Effects of different stabilization conditions and extraction methods (Soxhlet and ultrasonic-assisted) on quality of rice bran oil

• Main Authors: Hussain, Norhayati, Ishak, Izzreen, Agus, Baizura Aya Putri, Samah, Nor Fatin Atikah
• Format: Article
• Language: English
• Published: United Arab Emirates University 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/96976/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/96976/; https://www.ejfa.me/index.php/journal/article/view/2663
• Institution: Universiti Putra Malaysia

High rice production produces a high amount of waste, especially rice bran (~10%), suitable as cooking oil. This study was performed to investigate the rice bran dried at different temperatures and times for stabilization treatment and the oil extracted using Soxhlet and Ultrasonic-assisted extracti...