• Title, Summary, Keyword: rice bran oil

Search Result 155, Processing Time 0.032 seconds

Influence of Continuous Organic Amendments on Growth and Productivity of Red Pepper and Soil Properties

  • Seo, Young-Ho;Kim, Se-Won;Choi, Seung-Chul;Jeong, Byeong-Chan;Jung, Yeong-Sang
    • Korean Journal of Soil Science and Fertilizer
    • /
    • v.45 no.1
    • /
    • pp.98-102
    • /
    • 2012
  • Organic farming has rapidly increased in Gangwon province, but there is a concern about nutrient accumulation and nutrient imbalance in the soil of organic farming. This study was conducted to investigate the impact of continuous application of organic amendments on growth and yield of red pepper and soil characteristics compared with chemical fertilizers application for four years. Treatments of organic amendments including oil cake, rice straw compost, amino acid compost, rice bran compost, and mushroom media (spent substrate) compost resulted in comparable growth and yield of pepper to chemical fertilizers. Organic amendments improved soil physical and chemical characteristics. Especially, rice bran compost and oil cake significantly increased soil organic matter compared with chemical fertilizer application and mushroom media compost and rice straw compost significantly improved soil aggregate stability. On the other hand, available phosphate level in the soil amended with rice bran compost or mushroom media compost was relatively high compared with the other treatments due to relatively high phosphate levels in the composts. It is not easy to adjust nutrient composition in the organic materials. Therefore, the results obtained from the study imply that nutrient imbalance needs to be carefully considered in organic farming without use of chemical fertilizers.

Effect of Oxalic and Phosphoric acid on Degumming of Rice Bran Oil (수산및 인산이 미강유의 탈검에 미치는 영향)

  • Kim, Sun-Ki;Yoon, Suk-Hoo;Kim, Chul-Jin;Cheigh, Hong-Sik
    • Korean Journal of Food Science and Technology
    • /
    • v.17 no.2
    • /
    • pp.128-130
    • /
    • 1985
  • Solutions of 4.8 and 12% oxalic and 85% phosphoric acid were used for degumming of crude rice bran oil. 96.6% of total phosphatides was removed by degumming with either 2ml of 85% phosphoric acid or 20ml of 4% oxalic acid when added to 1kg of crude rice bran oil. Yields after degumming with oxalic and phosphoric acids were 63.6% and 61.0%, respectively.

  • PDF

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

  • Yum, Hyeon-Woong;Seo, Jin-Kyu;Jeong, Jin-Yeon;Kim, Gap-Don;Rahman, M. Shafiur;Yang, Han-Sul
    • Food Science of Animal Resources
    • /
    • v.38 no.1
    • /
    • pp.123-134
    • /
    • 2018
  • The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.

Protective Effect of Rice Bran Oil against β-Amyloid Protein-Induced Memory Impairment and Neuronal Death in Mice

  • Jang, Ji Yeon;Lee, Hong Kyu;Yoo, Hwan-Su;Seong, Yeon Hee
    • Natural Product Sciences
    • /
    • v.26 no.3
    • /
    • pp.221-229
    • /
    • 2020
  • This study was undertaken to investigate the protective effect of rice bran oil (RBO) on amyloid β protein (Aβ) (25-35)-induced memory impairment and brain damage in an ICR mouse model. Memory impairment was produced by intracerebroventricular microinjection of 15 nmol Aβ (25-35) and assessed using the passive avoidance test. Treatment with RBO at 0.1, 0.5, or 1 mL/kg (p.o. daily for 8 days) protected against Aβ (25-35)-induced memory impairment. Furthermore, Aβ (25-35)-induced decreases in glutathione and increases in lipid peroxidation and cholinesterase activity in brain tissue were inhibited by RBO, and Aβ (25-35)-induced increases of phosphorylated mitogen-activated protein kinases (MAPKs) and inflammatory factors, and changes in the levels of apoptosis-related proteins were significantly inhibited by RBO. Furthermore, Aβ (25-35) suppressed the PI3K/Akt pathway and the phosphorylation of CREB, but increased phosphorylation of tau (p-tau) in mice brain; these effects were significantly inhibited by administration of RBO. These results suggest that RBO inhibits Aβ (25-35)-induced memory impairment by inducing anti-apoptotic and anti-inflammatory effects, promoting PI3K/Akt/CREB signaling, and thus, inhibiting p-tau formation.

