• Title, Summary, Keyword: rice bran oil

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Determination of Sesame oil Adulterated with other Vegetable oils by Spectrophotometric Method (자외선 흡수특성을 이용한 참기름의 이종기름 혼입판별에 관하여)

  • 이영근
    • Journal of Food Hygiene and Safety
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    • v.8 no.3
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    • pp.151-155
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    • 1993
  • Since there have been no method which can applicable to the screening of commercial sesame oil adulterated with other vegetable oils, the present investigation was carried out particularily focusing on the the pattern of IN absorption of sesame oil and other vegetable oils. For this, a variety of oil samples prepared by the conventional method from sesame seeds, perilla seeds, com, soybean, and rice bran were analyzed by IN spectrophotometer. IN spectra of sesame oil and oil of unheated sesame seeds showed absorption peaks at 215, 230 and 290 nm. While UV spectra of com oil, perilla oil and soybean oil all showed absorption peaks at 215, 230 and 280 nm, that of rice bran oill showed peaks at 215, 290 320 nm. When sesame oil was mixed with com oil, perilla oil or soybean oil, respectively, from which the absorbance of peaks at 290 nm were lower than pure sesame oil. The peak at 320 nm which was typical absorption peak of rice bran oil was still observed in the spectnun of mixture of sesame oil with rice bran oil.

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Studies on the Enzymes in Rice Bran (1) Change of Fat and Acid Value during preservatiou (米糠의 酵素化學的硏究 (第一報) (貯藏中의 脂肪과 酸價의 變化))

  • Lee, Sang-Tai
    • Journal of the Korean Chemical Society
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    • v.4 no.1
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    • pp.83-84
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    • 1957
  • I have studied on the Enzymes of rice bran during preservation heating at various periods at constant temperatures and under atmospheric pressure. I found following facts through experiments. 1. It increases A. V. ratio of rice bran oil at above 120$^{\circ}C$., but it does not effect on its fat by heating. 2. It increases A. V. ratio of rice bran oil rapidly at below 90$^{\circ}C$., while it does not effect on its fat during preservation.

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Effects of perilla oil on plasma concentrations of cardioprotective (n-3) fatty acids and lipid profiles in mice

  • Chung, Keun Hee;Hwang, Hyo Jeong;Shin, Kyung Ok;Jeon, Woo Min;Choi, Kyung Soon
    • Nutrition Research and Practice
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    • v.7 no.4
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    • pp.256-261
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    • 2013
  • The aim of this study was to examine the effects of perilla oil as well as several vegetable oils, including flaxseed oil, canola oil, and rice bran oil on plasma levels of cardioprotective (n-3) polyunsaturated fatty acids in mice by feeding each vegetable oil for a period of eight weeks. Concentrations of docosapentaenoic acid (DHA) and eicosapentaenoic acid (EPA), fish-based (n-3) polyunsaturated fatty acids, showed an increase in the plasma of mice fed perilla and flaxseed oils compared to those of mice in the control group (P < 0.05), whereas rice bran and canola oils did not alter plasma DPA and EPA concentrations. Arachidonic acid concentration was increased by feeding rice bran oil (P < 0.05), but not canola, flaxseed, or perilla oil. In addition, oleic acid, linoleic acid, and docosahexaenoic acid concentrations were altered by feeding dietary rice bran, canola, perilla, and flaxseed oils. Findings of this study showed that perilla oil, similar to flaxseed oil, is cardioprotective and could be used as an alternative to fish oil or even flaxseed oil in animal models.

Antioxidant Activity of Green Tea Extract in Soybean and Rice Bran Oils

  • Kim, Chang-Soon;Park, Jae-Hee
    • Preventive Nutrition and Food Science
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    • v.7 no.2
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    • pp.151-156
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    • 2002
  • Antioxidant activity or green tea extracts (GTE) was evaluated in soybean oil (SBO), rice bran oil (RBO) and winterized rice bran oil (WRBO) stored at 63$^{\circ}C$ for 36 days. Lipid oxidation of the oils was determined using the active oxygen method (AOM), peroxide value (POV), change in unsaturated free fatty acid concentrations and by sensory evaluation. SBO had a higher concentration of the polyunsaturated fatty acids, linoleic and linolenic acid than RBO and WRBO. WRBO and RBO were more stable against lipid oxidation than SBO. Addition of GTE (200 ppm) to the stored oils, increased the induction period (IP) in AOM, reduced the increase in POV, and lessened the change in unsaturated fatty acids. Furthermore, GTE prevented the development of rancid flavors resulting from storage, all of which demonstrate the protective antioxidative activity of GTE. However, oil color became darker in the GTE treated oils. The antioxidant protection of GTE was most effective in RBO.

