Bioactives from Crude Rice Bran Oils Extracted Using Green Technology.

oryzanol phytosterol policosanol subcritical extraction supercritical extraction

Journal

Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009

Informations de publication

Date de publication:
07 Mar 2023
Historique:
received: 26 01 2023
revised: 21 02 2023
accepted: 24 02 2023
medline: 30 3 2023
entrez: 29 3 2023
pubmed: 30 3 2023
Statut: epublish

Résumé

Crude rice bran oils from different rice cultivars and extraction methods bear different contents of nutraceuticals. The health benefits of lowering cholesterol activity of rice bran oil being confirmed by many reports are partly attributed to non-nutrient nutraceuticals, especially γ-oryzanol, phytosterols, and policosanols. As the world has been facing the global warming crisis, green extraction technology is gaining attention from many sectors. The current study aims to compare the nutraceutical composition with respect to γ-oryzanol, phytosterol, and policosanol content as well as the antioxidant properties of crude rice bran oils extracted from white and red rice bran using three green technologies, comparing with conventional hexane extraction. The data show that the traditional solvent extraction gave the highest oil yield percentage (26%), but it was not significantly different from subcritical liquefied dimethyl ether extraction (24.6%). Subcritical liquefied dimethyl ether extraction gave higher oil yield than supercritical CO

Identifiants

pubmed: 36985429
pii: molecules28062457
doi: 10.3390/molecules28062457
pmc: PMC10057060
pii:
doi:

Substances chimiques

Rice Bran Oil LZO6K1506A
Antioxidants 0
gamma-oryzanol SST9XCL51M
dimethyl ether AM13FS69BX
policosanol 142583-61-7
Carbon Dioxide 142M471B3J
Phenylpropionates 0
Phytosterols 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : This research was funded by Thailand Science Research and Innovation
ID : FRB650022/0179
Organisme : Naresuan University
ID : R2565B007

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Auteurs

Donporn Wongwaiwech (D)

Department of Agro-Industry, Rajamangala University of Technology Lanna Tak, 41/1 Moo 7, Mai Ngam, Mueang, Tak 63000, Thailand.

Sudthida Kamchonemenukool (S)

Department of Agro-Industry, Naresuan University, 99 Moo 9, Tha Pho, Mueang, Phitsanulok 65000, Thailand.

Chi-Tang Ho (CT)

Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.

Shiming Li (S)

Department of Food Science, College of Life Sciences, Huanggang Normal University, Huanggang 438000, China.

Nutthaporn Majai (N)

Department of Agro-Industry, Naresuan University, 99 Moo 9, Tha Pho, Mueang, Phitsanulok 65000, Thailand.

Tepsuda Rungrat (T)

Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, 99 Moo 9, Tha Pho, Mueang, Phitsanulok 65000, Thailand.

Kawee Sujipuli (K)

Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, 99 Moo 9, Tha Pho, Mueang, Phitsanulok 65000, Thailand.

Min-Hsiung Pan (MH)

Institute of Food Science and Technology, National Taiwan University, No.1, Section 4, Roosevelt Road, Taipei 10617, Taiwan.

Monthana Weerawatanakorn (M)

Department of Agro-Industry, Naresuan University, 99 Moo 9, Tha Pho, Mueang, Phitsanulok 65000, Thailand.

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Classifications MeSH