Skip to main content
SpringerLink
Log in

Effect of Physical Processing of Commercial De-oiled Rice Bran on Particle Size Distribution, and Content of Chemical and Bio-functional Components

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Rice bran is a rich source of nutrients and nutraceuticals, which has bio-functional properties. De-oiled rice bran, a major byproduct of rice bran oil industry, is not yet efficiently utilized for human consumption due to its poor edible quality. Various physical processing methods like sieving, pin milling and air classification were applied to upgrade the quality of bran and also to investigate its effect on particle size distribution, content of ash, protein, total dietary fiber, insoluble fiber, soluble fiber and oryzanol as well as total antioxidant activity in bran fractions. Sieve separation resulted in an increase in the content of protein and bio-functional components like soluble fiber and oryzanol as well as total antioxidant activity. Pin milling and sieving resulted in smaller particle size fraction without loss in the content of protein and other bio-functional components and antioxidant activity. Air classification of this material resulted in significant decrease in ash content with moderate increase in protein content and significant increase in the contents of oryzanol and soluble fiber and the total antioxidant activity. This resulted in quality improvement of commercial de-oiled bran viz., reduction in coarse bran fraction (>250μm size particles) from 65% to 0%, content of ash from 14.3 to 13.1 g/100 g, and insoluble fiber from 49.3 to 46.1 g/100 g, and increase in the content of protein from 13.7 to 17 g/100 g, soluble fiber from 2.75 to 4.35 g/100 g, oryzanol from 13.6 to 18.1 mg/100 g, and total antioxidant activity from 61 to 96 mM α-tocopherol equivalent/g. About 30% edible and nutrient rich rice bran, which can be used as an ingredient in the bakery products and health food formulations, was obtained from unutilized commercial de-oiled bran by this process.

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
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Ambale, G. G. K., Khatoon, S., & Tyakal, N. I. (2007). Improved process for preparation of oryzanol. Patent No. IN 200300398-I.

  • Ansharulla, J. A. H., & Chesterman, C. F. (1997). Application of carbohydrases in extracting proteins from rice bran. Journal of Science of Food and Agriculture, 74, 141–146.

    Article  Google Scholar 

  • AOAC (Association of Official Analytical Chemists) (1999). In P. Cunniff (Ed.), Official methods of analysis(16th ed.). Maryland, USA: AOAC International.

    Google Scholar 

  • Aoe, S., Oda, T., Tojima, T., Tanaka, M., Tatsumi, K., & Mizutani, T. (1993). Effect of rice bran hemicelluloses on 1,2-dimethylhydrazine induced intestinal carcinogenesis in Fischer 344 rat. Nutrition and Cancer, 20, 41–49.

    Article  CAS  Google Scholar 

  • Aoe, S., Ohta, F., & Ayano, Y. (1989). Effect of rice bran hemicelluloses on cholesterol metabolism in rats. Journal of Japanese Society of Nutrition and Food Science, 42, 55–61.

    CAS  Google Scholar 

  • Asp, N. G., Johansson, C. G., Hallmer, H., & Silijestrom, M. (1983). Rapid enzymatic assay of insoluble and soluble dietary fiber. Journal of Agricultural and Food Chemistry, 31, 476–482.

    Article  CAS  Google Scholar 

  • Ayano, Y., Ohta, F., Watnabe, Y., & Mita, K. (1980). Dietary fiber fractions in defatted rice bran and their hypocholesterolemic effect in cholesterol fed rats. Journal of Japanese Society of Nutrition and Food Science, 33, 283–291.

    CAS  Google Scholar 

  • Babcock, D. (1986). Rice bran as a source of dietary fibre. Cereal Food World, 32, 538.

    Google Scholar 

  • Barber, S., & Barber, C. B. (1980). Rice bran: Chemistry and technology. In B. S. Luh (Ed.), Rice: Production and utilization (pp. 790–862). Westport, CT, USA: AVI Publishing.