Changes during Storage of Rice Germ Oil and Its Fatty Acid Composition (쌀눈 유지의 저장중 변화와 지방산 구성)

  • Shin, Dong-Hwa;Chung, Jong-Ku
    • Korean Journal of Food Science and Technology
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    • v.30 no.1
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    • pp.77-81
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    • 1998
  • Rice germ oils were extracted from common and dried rice germ $(80^{\circ}C,\;6\;hr)$, and their oxidative stabilities were evaluated by measuring acid value, peroxide value and fatty acid composition during storage at $40^{\circ}C\;and\;60^{\circ}C$. The acid values of all lipids were slightly changed during storage, but peroxide values (POV) were greatly dependent on storage temperature. The POVs of the dried germ oil and the refined rice bran oil were 146.2 meq/kg and 15.1 meq/kg, respectively after 31 days storage at $40^{\circ}C$. However after 24 days of storage at $60^{\circ}C$, the POVs of the dried germ oil and the refined rice bran oil were 151.7 meq/kg oil and 219.6 meq/kg oil, respectively. Major fatty acids were linoleic (39.8%) and oleic acid (34.7%) in rice germ oil, and oleic (40.1%) and linoleic acid (38.1%) in rice bran oil. The major fatty acid compositions were not greatly influenced by drying and storage temperature but linoleic acid decreased about half during storage.

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The Darkening Effect of Phytosterylferulate on the Rice Bran Oil (Phytosterylferulate가 米糠油 暗色化에 미치는 影響에 關한 硏究)

  • Jum Sik Kim
    • Journal of the Korean Chemical Society
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    • v.13 no.4
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    • pp.325-332
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    • 1969
  • An attempt has been made to investigate the nature of the characteristic darkening reaction occurring in the rice bran oil during the storage. Several pigments were separated by using column and thin layer chromatography of the pigments was made in the light of the knowledge of absorption spectral behavior. The presence of trace amount of iron and phytosteryl esters of ferulic acid (3-methoxy-4-hydroxy-cinnamic acid) was found to be responsible for the development of the characteristic color in rice bran oil. The model reactions with the ferulate, iron and fatty acids could be suggested the mechanism.

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Combined application of oil cake and rice bran reduced the number of weeds and increased the yield of paddy rice in a paddy field incorporated with white clover

  • Sugimoto, Hideki;Araki, Takuya;Morokuma, Masahiro;Hossain, Shaikh Tanveer
    • Proceedings of the Korean Society of Crop Science Conference
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    • pp.357-357
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    • 2017
  • The combined application of oil cake and rice bran into the soil surface was found useful for weed control in our previous pot study. The present study was undertaken to evaluate the performance of white clover (Trifolium repens L.) while incorporated in the paddy field and effects of combined fertilizer on weed control and rice yield. A plot was divided into two parts i.e. white clover incorporated and not incorporated. The nitrogen content of the incorporated white clover was $12.5gm^{-2}$. Chemical fertilizer and combined fertilizer plots were compared with non-fertilizer conditions. The mixed ratio of combined fertilizer was oil cake 1.35 and rice bran 1.0. Combined fertilizer was applied to the soil surface, and chemical fertilizer was mixed in the soil. Nitrogen application rate was $8gm^{-2}$ for any fertilizer. The weed numbers were significantly reduced in the white clover plot irrespective of application condition both at heading and harvest time. Also, weed control ability was improved by the use of combined fertilizer. In the not incorporated plot, the number of weeds was suppressed about 90% by applying combined fertilizer. The rice yield was markedly increased by the incorporation with white clover under all fertilization conditions. Contribution rates of increased rice yield by white clover and combined fertilizer were about 55% and about 25%, respectively. The rice yield was increased by the incorporation with white clover, and the number of weeds remarkably decreased as well. Also, these effects were improved due to combined application of oil cake and rice bran.

