Journal of the American Oil Chemists’ Society

, Volume 65, Issue 10, pp 1605–1609 | Cite as

Factors affecting refining losses in rice (Oryza sativa L.) bran oil

  • Arvind Mishra
  • A. G. Gopalakrishna
  • J. V. Prabhakar


Components of rice bran oil have been assessed for their effect on refining losses. Rice bran oil used in the study had the following (percent) analysis: free fatty acids, 6.8; phosphatides, 1.25; wax, 2.85; monoglycerides, 1.67; diglycerides, 4.84, and oryzanol, 1.85; the rest (80.74) was mostly triglycerides. The phosphatides and mono- and diglycerides had no noticeable effect on refining losses at levels of up to 2% in the oil. Waxes and oryzanol increased the refining losses substantially. In model experiments where these were incorporated into peanut oil individually and in combination, the wax at as low a level as 1% increased the refining losses by about 80% more than control and the refining losses increased with concentration of wax. Oryzanol had a similar effect. When wax and oryzanol were present together in the oil, the effect was synergistic—the refining losses were higher than the sum of their individual effects. Phosphatides, mono- and diglycerides tended to reduce the adverse effect of wax and oryzanol. The main components responsible for higher than normal refining losses in rice bran oil have been identified as wax and oryzanol.


Free Fatty Acid Monoglyceride Diglyceride Free Fatty Acid Content Oryzanol 
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Copyright information

© American Oil Chemists’ Society 1988

Authors and Affiliations

  • Arvind Mishra
    • 1
  • A. G. Gopalakrishna
    • 1
  • J. V. Prabhakar
    • 1
  1. 1.Discipline of Convenience Foods and ConfectioneryCentral Food Technological Research InstituteMysoreIndia

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