LAPCrude rice bran oil contains ~96% of saponifiable fractions and ~ 4% unsaponifiable fractions of lipids which include phytosterols,

sterol esters, triterpene alcohols, hydrocarbons, and tocopherols Rice bran oil contains a range of fats, with 47% of monounsaturated, 37% polyunsaturated, and 20% saturated fatty acids The antioxidant activity of the palm oil is due to the presence of carotenoids and Vitamin E. Beta carotene the reason for the yellow color of the palm oil may also be an important factor for the free radical scavenging activity gave a commentary on the antioxidant effect of beta carotene and its role in cardio protection In this paper, the antioxidant stability in palm oil and rice bran oil at different times of heating is investigated using a simple marker viscosity. This parameter is measured at different times of heating and at different temperature It is found that the antioxidant stability in rice bran oil is greater than palm oil even under repeated thermal fluctuations. The study of thermal degradation and antioxidant stability in the oil is carried out by heating the oil to the frying temperature up to 250C for 0.5, 1, 1.5, 2hrs. After heating to desired time, the viscosity of rice bran and palm oil is measured at 30C. Fig .3 shows the increase in the viscosity of palm oil with the time of heating due to saturation of bonds in the composition of oils. The viscosity of rice bran oil is almost constant due to antioxidant stability in the oil. Viscosity increases with frying time due to oxidation, isomerisation and polymerization reaction. Oxidation reaction leads to the formation of carbonyl or hydroxyl groups bonded to carbon chain making flux among molecules that increases viscosity. Fig.4 shows the variation of density with heating time. The density of rice bran oil is found to be constant throughout the time of heating illustrates there is no molecular changes due to antioxidant activity in the oil. It is observed that in palm oil there is increase in density due to increase structural changes as there is increase in saturation composition of the oil. Fig 5 and 6 illustrates the interaction between the ultrasonic waves and the composition of molecules. The acoustic impedance value of palm oil increases as the reflection coefficient increases due to increase in density and saturation in the molecules. Where as in rice bran oil there is no disparity in the structure of the unsaturated composition present in the oil.

Rice Bran Oil (RBO) has highest quality among other oils in terms of shelf life, fatty acid profile, cooking quality, sensory attributes, nutritive value and oxidative stability. RBO is an abundant source of primary antioxidants including Gamma-Oryzanol, alpha, beta, gamma and delta tocopherol isomers, as well as the most active antioxidants, the tocotrienols. Due to its high flavour and oxidative stability than other oils it is used as frying oil in food preparations. They also mentioned that in the processing of oilseeds for oil expression, water is sprinkled as a pretreatment to increase the moisturecontent for better extractability. The experiments were designed based on response surface methodology to determine the best method to apply pressure, pressing time and moisture content for maximum oil recovery.
The melting point of a lipid is dependent on both the degree of unsaturation and the chain length (OBrien, 2009). The meltin g point increases with chain length and decreases with increased unsaturation. Among saturated acids, odd chain acids are lower melting than adjacent even chain acids. The presence of cis-double bonds markedly lowers the melting point, the bent chains packing less well. Trans-acids have melting points much closer to those of the corresponding saturates. Polymorphism results in two or more solid phases with different melting points. Methyl esters are lower melting than fatty acids but follow similar trends (Scrimgeour, 2005). Vegetable oils saturated fatty acids are predominately even numbered carbon atoms ranging from 4 to 24 (OBrien, 2009). Table 2.2. presents melting point of some fatty acid and methyl ester.

http://wideliaikaputri.lecture.ub.ac.id/2012/01/fat-and-oil/

Table 2.2. Melting Point of Some Fatty Acids and Methyl Ester

Fatty Acid
16:0 17:0 18:0

Melting Point (oC)

