Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation

Detalhes bibliográficos
Autor(a) principal: Oliveira, Melissa dos Santos
Data de Publicação: 2011
Outros Autores: Feddern, Vivian, Kupski, Larine, Cipolatti, Eliane Pereira, Furlong, Eliana Badiale, Soares, Leonor Almeida de Souza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/4073
Resumo: The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24 h over 120 h. The content of phospholipids was determined by colorimetric method.Esterified fatty acids were separated by gas chromatography, then identified and quantified. The total lipids from fermented rice bran (FB) decreased from 20.4% to 11.2% in the range between 0 h and 120 h of fermentation while phospholipid contents were increased up to 2:4 mg P g 1 lipid . In fermented bran, oleic, palmitic and linoleic acids prevailed, with a decrease in saturated fatty acids (20%) and increase in the unsaturated ones (5%). This study showed that rice bran fermentation with R. oryzae can be applied to the production of phospholipids altering the saturated to unsaturated fatty acid ratio.
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spelling Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentationRhizopus oryzaeLipid fractionFermented branThe aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24 h over 120 h. The content of phospholipids was determined by colorimetric method.Esterified fatty acids were separated by gas chromatography, then identified and quantified. The total lipids from fermented rice bran (FB) decreased from 20.4% to 11.2% in the range between 0 h and 120 h of fermentation while phospholipid contents were increased up to 2:4 mg P g 1 lipid . In fermented bran, oleic, palmitic and linoleic acids prevailed, with a decrease in saturated fatty acids (20%) and increase in the unsaturated ones (5%). This study showed that rice bran fermentation with R. oryzae can be applied to the production of phospholipids altering the saturated to unsaturated fatty acid ratio.2013-10-21T15:10:54Z2013-10-21T15:10:54Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfOLIVEIRA, Melissa dos Santos et al. Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation. Bioresource Technology, v. 102, n. 17, p. 8335-8338, 2011. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0960852411008285>. Acesso em: 23 set. 2013.0960-8524http://repositorio.furg.br/handle/1/4073engOliveira, Melissa dos SantosFeddern, VivianKupski, LarineCipolatti, Eliane PereiraFurlong, Eliana BadialeSoares, Leonor Almeida de Souzainfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURG2023-05-11T17:08:23Zoai:repositorio.furg.br:1/4073Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2023-05-11T17:08:23Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.none.fl_str_mv Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation
title Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation
spellingShingle Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation
Oliveira, Melissa dos Santos
Rhizopus oryzae
Lipid fraction
Fermented bran
title_short Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation
title_full Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation
title_fullStr Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation
title_full_unstemmed Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation
title_sort Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation
author Oliveira, Melissa dos Santos
author_facet Oliveira, Melissa dos Santos
Feddern, Vivian
Kupski, Larine
Cipolatti, Eliane Pereira
Furlong, Eliana Badiale
Soares, Leonor Almeida de Souza
author_role author
author2 Feddern, Vivian
Kupski, Larine
Cipolatti, Eliane Pereira
Furlong, Eliana Badiale
Soares, Leonor Almeida de Souza
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Oliveira, Melissa dos Santos
Feddern, Vivian
Kupski, Larine
Cipolatti, Eliane Pereira
Furlong, Eliana Badiale
Soares, Leonor Almeida de Souza
dc.subject.por.fl_str_mv Rhizopus oryzae
Lipid fraction
Fermented bran
topic Rhizopus oryzae
Lipid fraction
Fermented bran
description The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24 h over 120 h. The content of phospholipids was determined by colorimetric method.Esterified fatty acids were separated by gas chromatography, then identified and quantified. The total lipids from fermented rice bran (FB) decreased from 20.4% to 11.2% in the range between 0 h and 120 h of fermentation while phospholipid contents were increased up to 2:4 mg P g 1 lipid . In fermented bran, oleic, palmitic and linoleic acids prevailed, with a decrease in saturated fatty acids (20%) and increase in the unsaturated ones (5%). This study showed that rice bran fermentation with R. oryzae can be applied to the production of phospholipids altering the saturated to unsaturated fatty acid ratio.
publishDate 2011
dc.date.none.fl_str_mv 2011
2013-10-21T15:10:54Z
2013-10-21T15:10:54Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv OLIVEIRA, Melissa dos Santos et al. Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation. Bioresource Technology, v. 102, n. 17, p. 8335-8338, 2011. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0960852411008285>. Acesso em: 23 set. 2013.
0960-8524
http://repositorio.furg.br/handle/1/4073
identifier_str_mv OLIVEIRA, Melissa dos Santos et al. Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation. Bioresource Technology, v. 102, n. 17, p. 8335-8338, 2011. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0960852411008285>. Acesso em: 23 set. 2013.
0960-8524
url http://repositorio.furg.br/handle/1/4073
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Institucional da FURG (RI FURG)
instname:Universidade Federal do Rio Grande (FURG)
instacron:FURG
instname_str Universidade Federal do Rio Grande (FURG)
instacron_str FURG
institution FURG
reponame_str Repositório Institucional da FURG (RI FURG)
collection Repositório Institucional da FURG (RI FURG)
repository.name.fl_str_mv Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)
repository.mail.fl_str_mv
_version_ 1822808170095968256

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