Rice Bran Oil Research Articles

Utilization of Nongkhai Black Jasmine Rice Bran Oils for Development of Functional Drink Emulsion

Rice bran is a nutritious by-product from rice milling process. It is usually used as animal feed otherwise rejected as waste that could raise environmental issues. This research aims at utilizing oil extracted from Nongkhai black jasmine rice bran to develop an oil-in-water emulsion drink. Oil was extracted from Nongkhai black jasmine rice bran using hexane as a solvent by Soxhlet extraction method. Nongkhai black jasmine rice bran gave an oil yield of 12.38%. The extracted oil contained total phenolic 120.03 ± 1.26 g GAE/g oil, flavonoid 46.90 ± 0.69 g QE/g oil and a-oryzanol 236.73 ± 7.54 g/g oil. The antioxidant activity of the oil tested by DPPH, ABTS, and FRAP were 1676.63 ± 76.86, 592.75 ± 46.22, 1.31 ± 0.22 g Trolox equivalent/g oil, respectively. An oil-in-water emulsion beverage was then developed by dispersing 1% (w/w) of Nongkhai black jasmine rice bran oil with 0.1% (w/w) of Tween80/Span80 (1:1 w/w) as emulsifiers in water. The sweetness of the emulsion beverage was adjusted by adding erythritol mixed with stevia extract sweetener at 0.1, 0.2, 0.3, and 0.4 % (w/v). After pasteurization, all emulsion beverages were subjected to Just-about-right and 9-point hedonic sensory tests using a randomized complete block design. The emulsion containing 0.4 % sweetener had the highest overall liking score of 7.0 ± 1.1, representing moderate liking. The emulsion beverage contained -oryzanol 13.3 ± 0.3 g/mL with the antioxidant activity tested by ABTS of 267.0 ± 37.7 g Trolox equivalent/mL. In conclusion, Nongkhai black jasmine rice bran is a source of bioactive lipids that can be utilized as an ingredient in a plant-based functional drink emulsion.

Effects of Riceberry Rice Bran Oil Supplementation on Oxidative Stress and Cardiovascular Risk Biomarkers in Older Adults with Prehypertension.

We investigated the changes in the oxidative stress and cardiovascular disease risk biomarkers, including the activity of the cardiac autonomic nervous system, in older adults with prehypertension following Riceberry rice bran oil supplementation. A total of 35 women aged 60 to 76 years with prehypertension were randomly allocated to two groups, one of which was supplemented with rice bran oil (n=18) and the other with Riceberry rice bran oil (n=17) at 1,000 mg daily for 8 weeks. Prior to and after the supplementation, oxidative stress and cardiovascular risk biomarkers (primary outcomes), heart rate variability, and blood pressure (secondary outcomes) were investigated. Results showed that plasma malondialdehyde, blood glutathione disulfide, and tumor necrosis factor-alpha levels were significantly decreased, and the ratio of reduced glutathione to glutathione disulfide significantly increased in both groups after supplementation (all P<0.05). No significant differences were observed between groups. Heart rate variability and blood pressure did not statistically significantly change subsequent to supplementation in either group and did not differ between groups. In conclusion, Riceberry rice bran oil supplementation for 8 weeks alleviates oxidative stress and inflammation in older adults with prehypertension to a similar extent as rice bran oil supplementation.

Reactive Extraction of Lactic Acid Using Trioctylamine with Environmentally Friendly Solvents