Use of Ultrasonic to Atomizing a Highly Viscous Bio-oil (고점성 바이오유의 분무미립화를 위한 초음파 이용)

  • 주은선;나우정;김종천
    • Journal of Biosystems Engineering
    • /
    • v.21 no.4
    • /
    • pp.467-473
    • /
    • 1996
  • Ultrasonic energy was applied for atomizing rice-bran oil which is a highly viscous bio fuel. Six different nozzles, an injection simulator, and an ultrasonic generator system were designed and constructed for the experiment. An immersion liquid method was used for the measurement of injection droplet sizes. The characteristics of injection droplets was investigated with respect to the numbers of the droplets with diameters ranging from 5$\mu$m 50$\mu$m and to the Sauter mean diameter. The results showed that the ultrasonic energy was effective for the improvement of the atomization of the injection droplets for all the factors such as type of nozzles, nozzle opening pressures, and collection distances.

  • PDF

The Changes of Body Fat Accumulation, Serum Lipids and Platelet Functions in Rat Fed the Diet Containing Different Common Oils in Korea: Sesame oil, Perilla oil, Rice Bran oil and Mixed oil (급원이 다른 식이 지방이 흰쥐의 지방대사와 혈소판 성상에 미치는 영향 -참깨유, 들깨유, 미강유 중심으로-)

  • 김숙희
    • Journal of Nutrition and Health
    • /
    • v.26 no.5
    • /
    • pp.513-523
    • /
    • 1993
  • In this experiment, we investigated the hypolipidemic and antithrombotic effects of rats fed diets with different common oils in Korea for different feeding periods(4 weeks or 12 weeks), using Korean sesame oil, perilla oil, rice bran oil and mixed oil. W-3/w-6 ratio of each group was 0.001, 1.44, 0.03 and 0.112, respectively. P/S ratio of each group was 9.64, 10.49, 5.58 and 1.68, respectively. The result were as follows: 1) According to the age, body fat accumulation was increased. 2) Perilla oil(w-3 rich) decreased total lipid, triglyceride and total cholesterol, and increased HDL/total cholesterol ratio. 3) With regard to the compositono of platelet fatty acids, Perilla oil increased w-3/w-6 ratio of the platelet. Perilla oil lengthened bleeding time and decreased MDA(MalonDAdehyde) formation which determined in place of Thromboxane A2(TXA2) in platelet. This result can suggest that linoleic acid of perrilla oil seem to supress the conversion of linoleic acid to arachidonic acid(AA 20:4, w-6) and eicosapentaenoic acid(EPA, 20:5, w-3) trannnsformed from linolenic acid to suppress the conversion of arachidonic acid to TXA2. Since TXA2 is platelet-aggregating and vasoconstricting agent, the reduction of TXA2 tgeneration by platelet with increased linolenic acid intakes shows prologed bleeding time. In conclusion, w-3 rich perilla oil has strong hypolipidemic and antithrombotic effects by changing fatty acid profiles of the platelet.

  • PDF

Nutritional and Functional Properties of Rice (쌀의 영양학적.기능적 우수성)

  • 하태열
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
    • /
    • /
    • pp.64-71
    • /
    • 2002
  • Rice(Oryza stiva L.) is a major cereal food providing nourishment to over half of the world's populations and was considered only as a source of energy. However, The recent many researches have been made to suggest that rice may relate to prevention chronic disease and health-promoting properties such as postprandial glucose response, hypocholesterolemic effect and blood pressure-lowering effect. There has been numerous observation supporting that rice has hypocholesterolemic effect. Rice, rice bran, rice bran oil and unsaponifiable matter of rice bran oil reduced plasma cholesterol in rat, hamster as well as human. Components of rice showing hypocholesterolemic effect include dietary fiber(hemicellulose, phytic acid). protein, ${\gamma}$-oryzanol, $\beta$-sitosterol, and tocotrienols. Crapo et al has been studied that the effect of various of starchy foods on the postprandial blood glucose and insulin responses in healthy and diabetic humans. The results showed that rice had lower blood glucose and insulin responses compared to potato, bread and dextrose. The different physical forms in the same starch also produce the different postprandial glucose and insulin responses. In recent years, several studies have shown that some components of rice have potent antioxidant activity against Fe$^{2+}$ -ascorbate induced lipid peroxidation in rat liver microsomal membranes. Cell culture and animal studies have shown that some components of rice have inhibitory effect on the growth and proliferation of several types of human cancer cell. It was also reported that the methanol extract of brown rice has antimutagenic activity against various mutagens. In addition, the pepsine hydrolysate from rice protein is reported to inhibit angiotensin converting enzyme activity. GABA (${\gamma}$ - aminobutyric acid) and GABA enriched rice germ is also effective for lowering blood pressure and triglyceride levels.s.

