Nutritional composition of rice bran submitted to different stabilization procedures

Brazilian Journal of Pharmaceutical Sciences

Volumn 48, Issue 4, 2012, Pages 651-657

  Faria, Simone Aparecida dos Santos Conceição ^a   Bassinello, Priscila Zaczuk ^b   Penteado, Marilene de Vuono Camargo ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b EMBRAPA ARROZ E FEIJÃO   (Brazil)

Author keywords

Enzymatic inactivation; Fatty acids in food; Human diet; Minerals in food; Oryza sativa phytochemistry; Rice bran heat treatment; Rice bran nutritional composition; Rice bran nutritional value

Indexed keywords

FATTY ACID; MINERAL; PALMITIC ACID; SODIUM; STEARIC ACID;

ARTICLE; BRAN; CONTROLLED STUDY; COOKING; ENZYME INACTIVATION; FATTY ACID ANALYSIS; FOOD COMPOSITION; HEAT TREATMENT; MICROWAVE COOKING; MOISTURE; NUTRITIONAL VALUE; RICE; STOVE COOKING;

EID: 84874230215     PISSN: 19848250     EISSN: 21759790     Source Type: Journal    
DOI: 10.1590/S1984-82502012000400008     Document Type: Article

References (32)

1. ABDUL-HAMID, A.; LUAN, Y.S. Functional properties of dietary fibre prepared from defatted rice bran. Food Chem., v.68, n.1, p.15-19, 2000.
2. AMERICAN OIL CHEMISTS' SOCIETY. Official methods and recommended practices of the American Oil Chemists' Society. 5. ed. Champaign: AOCS, 2004. Section C, p.1-29 (Method Ce 1h-05).
3. AMISSAH, J.G.N.; ELLIS, W.O.; ODURO, I.; MANFUL, J.T. Nutrient composition of bran from new rice varieties under study in Ghana. Food Control, v.14, n.1, p.21-24, 2003.
4. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS. Official methods of analysis of AOAC international. 16. ed. Arlington: AOAC, 1995. cap.4, p.17; cap.12, p.7; cap.32, p.1; cap.32, p.2, p.7. (Methods n.920.39C; n.960.52; n.925.09B; n.923.03; n.991.43).
5. CARVALHO, J.L.V.; BASSINELLO, P.Z. Aproveitamento industrial. In: SANTOS, A.B.; STONE, L.F.; VIEIRA, N.R.A. (Eds.). A cultura do arroz no Brasil. 2. ed. Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2006. p.901-931.
6. CHAN, W.; McCANCE, R.A.; BUSS, D.H.; BROWN, J. McCance and Widdowson's the composition of foods. 5. ed. Cambridge: Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food, 1994. 193 p.
7. FOLCH, J.; LEES, M.; SLOANE STANLEY, G.H. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., v.226, n.1, p.497-509, 1957.
8. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS; WORLD HEALTH ORGANIZATION. Human vitamin and mineral requeriments: report of a joint FAO/WHO expert consultation, Bangkok, Thailand. Rome: FAO, Food and Nutrition Division, 2001. 303 p. Available at: . Accessed on: 20 apr. 2011.
9. HARTMAN, L.; LAGO, R.C.A. Rapid preparation of fatty acid methyl ester from lipids. Lab. Practice, v.22, n.6, p.475-476, 1973.
10. IMSANGUAN, P.; ROAYSUBTAWEE, A.; BORIRAK, R.; PONGAMPHAI, S.; DOUGLAS, S.; DOUGLAS, P.L. Extraction ofα-tocopherol and y-oryzanol from rice bran. LWT-Food Sci. Technol., v.41, n.8, p.1417-1424, 2008.
11. JULIANO, B.O. Rice: chemistry and quality. Muñoz: Philippine Rice Research Institute, 2003. 480 p.
12. KIM, H.-J.; LEE, S.-B.; PARK, K.-A.; HONG, I.-K. Characterization of extraction and separation of rice bran oil rich in EFA using SFE process. Sep. Purif. Technol., v.15, n.1, p.1-8, 1999.
13. LACERDA, D.B.C.L.; SOARES JR., M.S.; BASSINELLO, P.Z.; CASTRO, M.V.L.; SILVA-LOBO, V.L.; CAMPOS, M.R.H.; SIQUEIRA, B.S. Qualidade de farelos de arroz cru, extrusado e parboilizado. Pesqui. Agropecu. Trop., v.40, n.4, p.521-530, 2010.
14. LAKKAKULA, N.R.; LIMA, M.; WALKER, T. Rice bran stabilization and rice bran oil extraction using ohmic heating. Bioresource Technol., v.92, n.2, p.157-161, 2004.
