OPTIMIZATION OF CHEMICAL NEUTRALIZATION PARAMETERS FOR ENHANCED RICE BRAN OIL RECOVERY AND QUALITY

Van  Man Phan; Tiraporn  Junyusen; Pansa  Liplap; Payungsak  Junyusen

Authors

Van Man Phan School of Agricultural Engineering, Institute of Engineering, Suranaree University of Technology, 111 University Avenue, Muang District, Nakhon Ratchasima 30000, Thailand.
Tiraporn Junyusen School of Agricultural Engineering, Institute of Engineering, Suranaree University of Technology, 111 University Avenue, Muang District, Nakhon Ratchasima 30000, Thailand.
Pansa Liplap School of Agricultural Engineering, Institute of Engineering, Suranaree University of Technology, 111 University Avenue, Muang District, Nakhon Ratchasima 30000, Thailand.
Payungsak Junyusen School of Agricultural Engineering, Institute of Engineering, Suranaree University of Technology, 111 University Avenue, Muang District, Nakhon Ratchasima 30000, Thailand.

Keywords:

Response surface methodolod, rice bran oil, chemical neutralization, free fatty acids, gamma-oryzanol

Abstract

This research investigates the effect of variable chemical neutralization parameters on the oil recovery, free fatty acid (FFA) level, and gamma-oryzanol content of neutralized rice bran oil, using response surface methodology. The neutralization parameters under study included NaOH concentrations (10-30°Be), temperatures (60-90°C), and process time (5-15 min). Quadratic response models were generated and statistical analysis performed to validate the models. The optimal neutralization condition was 19.24°Be, 74.79°C, and 11.18 min. Under the optimal condition, the predicted oil recovery, FFA level, and gamma-oryzanol were 80.00%, 0.31%, and 1.00%, respectively, while the corresponding experimental results were 80.12%, 0.29%, and 1.02%, respectively, suggesting good agreement between the predicted and experimental data and high predictive ability of the models. The response models could thus be applied to optimizing the neutralization parameters for enhanced oil yield and quality.

References

Amarasinghe, B.M.W.P.K. and Gangodavilage, N.C. (2004). Rice bran oil extraction in Sri Lanka data process equiment design. Food Bioprod. Process., 82(C1):54-59.

American Oil Chemists' Society. (1989).Official Methods and Recommended Practices. Official methods Cd 1b-87, Ca 5a-40, Ca 12-55, Aa 516-01, Cd 3a-94. AOCS Press, Champaign, IL, USA, 1,200p.

Andersen, A.J.C. (1962). Removal of fat-soluble impurities. In: Refining Oil and Fats for Edible Purposes. Williams, P.N., (ed). Pergamon Press, London, UK, p. 28-214.

Chemat, F., Grondin, I., Costes, P., Moutoussamy, L., Sing, A.S.C., and Smadja, J. (2004). High power ultrasound effects on lipid oxidation of refined sunflower oil. Ultrason. Sonochem., 11(5):281-285.

Chew, S.C., Tan, C.P., and Nyam, K.L. (2017). Optimization of neutralization parameters in chemical refining of kenaf seed oil by response surface methodology. Ind. Crop. and Prod., 95(1):742-750.

Chumsantea, S., Aryusuk, K., Lilitchan, S., Jeyashoke, N., and Krisnangkura, K. (2012). Reducing oil losses in alkali refining. J. Am. Oil Chem. Soc., 89(10): 1,913-1,919.

Čmolik, J., Schwarz, W., Svoboda, Z., Pokorny, J., Reblova, Z., Dolezal, M., and Valentova, H. (2000). Effects of plant-scale alkali refining and physical refining on the quality of rapeseed oil. Eur. J. Lipid Sci. Tech., 102(1):15-22.

Das, P.K., Chaudhuri, A., Kaimal, T.N.B., and Bhalerao, U.T. (1998). Isolation of gamma-oryzanol through calcium ion induced precipitation of anionic micellar aggregates. J. Agr. Food Chem., 46(8): 3,073-3,080.

De, B.K. and Bhattacharyya, D.K. (1998). Physical refining of rice bran oil in relation to degumming and dewaxing. J. Am. Oil Chem. Soc., 75(11): 1,683-1,686.

De, B.K. and Patel, J.D. (2010). Effect of different degumming processes and some nontraditional neutralizing agent on refining of rice bran oil. J. Oleo Sci., 59(3):121-125.

De, B.K. and Patel, J.D. (2011). Refining of rice bran oil by neutralization with calcium hydroxide. Eur. J. Lipid Sci. Tech., 113(9):1,161-1,167.

