Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds

Detalhes bibliográficos
Autor(a) principal: Reis, Núria
Data de Publicação: 2022
Outros Autores: Castanho, Ana, Lageiro, Manuela, Pereira, Cristiana, Brites, Carla Moita, Vaz-Velho, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/143974
Resumo: RICEPLUS - POCI-01-0247-FEDER-033389 2020.09555BD
id RCAP_0cfe4787b9d80185869ac79debe13178
oai_identifier_str oai:run.unl.pt:10362/143974
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compoundsfatty acidsgamma-aminobutyric acidgamma-oryzanolmicrowaverice bran oilFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant ScienceRICEPLUS - POCI-01-0247-FEDER-033389 2020.09555BDRice bran oil (RBO) is a valuable ingredient extracted from rice bran (RB), a side stream of polishing rice grain in the milling process. RBO is rich in bioactive ingredients with potential health benefits, such as gamma-oryzanol (GO) and gamma-aminobutyric acid (GABA). Despite its benefits, the quality of RBO depends on the degree of stabilisation of the RB, which is easily affected by lipase enzymes, and thus needs an effective treatment prior to RBO production. To assess the potential of the microwave-assisted method for RB stabilisation and RBO extraction, three Carolino rice varieties (Ariete, Teti, Luna) were tested. The effect of RB stabilisation was evaluated via acid value, water absorption, and GO and GABA levels. The RBO yield was optimised by solvent, temperature, and solvent-to-sample ratio, and the GO and fatty acid levels were determined. The RB stabilisation for the Luna variety did not affect the GO and GABA; for the Ariete and Teti varieties, the GO decreased by 34.4% and 24.2%, and the GABA increased by 26.5% and 47.0%, respectively. The GO levels in RBO samples were not affected by RB stabilisation. The RBO nutritional value was confirmed by the suitable ratio (>2) between polyunsaturated (PUFA) and saturated fatty acids (SFA), with the Teti variety presenting the highest ratio.GeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasBioresources 4 Sustainability (GREEN-IT)Instituto de Tecnologia Química e Biológica António Xavier (ITQB)RUNReis, NúriaCastanho, AnaLageiro, ManuelaPereira, CristianaBrites, Carla MoitaVaz-Velho, Manuela2022-09-22T22:38:13Z2022-03-222022-03-22T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article13application/pdfhttp://hdl.handle.net/10362/143974eng2304-8158PURE: 46584627https://doi.org/10.3390/foods11070912info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:23:02Zoai:run.unl.pt:10362/143974Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:51:15.298875Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
title Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
spellingShingle Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
Reis, Núria
fatty acids
gamma-aminobutyric acid
gamma-oryzanol
microwave
rice bran oil
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
title_short Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
title_full Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
title_fullStr Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
title_full_unstemmed Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
title_sort Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds
author Reis, Núria
author_facet Reis, Núria
Castanho, Ana
Lageiro, Manuela
Pereira, Cristiana
Brites, Carla Moita
Vaz-Velho, Manuela
author_role author
author2 Castanho, Ana
Lageiro, Manuela
Pereira, Cristiana
Brites, Carla Moita
Vaz-Velho, Manuela
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
Bioresources 4 Sustainability (GREEN-IT)
Instituto de Tecnologia Química e Biológica António Xavier (ITQB)
RUN
dc.contributor.author.fl_str_mv Reis, Núria
Castanho, Ana
Lageiro, Manuela
Pereira, Cristiana
Brites, Carla Moita
Vaz-Velho, Manuela
dc.subject.por.fl_str_mv fatty acids
gamma-aminobutyric acid
gamma-oryzanol
microwave
rice bran oil
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
topic fatty acids
gamma-aminobutyric acid
gamma-oryzanol
microwave
rice bran oil
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
description RICEPLUS - POCI-01-0247-FEDER-033389 2020.09555BD
publishDate 2022
dc.date.none.fl_str_mv 2022-09-22T22:38:13Z
2022-03-22
2022-03-22T00:00:00Z
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 http://hdl.handle.net/10362/143974
url http://hdl.handle.net/10362/143974
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
PURE: 46584627
https://doi.org/10.3390/foods11070912
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 13
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799138107346386944

Registros relacionados