Supathra LilitchanCholticha TangprawatKornkanok AryusukSumalee KrisnangkuraSalisa ChokmohKanit KrisnangkuraMahidol UniversityKing Mongkuts University of Technology ThonburiSuan Sunandha Rajabhat University2018-07-122018-07-122008-01-15Food Chemistry. Vol.106, No.2 (2008), 752-759030881462-s2.0-34548329604https://repository.li.mahidol.ac.th/handle/20.500.14594/18765Total lipids and γ-oryzanol in rice bran were determined by a partial extraction method. The results agreed well with the conventional total extraction methods. The proposed method uses fewer hazardous organic solvents, takes a shorter extraction time and requires no special extraction apparatus. Total lipids and γ-oryzanol in nine rice bran varieties were analysed by the developed technique. Daw Dum 5647 had the highest total lipids and γ-oryzanol while the lowest content was found in KD XBT 313-19-1-1 and SP XBT 43-7, respectively. The adsorption coefficient (Kd) of the lipids and γ-oryzanol, between hexane and bran, at 30 °C are between 1.16 and 2.00 and 2.02 and 2.65, respectively (depending on the moisture content of the bran). From the Kdvalues, it was estimated that about 92-95% of the lipids and 95-96% of the γ-oryzanol were extracted into hexane at a 10:1 (v/w) ratio of hexane to bran. The effect of solvents on the extraction of γ-oryzanol from rice bran was also studied. It was found that isopropanol was the most suitable solvent for extraction and determination of γ-oryzanol in rice bran. It showed better agreement with the total extraction method. © 2007 Elsevier Ltd. All rights reserved.Mahidol UniversityAgricultural and Biological SciencesChemistryMedicineReviewSCOPUS10.1016/j.foodchem.2007.06.052