El Kady, S.A., Al Gawwad, A.J.A., Kassem, A.E., Lasztity, R., Hamed, M.I., and Rabie M.M. (1999). Effect of refining on the physical and chemical properties of sunflower and soybean oil.Period. Polytech.-Chem., 37(3):135-146.

Engelmann, J.I., Ramos, L.P., Crexi, V.T., and Morais, M.M. (2017). Degumming and neutralization of rice bran oil. J. Food Process Eng., 40(2):1-10.

Ghasemzadeh, A., Jaafar, H.Z.E., Juraimi, A.S., and Tayebi-Meigooni, A. (2015). Comparative evaluation of different extraction techniques and solvents for the assay of phytochemicals and antioxidant activity of hashemi rice bran. Molecules, 20(6): 10,822-10,838.

Gopala Krishna, A.G., Khatoon, S., Shiela, P.M., Sarmandal, C.V., Indira, T.N., and Mishra, A. (2001). Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil. J. Am. Oil Chem. Soc., 78(2):127-131.

Grundy, S.M. (1975). Effects of polyunsaturated fats on lipid metabolism in patients with hypertri-glyceridemia. J. Clin. Invest., 55(2):269-282.

Gunstone, F.D. (2011). Occurrence and characterisation of oils and fats. In: Vegetable Oils in Food Technology. Gunstone, F.D. and Hardwood. J.L., (eds). Blackwell Publishing, New York, NY, USA, p. 37-141.

Joshi, M., Kaur, R., Kanwar, P., Dhiman, G., Sharma, G., Lata, S., and Mishra, T. (2016). To evaluate antioxidant activity of gamma–oryzanol extracted from rice bran oil. Int. J. Life Sci. Pharma Res., 6(3):17–25.

Jung, T.D., Shin, G.H., Kim, J.M., Choi, S.I., Lee, J.H., Lee, S.J., and Lee, O.H. (2017). Comparative analysis of gamma--oryzanol, β-glucan, total phenolic content and antioxidant activity in fermented rice bran of different varieties. Nutrients, 9(6):1-12.

Karabulut, I., Topcu, A., Yorulmaz, A., Tekin, A., and Ozay, D.S. (2005). Effects of the industrial refining process on some properties of hazelnut oil. Eur. J. Lipid Sci. Tech., 107(8):476-480.

Kövari, K., Denise, J., Kemény, Z., and Recseg, K. (2000). Physical refining of sunflower oil. Oléagineux Corps Gras Lipides, 7(4):305-308.

Lee, S.Y., Jung, M.Y., and Yoon, S.H. (2014). Optimization of the refining process of camellia seed oil for edible purposes. Food Sci. Biotechnol., 23(1):65-73.

Lerma-García, M.J., Herrero-Martínez, J.M., Simó-Alfonso, E.F., Mendonça, C.R.B., and Ramis-Ramos, G. (2009). Composition, industrial processing and applications of rice bran gamma-oryzanol. Food Chem., 115(2):389-404.

Makanjuola, S.A., Enujiugha, V.N., Omoba, O.S., and Sanni, D.M. (2015). Optimization and prediction of antioxidant properties of a tea-ginger extract. Food Science and Nutrition, 3(5):443-452.

Mei, L., Wang, L., Li, Q., Yu, J., and Xu, X. (2013). Comparison of acid degumming and enzymatic degumming process for Silybum marianum seed oil. J. Sci. Food Agr., 93(11):2,822-2,828.

Mishra, A., Gopalakrishna, A.G. and Prabhakar, J.V. (1988). Factors affecting refining losses in rice (Oryza sativa L.) bran oil. J. Am. Oil Chem. Soc., 65 (10):1,605-1,609.

Muniz, M.A.P., dos Santos, M.N.F., da Costa, C.E.F., Morais, L., Lamarão, M.L.N., Ribeiro-Costa, R.M., and Silva, J.O.C. Jr. (2015). Physicochemical characterization, fatty acid composition, and thermal analysis of Bertholletia excelsa HBK oil. Pharmacogn. Mag., 11(41):147-151.

Oluremi, O.I., Solomon, A.O., and Saheed, A.A. (2013). Fatty acids , metal composition and physico-chemical parameters of Igbemo Ekiti rice bran oil. J. Environ. Chem. Ecotox., 5(2):39-46.