    Google Scholar 

  • Bera, M. B., & Mukherjee, R. K. (1989). Preparation of rice bran protein concentrate and its use in bread. Indian Journal of Nutrition and Dietetics, 26, 48–55.

    Google Scholar 

  • Bidlack, W. (1999). Phytochemicals as bioactive agents pp. 25–36. Lancaster, Basel, Switzerland: Technomic Publishing Co., Inc.

    Google Scholar 

  • Carroll, L. E. (1990). Functional properties and applications of stabilized rice bran in bakery products. Food Technology, 44, 74.

    Google Scholar 

  • Chavan, J. K., & Kadam, S. S. (1993). Nutritional enrichment of bakery products by supplementation with non wheat flours. CRC-Critical -Reviews- in Food Science and Nutrition, 33, 189–226.

    CAS  Google Scholar 

  • Cheryan, M. (1980). Phytic acid interactions in food systems. CRC Critical Reviews in Food Science and Nutrition, 19, 297–335.

    Google Scholar 

  • Devi, R. R., & Arumughan, C. (2007). Phytochemical characterization of defatted rice bran and optimization of a process for their extraction and enrichment. Bioresource Technology, 98, 3037–3043.

    Article  CAS  Google Scholar 

  • Enochian, R. V., Saunders, R. M., Schultz, W. G., Beagle, E. C., & Crowly, P. R. (1981). Stabilization of rice bran with extruder cookers and recovery of edible oil: “A preliminary analysis of operational and financial feasibility”, USDA-1120, Washington DC, USA.

  • Ha, T. Y., Ko, S. N., Lee, S. M., Kim, H. R., Chung, S. H., Kim, S. R., et al. (2006). Changes in nutraceutical lipid components of rice at different degree of milling. European Journal of Lipid Science and Technology, 108, 175–181.

    Article  CAS  Google Scholar 

  • Hegsted, M., & Windhauser, M. M. (1993). Reducing human heart disease risk with rice bran. Lousiana-Agriculture, 36, 22–24.

    Google Scholar 

  • Houston, D. F., & Mohammed, A. (1966). Air classification and sieving of rice bran and polish. The Rice Journal, 69, 20–21.

    Google Scholar 

  • Hu, C., Zawistowski, J., & Kits, D. D. (2003). Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. Journal of Agricultural and Food Chemistry, 51, 5271–5277.

    Article  CAS  Google Scholar 

  • Iqbal, S., Bhanger, M.I., & Anwar, F. (2005). Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chemistry, 93, 265–272.

    Article  CAS  Google Scholar 

  • James, C., & Sloan, S. (1984). Functional properties of edible rice bran in model system. Journal of Food Science, 49, 310–311.

    Article  Google Scholar 

  • Kahlon, T. S., Chow, F. I., & Sayre, R. N. (1994). Cholesterol lowering properties of rice bran. Cereal-Food-World, 39, 99–103.

    Google Scholar 

  • Kennedy, B. M., & Schelstraete, M. (1975). Chemical, physical and nutritional properties of high protein flours and residual kernel from the over milling of uncoated milled rice. III. Iron, calcium, magnesium, phosphorus, sodium, potassium and phytic acid. Cereal Chemistry, 52, 173.

    CAS  Google Scholar 

  • Nam, S. H., Choi, S. P., Kang, M. Y., Koh, H. J., Kozukue, N., & Fredman, M. (2006). Antioxidant activities of bran extracts from twenty one pigmented rice cultivars. Food Chemistry, 94, 613–620.

    Article  CAS  Google Scholar 

  • Newman, R. K., Betschart, A. A., Newman, C. W., & Hoefer, P. J. (1992). Effect of full fat or defatted rice bran on serum cholesterol. Plants Food for Human Nutrition, 42, 37–43.

    Article  CAS  Google Scholar 

  • Nutracea. (2007). Human nutrition: Bulk rice fibre and rice bran products. Nutracea, Phoenix, USA. Available at www.nutracea.com. Accessed 24 September 2007.

