Refined Rice Bran Oil Research Articles

Rice bran oil biorefining: functionalization with acrylate

Objective: To obtain acrylated refined rice bran oil (RBO) using a combined functionalization: first,epoxidation with H2O2/Novozym 435 lipase, followed by acrylate group insertion.Design/Methodology/Approach: After being epoxidized with H2O2/Novozym 435, the refined rice branoil was acrylated via epoxy ring-opening, using triethanolamine as catalyst and 4-methoxyphenol as inhibitor.The experimental conditions of temperature (T=100 and 110 °C) and reaction time (t=3 and 4 hours), as wellas the ratio of g eRBO (epoxidized oil) to g acrylic acid (1.5 and 2.0) were considered for the functionalization.The functionalizations were monitored using iodine value (IV), saponification value (SV), and oxirane oxygencontent (OOC), Fourier transform infrared (FTIR), and nuclear magnetic resonance (1H NMR), which allowedthe estimation of the %Acrylation.Results: The 1H NMR studies indicate that the acrylation of rice bran oil is efficient, which is confirmed withthe evolution of IV, SV, and OOC. Using the OOC, the best acrylation condition was identified at T=110°C, t=3 hours, and ratio of g eRBO to g acrylic acid=1.5, obtaining a %Acrylation of 85.89% via 1H NMR.Study Limitations/Implications: Partially acrylated rice bran oil may become an intermediate in thebiorefining of this oil and be used in the synthesis of crosslinked polymers.Findings/Conclusions: Refined rice bran oil was efficiently acrylated using two consecutive steps: it wasinitially epoxidized with H2O2/Novozym 435, followed by functionalization with acrylate group.

Aromatic amination of refined rice bran oil previously epoxidized with Novozym 435

Objective: To aromatically aminate refined rice bran oil (RBO), a by-product of the rice agro-industry,through a chemical-enzymatic epoxidation based on Novozym 435 and p-xylylenediamine insertion.Design/Methodology/Approach: Refined RBO was epoxidized with H2O2/Novozym 435. The resultingepoxidized rice bran oil (eRBO) was functionalized with the p-xylylenediamine aromatic diamine via epoxyring-opening (X-eRBO), using ZnCl2 as catalyst. Iodine value (IV), saponification value (SV), and oxiraneoxygen content (OOC) were determined to evaluate structural changes in oils. The RBO, the eRBO, and theX-eRBO were identified using FTIR, 1H, and 13C NMR.Results: The IV, the SV, and the OOC suggest that the synthesis of eRBO and X-eRBO were effective. Theincrease of molecular weight in eRBO point to the formation of 6 epoxy rings per original triglyceride. TheOOC value of X-eRBO was 22% lower than the OOC value of eRBO, implying that an effective aromaticamination was achieved. The FTIR, 1H and 13C NMR spectroscopy analysis confirmed the epoxidation andamination of the RBO.Study Limitations/Implications: X-eRBO may be a feasible precursor for value-added products, such ascrosslinked polymers or corrosion inhibitors.Findings/Conclusions: Refined rice bran oil was aromatically aminated after two stages under mild thermal conditions. This result was achieved with an epoxidation sequence with H2O2/Novozym 435, followed byfunctionalization with p-xylylenediamine.

Characteristics of Langmuir monomolecular monolayers formed by the novel oil blends

Abstract The aim of this work was to assess the physical properties of Langmuir monolayers of three new oil blends “RBWg” (obtained by mixing rapeseed oil, black cumin oil, and wheat germ oil), “REp” (rapeseed oil and evening primrose oil), and “CRb” (camelina oil and rice bran oil), as well as to characterize the molecular dynamics of their protons using low-field nuclear magnetic resonance (LF NMR) method. The studied blends are rich in oleic acid (C18:1), linolenic acid (C18:2), and α-linolenic acid (18:3). The chromatographically determined ratio of n6 to n3 fatty acids was found to be in the range of 5.18–5.27. The appropriate n6/n3 fatty acid ratio was also confirmed by FT-IR analysis. The spin–lattice relaxation rate (R 1) and spin–spin relaxation time (R 2) measured by LF NMR method were similar for the RBWg and REp blends but different from the third oil blend (CRb), which indicates lower proton mobility in CRb. The observed changes in the properties of monolayers of oil blends suggest that the refined rice bran oil in the CRb blend also significantly changes the viscoelastic properties of this blend. The results obtained in this study provide a theoretical basis for the development of a well-balanced approach to using oils in food production technology.

