Effect of Storage Life of Rice Bran on the Quality of Oil

Sharmin Akter; Md Ahiduzzaman

doi:doi:10.11648/j.jfns.20170501.12

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Effect of Storage Life of Rice Bran on the Quality of Oil

Sharmin Akter, Md Ahiduzzaman

Published in Journal of Food and Nutrition Sciences (Volume 5, Issue 1)

Received: 23 October 2016 Accepted: 26 December 2016 Published: 2 March 2017

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Abstract

Rice is one of the staple food in Bangladesh. The most important milling by-product of rice is ‘rice bran' which is an excellent source of edible oil. Due to the poor storage facility in the rice milling industry, the quality of rice bran gets deteriorates rapidly. This study examines the deterioration level of rice bran during the storage period in average room temperature (31°C). Raw, partially parboiled and parboiled rice bran was collected right after milling. Oil is extracted by ‘hexane solvent extraction' method from the 1st day of storage period for one week with the interval. Free fatty acid level, lipase activity, Iodine value and the pH value was determined from the collected rice bran oil. The preliminary result of this study showed that the deterioration level is rapidly increased during the 1 week of storage and the maximum deterioration level was found in raw rice bran. The free fatty acid (FFA) level, the degree of unsaturation and pH was respectively 17.25%, 92g Iodine/100ml oil and 3.10, whereas in parboiled rice bran it was respectively 4.23%, 101.1g Iodine/100ml oil and 6.23. Since the parboiled rice bran undergoes through a traditional stabilization method of parboiling and drying before milling, it might be a reason for the lower level of deterioration. The oil collected right after milling also showed a lower lipase activity. This study can be concluded by considering that, the less the storage time the better is the quality of the oil.

Published in	Journal of Food and Nutrition Sciences (Volume 5, Issue 1)
DOI	10.11648/j.jfns.20170501.12
Page(s)	11-15
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Rice Bran, Oil, Storage Life of Oil, Free Fatty Acid

References

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[2]	Saunders, R., The properties of rice bran as a foodstuff. Cereal Foods World. Vol. 35, No. 7, pp. 632, 634-636, 1990.
[3]	Sereewatthanawut, I., S. Prapintip, K. Watchiraruji, M. Goto, M. Sasaki, and A. Shotipruk, Extraction of protein and amino acids from deoiled rice bran by subcritical water hydrolysis. Bioresource technology. Vol. 99, No. 3, pp. 555-561, 2008.
[4]	Martin, E. and D. Farrell, Strategies to improve the nutritive value of rice bran in poultry diets. II. Changes in oil digestibility, metabolisable energy and attempts to increase the digestibility of the oil fraction in the diets of chickens and ducklings. British poultry science. Vol. 39, No. 4, pp. 555-559, 1998.
[5]	Zainuddin, Z., Quality characteristics of rice bran oil and the utilization of rice bran from selected Malaysian rice varieties, Thesis Universiti Pertanian Malaysia, 1990.
[6]	Ramezanzadeh, F. M., R. M. Rao, M. Windhauser, W. Prinyawiwatkul, and W. E. Marshall, Prevention of oxidative rancidity in rice bran during storage. Journal of agricultural and food chemistry. Vol. 47, No. 8, pp. 2997-3000, 1999.
[7]	Rukmini, C. and T. C. Raghuram, Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil: a review. Journal of the American College of Nutrition. Vol. 10, No. 6, pp. 593-601, 1991.
[8]	Dunford, N. T. and J. W. King, Thermal gradient deacidification of crude rice bran oil utilizing supercritical carbon dioxide. Journal of the American Oil Chemists' Society. Vol. 78, No. 2, pp. 121-125, 2001.
[9]	Amarasinghe, B. and N. Gangodavilage, Rice bran oil extraction in Sri Lanka: Data for process equipment design. Food and bioproducts processing. Vol. 82, No. 1, pp. 54-59, 2004.
[10]	Amarasinghe, B., M. Kumarasiri, and N. Gangodavilage, Effect of method of stabilization on aqueous extraction of rice bran oil. Food and Bioproducts Processing. Vol. 87, No. 2, pp. 108-114, 2009.
[11]	Thanonkaew, A., S. Wongyai, D. J. McClements, and E. A. Decker, Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). LWT-Food Science and Technology. Vol. 48, No. 2, pp. 231-236, 2012.
[12]	da Silva, M. A., C. Sanches, and E. R. Amante, Prevention of hydrolytic rancidity in rice bran. Journal of Food Engineering. Vol. 75, No. 4, pp. 487-491, 2006.
[13]	Desikachar, H. Preservation of by-products of rice milling. in Proc: Rice By-products Utilization Int. Conf., Valencia, Spain, 1974.
[14]	Orthoefer, F. T., Rice bran oil. Bailey's industrial oil and fat products. Vol., 2005.
[15]	Orthoefer, F. T., Rice bran oil: healthy lipid source. Food Technology. Vol. 50, No. 12, pp. 62-64, 1996.
[16]	Tai-Sun, S. and J. S. Godber, Isolation of four tocopherols and four tocotrienols from a variety of natural sources by semi-preparative high-performance liquid chromatography. Journal of Chromatography A. Vol. 678, No. 1, pp. 49-58, 1994.
[17]	Fernando, W. and L. Hewavitharana, Effect of fluidized bed drying on stabilization of rice bran. Drying Technology. Vol. 11, No. 5, pp. 1115-1125, 1993.
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APA Style

