amounts to provide health benefits.

Comparison of .GAMMA.-Oryzanol Contents in Crude Rice Bran Oils from Different Sources by Various Determination Methods

Although there are various determination methods for gamma -oryzanol contained in rice bran oil by absorptiometry, normal-phase HPLC, and reversed-phase HPLC, their accuracies and the correlations among them have not been revealed yet. Chloroform-containing mixed solvents are widely used as mobile phases in some HPLC methods, but researchers have been apprehensive about its use in terms of safety for the human body and the environment.In the present study, a simple and accurate determination method was developed by improving the reversed-phase HPLC method. This novel HPLC method uses methanol/acetonitrile/acetic acid (52/45/3 v/v/v), a non-chlorinated solvent, as the mobile phase, and shows an excellent linearity (y = 0.9527x + 0.1241, R(2) = 0.9974) with absorptiometry. The mean relative errors among the existing 3 methods and the novel method, determined by adding fixed amounts of gamma-oryzanol into refined rice salad oil, were -4.7% for the absorptiometry, -6.8% for the existing normal-phase HPLC, +4.6% for the existing reversed-phase HPLC, and -1.6% for the novel reversed-phase HPLC method. gamma -Oryzanol content in 12 kinds of crude rice bran oils obtained from different sources were determined by the four methods. The mean content of those oils were 1.75+/-0.18% for the absorptiometry, 1.29+/-0.11% for the existing normal-phase HPLC, 1.51+/-0.10% for the existing reversed-phase HPLC, and 1.54+/-0.19% for the novel reversed-phase HPLC method.

Zero trans shortening using rice bran oil, palm oil and palm stearin through interesterification at pilot scale

SummaryFat blends, formulated by mixing refined, bleached and deodorised (RBD) palm oil (PO) or RBD palm stearin (PS) with RBD rice bran oil (RBO) in various ratios were subjected to chemical interesterification (CIE) at pilot scale using sodium methoxide (NaOMe) as catalyst. The resultant interesterified fat was processed through a margarine crystalliser under optimised conditions. The blends before and after CIE were investigated for triacylglycerol (TAG) composition, solid fat content (SFC) and melting characteristics, polymorphic form, fatty acid composition (FAC), bioactive (tocols, sterols, oryzanol) constituents and trans fatty acids (TFA). CIE was found to be very effective in terms of rearrangement of fatty acids (FAs) among TAGs and consequent changes in the physical characteristics. The SFC of the interesterified PS/RBO blends decreased significantly (P ≤ 0.05) when compared with those of PO/RBO blends. The interesterified binary blends with 50–60% PS and 40–50% RBO, and 70–80% PO and 20–30% RBO had SFC curves in the range of all‐purpose type shortenings. CIE facilitated the formation of β′ polymorphic forms. FAC of shortenings prepared using the optimised blends contained 15–20% C18:2 polyunsaturated fatty acid (PUFA) and no TFA. Total tocol, sterol and oryzanol content of zero trans shortenings were 650–1145, 408–17 583 and 1309–14 430 ppm. CIE using NaOMe did not affect the bioactive constituents significantly (P ≤ 0.05).

Enriching Oryzanol in Rice Bran Oil using Membranes

Oryzanol present in rice bran is associated with various physiological functions. However, these beneficial ferulate esters are lost to the extent of 87% during conventional refining of crude rice bran oil. In the present investigation, oryzanol enrichment in rice bran oil was attempted using nonporous polymeric membranes under undiluted as well as hexane-diluted conditions with different (crude, refined, and model oil) systems varying widely in their oryzanol content. During membrane processing, oryzanol content in the refined rice bran oil increased from 2,420 to 7,340 mg/kg (approximately threefold enrichment). While processing crude oil and model oil systems, the oryzanol content in the oil improved from 17,600 to 27,300 mg/kg and 20,400 to 30,300 mg/kg, respectively. The enrichment of oryzanol was due to its moderate rejection by the nonporous hydrophobic membrane owing to the hydrophilic nature of the ferulic esters. Hexane dilution improved the oil flux by one order of magnitude but reduced the selectivity. Enriched rice bran oil may find wider applications in the pharmaceutical, therapeutic, and dietary preparations as well as in producing standard cooking oil with guaranteed oryzanol content.

