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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING STABILITY AND HEALTHFULNESS OF U.S. COMMODITY VEGETABLE OILS AND PRODUCTS

Location: Functional Foods Research Unit

Title: Solvent fractionation of rice bran oil to produce a spreadable rice bran product

Authors
item BAKOTA, ERICA
item MOSER, JILL
item HWANG, HONGSIK
item BOWMAN, MICHAEL
item PALMQUIST, DEBRA
item LIU, SEAN

Submitted to: European Journal of Lipid Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 21, 2013
Publication Date: June 28, 2013
Citation: Bakota, E.L., Winkler-Moser, J.K., Hwang, H., Bowman, M.J., Palmquist, D.E., Liu, S.X. 2013. Solvent fractionation of rice bran oil to produce a spreadable rice bran product. European Journal of Lipid Science and Technology. 115(8):847-857.

Interpretive Summary: In this research, we developed a new extraction procedure for the production of a spreadable product derived from rice bran oil. A need exists for spreadable products that are resistant to oxidation, allergen-free, have along shelf lives, and provide health benefits to consumers. As the prevalence of reported peanut allergies is increasing, new alternatives to nut butters specifically are needed to address the dearth of products available to those with nut and peanut allergies. Rice bran oil is allergen-free and has many other properties that contribute to its appeal as a functional food ingredient. Compared with other edible oils, rice bran oil is relatively high in a group of compounds called y-oryzanol, which has been shown to have antioxidant activity and lower cholesterol in both rodents and humans. Rice bran oil is also rich in compounds that constitute vitamin E. Because of its numerous health benefits, rice bran oil is a great potential source of functional ingredients. Four different experimental conditions for extraction yielded four statistically distinct populations. The spreads show distinctive trends in their physical and chemical properties based on extraction time. The rice bran oil based spreads produced in this work consist primarily of rice bran oil but also contain rice bran wax, vitamin E, and y-oryzanol, as well as other micronutrients. The rice bran oil spreads produced have a firmer texture than that of rice bran oil. This extraction method may be used to develop rice bran oil based spreads as functional ingredients or products that may replace nut butters.

Technical Abstract: Rice bran oil is becoming increasingly popular as a functional ingredient, due to its high stability and health benefits. We detail here a new extraction procedure for the production of a spreadable product derived from rice bran oil. Four different experimental conditions for extraction yielded four statistically distinct populations. The spreads show distinctive trends in their physical properties, thermal behavior, and rheology, based on extraction time. The rice bran oil based spreads produced in this work consist primarily of rice bran oil but also contain rice bran wax, tocopherols, tocotrienols, and y-oryzanol, as well as other sterols. Relative to rice bran oil, they are enriched in rice bran wax, saturated fatty acids, and sterols, all of which contribute to a more rigid rheological profile than that of rice bran oil. This extraction method may be used to develop rice bran oil based spreads as functional ingredients or products that may replace nut butters.

Last Modified: 9/10/2014
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