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Quality Properties of Yakgwa with Different Types Frying Oil (튀김유의 종류를 달리한 약과의 품질 특성)

  • Lee, Gyeong Mi;Kim, Jin Won;Shin, Jung-Kue
    • Food Engineering Progress
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    • v.21 no.4
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    • pp.375-382
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    • 2017
  • The purpose of this study was to examine the effect of different types of frying oil on the quality of yakgwa such as expansion rate, color, moisture content and rheological properties. Yakgwa fried with corn oil showed the highest expansion in width and length, and rice bran oil in height. With regard to the overall expansion rate, yakgwa fried with rice bran had the highest value. As for lightness and yellowness, yakgwa fried with soybean oil had the highest lightness (34.74), while yakgwa fried with grape seed oil had the lowest lightness (29.82). As for redness, however, no significant difference was found. Regarding fat content, yakgwa fried with rice bran oil showed the highest value with 18.91%, while yakgwa fried with corn oil and canola oil showed the lowest value. No difference was found in moisture content according to the type of frying oil. In relation to the acid value, yagkwa with soybean oil showed the lowest value of $0.24{\pm}0.66$; as for peroxide value, yagkwa fried with rice bran oil showed the lowest value of $3.59{\pm}1.74meq/kg$. No difference was found in hardness, cohesiveness and resilience according to the type of frying oil. Yagkwa fried with corn oil and canola oil showed the lowest value in terms of adhesiveness and chewiness, respectively. The results of the sensory evaluation showed not significance difference in overall preference, but yakgwa fried with rice bran oil had the highest value of $5.93{\pm}1.87$.

Comparative Studies on the Lipid Content and Neutral Lipid Composition in Japonica and Indica Rice Bran Oils (일반계 및 다수계 미강유의 지방질 함량과 중성지방질 조성)

  • Kwon, Kyoung-Soohn;Kim, Hyun-Ku;Ahn, Myung-Soo
    • Korean Journal of Food Science and Technology
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    • v.28 no.2
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    • pp.207-211
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    • 1996
  • This study was carried out to determine the lipid content and neutral lipid compositions of Japonica and indica rice bran oils. The average content ratio of neutral lipids, g]ycolipids and phospholipids were 89.5 : 4.0 : 6.5 in japonica rice bran oil and 93.7 : 2.6 : 3.7 in Indica rice bran oils, respectively. It was seen that the neutral lipid content was significantly higher in JAponica rice bran oil, while the contents of glycolopods and phospholipids were significantly higher in japonica rice bran oils. The neutral lipids consisted of esterified sterol, triglyceride, free fatty acid, free sterol, diglyceride and monoglyceride. Triglyceride was the highest (48.7-49.7%) among the neutral lipids. Major fatty acids of rice bran oils were oleic (39.65-43.68f)), linoleic (32.62-39.42%) and palmitic acid (16.54-18.83%). The linoleic acid content was higher in Japonica rice bran oils than in indica rice bran oils.

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Cholesterol-lowering Efficacy of Unrefined Bran Oil from the Pigmented Black Rice (Oryza sativa L cv. Suwon 415) in Hypercholesterolemic Rats

  • Nam, Yean-Ju;Nam, Seok-Hyun;Kang, Mi-Young
    • Food Science and Biotechnology
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    • v.17 no.3
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    • pp.457-463
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    • 2008
  • The effects of dietary supplementation of the unrefined rice bran oil from 'Suwon 415' pigmented black rice (BRBO) on cholesterol metabolism and cellular antioxidant status were investigated in hypercholesterolemic rats. The significant reduction of total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) concentrations was observed in the plasma of rats fed BRBO. BRBO also decreased plasma and hepatic oxidative stress as a result of increased levels of hepatic thiobarbituric acid reactive substances (TBARS) levels associated with the elevations of hepatic superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities together with increased plasma level of tocopherol. This study indicates that dietary BRBO supplement can leads to the improvement of overall cholesterol metabolism and antioxidant status even more effectively than 'Chuchung' white rice (WRBO). Consumption of BRBO may also protect the liver from oxidative damage caused by lipid peroxidation.