In this study, the separation of lactic acid from aqueous solutions using trioctylamine (TOA) reactant and environmentally friendly solvents such as sunflower and rice bran oil was investigated, and it was aimed to contribute to the separation of lactic acid by reactive extraction. It is aimed to determine the most suitable reactant / solvent ratios with reactive extraction analyzes. As a result of the studies, the highest efficiency (72,91%) was achieved with the TOA reactant. An increase in yield occurred as a result of using both sunflower oil and rice bran oil (1:1) together. According to the results of the research, it was determined that the addition of TOA to the organic phase increases the extraction efficiency in the recovery of carboxylic acids from aqueous solutions. While the physical extraction yield was 11.85%, the yield increased up to 72,91% in reactive extraction. An increase in yield was observed about 7 times. As a result of the data obtained, it was understood that with the increase in the extractant concentration, the dispersion coefficient (from 0,13 to 2,69) increased, and the loading factor (from 1,79 to 0,69) values decreased. When the organic phase mixtures formed with the extractant and diluent combinations were examined, it was determined that the best results in terms of extraction efficiency were obtained when 3,62 M TOA for lactic acid was used.

Effects of Ultrasound Assisted Extraction on Efficiency and Quality of Rice Bran Oil

Effects of ultrasound-assisted extraction (UAE) conditions viz., ultrasound power and treatment time on extraction efficiency and quality of oil from rice bran were studied. The sonication power and irradiation time varied between 6.11, 12.23, and 18.35 W/cm2; and 5, 15, and 25 min, respectively. The recovery, physicochemical and phytochemical properties of UAE oil were measured and compared with conventional soxhlet extraction (SE) and pressurized liquid extraction methods (PLE). The results showed that increasing the ultrasonic irradiation time and power led to greater oil extractability. However, the oil quality and ultrasonic intensity were inversely correlated. Specifically, higher power intensity (18.35 W/cm2) and longer irradiation time (15-25 min) impaired the unsaturated fatty acids (UFAs) and phytochemical compositions of the extracted oil. The maximum oil extractability obtained by PLE and UAE (12.23 W/cm2 and 15 min) were 16.77 mg/g rice bran and 16.59 mg/g rice bran, respectively, and higher than the SE process (14.96 mg/g rice bran). No significant differences were shown among PLE and UAE (12.23 W/cm2 and 15 min) oils for the physiochemical and phytochemical properties. Similar to the PLE and SE oils, oleic acid was the dominant fatty acid in the UAEs oils, followed by linolenic and palmitic acids. Scanning electron microscopy (SEM) results showed that the UAE process effectively damaged the cell walls of rice bran, resulting in improved oil yield. Thus, UAE is a promising method for extracting oil from rice bran.

Review on Anticancerous Activity of Gamma Oryzanol

Cancer refers to a disease specified by the abnormal growth of cells which divides uncontrollably and have the ability to pervade and demolish normal body tissue. In India &amp; overall world Cancer is the main reason of death. Due to improvements in cancer screening, its treatment and prevention survival rates of cancer are increasing day by day. Gamma-oryzanol is a growth-promoting substance found in grains and isolated from rice bran oil Gamma-Oryzanol and its components have been assigning for their anticancerous properties. Administration of γ-oryzanol resulted in a dose-dependent reduction of the tumor growth by 44% without affecting the weight of other organs.

Characterization of Oil from Bran of Rice Varieties Grown in Ebonyi State

The present work evaluated some physicochemical properties of oil extracted from the bran of three rice varieties: Nwangeilla, Adanaama, and CP, grown across Ebonyi State, southeast Nigeria. Oil was isolated from rice bran using solvent extraction, and analyzed for peroxide, saponification, iodine, and free fatty acid (FFA) values; smoke, flash, and fire points; oil yield; density; and fatty acid profile, using standard methods. Results revealed that CP rice bran oil recorded the highest FFA (2.83%) and peroxide (3.57 meq/kg) values. The highest oil yield (13.45%) was recorded for Adanaama oil while the highest smoke (257oC), flash (280oC) and fire (310oC) points were recorded for Nwangeilla oil. The smoke point, fire point, FFA and peroxide values of Nwangeilla oil were similar to those of Adanaama oil. Saponification and iodine values ranged from 185-188 mgKOH/g and 98-107g l2/100g respectively and were within Codex Standard for rice bran oil. In terms of fatty acid composition, Nwangeilla oil had the highest level of saturated fatty acids (27.37%) while CP and Adanaama had the highest and similar amounts of MUFA (42.52 and 42.31% respectively) and PUFA (33.17 and 33.31% respectively). In all three-rice bran oil studied, oleic acid was the predominant fatty acid, ranging from 39–41%; followed by linoleic acid (30–31%), and lastly by palmitic acid (21%). Linolenic acid (C18:3) was also identified in all samples and ranged from 1.23–2.08% with CP oil recording the highest C18:3 value, and Nwangeilla oil the lowest. Findings of this work point to the untapped opportunities within Nigeria’s rice bran oil sector.

Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels.

Reducing the intake of trans and saturated fatty acids is a trend in healthy eating. In this study, the oleogels were prepared from rice bran oil (RBO), candle wax (CDW), beeswax (BW), rice bran wax (RBW), and carnauba wax (CRW), respectively, and the results based on their physicochemical properties and crystal structures at critical concentrations, 6 wt.%, 8 wt.%, and 10 wt.%, were determined to further investigate the oleogels as a shortening substitute in cookie recipes. Oleogel has a smooth, spreadable β' crystal shape which creates excellent sensory properties and improves the texture, but also has some economic benefits. A comparison between the oleogels formed at critical concentrations and those with improved mass fractions was performed in several analyses such as PLM and texture, and the oleogels with higher mass fractions had a greater hardness and stickiness and denser crystal structures. This study was used to optimize the cookie recipe by partially replacing shortening with oleogel and preparing the cookies according to the 0:1, 3:7, 1:1, 7:3, 1:0 oleogel shortening mixture, respectively. Based on the results of the textural analysis, a colorimetric and sensory evaluation of the optimized formulation of oleogels in cookies, it was evident that BW and RBW oleogels have more potential to replace shortening in cookies than CDW and CRW oleogels. In particular, oleogels with a concentration of 6 wt.% RBW (RBW-6) and at a 7:3 (oleogel:shortening) shortening replacement exhibited a hardness and crispness of 15.75 N and 97.73 g, respectively, with an L* value of 66.66 and a sensory score of 22.32 ± 0.09. The value for the color perception difference (dE) between the cookies and the control group was -3.73, which allowed us to obtain a good product with a quality and characteristics similar to shortening. This supports the feasibility of new solid fats to replace traditional plastic fats in baked goods.

Performance and Emission Analysis of Corn Oil and Rice Bran Oil using Ethanol, Methanal and Sodium Hydroxide Additives

The fuel consumption rate has been increased in our world compared to older days. Most of the fuels which we use are fossil fuel which has high emissions of greenhouse gases which leads to pollution and global warming. Fuels are getting higher price range nowadays. So, we are trying to find a better alternative fuel which will be cost efficient and less harmful to the planet. In this study we try to solve the problem by experimenting and evaluating the mixture of oils which may reduce emissions of harmful gases. In this project we are using corn oil, rice bran oil with additives and mixing them with conventional fuel i.e., diesel to convert the collected oils into a biodiesel. This process is commonly known as transesterification. The biodiesels are mixed in three different forms like B30, B40, and B50, in which B30 contains 70% of diesel and 15% of corn oil and 15% of rice bran oil. B40 contains 60% of diesel, 20% of corn oil and 20% of rice bran oil. B50 contains 50% of diesel, 25% of corn oil and 25% of rice bran oil. We are mixing these oils with diesel and other additives in three different ratios in-order to get the maximum performance and lowest emission from a diesel engine. These samples are used as an alternative to conventional diesel in a diesel engine and the engine’s performance was evaluated. The performance of the engine is evaluated by parameters which include brake thermal efficiency, volumetric efficiency, specific fuel consumption and torque. The emission parameters are also tested which includes the emission level of CO, CO2, NOX, SOX and HC. These tests are done under different load conditions varying form no load up to 10kg. The results from the three samples (B30, B40 and B50) are compared to the conventional diesel which is being used in most conditions.

