1
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Tian X, Wang X, Fang M, Yu L, Ma F, Wang X, Zhang L, Li P. Nutrients in rice bran oil and their nutritional functions: a review. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 38856105 DOI: 10.1080/10408398.2024.2352530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/11/2024]
Abstract
Rice is an important food crop throughout the world. Rice bran, the outer layer of rice grain, is a by-product generated during the rice milling process. Rice bran oil (RBO) is extracted from rice bran and has also become increasingly popular. RBO is considered to be one of the healthiest cooking oils due to its balanced proportion of fatty acids, as well as high content of γ-oryzanol together with phytosterols, vitamin E, wax ester, trace and macro elements, carotenoids, and phenolics. The existence of these compounds provides RBO with various functions, including hypotensive and hypolipidemic functions, antioxidant, anticancer, and immunomodulatory functions, antidiabetic function, anti-inflammatory and anti-allergenic functions, hepatoprotective activity function, and in preventing neurological diseases. Recently, research on the nutrients in RBO focused on the detection of nutrients, functions, and processing methods. However, the processing and utilization of rice bran remain sufficiently ineffective, and the processing steps will also affect the nutrients in RBO to different degrees. Therefore, this review focuses on the contents and nutritional functions of different nutrients in RBO and the possible effects of processing methods on nutrients.
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Affiliation(s)
- Xuan Tian
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs; Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs; Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,Wuhan, China
| | - Xueyan Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs; Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs; Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,Wuhan, China
| | - Mengxue Fang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs; Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs; Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,Wuhan, China
| | - Li Yu
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs; Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs; Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,Wuhan, China
| | - Fei Ma
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs; Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs; Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,Wuhan, China
| | - Xuefang Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs; Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs; Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,Wuhan, China
| | - Liangxiao Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs; Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs; Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
- Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, China
| | - Peiwu Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs; Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs; Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs; Oil Crops Research Institute, Chinese Academy of Agricultural Sciences,Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
- Xianghu Laboratory, Hangzhou, China
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2
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Tufail T, Ain HBU, Chen J, Virk MS, Ahmed Z, Ashraf J, Shahid NUA, Xu B. Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health. Foods 2024; 13:1305. [PMID: 38731675 PMCID: PMC11083700 DOI: 10.3390/foods13091305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20-25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient.
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Affiliation(s)
- Tabussam Tufail
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Huma Bader Ul Ain
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Jin Chen
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Muhammad Safiullah Virk
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Zahoor Ahmed
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Jawad Ashraf
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Noor Ul Ain Shahid
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Bin Xu
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
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3
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Jia XZ, Yao QB, Zhang B, Tan CP, Zeng XA, Huang YY, Huang Q. Design of Recyclable Carboxylic Metal-Organic Framework/Chitosan Aerogels for Oil Bleaching. Foods 2023; 12:4151. [PMID: 38002208 PMCID: PMC10670566 DOI: 10.3390/foods12224151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/23/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023] Open
Abstract
Novel hierarchical metal-organic framework/chitosan aerogel composites were developed for oil bleaching. UiO-66-COOH-type metal organic frameworks (Zr-MOFs) were synthesized and integrated onto a chitosan matrix with different contents and named MOF-aerogel-1 and MOF-aerogel-2. Due to the compatibility of chitosan, the carboxylic zirconium MOF-aerogels not only maintained the inherent chemical accessibility of UiO-66-COOH, but the unique crystallization and structural characteristics of these MOF nanoparticles were also preserved. Through 3-dimensional reconstructed images, aggregation of the UiO-66-COOH particles was observed in MOF-aerogel-1, while the MOF was homogeneously distributed on the surface of the chitosan lamellae in MOF-aerogel-2. All aerogels, with or without immobilized MOF nanoparticles, were capable of removing carotenoids during oil bleaching. MOF-aerogel-2 showed the most satisfying removal proportions of 26.6%, 36.5%, and 47.2% at 50 °C, 75 °C, and 100 °C, respectively, and its performance was very similar to that of commercial activated clay. The reuse performance of MOF-aerogel-2 was tested, and the results showed its exceptional sustainability for carotenoid removal. These findings suggested the effectiveness of the MOFaerogel for potential utilization in oil bleaching treatments.
