Skip to main content
SpringerLink
Log in

Composition of Rice Bran Stearin from Various Refineries Across China

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

In this study, we evaluated the composition of rice bran stearin (RBS) from various refineries across China. Here, we report the physicochemical parameters of RBS. The slip melting point ranged from 20.8 to 35.3 °C. The free fatty acid content (0.05–0.27 %) and peroxide value (0.34–3.70 mequiv oxygen/kg) was quite low, indicating that the RBS was of good quality. The iodine value ranged from 85.8–102.9 g/100 g, indicating a high unsaturated bond content. There was a significant difference in the unsaponifiable matter content (1.20–3.87 %) among RBS samples. The oxidative stability index (OSI) ranged from 0.56 to 5.85 h. The palmitic acid content in RBS refined by molecular distillation was significantly higher than the RBS that was refined physically and chemically. The major triacylglycerol was LLO/OLL, PLL/LPL, OLO, PLP, OOO and POO (L, linoleic acid; O, oleic acid; P, palmitic acid). RBS contained high levels of micronutrients, including total tocopherols (23.3–117.9 mg/100 g), oryzanol (0.1–2.1 %), and total sterols (682.9–1787.3 mg/100 g). Moreover, three different kinds of solid fat curves were distinguished. The results presented here are probably the first report regarding RBS on an industrial scale, meanwhile the potential utilization of RBS is discussed.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Orthoefer FT (2005) In: Shahidi F (ed) Bailey’s industrial oil and fat products, 6th edn. Wiley, New York

    Google Scholar 

  2. Most MM, Tulley R, Morales S, Lefevre M (2005) Rice bran oil, not fiber, lowers cholesterol in humans. Am J Clin Nutr 81:64–68

    CAS  Google Scholar 

  3. Islam MS, Murata T, Fujisawa M, Nagasaka R, Ushio H, Bari AM, Hori M, Ozaki H (2008) Anti-inflammatory effects of phytosteryl ferulates in colitis induced by dextran sulphate sodium in mice. Br J Parmacol 154:812–824

    Article  CAS  Google Scholar 

  4. Berger A, Rein D, Schäfer A, Monnard I, Gremaud G, Lambelet P, Bertoli C (2005) Similar cholesterol–lowering properties of rice bran oil, with varied γ–oryzanol, in mildly hypercholesterolemic men. Eur J Nutr 44:163–173

    Article  CAS  Google Scholar 

  5. O’Brien RD (2009) Fats and oils: formulating and processing for applications. CRC Press, London

    Google Scholar 

  6. Yu F, Kim SH, Kim NS, Lee JH, Bae DH, Lee KT (2006) Composition of solvent-fractionated rice bran oil. J Food Lipids 13:286–297

    Article  CAS  Google Scholar 

  7. Adhikari P, Shin JA, Lee JH, Hu JN, Hwang KT, Lee KT (2009) Enzymatic production of trans-free hard fat stock from fractionated rice bran oil, fully hydrogenated soybean oil, and conjugated linoleic acid. J Food Sci 74:87–96

    Article  Google Scholar 

  8. Bakota EL, Winkler-Moser JK, Hwang HS, Bowman MJ, Palmquist DE, Liu SX (2013) Solvent fractionation of rice bran oil to produce a spreadable rice bran product. Eur J Lipid Sci Technol 115:847–857

    Article  CAS  Google Scholar 

  9. Lee GH, Yue M (2000) Study on the interesterification of rice bran stearin. J Zhengzhou Grain College 21:39–42 In Chinese

    Google Scholar 

  10. Lee JH, Lee KT, Akoh CC, Chung SK, Kim MR (2006) Antioxidant evaluation and oxidative stability of structured lipids from extra virgin olive oil and conjugated linoleic acid. J Agric Food Chem 54:5416–5421

    Article  CAS  Google Scholar 

  11. Krishna AG, Khatoon S, Shiela PM, Sarmandal CV, Indira TN, Mishra A (2001) Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil. J Am Oil Chem Soc 78:127–131

    Article  CAS  Google Scholar 

  12. Krishna AG, Hemakumar KH, Khatoon S (2006) Study on the composition of rice bran oil and its higher free fatty acids value. J Am Oil Chem Soc 83:117–120

    Article  CAS  Google Scholar 

  13. CX-STAN (1999) Codex standard for named vegetable oils. CODEX STAN 210-1999

  14. Van Hoed V, Depaemelaere G, Ayala JV, Santiwattana P, Verhé R, De Greyt W (2006) Influence of chemical refining on the major and minor components of rice brain oil. J Am Oil Chem Soc 83:315–321