  • PDF

Quality Properties of Beef Patties Replaced Tallow with Rice Bran Oil and Olive Oil during Cold Storage (우지방을 현미유와 올리브유로 대체한 우육 패티의 냉장저장 중 품질변화)

  • Seo, Hyun-Woo;Kim, Gap-Don;Jung, Eun-Young;Yang, Han-Sul
    • Food Science of Animal Resources
    • /
    • v.31 no.5
    • /
    • pp.763-771
    • /
    • 2011
  • The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acid reactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TR or TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased as the level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids were higher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant differences between the control and replaced TR or TO over 7 d of storage.

Synthesis and Characterization of Structured Lipids from Evening Primrose Seeds Oil and Rice Bran Oil (달맞이꽃 종자유와 미강유로부터 효소적 합성한 재구성 지질의 이화학적 특성 분석)

  • Kim, Hyo-Jin;Lee, Kyung-Su;Lee, Ki-Teak
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.39 no.8
    • /
    • pp.1156-1164
    • /
    • 2010
  • Structured lipids (SLs) were synthesized by enzymatic interesterification with evening primrose oil (EPO) and rice bran oil (RBO) in a batch-type reactor. The interesterification was performed using a water shaker for 24 hr at $55^{\circ}C$. Mixing speed was set at 200 rpm and Lipozyme RM IM (immobilized lipase from Rhizomucor miehei, 10% by weight of total substrates) was used as a biocatalyst. Rice bran oil and evening primrose oil were interesterified with various molar ratios (RBO : EPO, 1:3, 1:4, and 1:5 mol/mol). Reversed-phase high performance liquid chromatography connected with evaporative light-scattering detector was performed to separate the triacylglycerol (TAG) species of SLs. In the fatty acid analysis, $\gamma$-linolenic acid (7.9 mol%), linoleic acid (67.3 mol%) and oleic acid (13.2 mol%) were the most abundant fatty acids in the SLs. During 24 hr reaction, most of the reaction occurred within 3 hr. TAG compositions, tocopherols and phytosterols were also analyzed. In the TAG species analysis, LLL (ECN=42, L=linoleic acid) dramatically decreased when the reaction time increased.

Effect of Fuel Injection Timing on the Performance and Exhaust Emissions in IDI Diesel Engine Using Biodiesel Fuel (바이오디젤유를 사용하는 디젤기관에서 연료분사시기 변화에 따른 기관성능 및 배기배출물 특성)

  • 유경현;오영택
    • Transactions of the Korean Society of Automotive Engineers
    • /
    • v.12 no.2
    • /
    • pp.76-82
    • /
    • 2004
  • Biodiesel fuel(BDF) which is easily produced from vegetable oils such as soybean oil and rice bran oil can be effectively used as an alternative fuel in diesel engine. However, BDF can affect the performance and emissions in diesel engine because it has different chemical and physical properties from diesel fuel. To investigate the effects of injection timing on the characteristics of performance and emissions with BDF in IDI diesel engine, BDF derived from rice bran oil was considered in this study. The engine was operated at six different injection timings and six loads at a single engine speed of 2000rpm. When the injection timing was retarded, better results were obtained, which may confirm the advantage of BDF. The reduction of NOx and smoke was observed for a 2$^{\circ}$ retarded injection timing without any sacrifice of BSEC.