In the production process of rice bran oil (RBO), the bran itself requires stabilization immediately after milling to protect against oil degradation from lipase. This study aimed to investigate the effects of stabilization and extraction methods on the chemical quality, bioactive content, and antioxidant activity of RBO. Steaming and ohmic heating (OHM) were used to stabilize rice bran before oil extraction using three extracting methods namely, immersion in n-hexane, Soxhlet, and an enzymatic method. The oil obtained from rice bran stabilized using OHM and extracted using the enzymes had the best chemical quality with the lowest values of FFA (1.51 ± 0.04%), highest level of γ-oryzanol (1190.1 ± 89.3 µg/g), and strongest total antioxidant activity (21.3 ± 0.32 mg AEE/g and 15.5 ± 0.24 mg BHAE/g). Results suggested that combination between OHM and enzymes is an effective process for the preparation of RBO and can be considered as an alternative extraction process.
Key words: Enzymatic extraction; ohmic heating; rice bran oil; bioactive compound
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