Formation, digestion properties, and physicochemical stability of the rice bran oil body carrier system

Rice bran is a major by-product of rice processing with abundant nutrient content. Oil bodies (OBs), which are fat particles with unique physicochemical stability, are specialized organelles for the storage of oils and fats in plant tissues. In this study, we extracted OBs from rice bran, to evaluate the function of hydrophobic nutrients efficiently delivered by OBs. The carrier system was prepared by sonicating curcumin with medium chain triglycerides (MCT) into rice bran oil bodies (RBOBs). Emulsions comprising different RBOB mass fractions were characterized. The results showed that the highest encapsulation efficiency (EE, 87.67%), optimal particle size (190 nm), and best storage stability were achieved with the 1.5 wt% RBOBs. Based on activity evaluation data, the carrier system can achieve sustained oil release in the intestine and shows high bioaccessibility (61.04%; IC50 in Caco-2 cells was 77.21 μg/mL), which is important for promoting grain by-product utilization.

Improve stability and application of rice oil bodies via surface modification with ferulic acid, (-)-epicatechin, and phytic acid

Rice bran oil bodies (RBOBs) are one of the most exploited functional components from rice bran by-products and are predominantly based on oleosin stabilization. In this study, we explored the effects of different concentrations of added (-)-epicatechin, ferulic acid, and phytic acid on the RBOBs stability. The results revealed that the incorporation of all three natural phytoconstituents could reduce the RBOBs particle size and increase emulsifying properties, demonstrating increasing surface hydrophobicity (p < 0.05), and a good antioxidant effect, which was especially obvious with (-)-epicatechin incorporation. Fourier transform infrared (FT-IR) spectroscopy data demonstrated that these three small molecule substance classes can modify with oleosin on RBOBs surface by covalent and noncovalent effects. Raman spectroscopic analysis illustrated that the vibrational modes of disulphide bonds in oleosin were modified by these three plant natural ingredients. The interactions between the three phytoconstituents and the model protein were investigated by molecular docking experiments.

Optimization of Vitamin E Extraction from Rice Bran Oil Deodorizer Distillate using Response Surface Methodology

Rice bran oil deodorizer distillate (RBODD) is the low valuable secondary product of refinery rice bran oil. However, RBODD contains bioactive compounds such as vitamin E, gamma-oryzanols, and phytosterols. To increase value of vitamin E obtained from underutilized product, tocopherols and tocotrienols were extracted from RBODD using ethanol followed by a freezing step. The response surface method (RSM) is known as a potential tool for optimizing processing parameters in order to save time, energy, and chemical material. In current study, vitamin E extract (VEE) was extracted using ethanol and response surface method (RSM) was employed to investigate the optimum condition. The ratio of RBODD: ethanol (1:5, 1:10, and 1:15) and the incubation temperature (0, -20, and -40℃) of vitamin E extraction were used to design the experiment using a central composite design (CCD). Once the optimization process was completed, the RSM was executed using the following 5 responses simultaneously: VEET3, VEEToc, VEETot, RecoveryVEE, and YieldVEE. Results showed that values of each parameter were VEET3 (10.69-89.60 mg/g), VEEToc (2.85-23.37 mg/g), VEETot (13.53-112.97mg/g), RecoveryVEE (16.15-134.76%), and YieldVEE (12.64-44.48%). All model predictions were significant (p-value &lt; 0.05), with non-significant lack of fit (&gt; 0.05). In addition, the values of R2 and R2(Adj) of model were in the range of 0.922-0.988 and 0.893-0.982, respectively. According to these findings, response values were associated with RBODD:ethanol ratio and the incubation temperature. The ratio 1:9.5 (RBODD: Ethanol) and incubation temperature at -26.5 ℃ provided the optimal condition for vitamin E extraction from RBODD. At this optimum condition, it was determined that the predicted responses for VEET3, VEEToc, VEETot, RecoveryVEE, and YieldVEE were 81.87 mg/g, 23.70 mg/g, 103.64 mg/g, 123.63 %, and 20.05%, respectively. The obtained product with high content of tocopherol and tocotrienol can be used as ingredient in food as well as pharmaceutical applications.

