Physical and Chemical Evaluation of Rice Bran OilAhmadi, N; Ghavami, M; Mizani, M; 2005; Physical and Chemical Evaluation of Rice Bran Oil; Food Technology & Nutrition, Vol. 2, No. 3, 10-26.
Abstract: Rice bran is produced during milling and conversion of brown rice into white rice. It consists of outer layers of seed ,part of germ and part of endosperm. It usually contains 9-25 percent oil. Rice bran constitutes about seven to eight percent of paddy rice. Two million tons of paddy rice are produced in Iran each year which ten percent is kept as seed and the rest is sent to thrashing rice factories for conversion. Due to the high level of rice bran production annually which at the percent is only used as animal feed ,the oil might be extracted to replace some vegetable oils. Samples of rice bran were collected from different regions and subjected to oil extraction A series of physical and chemical tests including phospholipid ,nonsaponifiable matter ,metals ,free fatty acid contents ,peroxide index ,iodine values ,colour ,induction period measurements and fatty acid composition were carried out on the extracted oils. It was concluded that Rood Bar ,Koochesphahan and Astane-E-Ashrafieh samples had the highest amounts of oil .nonsaponifiable matter and phospholipids respectively as compared to each other.
Keywords: Rice Bran Oil ,Phosphalipid , FattyAcids ,Nonsaponifiable Matters , Colour ,Metals ,Iodine Value ,Induction Period , Peroxide Index , FreeFatty Acid
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Abstract: Rice bran is produced during milling and conversion of brown rice into white rice. It consists of outer layers of seed ,part of germ and part of endosperm. It usually contains 9-25 percent oil. Rice bran constitutes about seven to eight percent of paddy rice. Two million tons of paddy rice are produced in Iran each year which ten percent is kept as seed and the rest is sent to thrashing rice factories for conversion. Due to the high level of rice bran production annually which at the percent is only used as animal feed ,the oil might be extracted to replace some vegetable oils. Samples of rice bran were collected from different regions and subjected to oil extraction A series of physical and chemical tests including phospholipid ,nonsaponifiable matter ,metals ,free fatty acid contents ,peroxide index ,iodine values ,colour ,induction period measurements and fatty acid composition were carried out on the extracted oils. It was concluded that Rood Bar ,Koochesphahan and Astane-E-Ashrafieh samples had the highest amounts of oil .nonsaponifiable matter and phospholipids respectively as compared to each other.
Keywords: Rice Bran Oil ,Phosphalipid , FattyAcids ,Nonsaponifiable Matters , Colour ,Metals ,Iodine Value ,Induction Period , Peroxide Index , FreeFatty Acid
click on image for large view
Visit: 2703
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