Skip to main content
SpringerLink
Log in

Production of Rice Bran Oil with Light Color and High Oryzanol Content by Multi-stage Molecular Distillation

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

Abstract

Color is regarded as an important quality parameter for rice bran oil (RBO). Nevertheless, numerous grade-three and grade-four RBOs with dark color are currently available in the Chinese market. These oils are usually produced by steam refining and exhibit a mahogany color, which is undesired by customers. Here, we describe the development of a new industrially viable refining method based on multi-stage molecular distillation (MMD), through which decoloration and fractionation of grade-four RBO were accomplished, and four kinds of products, pigment oil, semi-refined oil-I (SRO-I), semi-refined oil-II (SRO-II), and semi-refined oil-III (SRO-III), were obtained. The pigment oil was hazy and mahogany colored, containing 84.84 % non-triacylglycerols, mainly pigments, tocopherols, and free fatty acids. SRO-I was hazy and orange, containing 20,563 mg/kg of oryzanol (accounting for 77–82 % of raw oil) and was 28.68 % of non-triacylglycerols. In particular, higher content of monounsaturated triacylglycerols, diunsaturated triacylglycerols and non-triacylglycerols was responsible for the haze. SRO-II and SRO-III had a clear yellow appearance and a non-triacylglycerol content <1.5 %. These semi-refined oils were mixed directly after MMD and further refined by mild deacidification and winterization to obtain fully refined oil, which met the requirements of commonly used standards. Notably, the final oil exhibited light color and retained nearly 80 % of the oryzanol of raw oil. The yield of final oil reached 80–85 % through the entire refining 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

Similar content being viewed by others

References

  1. Mezouari S, Eichner K, Kochhar SP, Brühl L, Schwarz K (2006) Effect of the full refining process on rice bran oil composition and its heat stability. Eur J Lipid Sci Technol 108:193–199

    Article  CAS  Google Scholar 

  2. Ghosh M (2007) Review on recent trends in rice bran oil processing. J Am Oil Chem Soc 84:315–324

    Article  CAS  Google Scholar 

  3. Gunstone FD (2011) Vegetable oils in food technology composition, properties and uses, 2nd edn. Wiley, New York, pp 299–305

    Book  Google Scholar 

  4. National Standard of People’s Republic of China (2003) Rice bran oil, GB19112 (in Chinese)

  5. Rekha B, Lokesh BR, Krishna AGG (2014) Chemistry of color fixation in crude, physically refined and chemically refined rice bran oil upon heating. J Am Oil Chem Soc 91:1665–1676

    Article  CAS  Google Scholar 

  6. Van Hoed V, Ayala JV, Czarnowska M, De Greyt W, Verhé R (2010) Optimization of physical refining to produce rice bran oil with light color and high oryzanol content. J Am Oil Chem Soc 87:1227–1234

    Article  Google Scholar 

  7. Shahidi F (2005) Bailey’s industrial oil and fat products, 6th edn. Wiley, New York, pp 2:466–485–3:336–339

    Book  Google Scholar 

  8. Roy B, Dey S, Sahoo GC, Roy SN, Bandyopadhyay S (2014) Degumming, dewaxing and deacidification of rice bran oil-hexane miscella using ceramic membrane: pilot plant study. J Am Oil Chem Soc 91:1453–1460

    Article  CAS  Google Scholar 

  9. Manjula S, Subramanian R (2009) Simultaneous degumming, dewaxing and decolorizing crude rice bran oil using nonporous membranes. Sep Purif Technol 66:223–228

    Article  CAS  Google Scholar 

  10. Martins PF, Ito VM, Batistella CB, Maciel MRW (2006) Free fatty acid separation from vegetable oil deodorizer distillate using molecular distillation process. Sep Purif Technol 48:78–84

    Article  CAS  Google Scholar 

  11. Tang WQ, Li DC, Lv YX, Jiang JG (2011) Concentration and drying of tea polyphenols extracted from green tea using molecular distillation and spray drying. Drying Technol 29:584–590