Structured lipids from rice bran oil and stearic acid using immobilized lipase from Rhizomucor miehei

AbstractThe major objective of the present study was to prepare structured lipids rich in stearic acid from rice bran oil (RBO) using immobilized lipase (IM 60) from Rhizomucor miehei. The effects of incubation time and temperature, substrate molar ratio, and enzyme load on incorporation of stearic acid were studied. Acidolysis reactions were performed in hexane. Pancreatic lipase‐catalyzed sn‐2 positional analysis and tocopherol analyses were performed before and after enzymatic modification. The kinetics of the reaction was studied and maximum incorporation of stearic acid was observed at 6 h, at 37 °C, when the triacylglycerol and stearic acid molar ratio was maintained at 1 : 6 and the enzyme concentration was 10% of total substrates weight. Stearic acid in RBO after acidolysis was increased from 2.28 to 48.5%, with a simultaneous decrease in palmitic, oleic and linoleic acids. HPLC analysis of tocopherols and tocotrienols was carried out and their content in modified RBO was not significantly affected compared to that of native RBO. The oryzanol content of the modified RBO was reduced from 1.02 to 0.68%. Melting and crystallizing characteristics of the modified fat were studied using differential scanning calorimetry. The total solid fat content at 25 °C increased from 26.12 to 34.8% with an increase in stearic acid incorporation into RBO from 38 to 48%, but it was comparatively less than for cocoa butter and vanaspati. However, the modified RBO completely melted at 37 °C and was useful as plastic fat for various culinary purposes, bakery and confectionary applications. The results of the present study indicated that structured lipids prepared from RBO rich in stearic acid retained their beneficial nutraceuticals; in addition, they do not contain any trans fatty acids.

γ-Oryzanol content of rice-bran-pickled radish

γ-Oryzanol content of rice-bran-pickled radish

EFFECT OF COOKING OF RICE BRAN ON THE QUALITY OF EXTRACTED OIL

ABSTRACT While attempting to prepare a nutritionally superior rice bran oil, the effect of cooking of rice bran with various levels of added water on the quality of bran and extracted oil was studied. The rice bran (from IR‐64 paddy, Indian variety) used was obtained from a local rice mill having 8% moisture and 19.3% fat. The levels of water incorporated were 0, 6, 12, 25, 50, 100, 200 and 400 g/100 g bran and were heated to boil (or to reach 105–110C) for 20 min and the contents cooled and dried in air. A sample of 100 g bran was heated similarly without the addition of water, which served as a control. The oil extracted from the control bran had color, 80 Lovibond units, free fatty acids (FFAs), 27%, tocopherols and tocotrienols, 103 mg per 100 g (mg%), and oryzanol, 2.39%. The water‐treated, cooked and dried bran samples were extracted with hexane to recover the oil which had a lower Lovibond color (65–70), varied FFA (as % oleic acid) (25.4–33.2%) levels, reduced tocopherol and tocotrienol (3.9–62.3 mg%) content and a slightly higher oryzanol content (2.51–2.70%) compared to the oil extracted from the control bran. The changes were observed from the start at 6 and 12 g water/100 g bran addition stage itself and almost all tocopherols and tocotrienols (97–99%) were destroyed, while at the 50‐ to 400‐g water addition stages tocopherol and tocotrienol destruction ranged from 51 to 72%. The study sheds light on the deleterious effect on tocopherols and tocotrienols in rice bran and extracted oil during cooking of rice bran, although there is an improvement in color and texture of cooked bran and color and oryzanol content of the extracted oil.

Study on the composition of rice bran oil and its higher free fatty acids value

AbstractThe compositions of rice bran oils (RBO) and three commercial vegetable oils were investigated. For refined groundnut oil, refined sunflower oil, and refined safflower oil, color values were 1.5–2.0 Lovibond units, unsaponifiable matter contents were 0.15–1.40%, tocopherol contents were 30–60 mg%, and FFA levels were 0.05–0.10%, whereas refined RBO samples showed higher values of 7.6–15.5 Lovibond units for color, 2.5–3.2% for unsaponifiable matter, 48–70 mg% for tocopherols content, and 0.14–0.55% for FFA levels. Of the four oils, only RBO contained oryzanol, ranging from 0.14 to 1.39%. Highoryzanol RBO also showed higher FFA values compared with the other vegetable oils studied. The analyses of FA and glyceride compositions showed higher palmitic, oleic, and linoleic acid contents than reported values in some cases and higher partial glycerides content in RBO than the commonly used vegetable oils. Consequently, the TG level was 79.9–92% in RBO whereas it was >95% in the other oils studied. Thus, refined RBO showed higher FFA values, variable oryzanol contents, and higher partial acylglycerol contents than commercial vegetable oils having lower FFA values and higher TG levels. The higher oryzanol levels in RBO may contribute to the higher FFA values in this oil.