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Affiliation(s)
- Xiang-Ze Jia
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (X.-Z.J.); (B.Z.)
| | - Qing-Bo Yao
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China; (Q.-B.Y.); (X.-A.Z.)
| | - Bin Zhang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (X.-Z.J.); (B.Z.)
- SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519175, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China;
| | - Chin-Ping Tan
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China;
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China; (Q.-B.Y.); (X.-A.Z.)
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (X.-Z.J.); (B.Z.)
| | - Yan-Yan Huang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China; (Q.-B.Y.); (X.-A.Z.)
| | - Qiang Huang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (X.-Z.J.); (B.Z.)
- SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519175, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China;
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4
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Contribution of endogenous minor components in the oxidative stability of rice bran oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01602-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Kıralan S, Ketenoglu O, Kuvat Ö, Ramadan MF. Optimizing Bleaching Conditions of Black Cumin Oil by
Box‐Behnken
Design and Artificial Neural Network to Minimize Lossing of Bioactive Compounds. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sezer Kıralan
- Balikesir University Faculty of Engineering, Department of Food Engineering Balikesir Turkey
| | - Onur Ketenoglu
- Eskisehir Osmangazi University Faculty of Agriculture, Department of Food Engineering, Eskisehir Turkey
| | - Özlem Kuvat
- Balikesir University Faculty of Economics and Administrative Sciences, Department of Business Management Balikesir Turkey
| | - Mohamed Fawzy Ramadan
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Umm Al‐Qura University, P.O. Box 7067 Makkah Saudi Arabia
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6
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Quality, Key Production Factors, and Consumption Volume of Niche Edible Oils Marketed in the European Union. SUSTAINABILITY 2022. [DOI: 10.3390/su14031846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Consumer’s awareness of the health-promoting aspects of food and their search for products with high nutritional value is driving increased interest in niche oils. Such oils are produced on a small scale due to limited access to raw material and its low oil content. The aim of this multi-criteria analysis was to position niche oils. Data for the study were collected based on a literature review regarding twenty-three niche oils available on the European Union market. Analysis of quality parameters, key production factors, waste reusability, and average annual consumption volume in 2015–2020 was performed. Based on the research, it was concluded that linseed (flaxseed) oil, hemp oil, mustard oil, raspberry seed oil, and sesame oil should be of the most interest to consumers. They are characterized by the highest content of tocopherols, sterols, polyphenols, and carotenoids, a favorable ratio of mono- and polyunsaturated fatty acids, and pro-ecological and sustainable production technology. Based on the results of the study, the need for empirical research was identified, the key to filling the knowledge gaps in the area of edible niche oils.
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7
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Chew SC, Ali MA. Recent advances in ultrasound technology applications of vegetable oil refining. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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A comparative study on performance of industrial and microwave techniques for sunflower oil bleaching process. Food Chem 2021; 365:130488. [PMID: 34256222 DOI: 10.1016/j.foodchem.2021.130488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 06/25/2021] [Accepted: 06/25/2021] [Indexed: 11/24/2022]
Abstract
The main objective of this study is to compare the quality characteristics of the sunflower oils bleached with microwave and industrial techniques. The bleaching efficiencies of microwave and industrial bleaching methods were found as 83.76% and 85.68%, respectively. The totox values of bleached oil were found as 22.39 and 18.86 in microwave and industrial bleaching, respectively. The free fatty acid content was almost not changed with microwave bleaching, it was decreased by the industrial bleaching. No significant difference was reported in tocopherol content and sterol composition of oil after both industrial and microwave methods. The amount of clay and the bleaching time were reduced by 50% and 73%, respectively in microwave bleaching. The possibility of the repetitive use of bleaching clay was also evaluated and it was found that the clay used in microwave bleaching was efficient at least twice for bleaching of sunflower oil.