    Article  CAS  Google Scholar 

  12. Moraes EB, Batistella CB, Alvarez MET, Maciel Filho R, Maciel MRW (2004) Evaluation of tocopherol recovery through simulation of molecular distillation process. Appl Biochem Biotechnol 113–116:689–711

    Article  Google Scholar 

  13. Fregolente PBL, Pinto GMF, Wolf-Maciel MR, Maciel Filho R (2010) Monoglyceride and diglyceride production through lipase-catalyzed glycerolysis and molecular distillation. Appl Biochem Biotechnol 160:1879–1887

    Article  CAS  Google Scholar 

  14. Wang Y, Zhao MM, Song KK, Wang LL, Han X, Tang SZ, Wang Y (2010) Separation of diacylglycerols from enzymatically hydrolyzed soybean oil by molecular distillation. Sep Purif Technol 75:114–120

    Article  CAS  Google Scholar 

  15. Lin W, Wu FW, Yue L, Du QG, Tian L, Wang ZX (2014) Combination of urea complexation and molecular distillation to purify DHA and EPA from sardine oil ethyl esters. J Am Oil Chem Soc 91:687–695

    Article  CAS  Google Scholar 

  16. Rossi PC, Pramparo MC, Gaich MC, Grosso NR, Nepote V (2011) Optimization of molecular distillation to concentrate ethyl esters of eicosapentaenoic (20:5ω-3) and docosahexaenoic acids (22:6ω-3) using simplified phenomenological modeling. J Sci Food Agric 91:1452–1458

    Article  CAS  Google Scholar 

  17. Xiong Y, Zhao ZM, Zhu LP, Chen YT, Ji HB, Yang DP (2013) Removal of three kinds of phthalates from sweet orange oil by molecular distillation. LWT Food Sci Technol 53:487–491

    Article  CAS  Google Scholar 

  18. Martinello MA, Villegas M, Pramparo MC (2007) Retaining maximum antioxidative potency of wheat germ oil refined by molecular distillation. J Sci Food Agric 87:1559–1563

    Article  CAS  Google Scholar 

  19. Sawadikiat P, Hongsprabhas P (2014) Phytosterols and γ-oryzanol in rice bran oils and distillates from physical refining process. Int J Food Sci Technol 49:2030–2036

    Article  CAS  Google Scholar 

  20. Chen HQ (2012) Refining method of rice bran oil. Chinese Patent 201210486652.1 (in Chinese)

  21. Shi C, Chang M, Liu RJ, Jin QZ, Wang XG (2015) Trans-free shortenings through the interesterification of rice bran stearin, fully hydrogenated soybean oil and coconut oil. Int J Food Eng. doi:10.1515/ijfe-2014-0279

    Google Scholar 

  22. AOCS (1997) Official method recommended and Practices of AOCS. In: Firestone D (ed) Individual triglycerides in oils and fats by HPLC (Ce 5c-93), 5th edn. AOCS, Champaign

    Google Scholar 

  23. IUPAC (1987) Standard methods for the analysis of oils, fats and derivatives. In: Paquot C, Hautfenne A (eds) Preparation of the fatty acid methyl esters, 7th edn. Blackwell, London

    Google Scholar 

  24. Seetharamaiah GS, Prabhakar JV (1986) Oryzanol content of Indian rice bran oil and its extraction from soap stock. J Food Sci Technol 23:270–273

    CAS  Google Scholar 

  25. AOCS (1997) Official method recommended and Practices of AOCS. In: Firestone D (ed) Free fatty acids (Ca 5a-40), 5th edn. AOCS, Champaign

    Google Scholar 

  26. Krishna AGG, Hemakumar KH, Khatoon S (2006) Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils. J Am Oil Chem Soc 83:999–1005

    Article  CAS  Google Scholar 

  27. AOCS (1997) Official method recommended and Practices of AOCS. In: Firestone D (ed) Peroxide value—acetic acid—chloroform method (Cd 8-53), 5th edn. AOCS, Champaign