62.9 (30.7)* 61.3 (29.7)* 70.1 (37.8)*

18:1 9c 18:1 9t 18:2 9c12c 18:2 9t12t 19:0 20:0

16.3, 13.4 45 -5 29 69.4 (38.5)* 76.1 (46.4)*

*Values for methyl esters in parenthesis (Scrimgeour, 2005) The fatty acids with two hydrogen atoms bonded to each carbon atom in the chain are saturated, that is, they contain no double bonds between carbons. Saturated fatty acids generally vary in chain length from 4 to 24 carbons atoms. Saturated fatty acids, with some exceptions, have straight, even numbered carbon chains. They are the least reactive and have a higher melting point than unsaturated fatty acids of the same chain length due to the dense packing of the unbranched chain structure into the crystal lattice. The fatty acids identified without double bonds are saturated (OBrien, 2009). The saturated fatty acids with 2 to 6 carbon atoms are short chain fatty acid. These short-chain fatty acids have little or no effect on cholesterol, are a liquid at room temperature, and vaporize readily at high temperatures. Saturated fatty acids with 8 to 12 carbon atoms are medium chain fatty acid. Medium chain fatty acids are thought to be directed to the liver and burned as energy rather than being stored in the body as fat. They provide 8.3 calories/gram compared with 9.2 for the other fatty acids. Laboratory animal and human research revealed that medium-chain fatty acids act more like carbohydrates than saturates, that is, they do not raise serum cholesterol levels. Esters of medium-chain fatty acids with glycerol are

critical ingredients in sports foods, clinical nutrition, and infant formulations (Wainwright, 2000; Grundy and Denke, 1999; Nicolosi, 1997 in OBrien, 2009). Saturated fatty acids with 14 to 24 carbon atoms are classified as long-chain fatty acids. The most notable long chain saturates are those within the 14 to 18 carbon atom range (OBrien, 2009). The fatty acids that contain double bonds between the carbon atoms are termed unsaturated. As many as seven double bonds have been reported; fatty acids with an excess of three double bonds are most likely of aquatic origin. Those containing 1, 2, and 3 double bonds and 18 carbon atoms are the most important unsaturated fatty acids of vegetable and land animal origin. Normal double bonds in the cisform cause a bend in the carbon chain, which restricts the freedom of the fatty acid. This bend becomes more pronounced as the number of double bonds increase. The presence of double bonds also makes the unsaturated fatty acids more chemically reactive than the saturated fatty acids and this activity increases as the number of double bonds increase. The notable reactions are oxidation, polymerization, and hydrogenation (OBrien, 2009). Monounsaturated fatty acids have only one double bond. This fatty acid class is the least reactive of the unsaturated fatty acids. Of the monounsaturated fatty acids, oleic and palmitoleic are the most widely distributed and oleic is considered the most important. Polyunsaturated fatty acids have two or more double bonds. Chemically reactivity increases as the number of double bonds increase. Polyunsaturated fatty acids with two to six double bonds are of considerable interest nutritionally. Vegetable oils are the principal source of the two essential fatty acids: linoleic and linolenic (OBrien, 2009). After cleaning, the bran was sent to the cooker for stabilization. The bran was then heated using direct and indirect steam and cooked at a temperature of about 90 - 100o C to destroy or inactivate the enzyme-lipase and prevent the continued production of free fatty acids. The cooked bran was then sent to the extractor

