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Effect of Subcritical Carbon Dioxide Extraction and Bran Stabilization Methods on Rice Bran Oil

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

An Erratum to this article was published on 20 May 2015

Abstract

The extraction of rice bran oil using the conventional organic solvent-based Soxhlet method involves hazardous chemicals, whereas supercritical fluid extraction is a costly high-temperature operating system. The subcritical carbon dioxide Soxhlet (SCDS) system, which operates at a low temperature, was evaluated for the extraction of rice bran oil in this study. In addition, rice bran that had been subjected to steam or hot-air stabilization were compared with unstabilized rice bran (control). The yields; contents of tocopherols, tocotrienols and oryzanol; fatty acid profiles; and the oxidative stabilities of the extracted rice bran oils were analyzed. The yields using hexane and SCDS extraction were approximately 22 and 13–14.5 %, respectively. However, oil extracted using the SCDS system contained approximately 10 times more oryzanol and tocol compounds and had lower free fatty acid levels and peroxide values compared with hexane-extracted oil. Overall, SCDS extraction of steamed rice bran represents a promising method to produce premium-quality rice bran oil.

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Acknowledgments

The authors would like to thank Padi Beras Nasional Berhad (BERNAS) for providing the research funds and the raw materials necessary to complete this study. Additionally, we would like to express our utmost appreciation to the Malaysian Biotechnology Corporation and Supercritical Fluid Center, UPM, for providing the necessary facilities and technical support.

Author information

Authors and Affiliations

  1. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    K. Muhamad

  2. Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    H. C. Boo

  3. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    S. L. Chia, R. Sulaiman & G. H. Chong

  4. Supercritical Fluid Center, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    F. Umanan

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  1. S. L. Chia
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  2. H. C. Boo
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Correspondence to G. H. Chong.

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Chia, S.L., Boo, H.C., Muhamad, K. et al. Effect of Subcritical Carbon Dioxide Extraction and Bran Stabilization Methods on Rice Bran Oil. J Am Oil Chem Soc 92, 393–402 (2015). https://doi.org/10.1007/s11746-015-2596-5

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  • DOI: https://doi.org/10.1007/s11746-015-2596-5

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