  • Packer, L. (1995). Nutrition and biochemistry of the lipophilic antioxidants, vitamin E and carotenoids. In Nutrition, lipids, health, and disease (pp. 8–35). Champaign, IL (USA): AOCS Press.

  • Park, B.-D., Wi, S. G., Lee, K. H., Sing, A. P., Yoon, T.-H., & Kim, Y. S. (2003). Characterization of anatomical features and silica distribution in rice husk using microscopic and micro-analytical techniques. Biomass and Bioenergy, 25, 319–327.

    Article  CAS  Google Scholar 

  • Parker, R. A., Pearce, B. C., Clark, R. W., Gordon, D. A., & Wright, J. J. (1993). Tocotrienols regulate cholesterol production in mammalian cells by post-transcriptional suppression of 3-Hydroxy-3-methylglutaryl-coenzyme A reductase. Journal of Biological Chemistry, 268, 11230–11238.

    CAS  Google Scholar 

  • Pilar, P., Manvel, P., & Mignel, A. I. (1999). Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex. Analytical Biochemistry, 269, 337–341.

    Article  Google Scholar 

  • Plaami, S. P. (1997). Content of dietary fibre in foods and its physiological effects. Food Review International, 13, 29–76.

    Google Scholar 

  • Posner, E. S. (1991). Mechanical separation of a high dietary fiber fraction from wheat bran. Cereal Foods World, 36, 553–556.

    Google Scholar 

  • Prakash, J. (1996). Rice bran proteins: Properties and food uses. Critical Reviews in Food Science and Nutrition, 36, 537–552.

    CAS  Google Scholar 

  • Prakash, J., & Ramanathan, G. (1995). Physico-chemical and nutritional traits of rice bran protein concentrate-based weaning foods. Journal of Food Science and Technology, 32, 395–399.

    CAS  Google Scholar 

  • Qureshi, A. A., Bradlow, B. A., Salser, W. A., & Brace, L. D. (1997). Novel tocotrienols of rice bran modulate cardiovascular disease risk parameters of hypercholesterolemic humans. Journal of Nutritional Biochemistry, 8, 290–298.

    Article  CAS  Google Scholar 

  • Raghuram, T. C., Rao, M. B., & Rukmini, C. (1989). Studies on hypolipidemic effects of dietary rice bran oil in human subjects. Nutrition Reports International, 39, 889–895.

    CAS  Google Scholar 

  • Saio, K., & Noguchi, A. (1983). The microstructure of polished, milled and air classified rice and rice bran. Journal of Japanese Society of Food Science and Technology, 6, 331–338.

    Google Scholar 

  • Saunders, R. M. (1986). Rice bran: Composition and potential food uses. Food Reviews International, 1, 465–495.

    Article  Google Scholar 

  • Saunders, R. M. (1990). The properties of rice bran as a food stuff. Cereal Food World, 35, 632–636.

    Google Scholar 

  • Sayre, R. N., Nayyar, D. K., & Saunders, R. M. (1985). Extraction and refining of edible oil from extrusion-stabilized rice bran. Journal of American Oil Chemists’ Society, 62, 1040.

    Article  Google Scholar 

  • Schwarz, P. B., Youngs, V. L., & Shelton, D. R. (1989). Isolation and characterization of lignin from hard red spring wheat bran. Cereal Chemistry, 66, 289–295.

    CAS  Google Scholar 

  • SEA. (2008). Rice bran oil consumer awareness program. The Solvent Extractors’ Association of India, Mumbai, India. Available at: www.seaofindia.com. Accessed 25 January 2008.

  • Seetharamaiah, G. S., & Chandrasekhara, N. (1988). Hypocholesterolemic activity of oryzanol in rats. Nutrition Reports International, 38, 927–935.

    CAS  Google Scholar 

  • Seetharamaiah, G. S., & Prabhakar, J. V. (1986). Oryzanol content of Indian rice bran oil and its extraction from soap stock. Journal of Food Science and Technology, 23, 270–273.

    CAS  Google Scholar 

  • Snedecor, G. W., & Cochran, W. G. (1994). Statistical methods (8th ed.). Iowa: Iowa State Univ. Press.