Sharmin Akter, Md Ahiduzzaman. (2017). Effect of Storage Life of Rice Bran on the Quality of Oil. Journal of Food and Nutrition Sciences, 5(1), 11-15. https://doi.org/10.11648/j.jfns.20170501.12

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ACS Style

Sharmin Akter; Md Ahiduzzaman. Effect of Storage Life of Rice Bran on the Quality of Oil. J. Food Nutr. Sci. 2017, 5(1), 11-15. doi: 10.11648/j.jfns.20170501.12

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AMA Style

Sharmin Akter, Md Ahiduzzaman. Effect of Storage Life of Rice Bran on the Quality of Oil. J Food Nutr Sci. 2017;5(1):11-15. doi: 10.11648/j.jfns.20170501.12

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@article{10.11648/j.jfns.20170501.12,
  author = {Sharmin Akter and Md Ahiduzzaman},
  title = {Effect of Storage Life of Rice Bran on the Quality of Oil},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {1},
  pages = {11-15},
  doi = {10.11648/j.jfns.20170501.12},
  url = {https://doi.org/10.11648/j.jfns.20170501.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170501.12},
  abstract = {Rice is one of the staple food in Bangladesh. The most important milling by-product of rice is ‘rice bran' which is an excellent source of edible oil. Due to the poor storage facility in the rice milling industry, the quality of rice bran gets deteriorates rapidly. This study examines the deterioration level of rice bran during the storage period in average room temperature (31°C). Raw, partially parboiled and parboiled rice bran was collected right after milling. Oil is extracted by ‘hexane solvent extraction' method from the 1st day of storage period for one week with the interval. Free fatty acid level, lipase activity, Iodine value and the pH value was determined from the collected rice bran oil. The preliminary result of this study showed that the deterioration level is rapidly increased during the 1 week of storage and the maximum deterioration level was found in raw rice bran. The free fatty acid (FFA) level, the degree of unsaturation and pH was respectively 17.25%, 92g Iodine/100ml oil and 3.10, whereas in parboiled rice bran it was respectively 4.23%, 101.1g Iodine/100ml oil and 6.23. Since the parboiled rice bran undergoes through a traditional stabilization method of parboiling and drying before milling, it might be a reason for the lower level of deterioration. The oil collected right after milling also showed a lower lipase activity. This study can be concluded by considering that, the less the storage time the better is the quality of the oil.},
 year = {2017}
}

