RESUMO
The study aimed to develop a novel eutecto-oleogel and its characterizations. Using starch, beeswax, oil, and natural deep eutectic solvents (NADES), an oleogel with low hardness and high liquid fat was developed. The addition of starch and NADES in oleogels caused the formation of new intra or intermolecular hydrogen bonding and improved the oil binding capacity, thermal behavior, and texture of the oleogels. The oleogel with 1 % starch formed a strong gel with the most favorable functional, textural, flow properties and a high fanning factor. Complementary tests of the oleogel exhibited shear thinning and frequency-independent behavior, with zero residual effect. Non-isothermal crystallization and melting analysis of the oleogels showed noticeable differences among the various oleogels. These results contribute to a better understanding of oleo gelation in rice bran oil-based oleogels with NADES, and beeswax for formulating food, pharmaceutical, and personal care products with desired physical properties.
Assuntos
Compostos Orgânicos , Reologia , Amido , Ceras , Amido/química , Compostos Orgânicos/química , Ceras/química , Solventes/química , Cristalização , Géis/química , Óleo de Farelo de Arroz/químicaRESUMO
Aerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for formulating aerosol whipped cream was studied. The analysis focused on the effects of different types (beeswax [BW], rice bran wax [RW], and carnauba wax) and the quantities of wax on the properties of the aerosol whipped creams. The BW-oleogel-based aerosol whipped cream exhibited the highest foam ability and foam stability. The superior physical properties of the bees wax-oleogel were attributed to the higher overrun and height stability of its whipped cream compared to RW and carnauba oleogels. The 6% BW-whipped cream showed significantly higher overrun and cream stability. The 6% BW oleogel whipped cream contained 4.4 times lower SFAs than the dairy milk fat whipped cream. This study represents the first exploration into the feasibility of formulating oleogel-based aerosol whipped cream using liquid vegetable oil.
Assuntos
Substitutos da Gordura , Ácidos Graxos Insaturados , Compostos Orgânicos , Óleo de Soja , Ceras , Ceras/química , Óleo de Soja/química , Compostos Orgânicos/química , Substitutos da Gordura/química , Ácidos Graxos Insaturados/análise , Ácidos Graxos Insaturados/química , Manipulação de Alimentos/métodos , Óleo de Farelo de Arroz/química , Géis/químicaRESUMO
INTRODUCTION: We previously documented the beneficial effects of rice bran oil (RBO) on cardiac function and atherogenic cardiometabolic factors in men with coronary artery disease. Therefore, the existing evidence in this area aims to be expanded by investigating the impact of adding RBO to a daily standard diet on emerging insulin resistance surrogate markers, lipid peroxidation, antioxidant status, and metabolic disturbances in individuals with metabolic syndrome (MetSyn) through an open-label controlled trial. METHODS: A total of 50 overweight/obese adults (mean body mass index (BMI) = 31.08 kg/m2) with at least 3 MetSyn components were randomly allocated to either the control group, which received a standard diet plan, or the intervention group, which was supplemented with 30 g/d RBO for 8 weeks. BMI, MetSyn components, metabolic score for insulin resistance (METS-IR), triglycerideâglucoseâBMI (TyGâBMI), malondialdehyde (MDA), total antioxidant capacity (TAC), and plasma polyphenol levels were measured before and after this open-label trial. RESULTS: Analysis of covariance (ANCOVA) adjusted for baseline values revealed that, compared with patients who received only a standard diet, those who were supplemented with 30 g/d RBO presented significantly lower total cholesterol (P value = 0.005; effect size (ES):-0.92), LDL-cholesterol (P value = 0.048; ES:-0.62), fasting blood glucose (P value = 0.014; ES:-0.77), MDA (P value = 0.002; ES: -1.01), METS-IR (P value < 0.001; ES: -1.24), and TyG-BMI (P value = 0.007; ES:-0.85) after 8 weeks. Additionally, RBO consumption resulted in significantly higher levels of HDL-C (P value = 0.004; ES:0.94) and TAC (P value < 0.0001; ES:2.05). However, no significant changes were noted in BMI, waist circumference, serum triglycerides, plasma polyphenols, or blood pressure. CONCLUSION: Although the current findings suggest that the hypocholesterolemic, antihyperglycemic, and antioxidative effects of 30 g/d RBO seem to be promising for MetSyn patients, they should be considered preliminary. Therefore, further well-designed clinical trials with larger sample sizes and longer durations are needed to confirm these findings.