Analysis of oil content proximate of rice bran of Banyuwangi Regency

Banyuwangi Regency is one of the largest rice producers in Indonesia. This district at the eastern tip of Java is even nicknamed the national rice barn. Banyuwangi always has a surplus of 300,000 tons of rice every year. This increase in rice consumption will have an impact on high rice bran production. Considering the benefits and potential of rice bran as an industrial raw material, activities can later be developed to process rice bran into industrial raw materials with higher economic value. A processed product derived from rice bran that has the potential to be developed is rice bran oil. This research aims to determine the proximate content of rice bran oil. Through the process of analyzing the characteristics of rice bran oil (moisture content, protein content, fat content, salt content, pH content and ash content) to determine the content of rice bran oil and palm oil as a comparison with proximate tests through a Completely Randomized Design with testing of rice bran oil and palm oil through 3 repetitions in testing. Further testing used the Duncan test with observation parameters in the proximate test. The research results showed that the best results for water content, protein content, fat content, salt content, pH content and ash content were refined rice bran oil compared to palm oil. This is a reference that rice bran oil is still better than palm oil in general. This research will later be able to increase the income of rice farmers. Apart from producing rice, they can also make rice bran oil.

The antioxidant and antisenescence activities of physically refined rice bran oil surpass those of the combination of γ-oryzanol, α-tocopherol and sitosterol

ABSTRACT There are a variety of bioactive components in rice bran oil (RBO), among which the richer ones include γ-oryzanol, α-tocopherol and sitosterol. The activity of these ingredients is affected by the vehicle and formulation, and there is a significant synergy between these antioxidants. At present, the content of antioxidants in physically refined RBO has reached a high level. Therefore, comparing the activity of physically refined RBO with γ-oryzanol, α-tocopherol, and sitosterol as single components and the above three ingredients dissolved in the same base oil as RBO can provide information for better application of these antioxidants. The results showed that the antioxidant and anti-senescence capacities of physically refined RBO were significantly higher than those of dissolved γ-oryzanol, α-tocopherol, and sitosterol and better than those of the mixture. This study illustrates that the antioxidant and anti-senescence effects of highly active physically refined RBO are superior to those antioxidants derived from RBO.

Non-catalytic and glycerol-free biodiesel production from rice bran oil fatty acid distillate in a microreactor

Obtained from rice bran oil refining process, rice bran oil fatty acid distillate (RBOFAD) is a low-value, non-edible, and unwanted by-product, which can be used as a promising alternative raw material for biodiesel production. However, the conventional biodiesel process cannot handle this material due to the high content of free fatty acid (FFA). A novel supercritical process for biodiesel synthesis using dimethyl carbonate (DMC) as acyl acceptor in a microreactor was proposed in this work for the raw material with high FFA. High quality of biodiesel and value-added by-product (glyoxal) were obtained in our process. In this process, the biodiesel content of 80.9% was achieved for the case of RBOFAD as feedstock, compared to only 43.6% for the case of refined rice bran oil as feedstock. The influence of operating conditions on biodiesel and glyoxal content including reaction temperature, residence time, and DMC-to-RBOFAD molar ratio was investigated and optimized via response surface methodology. The biodiesel content of 97.1% was achieved at the optimal conditions (reaction temperature of 360 °C, residence time of 35 min, and RBOFAD-to-oil molar ratio of 11:1). The required pressure and the amount of DMC were significantly reduced compared to other processes. Most of the biodiesel properties met the international standards except for some impurities (mono- and diglycerides). These results provided the new insight for the development of biodiesel production from low-grade feedstocks.

