Publication: Physicochemical and antioxidant properties of rice bran oils produced from colored rice using different extraction methods
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Issued Date
2017-01-01
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ISSN
13473352
13458957
13458957
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2-s2.0-85020216891
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Oleo Science. Vol.66, No.6 (2017), 565-572
Suggested Citation
Sukanya Mingyai, Aikkarach Kettawan, Khongsak Srikaeo, Riantong Singanusong Physicochemical and antioxidant properties of rice bran oils produced from colored rice using different extraction methods. Journal of Oleo Science. Vol.66, No.6 (2017), 565-572. doi:10.5650/jos.ess17014 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/42132
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Title
Physicochemical and antioxidant properties of rice bran oils produced from colored rice using different extraction methods
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Abstract
© 2017 by Japan Oil Chemists’ Society. This study investigated the physicochemical and antioxidant properties of rice bran oil (RBO) produced from the bran of three rice varities; Khao Dawk Mali 105 (white rice), Red Jasmine rice (red rice) and Hom-nin rice (black rice) using three extraction methods including cold-press extraction (CPE), solvent extraction (SE) and supercritical CO2extraction (SC-CO2). Yields, color, acid value (AV), free fatty acid (FFA), peroxide value (PV), iodine value (IV), total phenolic compound (TPC), γ-oryzanol, α-tocopherol and fatty acid profile were analyzed. It was found that the yields obtained from SE, SC-CO2and CPE extractions were 17.35–20.19%, 14.76–18.16% and 3.22–6.22%, respectively. The RBO from the bran of red and black rice samples exhibited high antioxidant activities. They also contained higher amount of γ-oryzanol and α-tocopherol than those of white rice sample. In terms of extraction methods, SC-CO2provided better qualities of RBO as evidenced by their physicochemical and antioxidant properties. This study found that RBO produced from the bran of black rice samples using SC-CO2extraction method showed the best physicochemical and antioxidant properties.