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TY - JOUR
T1 - Effect of Storage Life of Rice Bran on the Quality of Oil
AU - Sharmin Akter
AU - Md Ahiduzzaman
Y1 - 2017/03/02
PY - 2017
N1 - https://doi.org/10.11648/j.jfns.20170501.12
DO - 10.11648/j.jfns.20170501.12
T2 - Journal of Food and Nutrition Sciences
JF - Journal of Food and Nutrition Sciences
JO - Journal of Food and Nutrition Sciences
SP - 11
EP - 15
PB - Science Publishing Group
SN - 2330-7293
UR - https://doi.org/10.11648/j.jfns.20170501.12
AB - Rice is one of the staple food in Bangladesh. The most important milling by-product of rice is ‘rice bran' which is an excellent source of edible oil. Due to the poor storage facility in the rice milling industry, the quality of rice bran gets deteriorates rapidly. This study examines the deterioration level of rice bran during the storage period in average room temperature (31°C). Raw, partially parboiled and parboiled rice bran was collected right after milling. Oil is extracted by ‘hexane solvent extraction' method from the 1st day of storage period for one week with the interval. Free fatty acid level, lipase activity, Iodine value and the pH value was determined from the collected rice bran oil. The preliminary result of this study showed that the deterioration level is rapidly increased during the 1 week of storage and the maximum deterioration level was found in raw rice bran. The free fatty acid (FFA) level, the degree of unsaturation and pH was respectively 17.25%, 92g Iodine/100ml oil and 3.10, whereas in parboiled rice bran it was respectively 4.23%, 101.1g Iodine/100ml oil and 6.23. Since the parboiled rice bran undergoes through a traditional stabilization method of parboiling and drying before milling, it might be a reason for the lower level of deterioration. The oil collected right after milling also showed a lower lipase activity. This study can be concluded by considering that, the less the storage time the better is the quality of the oil.
VL - 5
IS - 1
ER -

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Author Information

Sharmin Akter

Food Technology and Nutritional Science of Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
Md Ahiduzzaman

Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh

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Plain Text BibTeX RIS

APA Style

Sharmin Akter, Md Ahiduzzaman. (2017). Effect of Storage Life of Rice Bran on the Quality of Oil. Journal of Food and Nutrition Sciences, 5(1), 11-15. https://doi.org/10.11648/j.jfns.20170501.12

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ACS Style

Sharmin Akter; Md Ahiduzzaman. Effect of Storage Life of Rice Bran on the Quality of Oil. J. Food Nutr. Sci. 2017, 5(1), 11-15. doi: 10.11648/j.jfns.20170501.12

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AMA Style

Sharmin Akter, Md Ahiduzzaman. Effect of Storage Life of Rice Bran on the Quality of Oil. J Food Nutr Sci. 2017;5(1):11-15. doi: 10.11648/j.jfns.20170501.12

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@article{10.11648/j.jfns.20170501.12,
  author = {Sharmin Akter and Md Ahiduzzaman},
  title = {Effect of Storage Life of Rice Bran on the Quality of Oil},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {1},
  pages = {11-15},
  doi = {10.11648/j.jfns.20170501.12},
  url = {https://doi.org/10.11648/j.jfns.20170501.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170501.12},
  abstract = {Rice is one of the staple food in Bangladesh. The most important milling by-product of rice is ‘rice bran' which is an excellent source of edible oil. Due to the poor storage facility in the rice milling industry, the quality of rice bran gets deteriorates rapidly. This study examines the deterioration level of rice bran during the storage period in average room temperature (31°C). Raw, partially parboiled and parboiled rice bran was collected right after milling. Oil is extracted by ‘hexane solvent extraction' method from the 1st day of storage period for one week with the interval. Free fatty acid level, lipase activity, Iodine value and the pH value was determined from the collected rice bran oil. The preliminary result of this study showed that the deterioration level is rapidly increased during the 1 week of storage and the maximum deterioration level was found in raw rice bran. The free fatty acid (FFA) level, the degree of unsaturation and pH was respectively 17.25%, 92g Iodine/100ml oil and 3.10, whereas in parboiled rice bran it was respectively 4.23%, 101.1g Iodine/100ml oil and 6.23. Since the parboiled rice bran undergoes through a traditional stabilization method of parboiling and drying before milling, it might be a reason for the lower level of deterioration. The oil collected right after milling also showed a lower lipase activity. This study can be concluded by considering that, the less the storage time the better is the quality of the oil.},
 year = {2017}
}

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