Modeling of fatty acid composition of combined food products

The object of research is the fatty acid composition of the milk-fat base for combined food products of a healthy diet. The biological effectiveness of fats is determined by the ratio of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including the ratio of omega-3 PUFA: omega-6 PUFA. Not all foods have a balanced fatty acid composition, in particular, dairy products contain excessive amounts of SFAs, the excessive consumption of which leads to an increase in blood cholesterol levels, which increases the risk of cardiovascular disease. The amount of mono- and polyunsaturated fatty acids, essential in nutrition, in milk fat (and, accordingly, in dairy products) is insufficient. Therefore, this study is aimed at developing the composition of the milk-fat base with a balanced fatty acid composition using natural vegetable oils. The work substantiates the expediency of using vegetable oils, namely pumpkin seed as a source of monounsaturated fatty acids, rice bran oil as a source of polyunsaturated fatty acids, to optimize the ratio of SFA: MUFA: PUFA when combined with milk fat in multicomponent food products. The fatty acid composition of the milk-fat base has been optimized using a three-component mixture of fats – milk fat, pumpkin seed oil and refined rice bran oil. The ratio of fatty acids in the milk-fat base for the production of food products with a balanced fatty acid composition (SFA: MUFA: PUFA – 0.442: 0.403: 0.155) has been determined, which is achieved with the optimal ratio of milk fat: rice bran oil: pumpkin seed oil – 20.2: 70.5: 9.3. Recommendations are given on the use of the developed milk-fat base with a balanced fatty acid composition in the production of combined dairy-vegetable food products. Since today dairy products with a balanced fatty acid composition are presented in limited quantities in the global consumer market, the implementation of research will expand the niche of «healthy food». And correctly conducted marketing activities, which are proposed in this work, will allow to gain a foothold in the market of healthy food products with a balanced chemical composition and an affordable price.

Study of the thermal stability of γ-oryzanol present in rice bran oil over time.

Rice bran oil is unique among edible oils owing to its rich source of commercially and nutritionally important phytochemicals, such as oryzanol. γ-Oryzanol performs an important role in the stability of rice bran oil. The crude rice bran oil obtained by solvent extraction is subjected to either chemical or physical refining to meet the specifications of edible-grade vegetable oil. These refining processes can cause the compounds present in rice bran oil to degrade. The aim of this study was to evaluate the stability of γ-oryzanol present in chemically and physically refined rice bran oils, when submitted to temperatures of 100, 140, and 180 °C for a period of 1368 h. The chemically refined rice bran oil presented a lower γ-oryzanol content than the physically refined rice bran oil at all heating temperatures. The losses of γ-oryzanol at 100 °C, 140 °C, and 180 °C at the end of the heating periods for the chemically refined oil were 53.47%, 58.48%, and 97.05% respectively, and for the physically refined oil the losses were 38.11%, 53.58%, and 91.11% respectively. Based on the results of the time to reduce the oryzanol concentration by 50% and 100%, it is observed that the oil of rice meal refined physically presents greater stability, in the different temperatures studied and over time, than the oil of rice meal refined chemically. Thus, for situations where the oil needs to be subjected to prolonged heating, a temperature of 100 °C is indicated. In this condition, the physically refined oil is better for maintaining a higher concentration of γ-oryzanol. © 2021 Society of Chemical Industry.

Differences in the Compositions of Vitamin E Tocochromanol (Tocopherol and Tocotrienol) in Rice Bran Oils Produced in Japan and Other Countries.

In this study, we investigated the compositions of vitamin E tocochromanol [tocopherol (Toc) and tocotrienol (T3)] in crude and refined rice bran oil (RBO) produced in Japan and other countries, including Brazil, Thailand, and Vietnam, based on high-performance liquid chromatography analysis. All RBO analyzed contained α-, β- and γ-Toc and α-, γ- and δ-T3. Japanese crude RBO, although not refined RBO, also contained β-T3. Furthermore, total Toc contents in both Japanese crude and refined oils were found to be higher than those in the crude and refined RBO from other countries. Total T3 contents in Japanese crude RBO were similar to those in the crude RBO from Brazil and Vietnam. The α-Toc and α-T3 contents in Japanese crude and refined RBO were considerably higher than those in the crude and refined RBO produced in other countries, whereas in contrast, γ-Toc and γ-T3 contents in Japanese crude and refined RBO were lower. Consequently, the ratios of total α-Toc and α-T3 contents to total γ-Toc and γ-T3 contents in Japanese crude and refined RBO (1.75 and 1.91, respectively) were notably higher than those in the crude and refined RBO produced in other countries. Similarly, the ratios of total Toc to total T3 in Japanese crude and refined RBO were higher than those in the crude and refined RBO produced in other countries. These results accordingly indicate that the ratio of total α-Toc and α-T3 contents to γ-Toc and γ-T3 contents could be used as an effective index to discriminate between the RBO produced in Japan and that produced in other countries.