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9
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Abd Hadi HM, Tan CP, Mohamad Shah NK, Tan TB, Niranjan K, Mat Yusoff M. Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil. Processes (Basel) 2021; 9:579. [DOI: 10.3390/pr9040579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023] Open
Abstract
This study systematically established the most effective refining process for Moringa oleifera (MO) kernel oil. Acid degumming (20.33 ± 1.37 ppm) removed significantly greater phosphorus than water degumming (31.18 ± 0.90 ppm). Neutralization was more effective than deodorization in decreasing the acid (0.06 mg KOH/g) and p-Anisidine (p-AV, 0.36 ± 0.03) values of the oil. Besides improving its color properties, acid-activated bleaching earth Type B was better than Types A and C in decreasing the oil’s p-AV (0.43 ± 0.02), acid value (3.96 ± 0.02 mg KOH/g), and moisture content (0.01 ± 0.00% w/w). The selected refining stages successfully produced MO kernel oil with acceptable peroxide value (PV, 1.66–3.33 meq/kg), p-AV (1.05–1.49), total oxidation value (TOTOX, 4.38–8.15), acid value (0.03 mg KOH/g), moisture content (0.01% w/w), phosphorus content (1.28–1.94 ppm), iodine value (80.79–81.03), oleic acid (79.52–79.65%), and tocopherol content (65.26–87.00 mg/kg).
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10
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Liu C, Wang W, Wu R, Liu Y, Lin X, Kan H, Zheng Y. Preparation of Acid- and Alkali-Modified Biochar for Removal of Methylene Blue Pigment. ACS OMEGA 2020; 5:30906-30922. [PMID: 33324799 PMCID: PMC7726758 DOI: 10.1021/acsomega.0c03688] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Accepted: 10/29/2020] [Indexed: 05/22/2023]
Abstract
Walnut shell biochar (WSC) and wood powder biochar (WPC) prepared using the limited oxygen pyrolysis process were used as raw materials, and ZnCl2, KOH, H2SO4, and H3PO4 were used to modify them. The evaluation of the liquid-phase adsorption performance using methylene blue (MB) as a pigment model showed that modified biochar prepared from both biomasses had a mesoporous structure, and the pore size of WSC was larger than that of WPC. However, the alkaline modified was more conducive to the formation of pores in the biomass-modified biochar materials; KOH treatment resulted in the highest modified biochar-specific surface area. The isothermal adsorption of MB by the two biomass pyrolysis charcoals conformed to the Freundlich equation, and the adsorption process conformed to the quasi-second-order kinetic equation, which is mainly physical adsorption. The large number of oxygen-containing functional groups on the particle surface provided more adsorption sites for MB adsorption, which was beneficial to the adsorption reactions. The adsorption effects of woody biomass were obviously higher than that of shell biomass, and the adsorption capacities of the two raw materials' pyrolysis charcoal were in the order of WPC > WSC. The adsorption effects of different treatment reagents on MB were in the order ZnCl2 > KOH > H3PO4 > H2SO4. The maximum adsorption capacities of the two biomass treatments were 850.9 mg/g for WPC with ZnCl2 treatment and 701.3 mg/g for WSC with KOH treatment.