OILSEEOS PROCESSING TECHNOLOGY Dr. Banshi D Shukia Dr. Prabhat K Srivastava Er. Ram K Gupta CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING India, August 1992 The natural flavour and odour of oils are due to the presence of nonfatty matter. Their colour is due to the presence of small amounts of fat, soluble pigments such as cartoenoids and chlorophyll or some times due to oxidation and polymerisation products of the fatty acids. Fat in the diet serves to increase the palatability and flavour of foods. They provide a lubricating action and delay the onset of hunger. They also improve the texture of food items.Mechanical drying of oilseeds at 1 05110C is preferable to minimize the quantitative and qualitative losses. The dried seeds also require cleaning to remove sand, dirt, dust, leaves sterns, weed seeds, stones, metal piecs and other extraneous matter before storing.Flaking is essential for preparing ollseeds for continuous solvent extriction since no other form of oilseed will facilitate oil extraction by disruptive effect of rolling as well as by reducing the distances so that solvent and oil must diffuse in and out of the seed during the reduc- tion process. Almost all the oilseeds yield oil more readily if cooked adequatedly prior to their mechanical expression and/or solvent extra Ction. The cooking process coagulates the proteins present in the seed causing coalescence of oil droplets and making th3 seed permeable to the flow of oil. The process also decreases the aflinity of oil for the solid surfaces of seed because of which the best possible yields of oil are obtained on expression/extraction of cooked seed. The cooking process also helps in imparting proper plasticity to seed mass. It insolibizes the phosphtides and related substances to reduce refining losses of oil. The cooking process destroys the moulds and bacteria to improve the micro-biological as well as quality of oil cake.

Further the process destroys the heat labile antinutrictionaf factors to improve the nutritive value of protein rich oilseed meals. Heat supple- ments the work of water in cooking the meal and also in coagulating the albumiroids. On one hand, it weakens the cell walls by cooking and on the other causes volumetric expansion of the droplets which result in the rupture of cell walls and expulsion of oil. The cooking temperatures and its duration periods for durations of working for most oilseeds range between and 301 20 minutes respectively. Optimum conditions for cooking of an oilseed depend on several factors viz. initial moisture content, and bio-chemical characteristics, cooking methods, equipment used, and method of oil extraction.

Oil from oilseeds in India is mostly extracted wi'h the help of traditional animal drawn ghanies (Koihus), power ghanies, rotary oilmills, mechanical expellers and solvent extraction units. However, the solvent extraction techniques are also used for recovery of oil from soybean, rice bran and pressed oilseed cakes Excessive use of pressures to express more oil in single or double pressing also affects the quality of oil as well as the nutritional value of the oilseed cake and reduces the capacity of expellers. Now a days, the press solvent extraction technique is also being used where oil is first expelled at low pressure from oilseeds.\

Review on Recent Trends in Rice Bran Oil Processing Mahua GhoshJ Amer Oil Chem Soc (2007) 84:315324

DOI 10.1007/s11746-007-1047-3

The typical composition of crude RBO is 8184% triacylglycerols (TAG), 23% diacylglycerols (DAG), 12% monoacyl-glycerols (MAG), 26% free fatty acids (FFA), 34% wax, 0.8% glycolipids, 12% phospholipids (PL) and 4% unsap. Crude oil, so obtained, contains TAG as the major component (>80%) along with various impurities. The main object of the refining process is, therefore, to remove the impurities such as waxes, gums/phosphatides, FFA and coloring materials without altering the basic TAG composition for producing edible quality oil. Presence of impurities, besides resulting in poor color and haziness in appearance, will also cause catalyst poisoning and a slow rate of hydrogenation if the oil is used for making vanaspati. RBO is difficult to process due to its high FFA, waxes, bran fines and pigment content. These factors lead to high refining losses when normal refining processes are em-ployed. Important steps involved in the processing of RBO are (a) settling or filtration of bran fines (b) degumming, (c) dewaxing, (d) deacidification, (e) bleaching and (f) deodorization.

Rice bran oil contains up to 20% of high temperature melting saturated fatty acids, which makes it difficult to dewax this oil at lower temperature such as 8 or 10C. The dewaxing can be done in the oil phase as well as in the miscella phase by winterizing without or with suitable additives. RBO have an unusual inability to cohere and settle out of the oil clearly and it tends to emulsify the oil under the conditions of refining. Color compounds in vegetable oils, e.g., chlorophyll, car-otenoids, xanthophylls and their derivatives, are removed by adsorption on activated clay or carbon The wax content of RBO can be somewhat variable (28%),

nam phuong