    Google Scholar 

  • Tomlin, J., & Read, N. W. (1988). Comparison of the effects on colonic function caused by feeding rice bran and wheat bran. European Journal of Clinical Nutrition, 42, 857–861.

    CAS  Google Scholar 

  • Tupper, R. J., Pointing, G., & Westcott, S. J. (2001). Manufacture of bran product for drink & food products, involves pressing or rolling stabilized dehulled grain, milling pressed or rolled dehulled grain, and sieving and separating grain flour from coarse grain bran. Patent No. WO200121012-A1.

  • Vanstone, C. A., Sarjaz, M. R., & Jones, P. J. H. (2001). Injected phytosterols/stanols suppress plasma cholesterol levels in hamsters. Journal of Nutritional Biochemistrty, 12, 565–574.

    Article  CAS  Google Scholar 

  • Wada, S., Satomi, Y., Murakoshi, M., Noguchi, N., Yoshikawa, T., & Nishino, H. (2005). Tumor suppressive effects of tocotrienol in vivo and in vitro. Cancer Letter, 229, 181–191.

    Article  CAS  Google Scholar 

  • Wang, M., Hetiarachchy, N. S., Qi, M., Burks, W., & Siebenmorgen, T. (1999). Preparation and functional properties of rice bran protein isolates. Journal of Agricultural and Food Chemistry, 47, 411–416.

    Article  CAS  Google Scholar 

  • Wong, S. P., Kiyotaka, N., Murata, K., Kojima, Y., & Miyazawa, T. (2007). Quantitation of tocotrienol and tocopherol in various rice brans. Journal of Agricultural and Food Chemistry, 55, 461–466.

    Article  CAS  Google Scholar 

  • Wu, Y. V., & Doehlert, D. C. (2002). Enrichment of beta-glucan in oat bran by fine grinding and air classification. Lebensmittel-Wissenschaft-und-Technologie, 35, 30–33.

    Article  CAS  Google Scholar 

  • Wu, Y. V., Stringfellow, A. C., & Inglett, G. E. (1994). Protein and b-glucan enriched fractions from high-protein, high b-glucan barleys by sieving and air classification. Cereal Chemistry, 71, 220–223.

    CAS  Google Scholar 

  • Xu, Z., Hua, N., & Godber, J. S. (2001). Antioxidant activity of tocopherols, tocotrienols, and g-Oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2¢- azobis (2-methlypropionamidine) dihydrochloride. Journal of Agricultural and Food Chemistry, 49, 2077–2081.

    Article  CAS  Google Scholar 

  • Yamagishi, T., Tsuboi, T., & Kikuchi, K. (2003). Potent natural immunomodulator, rice water-soluble polysaccharide fractions with anticomplementary activity. Cereal Chemistry, 80, 5–8.

    Article  CAS  Google Scholar 

  • Yan, M., Ju, X., & Gu, H. (2003). Method of producing natural nutrient food with stabilized rice bran. Patent No. CN1403025.

Download references

Acknowledgement

Authors wish to acknowledge the financial assistance from TMOP&M of Government of India and also The Director, CFTRI for the support.

Author information

Authors and Affiliations

  1. Grain Science and Technology Department, Central Food Technological Research Institute (Council of Scientific & Industrial Research), Mysore, 570 020, Karnataka, India

    A. Jayadeep, Vasudeva Singh, B. V. Sathyendra Rao, A. Srinivas & S. Z. Ali

Authors
  1. A. Jayadeep
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Vasudeva Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. B. V. Sathyendra Rao
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. A. Srinivas
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. S. Z. Ali
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to A. Jayadeep.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Jayadeep, A., Singh, V., Sathyendra Rao, B.V. et al. Effect of Physical Processing of Commercial De-oiled Rice Bran on Particle Size Distribution, and Content of Chemical and Bio-functional Components. Food Bioprocess Technol 2, 57–67 (2009). https://doi.org/10.1007/s11947-008-0094-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-008-0094-6

Keywords

Search

Navigation