Physicochemical and antioxidant properties of rice bran oils produced from colored rice using different extraction methods

• Main Authors: Sukanya Mingyai, Aikkarach Kettawan, Khongsak Srikaeo, Riantong Singanusong
• Other Authors: Naresuan University
• Format: Article
• Published: 2018
• Subjects: Chemical Engineering; Chemistry
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/42132
• Institution: Mahidol University

© 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.