The Influence of Industrial Processing on the Physico-Chemical Characteristics and Lipid and Antioxidant Contents of Rice Bran
DOI:
https://doi.org/10.3989/gya.075108Keywords:
Bran processing, Chemical-physical characteristics, Fatty acids, ?-Oryzanol, Rice bran, TocopherolsAbstract
A comparative study of the physico-chemical characteristics of rice bran during the successive steps of its industrial processing was carried out and included white and parboiled rice brans and pelletized and defatted rice brans. Moisture, acidity and peroxide index were determined. Using extracts in petroleum ether and gas chromatography, the total fat contents and the profiles of the fatty acids were established. The tocopherols and γ-oryzanol were determined using high performance liquid chromatography. The bran of parboiled rice showed the largest fat content and the lowest acidity, indicating that parboiling is the most effective process for bran stabilization. Oleic, linoleic and palmitic acids predominated in all the samples. Pelletization did not produce a loss in lipids, tocopherols or γ-oryzanol. All the samples showed higher contents of α-tocopherol, intermediate contents of γ-tocopherol and much lower concentrations of δ-tocopherol. Nine components of γoryzanol were detected, with a major proportion of the component that eluted in the fourth position, probably ferulate of 24-methylene cycloartenol. Pelletized rice bran showed the highest tocopherol content, whereas parboiled rice bran yielded the largest γ-oryzanol content.
Downloads
References
Abidi SL. 2000. Chromatographic analysis of tocol-derived lipid antioxidants. J. Chromatogr. A. 881, 197-216. doi:10.1016/S0021-9673(00)00131-X PMid:10905704
AOCS. American Oil Chemists’ Society. 1992. Official and tentative methods of the American Oils Chemists’ Society, Champaign, IL.
Ausman LM, Rong NI, Nicolosi RJ. 2005. Hypocholesterolemic effect of physically refined rice bran oil: Studies of cholesterol metabolism and early atherosclerosis in hypercholesterolemic hamsters. J. Nutr. Biochem. 16, 521–529. doi:10.1016/j.jnutbio.2005.01.012 PMid:16115540
Block G, Langseth L. 1994. Antioxidant vitamins and disease prevention. Food Technol. 48, 80-84.
Carvalho JLV de, Vieira NR de A. 1999. A cultura do arroz no Brasil: Usos alternativos. Santo Antônio de Goiás: Embrapa Arroz e Feijão, 605-621.
CONAB. 2006. Segundo levantamento de grãos 2006/2007. Disponible en: <http://www.conab.gov.br/conabweb/download/safra/2levsaf.pdf>. Acceso del 26 de noviembre de 2006.
Chen MH, Bergman CJ. 2005. A rapid procedure for analysing rice bran tocopherol, tocotrienol and - orizanol contents. J. Food Anal. 18, 139-151. doi:10.1016/j.jfca.2003.09.004
Das PK, Chaudhuri A, Kaimal TNB, Bhalerao UT. 1998. Isolation of -oryzanol through calcium ion induced precipitation of anionic micellar aggregates. J. Agric. Food Chem. 46 (8), 3073-3080. doi:10.1021/jf9710802
Denardin CC, Silva lP, Silva lP da, Picolli L, Bevilaqua PR, Alves LL, Fagundes CAA. 2003. Composição nutricional do farelo de arroz polido e parboilizado. In: III Congresso brasileiro de arroz irrigado e XXV Reunido da Cultura do Arroz Irrigado, 2003, Balneário Camboriú. Anais do III Congresso brasileiro de arroz irrigado e XXV Reunião da Cultura do Arroz Irrigado, 614-616.
Engel KH, Miller A, Frenzel T, Schmar R. 2003. Coupled liquid chromatography-gas chromatography for the rapid analysis of -oryzanol in rice lipids. J. Chromatogr. A 985, 403-410. doi:10.1016/S0021-9673(02)01238-4 PMid:12580509
Fang N, Yu S, Badger TM. 2003. Characterization of triterpene alcohol and sterol ferulates in rice bran using LC-MS/MS. J. Agric. Food Chem. 51, 3260- 3267. doi:10.1021/jf021162c PMid:12744652
Gavino VC, Aguilar-Garcia C, Gavino G, Baragaño- Mosqueda M, Hevia P. 2007. Correlation of tocopherol, tocotrienol, c-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays. Food Chem. 102, 1228-1232. doi:10.1016/j.foodchem.2006.07.012
Gliszczynska-Swiglo A, Sikorska E. 2004. Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils. J. Chromatogr. A 1048, 195-198.
