Abstract
The effects of each individual step of the chemical refining process on major and minor components of rice bran oil were examined. In comparison with common vegetable oils, rice brain oil contains a significantly higher level of several bioactive minor components such as γ-oryzanol, tocotrienols, and phytosterols. Alkali treatment or neutralization results in a significant loss of oryzanol. In addition, it gives rise to a change in the individual phytosterol composition. After bleaching, some isomers of 24-methylenecycloartanol were detected. Because of their relatively high volatility, phytosterols and tocotrienols are stripped from the rice brain oil during deodorization and concentrated in the deodorizer distillate. At the same time, oryzanol is not volatile enough to be stripped during deodorization; hence, the oryzanol concentration does not change after deodorization. Complete refining removed 99.5% of the FFA content. Depending on the applied deodorization conditions, trans FA can be formed, but the total trans content generally remains below 1%.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
McCaskill, D.R., and F. Zhang, Use of Rice Brain Oil in Foods, Food Technol. 53:50–54 (1999).
Piironen, V., D.G. Lindsay, T.A. Miettinen, J. Toivo, and A. Lampi, Review: Plant Sterols: Biosynthesis, Biological Function and Their Importance to Human Nutrition, J. Sci. Food Agric. 80:939–966 (2000).
Fang, N., Y. Shanggong, and T.M. Badger, Characterization of Triterpene Alcohol and Sterol Ferulates in Rice Bran Using LC-MS/MS, J. Agric. Food Chem. 51:3260–3267 (2003).
Rogers, E.J., S.M. Rice, R.J. Nicolosi, D.R. Carpenter, C.A. McClelland, and L.J. Romanczyk, Identification and Quantification of γ-Oryzanol Components and Simultaneous Assessment of Tocols in Rice Brain Oil, J. Am. Oil Chem. Soc. 70:301–307 (1993).
Xu, Z., and J.S. Godber, Purification and Identification of Compnents of γ-Oryzanol in Rice Brain Oil, J. Agric. Food Chem. 47:2724–2728 (1999).
Lichtenstein, A.H., L.M. Ausman, W. Carrasco, L.J. Gualtieri, J.L. Jenner, J.M. Ordovas, R.J. Nicolosi, B.R. Goldin, and E.J. Schaefer, Rice Bran Oil Consumption and Plasma Lipid Levels in Moderately Hypercholesterolemic Humans., Arteriosler. Thromb. 14:549–556 (1994).
Rong, N., L.M. Ausman, and R.J. Nicolosi, Oryzanol Decreases Cholesterol Absorption and Aortic Fatty Streaks in Hamsters, Lipids 32:303–309 (1997).
Wester, I., Cholesterol-Lowering Effects of Plant Sterols, Eur. J. Lipid Sci. Technol. 102:37–44 (2000).
Xu, Z.M., N. Hua, and J.S. Godber, Antioxidant Activity of Tocopherols, Tocotrienols, and γ-Oryzanol Components from Rice Bran Against Cholesterol Oxidation Accelerated by 2,2′-Azo-bis(2-methylpropionamidine) Dihydrochloride, J. Agric. Food Chem. 49:2077–2081 (2001).
Igbal, J., M. Minhajuddin, and Z.H. Beg, Suppression of 7,12-Dimethylbenz[α]anthracene-induced Carcinogenesis and Hypercholesterolaemia in Rats by Tocotrienol-rich Fraction Isolated from Rice Bran Oil, Eur. J. Cancer Prev. 12:447–453 (2003).
Narayana, T., B. Kaimal, S.R. Vali, B.V. Surya, K. Rao, P.P. Chakrabarti, P. Vijayalakshmi, V. Kale, K. Narayana, P. Rani, O. Rajamma, P.S. Bhaskar, and T.C. Rao, Origin of Problems Encountered in Rice Brain Oil Processing, Eur. J. Lipid Sci. Technol. 104:203–211 (2002).
Yoon, S.H., and S.K. Kim, Oxidative Stability of High-Fatty Acid Rice Bran Oil at Different Stages of Refining, J. Am. Oil Chem. Soc. 71:227–229 (1994).
Krishna, A.G.G., S. Khatoon, P.M. Sheila, C.V. Sarmandal, T.N. Indira, and A. Mishra, Effect of Refining of Crude Rice Bran Oil on the Retention of Oryzanol in the Refined Oil, ——Ibid. 78:127–131 (2001).
Official Methods and Recommended Practices of the American Oil Chemists' Society, 5th edn., edited by, D. Firestone AOCS Press, Champaign, 1998.
Seetharamaiah, G.S., and J.V. Prabhakar, Oryzanol Content of Indian Rice Bran Oil and Its Extraction from Soapstock, J. Food Sci. Technol. 23:270–273 (1986).
De Greyt W.F., V. Petrauskaite, M.J. Kellens, and A.D. Huyghebaert, Analysis of Tocopherols by Gas-Liquid and High-Performance Liquid Chromatography: A Comparative Study, Fett-Lipid 100:503–507 (1998).
Verleyen, T., M. Forcades, R. Verhé, K. Dewettinck, A. Huyghebaert, and W. De Greyt, Analysis of Free and Esterified Sterols in Vegetable Oils, J. Am. Oil Chem. Soc. 79:117–122 (2002).
Ferrari, R.A., E. Schulte, W. Esteves, L. Brühl, and K.D. Mukherjee, Minor Constituents of Vegetable Oils During Industrial Processing, ——Ibid. 73:587–592 (1996).
Wyllie, S.G., and C. Djerassi, Mass Spectrometry in Structural and Stereochemical Problems. CXL VI. Mass Spectrometric Fragmentations Typical of Sterols with Unsaturated Side Chains, J. Org. Chem. 33:305–313 (1968).
Lognay, G., F. Lacoste, M. Marlier, F. Mordret, C. Auge, R. Raoux, P.J. Wagstaffe, A. Boenke, and M. Severin, The Certification of the Identity of Individual Sterols in Three BCR Oil and Fat Reference Materials by GC-MS, Fat Sci. Technol. 95:98–104 (1993).
Ramaroson-Raonizafinimanana, B., E.M. Gaydou, and I. Bombarda, Occurrence of 5α-Cholesta-7,24-dien-3β-ol and 23-Dehydrolophenol in the Bean Lipids of Vanilla madagascariensis, J. Am. Oil Chem. Soc. 75:1325–1328 (1998).
Strocchi, A., and G. Marascio, Structural Modifications of 4,4′-Dimethyl Sterols During the Hydrogenation of Edible Vegetable Oils, Fat. Sci. Technol. 95:293–299 (1993).
Author information
Authors and Affiliations
About this article
Cite this article
Van Hoed, V., Depaemelaere, G., Ayala, J.V. et al. Influence of chemical refining on the major and minor components of rice brain oil. J Amer Oil Chem Soc 83, 315–321 (2006). https://doi.org/10.1007/s11746-006-1206-y
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-006-1206-y