Some Technical Aspects Affecting Rice Bran Stability for Functional Components Recovery | ||||
| Journal of the Advances in Agricultural Researches | ||||
| Article 2, Volume 22, Issue 1 - Serial Number 82, March 2017, Page 24-45 PDF (209.28 K) | ||||
| Document Type: Research papers | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Abdelsalam Mahmoud Abdelsalam Marei1; Mohamed Abdelhameed Mohamed Zeitoun2; Ahmed Abdelkader El Hissewy3 | ||||
| 1Rice Technology Training Center, Field Crop Research Institute, Agricultural Research Center. | ||||
| 2Food Science dep., Faculty of Agriculture (Saba-Basha), Alexandria University. | ||||
| 3Rice researches, Field Crop Research Institute, Agricultural Research Center. | ||||
| Abstract | ||||
| In commercial rice production, brown rice is commonly produced by polishing, this produce rice bran, among other by-products. This investigation aimed to study the effect of stabilization methods on rice bran for functional components recovery. To achieve this goal lipase enzyme activity was inhibited by heating rice bran in microwave to stabilized rice bran at 850 W for 3 minutes, hot air at 150oC for 10 min and steaming at 130oC for 60 min. Then extracting crude oil by solvent and screw press. The defatted rice bran was used in making cookies and biscuits. Some bioactive components were determined. The obtained results of oil yield with microwave 850Wat 3 min was 19.97%. Peroxide value and free fatty acid were (6.33 meq/kg oil) and (2.88%) in microwave. Total phenolic content of rice bran oil was 18.62(mg gallic acid equivalent (GAE) /g oil). Gamma oryzanol was 15.37and 28.43g/100g for hexane and isopropanol extraction respectively. Tocopherols were 298.54 and 372.31(µg/g) for hexane and isopropanol extraction respectively. Tocotrienols were 492.62 and 595.76(µg/g) for hexane and isopropanol extraction respectively. Radical scavenging activity DPPH as (% inhibition) was 72.56 in microwave. | ||||
| Keywords | ||||
| rice bran; brown rice; screw press; gamma oryzonol; tocopherols | ||||
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