MULTI-CENTRIC, DOUBLE BLIND STUDY OF EMAMI BLENDED EDIBLE VEGETABLE OIL (EBEVO1) ON IMMUNITY

Background: The composition of Emami Blended Vegetable Oil (EBEVO1) is refined soyabean oil (75% by wt) and refined rice bran oil (25% by wt) with add on vitamins such as A, C, D, E & omega 3 fatty acids in order to enrich its nutritional value. Vit. A is involved in the development of the immune system and plays regulatory roles in cellular immune responses and humoral immune processes. Vit. A has demonstrated a therapeutic effect in the treatment of various infectious diseases. Crucial immune organs need constant dietary intake to maintain Vit. A concentration. Vitamin C is important in all stressful conditions that are linked to inflammatory processes and involve immunity. Study objectives: The sponsor, M/s Emami Agrotech Pvt. Ltd., developed the Emami Blended Edible Vegetable Oil (EBEVO1) which was evaluated upon the user acceptability and efficacy parameters. The baseline data of the evaluating parameters was compared with the results obtained by the end of the study (90days). Trial Design: The study was a randomized, multicentric, double-blind and controlled. The clinical trial protocol, information sheets, and consent forms were approved by the Ethical Committee of the Independent Research Ethics Society. The study was conducted after receiving the consent from the Ethics Committee (March 15, 2019). The Investigators have strictly followed the Standard Operating Procedures (SOPs) for the study following the Good Clinical Practice (GCP) and adhered to the Declaration of Helsinki. He/she thoroughly examined the study participants in his/her specific centre(s). Result: The results are encouraging where Group - A Oil shows better results than Group – B Oil due to value addition through Vitamins. Conclusion: Emami Blended Vegetable Oil contains 5 essential nutrients such as vitamin A, C, D, E and Omega 3 that have already been clinically confirmed in numerous trials around the world. The special blend of added nutrients that enhance the metabolic functions to enhance immunity to prevent minor general disorders or infections.

Utilization of unsaponifiable matter from rice bran oil fatty acid distillate for preparing an antioxidant-rich oleogel and evaluation of its properties

Rice bran oil fatty acid distillate (RBOFAD) is an important by-product obtained from the physical refining process. This fatty acid distillate contains high a amount of Unsaponifiable Matter (γ-oryzanol 3.27 gm/100gm UM; total tocopherol 10.93 mg/100 g UM; total phytosterol 21.81 g/100g UM; squalene 1.15 g/100 g UM and total fatty alcohol 73.34 g/100 g UM) and free fatty acids. Antioxidant-rich Oleogels were obtained from rice bran wax (RBW), rice bran oil fatty acid distillate (RBOFAD) and refined rice bran oil. The main objective of this study was to utilize the antioxidant-rich unsaponifiable matter of RBOFAD (UMRBOFAD) as an organogelator along with rice bran wax, which also acts as a good organogelator. Antioxidant-rich oleogel was prepared using UMRBFAD, ethylcellulose (EC) and RBW at 2%, 2%, 3% on weight basis, respectively, in refined rice bran oil and this antioxidant-rich oleogel was compared with rice bran oil oleogel using RBW at 7% on weight basis of rice bran oil. These oleogels were evaluated using a combination of techniques such as differential scanning calorimetry (DSC), polarized light microscopy (PLM), Viscosity, synchrotron radiation X-ray diffraction (SR-XRD) and FTIR Spectroscopy. The differential scanning calorimetry (DSC) measured the thermal properties of rice bran oil oleogel and high antioxidant-rich oleogel. Polarized light microscopy images revealed needle-like crystals for RBW. SR-XRD measurements were used for clarification of the crystal structures of the building blocks of these oleogels. The antioxidant activities of oleogels were evaluated involving DPPH and ABTS assays.