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Affiliation(s)
- Can Liu
- Key Laboratory of
State Forestry Administration for Highly-Efficient Utilization of
Forestry Biomass Resources in Southwest China, College of Materials
Science & Engineering, Southwest Forestry
University, Kunming 650224, PR China
| | - Wendong Wang
- Key Laboratory of
State Forestry Administration for Highly-Efficient Utilization of
Forestry Biomass Resources in Southwest China, College of Materials
Science & Engineering, Southwest Forestry
University, Kunming 650224, PR China
| | - Rui Wu
- Key Laboratory of
State Forestry Administration for Highly-Efficient Utilization of
Forestry Biomass Resources in Southwest China, College of Materials
Science & Engineering, Southwest Forestry
University, Kunming 650224, PR China
| | - Yun Liu
- College
of Life Science, Southwest Forestry University, Kunming 650224, PR China
| | - Xu Lin
- Key Laboratory of
State Forestry Administration for Highly-Efficient Utilization of
Forestry Biomass Resources in Southwest China, College of Materials
Science & Engineering, Southwest Forestry
University, Kunming 650224, PR China
| | - Huan Kan
- College
of Life Science, Southwest Forestry University, Kunming 650224, PR China
| | - Yunwu Zheng
- Key Laboratory of
State Forestry Administration for Highly-Efficient Utilization of
Forestry Biomass Resources in Southwest China, College of Materials
Science & Engineering, Southwest Forestry
University, Kunming 650224, PR China
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11
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Doosti A, Jafarinaeimi K, Balvardi M, Mortezapour H. Investigation of lamb fat quality attributes during deodorization. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractEdible lamb fat is an illustrious frying fat due to its good flavor and stability to oxidation. Fat deodorization is a vacuum–steam distillation process that is accomplished for removing the unwanted components such as free fatty acids and volatile compounds. The present work has studied the kinetics of lamb fat deodorization under different temperatures in a batch deodorization system. Variations of acid value (AV), peroxide value, p-Anisidine value, TOTOX value and total color difference were measured during the deodorization process. The Logarithmic, Wang and Singh, Hénon et al., and linear models were fitted with obtained data using nonlinear regression method. Results indicated that the Logarithmic and Henon et al. models gave the best fitness respectively with AV and p-Anisidine value, based on the statistical criteria of correlation coefficient (R2), reduced chi-square (χ2) and root mean square error (RMSE). Furthermore, the linear model was selected as the best model to describe the variations of TOTOX value and peroxide value during the deodorization process.
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Affiliation(s)
- Asiye Doosti
- Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Kazem Jafarinaeimi
- Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Mohammad Balvardi
- Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Hamid Mortezapour
- Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
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12
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Igansi AV, Engelmann J, Lütke SF, Porto FB, Pinto LAA, Cadaval TRS. Isotherms, kinetics, and thermodynamic studies for adsorption of pigments and oxidation products in oil bleaching from catfish waste. CHEM ENG COMMUN 2019. [DOI: 10.1080/00986445.2018.1539965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Andrei V. Igansi
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Rio Grande do Sul, Brazil
| | - Jenifer Engelmann
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Rio Grande do Sul, Brazil
| | - Sabrina F. Lütke
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Rio Grande do Sul, Brazil
| | - Frederico B. Porto
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Rio Grande do Sul, Brazil
| | - Luiz A. A. Pinto
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Rio Grande do Sul, Brazil
| | - Tito Roberto S. Cadaval
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Rio Grande do Sul, Brazil
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13
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Strieder MM, Engelmann JI, Pohndorf RS, Rodrigues PA, Juliano RS, Dotto GL, Pinto LA. The effect of temperature on rice oil bleaching to reduce oxidation and loss in bioactive compounds. GRASAS Y ACEITES 2019. [DOI: 10.3989/gya.0233181] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Refining conditions are very important to obtain high-quality rice oil. This work aimed at evaluating the effect of bleaching temperature in chemical and physical refining processes to avoid losses in γ-oryzanol and carotenoids. In addition, the aspects related to rancidity were investigated. Samples of degummed oil (obtained by a physical procedure) and of neutralized oil (obtained by a chemical procedure) were provided by a local industry. The oils were bleached at 80, 95 and 110 °C using 1% (w w-1) activated earth. The temperature of 95 °C was the best in relation to oxidative stability. The γ-oryzanol and carotenoids were better preserved through physical refining than by the chemical procedure by about 64 and 84%, respectively. However, the oxidation indicators were high for the oil bleached by the physical procedure, indicating that bleaching without prior neutralization is viable, but it is necessary to obtain an industrial crude oil with less oxidation.