Effect of mixing ratio and heat treatment on chemical properties for some types of vegetable oil

The experiment was conducted in the laboratories of the Department of Food Science - College of Agriculture - Tikrit University , the study aimed to measure the effect of the mixing ratio of vegetable oils and heat treatment on some of the chemical properties ,Three mixing ratios were identified. The sunflower oils, Rice Brane, flax, and sesame were used , than mixing process were made with sunflower oil being the main oil, and the remaining oils were added separately, at rates of 15%, 30% and 45%. The heat factor was used as a second factor for the experiment, and the values of the chemical properties of the oils were read at room temperature (RT) and at 150 ° C for 1 hour . The effect of these factors was observed on the values of acidity number, free fatty acids, iodine number, peroxide number, saponification number of studied oils and their mixtures. The highest pH value of sesame oil was 1.56 mg KOH / gm, while the lowest value was 0.262 mg KOH / gm in the sample of the Rice bran, while the free fatty acids had the highest value in the sesame oil sample, it reached 0.784% and the lowest was in the rice bran sample It reached 0.132%, and the iodine number treatment reached the highest values In the sample of flax oil, which amounted to 190 and the lowest in the sample, 15% flax oil + 85% sunflower oil reached 64, and the characteristic of peroxide number was also recorded significant differences between the values and recorded the highest value in the treatment 30% flax oil + 70% flower oil Sun reached 1.44 O2 / Kg and the lowest recorded for treatment is 30% Rice bran + 70% sunflower oil and it reached 0.93 O2 / Kg. We also note that the value of saponification number recorded its highest value in the treatment of flax oil and reached 194 mg KoH / g. As for the lowest value it was recorded In the treatment of 15% rice bran oil + 85% sunflower oil and reached 101 mg KoH / g, the heating processes led to significant changes in the values.

Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?

Soybean oil is a commonly-used vegetable oil for the industrial manufacture of French salad dressing. The effect of rice bran, sesame, olive, and soybean oils on French salad dressing’s quality characteristics was investigated. After one month, the highest acidity, peroxide value (PV), and the lowest emulsion stability were observed in the control containing soybean oil (p &lt; 0.05). Samples formulated with sesame (T4) and rice bran oils (T3) had the lowest PVs. Color measurement results indicated that a* of a sample containing olive oil (T2) was most influenced and declined on the 30th day (p &lt; 0.05). In the rheological test, samples were solid viscoelastic. The elastic modulus and complex viscosity of T2 were slightly higher. The highest and the lowest overall sensory acceptance belonged to T3 and T2, respectively. Therefore, soybean oil could be replaced to obtain a more desirable product. Finally, T3 was selected as the superior sample.

Supercritical CO2‐assisted Ru‐Pd/USY synchronised isomerisation to produce rice bran oil rich in conjugated linoleic acid

SummaryIn this work, the catalytic efficiency and influencing factors of supported bimetallic catalysts for the synchronised isomerisation of rice bran oil (RBO) to produce conjugated linoleic acid (CLA)‐rich RBO under supercritical conditions were investigated. The morphology and internal composition of the metal catalysts were analysed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM), which revealed that Ru and Pd were successfully supported by ultra‐stable Y(USY). The catalyst and oil were synchronously isomerised in the supercritical CO2 environment, and the change in the fatty acid composition of the oil was measured by gas chromatography. The results showed that when the CO2 pressure was 8.0 MPa, the catalyst addition was 5% and the reaction temperature was 160 °C, the conversion of linoleic acid in the RBO catalysed by Ru‐Pd/USY was 68.25 ± 0.08%, and the produced oil met the edible standard.