Amendment to Quality Parameters for Rice Bran Oil in the Codex Standard for Named Vegetable Oils.

The objective of this study is to review the compliance of fatty acid compositions of Thai and India rice bran oil and level of desmethylsterols of Thai crude rice bran oil with the Codex Standard for Named Vegetable Oil (Codex Stan 210-1999). Fatty acid compositions of 90 samples of Thai and India refined rice bran oil were analyzed by capillary gas liquid chromatography. The results indicated that the contents of the C14:0, C18:2, C22:0 and C24:0 possible fall outside the range of Codex Stan 210-1999. In addition, sterol profile content of 40 samples of crude rice bran oil from Thai refinery plants were studied. The test results of major compositions of desmethylsterols are in good agreement with CODEX STAN 210-1999 except for Brassicasterol and other desmethylsterols. Accordingly, these data were proposed to corporate into the codex standard. Consequently, Codex agreed to amend the fatty acid composition of C14:0, C18:2, C22:0 and C24:0 from ND to 1.0, 21 to 42, ND to 1.0 and ND to 0.9 % and broaden level of Brassicasterol and other desmethylsterols to "ND-0.3" and to "7.5-12.8" accordingly.

Determination of γ-Oryzanol in Refined Rice Bran Oil by Nuclear Magnetic Resonance Method.

γ-Oryzanol contained as a minor component in rice bran oil (RBO) is a group of phytosterol ferulates. The existence of γ-oryzanol in rice bran oil is very interesting because of the special biological functions. The methods to determine γ-oryzanol in crude RBO include the absorptiometry, thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). However, those methods need much solvent and long operating time. Moreover, some of those methods are not able to apply to refined RBO because of the low sensitivity. We have developed the method to determine γ-oryzanol in refined RBO using proton nuclear magnetic resonance (1H-NMR). Refined RBO had a specific chemical shift due to the methoxy group of ferulate in γ-oryzanol at 3.9 ppm on the 1H-NMR spectrum. The intensity of the chemical shift due to the methoxy group of ferulate was consistent with the amounts of γ-oryzanol in refined RBO. This NMR method was able to quickly and easily determine γ-oryzanol in refined RBO.

Studies on Particle Size Distribution of Rice Bran Wax in the Presence of Gum and Oil in Hexane Medium

Particle size distribution of rice bran wax crystals formed during cooling in hexane medium has been investigated by dynamic light scattering technique. Solutions of wax (1 g), gum–wax (1:1) in food-grade n-hexane (100 ml), gum–wax–physically refined rice bran oil (PRBO) (1:1:30 by weight) in hexane (70 ml) and rice bran oil (RBO)–hexane miscella (RBOM) were crystallized at various temperatures of 5–40 °C range. Crystallization of gum and wax, incubation time and temperature, inhibition in crystal growth in the presence of gum and triglyceride of PRBO and crude RBOM have been investigated. Temperature range of 5–12 °C for high gum content oil and 40–60-min incubation time have been optimized for effective fractionation of gum and wax from oil–hexane miscella to get higher centrifugation mass yield with better purity. The presence of gum and wax in 1:1 ratio has been shown to produce a maximal number of smaller-sized wax crystals at 15 °C.

Studies on eggless mayonnaise from rice bran and sesame oils.