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14
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Silveira N, Frantz TS, Lütke SF, Arabidian VC, Cadaval TRS, Pinto LAA. Treatment of industrial glycerol from biodiesel production by adsorption operation: kinetics and thermodynamics analyses. CHEM ENG COMMUN 2018. [DOI: 10.1080/00986445.2018.1537267] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Nauro Silveira
- Industrial Technology Laboratory School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Brazil
| | - Tuanny S. Frantz
- Industrial Technology Laboratory School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Brazil
| | - Sabrina F. Lütke
- Industrial Technology Laboratory School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Brazil
| | - Viviane C. Arabidian
- Industrial Technology Laboratory School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Brazil
| | - Tito R. S. Cadaval
- Industrial Technology Laboratory School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Brazil
| | - Luiz A. A. Pinto
- Industrial Technology Laboratory School of Chemistry and Food, Federal University of Rio Grande – FURG, Rio Grande, Brazil
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15
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Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.032] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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16
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Gurdeep Singh HK, Yusup S, Abdullah B, Cheah KW, Azmee FN, Lam HL. Refining of crude rubber seed oil as a feedstock for biofuel production. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2017; 203:1011-1016. [PMID: 28460799 DOI: 10.1016/j.jenvman.2017.04.021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2016] [Revised: 03/10/2017] [Accepted: 04/07/2017] [Indexed: 06/07/2023]
Abstract
Crude rubber seed oil is a potential source for biofuel production. However it contains undesirable impurities such as peroxides and high oxidative components that not only affect the oil stability, colour and shelf-life but promote insoluble gums formation with time that could cause deposition in the combustion engines. Therefore to overcome these problems the crude rubber seed oil is refined by undergoing degumming and bleaching process. The effect of bleaching earth dosage (15-40 wt %), phosphoric acid dosage (0.5-1.0 wt %) and reaction time (20-40 min) were studied over the reduction of the peroxide value in a refined crude rubber seed oil. The analysis of variance shows that bleaching earth dosage was the most influencing factor followed by reaction time and phosphoric acid dosage. A minimum peroxide value of 0.1 milliequivalents/gram was achieved under optimized conditions of 40 wt % of bleaching earth dosage, 1.0 wt % of phosphoric acid dosage and 20 min of reaction time using Response Surface Methodology design.
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Affiliation(s)
- Haswin Kaur Gurdeep Singh
- Biomass Processing Lab, Centre of Biofuel and Biochemical, Mission Oriented Research, Chemical Engineering Department, Universiti Teknologi PETRONAS, 32610, Seri Iskandar, Perak, Malaysia
| | - Suzana Yusup
- Biomass Processing Lab, Centre of Biofuel and Biochemical, Mission Oriented Research, Chemical Engineering Department, Universiti Teknologi PETRONAS, 32610, Seri Iskandar, Perak, Malaysia.
| | - Bawadi Abdullah
- Biomass Processing Lab, Centre of Biofuel and Biochemical, Mission Oriented Research, Chemical Engineering Department, Universiti Teknologi PETRONAS, 32610, Seri Iskandar, Perak, Malaysia.
| | - Kin Wai Cheah
- Biomass Processing Lab, Centre of Biofuel and Biochemical, Mission Oriented Research, Chemical Engineering Department, Universiti Teknologi PETRONAS, 32610, Seri Iskandar, Perak, Malaysia
| | - Fathin Nabilah Azmee
- Biomass Processing Lab, Centre of Biofuel and Biochemical, Mission Oriented Research, Chemical Engineering Department, Universiti Teknologi PETRONAS, 32610, Seri Iskandar, Perak, Malaysia
| | - Hon Loong Lam
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, Malaysia Campus, Jalan Broga, 43500, Semenyih, Selangor, Malaysia.
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Chew SC, Tan CP, Nyam KL. Optimization of degumming parameters in chemical refining process to reduce phosphorus contents in kenaf seed oil. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2017.07.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Application of response surface methodology for optimizing the deodorization parameters in chemical refining of kenaf seed oil. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2017.04.044] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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Chew SC, Tan CP, Nyam KL. Optimization of Bleaching Parameters in Refining Process of Kenaf Seed Oil with a Central Composite Design Model. J Food Sci 2017; 82:1622-1630. [DOI: 10.1111/1750-3841.13758] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 03/26/2017] [Accepted: 04/27/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Sook Chin Chew
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences; UCSI Univ.; 56000 Kuala Lumpur Malaysia
| | - Chin Ping Tan
- Dept. of Food Technology, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 Serdang Selangor Malaysia
| | - Kar Lin Nyam
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences; UCSI Univ.; 56000 Kuala Lumpur Malaysia
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