Value Chain Analysis of Free Fatty Acid of Rice Bran Oil in Bangladesh

The study was conducted at Emerald oil mill and Poultry Industries Limited, Sherpur and Square Toiletries Ltd. at Shalghoria, Pabna to assess the financial analysis of the rice bran oil mill and to determine the value chains system of rice bran edible oil chemical by-products specially free fatty acid and actors involved in marketing of FFA in Bangladesh during the year 2013-2014. Tabular and statistical analyses were done. Results revealed that the rice bran edible oil was produced as the main product (7948 t/mill/year), and de-oil rice bran (39600 t/mill/year), free fatty acid (1495 t/mill/year), gum (332 t/mill/year), wax (329 t/mill/industry) and splint earth (808 t/mill/industry) products were also produced as chemical by-products in oil mill. Free fatty acids, gum and wax were used in soap factories. The oil mill purchased 49,500 tonnes of rice bran annually. Total cost of production was estimated at lakh Tk. 13969.85 and total variable cost was lakh Tk. 13032.98. Gross return of the oil mill was calculated at lakh Tk. 14838.03/year and lakh Tk. 867.10 was obtained from free fatty acids annually. The net profit lakh TK. 868.18/year/ industry was achieved from rice bran, while the FFA earned Tk. 30344 per ton as net profits. The benefit cost ratio was 1.06 in the oil mill. The higher return on investment was gained in free fatty acid. Minimum marketing cost was found in shorter chain-I (Oil mill – soap factory) and longer chain-III (Oil mill – Commission agent 1 – Commission agent 2 – Soap factory) produced maximum marketing cost in the FFA value chain system. Total marketing margin and total profit were achieved Tk. 10.50/kg and Tk. 2.90/kg, respectively. Free fatty acid as a chemical byproduct in rice bran oil processing has esteemed market value in soap factories that contribute to the national economy.&#x0D; Bangladesh J. Agril. Res. 45(4): 379-393, December 2020

Use of different approaches for deacidification of high-acid rice bran oil: A comparison of glyceride lipid profiles

The effectiveness of deacidification approaches in the industrialization of high-acid rice bran oil (RBO) remains a significant challenge in obtaining a high-quality version of the edible product. The effects of four deacidification procedures on the lipid composition of RBO were described by using UPLC-Q-TOF-MS, and 34 glyceride lipids, including 15 triacylglycerols (TAG), 16 diacylglycerols (DAG), and 3 monoacylglycerols (MAG), were identified and quantified. A multivariate statistical analysis verified that the compositions and contents of the lipids significantly varied among various deacidification routes. Seven significantly different lipids were identified for potential use as potential biomarkers to differentiate one variety from the other deacidification routes. Our findings in this text will contribute to provide a theoretical foundation for the understanding of deacidification techniques of applications and processes for the edible oil industry.

Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults.

Dietary oils and fats contain different fatty acid compositions that are associated with cardiometabolic disease risk. Despite their influence on disease outcomes, the types of dietary oils and fats predominately used in Australian households remain unknown. The aim of this study was to investigate the use of dietary oils and fats in cooking and food preparation in Australia. Adults living in Australia completed a cross-sectional online survey outlining their current household oil and fat use from July to December 2021. The survey was disseminated via social media platforms and included questions about the types of dietary oils and fats used for different cooking methods and the perceived motivators for choosing the main household oil. A total of 1248 participants responded to the survey. Participants were mostly female (91·6 %) aged between 25 and 44 years (56·7 %). The majority of participants (84·5 %) reported using some form of olive oil as their main source of oil for cooking and food preparation. Almost two-thirds of the sample (65·4 %) reported using extra virgin olive oil (EVOO), mainly in raw food preparation (71·5 %) or savoury baking and roasting (58 %). Fewer households reported using rice bran oil (4·6 %), canola oil (4·3 %) and vegetable oil (1·8 %). Almost half of all participants (49·6 %) identified perceived health benefits as the primary motivating factor for their main choice of oil, followed by sensory preference (46·7 %), versatility (10·2 %) and convenience (8·8 %). Australian adults frequently use olive oil, specifically EVOO, as the main oil for cooking and food preparation in the household.