Ortega-García, J., Gámez-Meza, N., Noriega-Rodriguez, J.A., Dennis-Quiñonez, O., García-Galindo, H.S., Angulo-Guerrero, J.O., and Medina-Juárez, L.A. (2006). Refining of high oleic safflower oil: Effect on the sterols and tocopherols content. Eur. Food Res. Technol., 223(6):775-779.

Phan, V.M., Junyusen, T., Liplap, P., and Junyusen, P. (2019). Effects of ultrasonication and thermal cooking pretreatments on the extractability and quality of cold press extracted rice bran oil. J. Food Process Eng., 42(2):1-8.

Quanhong, L. and Caili, F. (2005). Application of response surface methodology for extraction optimization of germinant pumpkin seeds protein. Food Chem., 92(4):701-706.

Rajam, L., Kumar, D.R.S., Sundaresan, A., and Arumughan, C. (2005). A novel process for physically refining rice bran oil through simultaneous degumming and dewaxing. J. Am. Oil Chem. Soc., 82(3):213-220.

Ringers, H.J. and Segers, J.C., inventors; Levers Brothers Company, assignee. Sept 20, 1997. Degumming Process for Triglyceride Oil. U.S. patent no. 4,049,686.

Seetharamaiah, G.S. and Prabhakar, J.V. (1986). Oryzanol content of Indian rice bran oil and its extraction from soap stock. J. Food Sci. Tech., 23:270-273.

Sharma, R.D. and Rukmini, C. (1986). Rice bran oil and hypocholesterolemia in rats. Lipids, 21(11):715-717.

Smiles, A., Kakuda, Y., and MacDonald, B.E. (1988). Effect of degumming reagents on the recovery and nature of lecithins from crude canola, soybean and sunflower oils. J. Am. Oil Chem. Soc., 65(7):1,151-1,155.

Stanisavljević, I.T., Veličković, D.T., Todorović, Z.B., Lazić, M.L., and Veljković, V.B. (2009). Comparison of techniques for the extraction of tobacco seed oil. Eur. J. Lipid Sci. Tech., 111(5):513-518.

Sun, L.H., Zhao, S.Y., and Bao, Y.M. (2017). Effect of dry heat stabilisation on the functional properties of rice bran proteins. Int. J. Food Sci. Tech., 52(8): 1,836-1,843.

Taghvaei, M., Jafari, S.M., Nowrouzieh, S., and Alishah, O. (2013). The influence of cooking process on the microwave-assisted extraction of cottonseed oil. J. Food Sci. Tech., 52(2):1,138-1,144.

Tandy, D.C. and McPherson, W.J. (1984).Physical refining of edible oil. J. Am. Oil Chem. Soc., 61(7): 1,253-1,254.

Van Hoed, V., Depaemelaere, G., Ayala, J.V.V., Santiwattana, P., Verhe, R., and De Greyt, W. (2006). Influence of chemical refining on the major and minor components of rice bran oil. J. Am. Oil Chem. Soc., 83(4):315-321.

Van Hoed, V., Ayala, J.V., Czarnowska, M., De Greyt, W., and Verhé, R. (2010). Optimization of physical refining to produce rice bran oil with light color and high oryzanol content. J. Am. Oil Chem. Soc., 87(10):1,227-1,234.

Veerasamy, R., Rajak, H., Jain, A., Sivadasan, S., Varghese, C.P., and Agrawal, R.K. (2011). Validation of QSAR models-strategies and importance. Int. J. Drug Design Disoc., 2(3):511-519.

Wakelyn, P.J. and Wan, P.J.. (2003). Solvent extraction to obtain edible oil products. In: Handbook of Functional Lipids. Akoh, C.C., (ed). Taylor & Francis, New York, NY, USA, p. 90-128.

Wei, J., Chen, L., Qiu, X., Hu, W., Sun, H., Chen, X., and Shen, G. (2015). Optimizing refining temperatures to reduce the loss of essential fatty acids and bioactive compounds in tea seed oil. Food Bioprod. Process., 94:136-146.

Wilson, T.A., Nicolosi, R. J., Woolfrey, B., and Kritchevsky, D. (2007). Rice bran oil and oryzanol reduce plasma lipid and lipoprotein cholesterol concentrations and aortic cholesterol ester accumulation to a greater extent than ferulic acid in hypercholesterolemic hamsters. J. Nutr. Biochem., 18(2):105-112.

Yolmeh, M., Najafi, M.B.H., and Farhoosh, R. (2014). Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM). Food Chem., 155: 319-324.

Zufarov, O., Schmidt, Š., and Sekretár, S. (2008). Degumming of rapeseed and sunflower oils. Acta Chim. Slov., 3(1):321-328.