Mayonnaise was prepared by replacing refined sunflower oil with physically refined rice bran oil (RBO), filtered sesame oil (SO) and blends of both RBO:SO. Emulsions were formulated using xanthan gum as a replacer for egg. The effect of replacing xanthan gum on varying oil blends (RBO:SO) on the physicochemical properties such as texture (consistency), stability, viscosity, and bioactives (oryzanol and sesamol content) were also studied. Significant differences were observed in the fat content of the emulsions prepared. Xanthan gum based mayonnaise's had 63-65% fat, whereas control sample with egg had 78% fat. The spreadability ranged between 1.2 and 1.6N and stability of these spreads was found to be better than that of control. Mayonnaise with the desired colour, optimum spreadability and excellent emulsion stability could be prepared using RBO, and blends of RBO:SO. Significant differences were seen in the instrumental consistency and rheological studies among the mayonnaises prepared. The present study focusses on the preparation of a healthy mayonnaise using rice bran and sesame oil and their blends which have beneficial health effects due to the presence of oryzanol and sesamol.

Effects of heating temperature on the tocopherol contents of chemically and physically refined rice bran oil

The stability of α-, (β+γ)- and δ-tocopherols present in rice bran oil at different heating temperatures has been evaluated. For this purpose, samples of rice bran oil from chemical and physical refining processes in Brazilian industries were studied. The oils were submitted to cabinet drying without air circulation in the absence of light at 100 ºC, 140 ºC and 180 ºC. The samples were taken before heating and after 48, 144, 240, 336, 432, 576, 768, 1008 and 1368h of heating. The analyses of tocopherols were made by high performance liquid chromatography, with a fluorescence detector. It was determined that α-tocopherol was the compound with the fastest degradation rate at the three heating temperatures. The highest degradation rate of tocopherols in both oils occurred at 180 ºC. Among the tocopherols studied, α tocopherol presented the lowest stability, followed by (β+γ)- and δ-tocopherols.

Effect of Heating on Compositional Characteristics and Oxidative Stability of Crude and Refined Rice Bran Oil

The compositional characteristics and oxidative stability of rice bran oil were determined by observing the formation of oxidative products and alteration in chemical composition of oils during microwave or oven heating. The values of oxidative indicators such as free acidity, peroxide, p-anisidine, total oxidation, thiobarbituric acid and color values, increased faster in refined oils compared to crude ones during heating. In gas chromatography analysis, the percentages of total saturated, monounsaturated and polyunsaturated fatty acids in the studied oils such as lab extracted crude rice bran oil, lab extracted and refined rice bran oil, crude rice bran oil from commercial mill and refined rice bran oil from commercial mill were: 23.07 to 23.56, 41.15 to 42.38 and 34.38 to 35.88, respectively. The heating caused the reduction of polyunsaturated fatty acids content with increasing saturated fatty acids content, and these changes were greater in refined rice bran oil indicating extensive lipid oxidation occurred in refined oil. The change in triacylglycerol species content as determined by High-performance liquid chromatography, was lower in crude oil; the higher stability of these species in crude oil could have contribution to reduce oxidation. During thermal treatment, the generation of hydroperoxides, their degradation and formation of secondary oxidative products evaluated by Fourier-transform infrared spectroscopy, were lower in crude oils. However, the rate of formation of oxidative products in lab prepared samples was lower compared to that in the samples collected from commercial mill. Under extreme thermal condition, the order of oxidative stability: lab extracted crude rice bran oil > crude rice bran oil from commercial mill>lab extracted and refined rice bran oil > refined rice bran oil from commercial mill. The present results will be useful to oil seed processing mills in refining of rice bran oil for economic feasibility and better marketability.

Quantification and Determination of Composition of Steryl Ferulates in Refined Rice Bran Oils Using an UPLC‐MS Method

AbstractGamma‐oryzanol contains a mixture of steryl ferulates found in rice bran oil. Several studies have attributed nutraceutical properties to this mixture, such as hypocholesterolemic and anti‐inflammatory activities. A method based on ultra‐performance liquid chromatography coupled with electrospray ionization mass spectrometry was developed and evaluated for the simultaneous quantification of gamma‐oryzanol and identification of five major steryl ferulates directly in refined rice bran oils (RBO) samples. The proposed method was evaluated according to linearity by obtaining standard curves with R2 values above 0.990, and limit of detection values ranged from 1.9 to 5.9 µg/mL, whereas limits of quantification ranged from 5.9 to 17.9 µg/mL; inter‐ and intraday accuracy and precision were within the range required by the US Food and Drug Administration guidelines; recovery levels ranged from 78 to 85% for gamma‐oryzanol, and from 84 to 119% for steryl ferulates. The method can be considered robust in relation to the NH4OH (ammonium hydroxide) content and cone voltage variations, with coefficient of variation and average relative percentage deviation values lower than 7.0 and 4.4%, respectively. The stability during the storage test was maintained in concentrated samples (18.5 µg/mL), with recovered values between 93 and 113%. This method was successfully applied to the analysis of RBO samples, demonstrating that it could be easily used for quality control purposes.