15. LILITCHAN, S.; TANGPRAWAT, C.; ARYUSUK, K.; KRISNANGKURA, S.; CHOKMOH, S.; KRISNANGKURA, K. Partial extraction method for the rapid analysis of total lipids and y-oryzanol contents in rice bran. Food Chem., v.106, n.2, p.752-759, 2008.
16. LLOYD, B.J.; SIEBENMORGEN, T.J.; BEERS, K.W. Effects of commercial processing on antioxidants in rice bran. Cereal Chem., v.77, n.5, p.551-555, 2000.
17. MAIHARA, V.A.; FÁVARO, D.I.; SILVA, V.N.; GONZAGA, I.B.; SILVA, V.L.; CUNHA, I.I.L.; VASCONCELLOS, M.B.A.; COZZOLINO, S.M.F. Determination of mineral constituents in duplicate portion diets of two university student groups by instrumental neutron activation analysis. J. Radioanal. Nucl. Chem., v.249, n.1, p.21-24. 2001.
18. OLIVEIRA, M.G.C.; BASSINELLO, P.Z.; SILVA-LOBO, V.L.; RINALDI, M.M.; CARMO, E.J.S. Avaliação visual e umidade de farelo de arroz proveniente de diferentes fontes. Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2006. Available at: . Accessed on: 18 Sept. 2008.
19. PAN, Z.; CATHCART, A.; WANG, D. Thermal and chemical treatments to improve adhesive property of rice bran. Ind. Crop. Prod., v.22, n.3, p.233-240. 2005.
20. PARRADO, J.; MIRAMONTES, E.; JOVER, M.; GUTIERREZ, F.C.O.J.; TERÁN, C.L.; BAUTISTA, J. Preparation of a rice bran enzymatic extract with potential use as functional food. Food Chem., v.98, n.4, p.742-748, 2006.
21. PAUCAR-MENACHO, L.M.; SILVA, L.H.; SANT'ANA, A.S.; GONÇALVES, L.A.G. Refining of rice bran oil (Oryza sativa L.) to preserve y-orizanol. Ciênc. Tecnol. Aliment., v.27, sup.1, p.45-53. 2007.
22. RAMEZANZADEH, F.M.; RAO, R.M.; WINDHAUSER, M.; PRINYAWIWATKUL, W.; TULLEY, R.; MARSHALL, W.E. Prevention of hydrolytic rancidity in rice bran during storage. J. Agric. Food Chem., v.47, n.8, p.3050-3052, 1999.
23. RATNAYAKE, W.M.N.; HANSEN, S.L.; KENNEDY, M.P. Evaluation of the CP-Sil 88 and SP-2560 GC columns used in the recently approved AOCS official method Ce 1h-05: determination of cis-, trans-, saturated, monounsaturated, and polyunsaturated fatty acids in vegetable or non-ruminant animal oils and fats by capillary GLC method. J. AOAC Int., v.83, n.6, p.475-488, 2006.
24. RATNAYAKE, W.M.N.; PLOUFFE, L.J.; PASQUIER, E.; GAGNON, C. Temperature-sensitive resolution of cis-and trans-fatty acid isomers of partially hydrogenated vegetable oils on SP-2560 and CP-Sil 88 capillary columns. J. AOAC Int., v.85, n.5, p.1112-1118, 2002.
25. RENUKA, D.R.; ARUMUGHAN, C. Antiradical efficacy of phytochemical extracts from defatted rice bran. Food Chem. Toxicol., v.45, n.10, p.2014-2021, 2007.
26. RESHMA, M.V.; SARITHA, S.S.; BALACHANDRAN, C.; ARUMUGHAN, C. Lipase catalyzed interesterification of palm stearin and rice bran oil blends for preparation of zero trans shortening with bioactive phytochemicals. Bioresource Technol., v.99, n.11, p.5011-5019, 2007.
27. SILVA, M.A.; SANCHES, C.; AMANTE, E.R. Prevention of hydrolytic rancidity in rice bran. J. Food Eng., v.75, n.4, p.487-491, 2006.
28. STATISTICA. Version 8.0 for Windows. StatSoft: Tulsa, v.1, 2007.
29. SUMANTHA, A.; DEEPA, P.; SANDHYA, C.; SZAKACS, G.; SOCCOL, C.R.; PANDEY, A. Rice bran as a substrate for proteolytic enzyme production. Braz. Arch. Biol. Technol., v.49, n.4, p.843-851, 2006.
30. WADA, H.K. Avaliação do farelo de arroz irradiado como fonte de ferro. São Paulo, 2001. 57 p. [Dissertation of Master degree. Faculty of Pharmaceutical Sciences. Univerty of São Paulo].
31. WALTER, M.; MARCHEZAN, E.; AVILA, L.A. Arroz: composição e características nutricionais. Ciênc. Rural, v.38, n.4, p.1184-1192, 2008.
32. XU, Z.; GODBER, J.S. Purification and identification of components of y-oryzanol in rice bran oil. J. Agr. Food Chem., v.47, n.7, p.2724-2728, 1999.