Assuntos
Antioxidantes , Fatores de Risco Cardiometabólico , Peroxidação de Lipídeos , Síndrome Metabólica , Obesidade , Sobrepeso , Óleo de Farelo de Arroz , Humanos , Síndrome Metabólica/dietoterapia , Síndrome Metabólica/sangue , Síndrome Metabólica/tratamento farmacológico , Síndrome Metabólica/metabolismo , Masculino , Pessoa de Meia-Idade , Antioxidantes/metabolismo , Obesidade/dietoterapia , Obesidade/sangue , Obesidade/tratamento farmacológico , Obesidade/metabolismo , Peroxidação de Lipídeos/efeitos dos fármacos , Adulto , Sobrepeso/dietoterapia , Sobrepeso/sangue , Feminino , Índice de Massa Corporal , Resistência à Insulina , Malondialdeído/sangue , Triglicerídeos/sangue , Glicemia/metabolismoRESUMO
To further enhance the stability of rice bran oil body (RBOB) emulsions, this study examined the impact of various concentrations of quercetin (QU) on the microstructure, rheological properties, oxidative stability, and digestive properties of RBOB emulsions. The results indicated that by incorporating QU concentration, the particle size of RBOB emulsions could be significantly reduced to 300 nm; QU could improve the surface hydrophobicity, the emulsifying activity index and emulsification stability index of RBOB emulsions of 550, 0.078 m2/g and 50.78 min, respectively; the storage stability of RBOB emulsions was further improved; the higher concentration of QU could delay the oxidation of RBOB emulsions, among which, the 500 µmol/L concentration inhibited the strongest effect of oil oxidation. It also improved the thermal stability of RBOB emulsions. After gastrointestinal digestion, the free fatty acids release rate of RBOB emulsions with QU addition decreased to 14.68%, and RBOB emulsions were slowly hydrolyzed. Therefore, adding QU to RBOB helps to improve its stability and delay digestion.
Assuntos
Digestão , Emulsões , Oxirredução , Tamanho da Partícula , Quercetina , Óleo de Farelo de Arroz , Óleo de Farelo de Arroz/química , Emulsões/química , Quercetina/química , Quercetina/farmacologia , Interações Hidrofóbicas e Hidrofílicas , HumanosRESUMO
The objective of this study is to create a nanoemulgel formulation of Ribociclib (RIBO), a highly selective inhibitor of CDK4/6 through the utilization of spontaneous emulsification method. An experimental investigation was conducted to construct pseudo-ternary phase diagram for the most favourable formulation utilizing rice bran oil, which is known for its diverse anticancer properties. The formulation consisted of varying combination of the surfactant and as the co-surfactant (Tween 80 and Transcutol, respectively) referred to as Smix and the trials were optimized to get the desired outcome. The nanoemulsion (NE) formulations that were developed exhibited a droplet size of 179.39 nm, accompanied with a PDI of 0.211. According to the data released by Opt-RIBO-NE, it can be inferred that the Higuchi model had the most favourable fit among many kinetics models considered. The results indicate that the use of nanogel preparations for the topical delivery of RIBO in breast cancer therapy, specifically RIBO-NE-G, is viable. This is supported by the extended release of the RIBO, and the appropriate level of drug permeation observed in Opt-RIBO-NE-G. Due to RIBO and Rice Bran oil, RIBO-NE-G had greater antioxidant activity, indicating its effectiveness as antioxidants. The stability of the RIBO-NE-G was observed over a period of three months, indicating a favourable shelf life. Therefore, this study proposes the utilization of an optimized formulation of RIBO-NE-G may enhance the efficacy of anticancer treatment and mitigate the occurrence of systemic side effects in breast cancer patients, as compared to the use of suspension preparation of RIBO.