    Google Scholar 

  28. AOCS (1997) Official method recommended and Practices of AOCS. In: Firestone D (ed) Phosphorus (Ca 12-55), 5th edn. AOCS, Champaign

    Google Scholar 

  29. Koidis A, Boskou D (2006) The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils. Eur J Lipid Sci Technol 108:323–328

    Article  CAS  Google Scholar 

  30. Turkulov J, Dimić E, Karlović D, Vukša V (1986) The effect of temperature and wax content on the appearance of turbidity in sunflower seed oil. J Am Oil Chem Soc 63:1360–1363

    Article  CAS  Google Scholar 

  31. Jin J, Chen YF, Cao JC, Jin QZ, Ma XJ (2013) Effects of oryzanol content on transparency and acid value of rice bran oil. China Oils Fats 38:9–11 (in Chinese)

    Google Scholar 

  32. Aparicio-Ruiz R, Mínguez-Mosquera MI, Gandul-Rojas B (2011) Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils. J Food Compos Anal 24:811–820

    Article  CAS  Google Scholar 

  33. Šimon P, Cvengroš J (2010) Thermooxidative stability of vegetable oils refined by steam vacuum distillation and by molecular distillation. Eur J Lipid Sci Technol 112:1236–1240

    Article  Google Scholar 

  34. Kaimal TNB, Vali SR, Rao BVSK, Chakrabarti PP, Vijayalakshmi P, Kale V, Rani KNP, Rajamma O, Bhaskar PS, Rao TC (2002) Origin of problems encountered in rice bran oil processing. Eur J Lipid Sci Technol 104:203–211

    Article  Google Scholar 

  35. Wang XG, Jin QZ, Liu YF (2011) Principle of oils and fats. China Light Industry, Beijing, pp 135–147 (in Chinese)

    Google Scholar 

  36. Chapman D, Collin DT (1965) Differential thermal analysis of phospholipids. Nature 206:189

    Article  CAS  Google Scholar 

  37. Willett WC, Stampfer MJ, Manson JE, Colditz GA, Speizer FE, Rosner BA, Sampson LA, Hennekens GH (1993) Intake of trans fatty acids and risk of coronary heart disease among women. Lancet 341:581–585

    Article  CAS  Google Scholar 

  38. 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 bran oil. J Am Oil Chem Soc 83:315–321

    Article  Google Scholar 

  39. Kala ALA (2012) Cis-, trans- and saturated fatty acids in selected hydrogenated and refined vegetable oils in the Indian market. J Am Oil Chem Soc 89:1813–1821

    Article  Google Scholar 

  40. Jiang YR, Xia SH, Zhang YQ, Yu JG, Hu P (2013) Trans fatty acid content of food in the Chinese market. J Chin Cereals Oils Assoc 28:112–115, 123 (in Chinese)

Download references

Acknowledgments

The research was financially supported by the Key Projects in the National Science & Technology Pillar Program during the Twelfth Five-year Plan Period (Nos. 2012BAK08B03 and 2011BAD02B03).

Author information

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

    Jun Jin, Dan Xie, Xiaosan Wang, Qingzhe Jin & Xingguo Wang

  2. Zhong Hai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd., Jiangnan University National University Science Park, 100 Jinxi Road, Wuxi, 214125, Jiangsu, People’s Republic of China

    Dan Xie

  3. Wuxi Zhicheng Food Technology Co., Ltd., Henghua Science Park, 58 Yuanxi Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Hanqing Chen

Authors
  1. Jun Jin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Dan Xie
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hanqing Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Xiaosan Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Qingzhe Jin
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Xingguo Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Qingzhe Jin.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Jin, J., Xie, D., Chen, H. et al. Production of Rice Bran Oil with Light Color and High Oryzanol Content by Multi-stage Molecular Distillation. J Am Oil Chem Soc 93, 145–153 (2016). https://doi.org/10.1007/s11746-015-2747-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-015-2747-8

Keywords

Search

Navigation