The high annual rate of production of Rice bran in our country usually results in accumulation of a large quantity of bran. This fact promoted us to evaluate different sample of Rice bran for oil constituents. This research work was the extraction of oil from different varieties of bran collected from the North and the Southern parts of Iran. The total oil content, the quantity and their suitability for use as edible oil and/or in soap manufacturing were compared. Based on their resolution power and solvents availability, n-hexane was eventually selected as the suitable extraction solvent. The extracted oil was desolventized in the vacuum rotary evaporator. Analysis of this oily fraction showed the presence of oleic acid as the major constituents. All the extracted oil samples were analyzed for a number of parameters like PH, Iodine number, Specification number etc followed by decolonization using activated carbon and/ or acid activated clay toward final purification. Based on our results and findings, the oil samples obtained were edible but the total oil content of the Northern samples were higher than the those collected from the South of Iran. The oil content of these samples was ranged from 1.2 to 5.3 percent. Therefore, Rice bran can be considered as an alternative source of edible oil which may be used in preparation of foodstuffs and dietary supplements.

The use of rioe bran oil as a processing aid in styrene butadiene rubber has already been Investigated in this laboratory. Based on the encouraging results obtained from this study, we thought also of trying this oil in polar rubbers like nitrile butadiene (NBR) and polychloroprene (CR). In this study an attempt is made to see whether Rice bran oil which is a natural product, devoid of any toxic effects, can function as co-activator, antioxidant and as a processing aid in nitrile and as processing aid and antioxidant in polychloroprene rubber. The plasticizer, co-activator and antioxidant properties are compared with DOP, stearic acid and styrenated phenol, respectively, in the NBR vulcanization system and antioxidant, stearic acid and aromatic oil are replaced by the oil in the potychloroprene system. The mixes were evaluated for cure characteristics. Scorch time, cure time and the cure rate index values have shown that this oil can effectively replace plasticizer, co-activator and antioxidant form NBR mixes and processing aid and antioxidant form CR systems. The evaluation of mechanical properties and ageing studies of the valcanizates also indicate that Rice bran oil can be used as a multi-purpose additive in these rubbers.    

Biodiesel production from vegetable oils showed to have a great potential as a substitute of fossil fuels. The oil content of Rice bran can be used as a raw material for biodiesel production. In the present work, biodiesel was produced from Rice bran oil through transestrification where methanol and KOH were used as alcohol and catalyst, respectively. The effects of process variables including Alc./oil molar ratio, catalyst concentration, temperature and reaction time were investigated. A central composite rotatable experimental design (CCD) was applied to evaluate the effects of the aforementioned variables on the process. The investigated response variables were biodiesel and glycerol yields. Under optimum condition, a biodiesel yield of 90% was obtained at the following conditions: Alc./oil molar ratio 12: 1, KOH concentration 0.75% of oil, temperature 52.4oC and time 45 min. This result was verified by conducting an experiment under optimal condition where a yield of 85.07 % was achieved.

With environmental and toxicity concerns becoming more critical, there are increasing efforts to remove phthalates from polymer compounds around the globe more rapidly. Phthalates can be replaced by natural products; in particular, those obtained from vegetable oils and fats. In the present study, a natural-based plasticizer, synthesized by epoxidation of non-toxic Rice bran oil (RBO) with peroxy acid generated in situ has been added to poly (vinyl chloride). The influence of various reaction parameters on epoxidation was studied by investigating the reaction ratio, temperature, reaction time and stirring speed. Epoxidized Rice bran oil (ERBO) obtained from an optimized reaction condition was analyzed by iodine number and oxirane content. FTIR was used to analyze epoxy group formation. Product ERBO was obtained with 82 % oxirane conversion within 3 h of reaction period. PVC sheets were formulated using a conventional plasticizer di-(octyl) phthalate and was partially replaced by synthesized ERBO. The effect of ERBO addition was tested by mechanical properties (tensile strength, modulus, elongation-at-break, shore D hardness) and compared with commercially available ESBO (epoxidized soybean oil). ERBO presented fairly good incorporation and plasticizing performance, as demonstrated by the results of mechanical properties, exudation, migration tests, thermal stability by thermogravimetric analysis, T g values as shown by differential scanning calorimetry, replacing about 60 % of the total plasticizer.