    Article  Google Scholar 

  15. Wiedermann LH (1978) Margarine and margarine oil, formulation and control. J Am Oil Chem Soc 55:823–829

    Article  CAS  Google Scholar 

  16. Choudhary M, Grover K, Kaur G (2015) Development of rice bran oil blends for quality improvement. Food Chem 173:770–777

    Article  CAS  Google Scholar 

  17. Lida HN, Sundram K, Siew WL, Aminah A, Mamot S (2002) TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein blends before and after chemical interesterification. J Am Oil Chem Soc 79:1137–1144

    Article  CAS  Google Scholar 

  18. Sahri MM, Dian NLHM (2011) Formulation of trans-free and low saturated margarine. J Oil Palm Res 23:958–967

    Google Scholar 

  19. Farmani J, Safari M, Hamedi M (2009) Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends. Eur J Lipid Sci Technol 111:1212–1220

    Article  CAS  Google Scholar 

  20. Pestana VR, Zambiazi RC, Mendonça CR, Bruscatto MH, Lerma-García MJ, Ramis-Ramos G (2008) Quality changes and tocopherols and γ-oryzanol concentrations in rice bran oil during the refining process. J Am Oil Chem Soc 85:1013–1019

    Article  CAS  Google Scholar 

  21. Lerma-Garcia MJ, Herrero-Martinez JM, Simó-Alfonso EF, Mendonça CR, Ramis-Ramos G (2009) Composition, industrial processing and applications of rice bran γ-oryzanol. Food Chem 115:389–404

    Article  CAS  Google Scholar 

  22. Kochhar SP (2000) Stabilisation of frying oils with natural antioxidative components. Eur J Lipid Sci Technol 102:552–559

    Article  CAS  Google Scholar 

  23. Abidi SL, Rennick KA (2003) Determination of nonvolatile components in polar fractions of rice bran oils. J Am Oil Chem Soc 80:1057–1062

    Article  CAS  Google Scholar 

  24. Alim MA, Lee JH, Shin JA, Lee YJ, Choi MS, Akoh CC, Lee KT (2008) Lipase-catalyzed production of solid fat stock from fractionated rice bran oil, palm stearin, and conjugated linoleic acid by response surface methodology. Food Chem 106:712–719

    Article  CAS  Google Scholar 

  25. Mayamol PN, Balachandran C, Samuel T, Sundaresan A, Arumughan C, Zero trans shortening using rice bran oil, palm oil and palm stearin through interesterification at pilot scale. Int J Food Sci Technol 44:18–28

Download references

Acknowledgments

This work was supported by the National Natural Science Foundation of China (31401525). We are grateful to Shanghai Kerry Oils and Grains Industries Co., Ltd., Wuxi Zhicheng Food Technology Co., Ltd., Jinjia Oils and Fats Co., Ltd., Xiangrong Oils and Fats Co., Ltd., and Shanxin Grains Co., Ltd. for generously providing the raw materials. We also want to thank Delekang Food Co., Ltd. for supplying the oryzanol standards and raw material.

Author information

Author notes

    Authors and Affiliations

    1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

      Can Shi, Ruijie Liu, Ming Chang, Qingzhe Jin & Xingguo Wang

    Authors
    1. Can Shi
      View author publications

      You can also search for this author in PubMed Google Scholar

    2. Ruijie Liu
      View author publications

      You can also search for this author in PubMed Google Scholar

    3. Ming Chang
      View author publications

      You can also search for this author in PubMed Google Scholar

    4. Qingzhe Jin
      View author publications

      You can also search for this author in PubMed Google Scholar

    5. Xingguo Wang
      View author publications

      You can also search for this author in PubMed Google Scholar

    Corresponding author

    Correspondence to Ruijie Liu.

    Additional information

    Can Shi and Ruijie Liu contributed equally to this work.

    About this article

    Check for updates. Verify currency and authenticity via CrossMark

    Cite this article

    Shi, C., Liu, R., Chang, M. et al. Composition of Rice Bran Stearin from Various Refineries Across China. J Am Oil Chem Soc 93, 869–877 (2016). https://doi.org/10.1007/s11746-016-2814-9

    Download citation

    • Received:

    • Revised:

    • Accepted:

    • Published:

    • Issue Date:

    • DOI: https://doi.org/10.1007/s11746-016-2814-9

    Keywords

    Search

    Navigation