| Titles |
|
English :
|
Characterization of rice (oryza sativa) bran and bran oil from some Egyptian rice varieties
|
|
Arabic :
|
توصيف نخالة الأرز (أوريزا ساتيفا) وزيت النخالة من بعض اصناف الارز المصرى
|
|
| Abstract |
In view of growing demand on vegetable oils in Egypt. Therefore, great care must be taken to find a new edible oil sources from non-traditional oil crops has a great interest. The present investigation was aimed to characterize rice bran oil from some Egyptian rice varieties, namely Giza 178, Giza 179, Giza 182, Sakha 101 and Sakha 104. The investigated chemical composition of rice bran for these varieties were found to be oil, protein, fiber and ash contents in the ranges of 21.46 to 24.26, 16.36 to 16.95, 14.37 to 15.33 and 8.81 to 9.26%, respectively. Physicochemical parameters of the hexane-extracted crude rice bran oils were found to be as follow: specific gravity 25oC (0.9151 to 0.9237), refractive index 25?C (1.4581 to 1.4587), acid value (2.096 to 3.02%), peroxide values (1.52 to 1.97 meq O2/Kg), iodine value (108.41 to 113.04 gI/100g), saponification value ( 181.15 to 189.27 mg KOH/g oil), unsaponifiable matter (3.27 to 3.63 %) and gamma –oryzanol (1.10 to 1.52 %). Furthermore, rice bran oils of selected varieties were possesses fatty acid profile with three fatty acids namely oleic, linoleic and palmitic acids present more than 90% of the fatty acids. In general, rice bran oil has several physiochemical, compositional and nutritional properties similar to those of traditional vegetable oils; which allow using rice bran oil as an important ingredient of human diet. In addition, the high level of natural antioxidants especially gamma- oryzanol improves the oxidative stability of rice bran oil.
|
| Publication year |
2018
|
| Pages |
864-872
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
|
| Publication Type |
Journal
|