Objective: Rice bran oil (RBO) is extracted from the outer layer of Rice. Little information is available regarding its safety. The present study was conducted to assess its safety in chicken embryo model.Materials and Methods: RBO was injected on day 4 of incubation of chickens. The tissues and serum samples were collected. Oxidative stress parameters in the liver, kidney and brain and biochemical parameters of serum were measured. The deformities were also investigated.Results: The changes in the liver enzymes activity were not statistically significant. There was significant decrease and increase in lipid peroxidation and glutathione level, respectively. It is suggested that RBO is a natural antioxidant source. Low-density lipoprotein cholesterol (LDL) also decreased. No abnormal findings were observed in the chickens.Conclusion: No toxic effect was observed following RBO administration in chicken embryos. This study showed that RBO is not a safety concern.

Edible coating can provide effective protection for fresh fruits. In the present paper we use an edible coating based on whey protein concentrate (WPC) and four different levels of Rice bran oil (0, 0.2, 0.4, and 0.6 g/100ml) to maintain the quality of kiwifruit (A. deliciosa). We have tested and compared the following postharvest storage quality conditions of coated groups and a control group in four subsequent weeks: weight loss, color parameters (L*, a*, b*), texture changes, titratable acidity, soluble solids content, and sensory attributes. Coating application reduced the weight loss in kiwifruits. Our results indicate also a significant difference in the soluble solids content and a non-significant difference in titratable acidity between the control and coated kiwifruits after 4 weeks of storage at 8oC. Moreover, our results show that kiwifruits coated with whey protein concentrate-based coatings had higher L*, and lower a* than the uncoated kiwifruits. Our coated kiwifruits received higher scores than the control samples in sensory evaluations. Coating reduced texture loss up to 5% with respect to the control samples depending on the Rice bran oil contents.

The main problem in the utilization of bran into Rice bran oil is easy to rancid because of the high lipase enzyme content. The preheating process on the bran using an oven serves to inactivate the lipase enzyme and increase oil yield. Aim this research is to find out the effect of preheating temperature and preheating time on physical properties (yield, color, and melting point) and chemical properties (free fatty acid, antioxidant activity, phenol levels, and fatty acid profiles) crude black Rice bran oil (Oryza sativa L.) cultivar Mutiara. The experimental design used Complete Randomized Design (CRD) with of two factors, the temperature and time heating. The research were analyzed using One Way Anova with significance level α = 0,05. The research showed variations in temperature and pre heating time significant effect on the physical and chemical characteristics of crude black Rice bran oil. The preliminary heating treatment at 110°C for 10 minutes is the best treatment. The physical characteristics of yield 9,62%, color is obtained value L* 33,70, a* 2,99, b* 1,08, and whiteness degree 33,62 and melting point 28,50-34,50°C. Chemical characteristics free fatty acid level 18,43%, antioxidant activity 76,69%, and phenol level 0,46%. The fatty acid profiles selected black Rice bran oil cultivar Mutiara is myristoleic acid 0,44%, palmitoleic acid 20,04%, elaidic acid 2,01%, linoleic acid 34,91%, linolelaidic acid 0,32%, γ-linolenic acid 38,37%, α-linolenic acid 2,88%, eicosanoic acid 0,65%, and eicosadienoic acid 0,38%. Based on these results, black Rice bran oil is suitable for use as cooking oil and oleogel which is applied to fat and oil based spread products.

In this study, the effect of free and nano-encapsulated unsaponifiable matter (USM) of Tarom Rice bran oil by chitosan and Lepidium perfoliatum seed gum (LPSG) as wall material on oxidative stability of soybean oil was investigated. For this purpose, nano-encapsulation of USM were performed and particle size, encapsulation efficiency, and antioxidant activity before and after nano-encapsulation were measured. The nano-encapsulated sample by LPSG had smaller particle size and higher encapsulation efficiency than that of the nano-encapsulated sample by chitosan, and the antioxidant activity of USM decreased after nano-encapsulation. The effect of free and nano-encapsulated USM and synthetic antioxidant TBHQ on oxidative stability of soybean oil during 20 days storage at 60 ° C were evaluated by peroxide value (PV), conjugated diene (CD), thiobarbituric acid (TBA) and color index and also release of phenolic and tocopherol compounds were measured. Our results indicated that free USM had better antioxidant activity compared to nano-encapsulated samples, and nano-encapsulated sample by LPSG showed a gradual release of antioxidant compounds and better performance than the nano-encapsulated sample by chitosan. However, the synthetic antioxidant TBHQ exhibited higher antioxidant activity.