Investigation on Production of Edible Oil from Rice Husk

Rice husk, the hard protective covering of the grain of rice (paddy), is a massive agricultural residue. Rice bran oil (RBO) also called wonder oil is well known for its numerous health benefits. The presence of a unique antioxidant called oryzanol contributes maximum antioxidant activity to rice bran oil. Rice bran oil has number of advantages over the other edible oil. The results showed that the rice bran has 21.44% of raw oil, with a chemical composition (based on fatty acids) of 48.48% oleic acid, 35.26% linoleic acid, and 14.54% palmitic acid, as well as a free fatty acid content of 8.15%. The oil contains vitamins such as B and E, proteins, fatty acids, antioxidants, collagen, elastin, oryzanol and ferulic acid. Antioxidants and Vitamin E are good for the heart as they reduce the amount of bad cholesterol and prevent cardiac arrest. Compounds such as oryzanol and ferulic acid are used as functional food supply ingredients. Apart from these benefits, the consumption of rice bran oil maintains the immune system, aids in weight loss, prevents diseases like cancer, relieves symptoms of menopause and enhances skin health. These advantages motivate capitalists to venture into rice bran oil manufacturing and thus can supply cooking oil and various other essential products that require rice bran oil as a component of it. Is. Although it is classified as an “oil”, rice bran oil is completely safe for consumption by patients with heart problems, diabetes, cholesterol, or high blood pressure. Because of all these benefits, you can expect good profits in the Rice Bran Oil Making Business.

Extraction of rice bran oil using microwave-assisted extraction and green solvents

Rice bran oil (RBO) is a healthy vegetable oil made from rice bran. A microwave- assisted extraction method (MAE) was developed in this work to produce RBO with greater productivity than the conventional method, i.e., solvent extraction (SXE). Furthermore, green solvents such as ethanol and d-limonene were compared as an alternative to the less environmentally friendly n-hexane. An evaluation of energy consumption and raw material costs was conducted using the MAE method. The 30 mesh bran was stabilized in the oven for 30 min at 100°C followed by MAE extraction, which was performed by mixing 50 g of bran and 300 ml of solvents in a microwave oven set to 450 watts and 60°C for 60 min. Filter paper was used to separate the extract from the bran, and the oil was recovered by solvent evaporation. Finally, the oil was weighed and the fatty acid composition was determined by GC-MS. The results showed that the yield of RBO using d-limonene and MAE was the largest (24.64%) as well as consuming less energy (95Wh/gr oil). Linoleic acid was only found in the extraction with d-limonene and EtOH was successful in obtaining longer-chain saturated fatty acids.

Influence of Structure and Base Modification of Zinc Oxide Nanostructures on Kinetic Parameters of the Transesterification of Rice Bran Oil to Biodiesel

Biodiesel is an alternative to biofuel that could help to reduce the use of fossil fuels and protect the environment. Evaluation of reaction kinetics provides information on reaction rates and mechanism which is necessary in evaluating catalyst’s effectiveness. In this research, zinc oxide (ZnO) nanostructures, nanoparticles, nanoflowers and nanotubes were base-modified with potassium to enhance their active sites and used in the transesterification process for study of kinetic parameters. The nanocatalysts were characterized with FESEM and biodiesel conversion monitored with 1H NMR. The result shows that both structure and base modification have influence on the kinetics parameters. In all the catalysts, activation energy falls within 26-82 kJmol-1indicating that the process was kinetically controlled and nanotubes has the highest rate constant of 0.0287 min-1, lowest activation energy of 59.40 kJmol-1and highest turnover frequency (TOF) of 0.026s-1. The results show that kinetic parameters of transesterification are not only defendant on catalysts’ basic or acid active sites but can also be influenced by structural modification. Therefore, the structural and K-modified ZnO nanoparticles have effect on the kinetic parameters of the tranesterification of rice bran oil (RBO) to biodiel and thus significantly reduce the use of fossil fuels in the environment