A Blend of Sesame and Rice Bran Oils Lowers Hyperglycemia and Improves the Lipids

BackgroundConsidering the health benefits of sesame oil and rice bran oil, the study was conducted to determine the extent to which the daily use of this blend of oils controls hyperglycemia and improves the lipid profile. MethodsIn this 8-week open-label randomized dietary intervention study, 300 type 2 diabetes mellitus patients and 100 normoglycemic subjects were grouped as 1) normoglycemic subjects (n = 100) treated with sesame oil blend Vivo (Adani Wilmar, Ahmedabad, Gujarat, India), 2) type 2 diabetes mellitus patients treated with sesame oil blend (n = 100), 3) type 2 diabetes mellitus patients treated with glibenclamide (n = 100; 5 mg/d), and 4) type 2 diabetes mellitus patients treated in combination of glibenclamide (5 mg/d) and sesame oil blend (n = 100). Twelve-hour fasting blood glucose, glycated hemoglobin (HbA1c), and lipid profile followed by postprandial blood glucose were measured at baseline. Sesame oil blend was supplied to the respective groups, who were instructed to use as cooking oil for 8 weeks. Fasting and postprandial blood glucose was measured at week 4 and week 8, while HbA1c and lipid profile were measured at week 8. ResultsAt week 4 and week 8, type 2 diabetes mellitus patients treated with sesame oil blend or glibenclamide or combination of glibenclamide and sesame oil blend showed significant reduction of fasting and postprandial blood glucose (P <.001). HbA1c, total cholesterol, triglycerides, low-density lipoprotein cholesterol, and non-high-density lipoprotein cholesterol were significantly reduced (P <.001), while high-density lipoprotein cholesterol was significantly increased at week 8 (P <.001) in type 2 diabetes mellitus patients treated with the sesame oil blend or combination of glibenclamide and sesame oil blend; whereas glibenclamide-alone-treated type 2 diabetes mellitus patients showed a significant reduction of HbA1c (P <.001) only. ConclusionsA novel blend of 20% cold-pressed unrefined sesame oil and 80% physically refined rice bran oil as cooking oil, lowered hyperglycemia and improved the lipid profile in type 2 diabetes mellitus patients.

Synthesis of Epoxy Resin from Waste Ricebran Oil

Vegetable oil is triglyceride of higher molecular weight fatty acids and most of the vegetable oils have high content of unsaturated fatty acids, which can be converted into epoxy fatty acids. Epoxidized vegetable oils (EVO) are nowadays gaining importance because of their sustainable, renewable and environment friendly nature. EVOs are widely used as feedstock for the synthesis of plasticizers, lubricants, coating formulations, polyols etc. Due to the unsaturation present in Ricebran oil, it can be epoxidized to produce an eco-friendly and consumer-friendly product which can replace products produced from petroleum origin. In this study waste ricebran oil was successfully used to produce economically efficient epoxy resin. The waste ricebran oil (WRBO) used was obtained from refined ricebran oil, which was used as frying medium for 16 hours. 50 g waste ricebran oil (0.177 moles) having an iodine value 92 and acid value 1.2 was reacted with performic acid at 60°C for 7 hours. An excess of 30% hydrogen per oxide (60 ml, 1.76 moles) was taken for higher conversion in the reaction. This reaction was completed with formic acid (11.2 g, 0.243 moles) as oxygen carrier in presence of H2SO4 as catalyst in situ. The product was analyzed by Fourier Transform Infrared Spectroscopy (FTIR) and Proton Nuclear Magnetic Resonance Spectroscopy (1H-NMR).