ArticleFoods (Basel, Switzerland)2022
Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed, 1 synthesis or guideline pooled it, 23 citations in OpenAlex.
- Exploring the mechanisms and therapeutic role of γ-oryzanol in neuropathic pain: a systematic review.Inflammopharmacology · 2026Pooled it
- An open label randomized controlled trial of the effects of rice bran oil on cardiometabolic risk factors, lipid peroxidation and antioxidant status in overweight/obese adults with metabolic syndrome.Lipids in health and disease · 2024Trial
- Exploring the Physiological Effects and Mechanisms of Gamma-Aminobutyric Acid in Food Systems.Foods (Basel, Switzerland) · 2026Review
- Varietal Discrimination of Purple, Red, and White Rice Bran Oils Based on Physicochemical Properties, Bioactive Compounds, and Lipidomic Profiles.Molecules (Basel, Switzerland) · 2026Article
- Chemosensory and metabolite insights into roasted rice (Food science and biotechnology · 2025Article
- Optimisation of Process Parameters for Development of Probiotic-GABA Enriched Nutri Bar by Response Surface Methodology (RSM) and Modelling Using Artificial Neural Networks (ANNs): Characterization and Sensory Evaluation by Fuzzy Logic Analysis.Probiotics and antimicrobial proteins · 2025Article
- Rice bran as a potent ingredient: unveiling its potential for value-added applications.Food science and biotechnology · 2025Review
- Research Progress on the Quality, Extraction Technology, Food Application, and Physiological Function of Rice Bran Oil.Foods (Basel, Switzerland) · 2024Review
- Article
- Composition, Microbiota, Mechanisms, and Anti-Obesity Properties of Rice Bran.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
Abstract
Rice 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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.