Gong-Yuanssheng Y, Yao-Huiyuan H. 2001. Purification e identification of gamma-oryzanol from rice bran. J. Chin. Cer. Oils Assoc.16, 30-34.
Hwang DF, Huang SC, Shiau CY, Liu TE, Chu CL. 2005. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Sci. 70, 613-619. doi:10.1016/j.meatsci.2005.02.009
Juliano C, Cossu M, Alamanni MC, Piu L. 2005. Antioxidant activity of gamma-oryzanol: mechanism of action and its effect on oxidative stability of pharmaceutical oils. Int. J. Pharmac. 299 (1-2), 146- 154. doi:10.1016/j.ijpharm.2005.05.018 PMid:16005170
Kim JS, Godber JS, King J, Priyawiwatkul W. 2001. Inhibition of cholesterol autoxidation by the nonsaponifiable fraction in rice bran in an aqueous model system. JAOCS 78, 685-689. doi:10.1007/s11746-001-0326-8
Kitta K, Ebihara M, Iizuka T, Yoshikawa R, Isshiki K, Kawamoto S. Variations in lipid content and fatty acid composition of major non-glutinous rice cultivars in Japan. 2005. J. Food Comp. Anal. 18, 269-278. doi:10.1016/j.jfca.2004.10.001
Lakkakula NR, Lima MH, Walker T. 2004. Rice bran stabilization and rice bran oil extraction using ohmic heating. Biores. Technol. 92, 157-161. doi:10.1016/j.biortech.2003.08.010, PMid:14693448
Parrado J, Miramontes E, Jover M, Gutierrez JF, Terán LC de, Bautista J. 2006. Preparation of a rice bran enzymatic extract with potential use as functional food. Food Chem. 98, 742-748. doi:10.1016/j.foodchem.2005.07.016
Rittner H. 1999. Aspectos críticos da extração de óleos vegetais. Simpósio de óleos e gorduras/ Universidade Federal do Rio Grande. Rio Grande: Furg, 1999.
Rodrigues CEC, Onoyama MM, Meirelles AJA. 2006. Optimization of the rice bran oil deacidification process by liquid-liquid extraction. J. Food Eng. 73 (4) 370-378. doi:10.1016/j.jfoodeng.2005.02.004
Rodrigues CEC, Pessôa Filho PA, Meirelles AJA. 2004. Phase equilibrium for the system rice bran oil _ fatty acids _ ethanol _ water _ -oryzanol _ tocols. Fluid Phase Equilibria 216, 271-283. doi:10.1016/j.fluid.2003.11.008
Silva MA da, Sanches C, Amante ER. 2001. Farelo de arroz composição e propriedades. Óleos & Grãos 10 (61) 34-42.
Silva MA da, Sanches C, Amante ER. 2006. Prevention of hydrolytic rancidity in rice bran. J. Food Eng. 75 (4) 487-491. doi:10.1016/j.jfoodeng.2005.03.066
Statsoft. 2004. Inc. Statistica for windows vs. 6.0. Tulsa, OK, USA.
Tortosa E, Barber CB. 1979. El salvado de arroz y su potencial en alimentación animal. Avances en alimentación y mejora animal. Valencia 20 (5) 13-21.
Wilson TA, Nicolosia RJ, Woolfreya B, Kritchevskyb D. 2007. Rice bran oil and oryzanol reduce plasma lipid and lipoprotein cholesterol concentrations and aortic cholesterol ester accumulation to a greater extent than ferulic acid in hypercholesterolemic hamsters. J. Nutr. Biochem. 18, 105-112. doi:10.1016/j.jnutbio.2006.03.006 PMid:16713234
Xu Z, Godber JS. 1999. Purification and identification of components of -oryzanol in rice bran oil. J. Agric. Food Chem. 47, 2724-2728. doi:10.1021/jf981175j PMid:10552553
Zambiazi RC, Przybylsk RI, Zambiazi MW, Mendonça CRB. 2007. Acid composition of vegetable oils and fats. Boletim do CEPPA 25, 111-120.
Zambiazi R. 1997. The role of endogenous lipid components on vegetable oil stability. Manitoba, Canadá, 304f. Tesis (Doctorado en Fisiologia), Food and Nutritional Sciences Interdepartmental Program, University of Manitoba.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
