ArticleFoods (Basel, Switzerland)2022
Effects of Extraction Processes on the Oxidative Stability, Bioactive Phytochemicals, and Antioxidant Activity of Crude Rice Bran Oil.
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.
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Who cites it
10 citing papers in PubMed, 30 citations in OpenAlex.
- Enhanced Stability and Bioavailability of Defatted Cricket Protein Hydrolysates Encapsulated in Alginate-Coated Liposomes.Foods (Basel, Switzerland) · 2026Article
- Varietal Discrimination of Purple, Red, and White Rice Bran Oils Based on Physicochemical Properties, Bioactive Compounds, and Lipidomic Profiles.Molecules (Basel, Switzerland) · 2026Article
- A Comparative Study on the Efficiency and Sustainability of Rice Bran Oil Extraction Methods.Foods (Basel, Switzerland) · 2025Article
- Research Progress on the Quality, Extraction Technology, Food Application, and Physiological Function of Rice Bran Oil.Foods (Basel, Switzerland) · 2024Review
- Effect of Pretreatments on the Chemical, Bioactive and Physicochemical Properties ofFoods (Basel, Switzerland) · 2024Article
- Article
- Article
- Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties.Antioxidants (Basel, Switzerland) · 2023Review
- Effects of Extraction Strategies on Yield, Physicochemical and Antioxidant Properties of Pumpkin Seed Oil.Foods (Basel, Switzerland) · 2023Article
- The Influence of Emulsifiers on the Physiochemical Behavior of Soy Wax/Rice Bran Oil-Based Oleogels and Their Application in Nutraceutical Delivery.Gels (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 2 institutions in 1 country.
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Abstract
This research investigates the effects of different extraction processes on the oil extractability, oxidative stability, bioactive compounds, and antioxidant activity of crude rice bran oil (CRBO). The experimental extraction processes include hexane extraction (HE), cold press extraction (CE), thermally pretreated cold press extraction (CCE), and ultrasound-pretreated cold press extraction (UCE). The results show that thermal cooking and ultrasound pretreatment significantly improve the oil extractability of the cold press extraction process. The oil yields of CE, CCE, and UCE were 14.27, 17.31, and 16.68 g oil/100 g rice bran, respectively. The oxidative stability of CE and CCE oils was higher than HE and UCE oils, as evidenced by the synchrotron-radiation-based Fourier transform infrared (SR-FTIR) absorption peak. The ρ-anisidine values of HE, CE, CCE, and UCE were 0.30, 0.20, 0.91, and 0.31, respectively. Meanwhile, ultrasound pretreatment significantly reduced the bioactive compounds and chemical antioxidant activity of UCE oil. The CE, CCE, and UCE oils (0.1% oil concentration) exhibited higher inhibitory effects against hydrogen-peroxide-induced cellular oxidative stress, compared to HE oil (0.39% oil concentration). Essentially, CCE is operationally and environmentally suitable for improving the oil yield, oxidative stability, bioactive compounds, and antioxidant activities of CRBO.
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