FRYING PERFORMANCE OF PROCESSED RICE BRAN OILS

ABSTRACT Processed rice bran oils (RBOs) – refined chemically (cRBO) and physically (pRBO) – were studied for frying performance compared to sunflower oil. Their physicochemical differences showed in appearance, color and oryzanol content, partial acylglycerols and unsaponifiable matter. Bhujia was prepared in sunflower and RBOs and their frying performance measured in the oil from the bhujia. Oils after frying had deeper color (23.9–137.5% increase) and higher peroxide (101.4–274.3% increase) and free fatty acid values (−4.7 to +27.3% change) compared to the starting oils, but the RBOs studied showed lesser changes compared to the control. Oil in the bhujia was slightly lower (−7.9%) for a low‐oryzanol cRBO while it was slightly higher (+7.0%) for a high‐oryzanol pRBO. Both showed mild foaming compared to the control sunflower oil while retaining oryzanol in the oil and bhujia during frying (when partial acylglycerols caused some foaming). The bhujia retained the RBO's healthy oryzanol.

Storage stability evaluation of some packed vegetable oil blends

AbstractThe physicochemical characteristics and minor component contents of blended oils packed in pouches in relation to starting oils used for blending were studied over a period of 6 mon at two storage temperatures and humidity conditions: 27°C/65% RH and 40°C/30–40% RH. Color, PV, FFA value, β‐carotene content, tocopherol content, and oryzanol content of the oils were monitored at regular intervals. The color, PV (0.6–20.7 meq O2/kg, FFA value (0.08–2.1%), tocopherol content (360–1700 ppm%), oryzanol content (460–2,000 mg%), and sesame oil antioxidants (400–2,000 mg%) were not changed in either the starting oils or their blends. Oils and oil blends containing a higher initial PV (18.9–20.7 meq O2/kg) showed a slight reduction in value at 40°C, whereas oils having lesser PV of 5–10 showed a slight increase during the storage period. Among the minor components studied, only β‐carotene showed a reduction, 8.9–60.2% at 27°C and 48–71% at 40°C, for the different oil blends studied. The observed results indicated that the packed oil blends studied were stable under the conditions of the study, and the minor components, other than β‐carotene, remained unaltered in the package even at the end of 6 mon of storage.

Fat‐soluble nutraceuticals and fatty acid composition of selected Indian rice varieties

AbstractThe fat‐soluble nutraceuticals—oryzanol, tocopherols, and tocotrienols—and FA composition of three varieties of rice Basmati, Jaya, and parboiled (brown rice is defined as dehulled rice, and brown rice after, polishing is known as milled rice)—were investigated. Lipid content ranges were 2.75–4.49% for brown rice and 0.7–1.2% for milled rice. The range in oryzanolcontent was 500–720ppm for brown rice, 10,700–14,300 to ppm for brown rice lipids, 70–120 ppm for milled rice, and 4500–6300 ppm for milled rice lipids. Tocopherol content ranged from 22 to 31 ppm for brown rice and 79 to 951 ppm for brown rice lipids while the tocotrienol content ranged from 0 to 26 ppm for brown rice and 0 to 792 ppm for brown rice lipids. Parboiling of paddy rice affected the tocopherol and tocotrienol content adversely, but the oryzanol content remained unchanged. Basmati variety brown rice had the highest tocopherol and tocotrienol contents, although the oryzanol content was lower than that of the Jaya variety brown rice. The FA composition of brown rice differed from that of milled rice for each variety; higher amounts of saturated FA were extracted from the oil of milled rice than from brown rice for all three varieties studied. Brown rice varieties in this study contained all of the fat‐soluble nutraceuticals, compared with milled rice.

Zero‐trans shortening using palm stearin and rice bran oil

AbstractSeveral pilot‐scale trials reported in this paper, using palm stearin‐rice bran oil (PS‐RBO) blends, obviously did not contain trans FA (TFA), whereas the commercial products were found to contain 18–27% TFA. The effects of processing conditions such as rate of agitation, crystallization temperature, and composition of the blends on the crystal structure of shortenings were studied. The products were evaluated for their physicochemical characteristics using DSC, X‐ray diffraction (XRD), HPLC, and FTIR techniques. The formulation containing 50% PS and 50% RBO showed melting and cooling characteristics similar to those of hydrogenated commercial “vanaspati” samples. Analysis of the FA composition revealed that the formulated shortenings contained 15–19% C18∶2 PUFA. Tocopherol and tocotrienol contents of the experimental shortenings were in the range of 850–1000 ppm with oryzanol content up to 0.6%. XRD studies demonstrated that the crystal form in the shortenings was predominantly the most stable β′ form, and there was less of the undesirable β form.