Assuntos
Administração Cutânea , Aminopiridinas , Antineoplásicos , Neoplasias da Mama , Emulsões , Géis , Purinas , Neoplasias da Mama/tratamento farmacológico , Emulsões/química , Aminopiridinas/química , Aminopiridinas/administração & dosagem , Aminopiridinas/farmacocinética , Aminopiridinas/farmacologia , Purinas/química , Purinas/administração & dosagem , Purinas/farmacocinética , Géis/química , Animais , Feminino , Antineoplásicos/química , Antineoplásicos/administração & dosagem , Antineoplásicos/farmacologia , Antineoplásicos/farmacocinética , Liberação Controlada de Fármacos , Portadores de Fármacos/química , Humanos , Antioxidantes/química , Antioxidantes/farmacologia , Antioxidantes/administração & dosagem , Óleo de Farelo de Arroz/química , Absorção Cutânea , Nanopartículas/química , Nanogéis/química , Tensoativos/químicaRESUMO
Lipid has crucial applications in improving the quality of starchy products during heat processing. Herein, the influence of lipid modification and thermal treatment on the physicochemical properties and starch digestibility of cooked rice prepared with varied addition manipulations was investigated. Rice bran oil (RO) and medium chain triglyceride oil (MO) manipulations were performed either before (BC) or after cooking (AC). GC-MS was applied to determine the fatty acid profiles. Nutritional quality was analyzed by quantifying total phenolics, atherogenic, and thrombogenic indices. All complexes exhibited higher surface firmness, a soft core, and less adhesive. FTIR spectrum demonstrated that the guest component affected some of the dense structural attributes of V-amylose. The kinetic constant was in the range between 0.47 and 0.86 min-1 wherein before mode presented a higher value. The lowest glucose release was observed in the RO_BC sample, whereas the highest complexing index was observed in the RO_AC sample, indicating that the dense molecular configuration of complexes that could resist enzymatic digestion was more critical than the quantity of complex formation. Despite the damage caused by mass and heat transfer, physical barrier, intact granule forms, and strengthened dense structure were the central contributors affecting the digestion characteristics of lipid-starch complexes.
Assuntos
Culinária , Digestão , Oryza , Óleo de Farelo de Arroz , Amido , Triglicerídeos , Oryza/química , Amido/química , Óleo de Farelo de Arroz/química , Triglicerídeos/química , Temperatura Alta , Ácidos Graxos/análise , Ácidos Graxos/química , Óleos de Plantas/química , Espectroscopia de Infravermelho com Transformada de Fourier , Valor Nutritivo , Amilose/química , Cromatografia Gasosa-Espectrometria de MassasRESUMO
Understanding the impact of minor components and the fatty acid profile of oil on oleogel properties is essential for optimizing their characteristics. Considering the scarcity of literature addressing this aspect, this study aimed to explore the correlation between these factors and the properties of beeswax and stearic acid-based oleogels derived from rice bran oil and sesame oil. Minor oil components were modified by stripping the oil, heating the oil with water, and adding ß-sitosterol. Oleogels were then prepared using a mixture of beeswax and stearic acid (3:1, w/w) at a concentration of 11.74 % (w/w). The properties of oils and oleogels were evaluated. The findings indicated that minor components and fatty acid composition of the oils substantially influence the oleogel properties. Removing minor components by stripping resulted in smaller and less uniformly distributed crystals and less oil binding capacity compared to the oleogels prepared from untreated oils. A moderate amount of minor components exhibited a significant influence on oleogel properties. The addition of ß-sitosterol did not show any influence on oleogel properties except for the oleogel made from untreated oil blend added with ß-sitosterol which had more uniform crystals in the microstructure and demonstrated better rheological stability when stored at 5 °C for two months. The oil composition did not show any influence on the thermal and molecular properties of oleogels. Consequently, the oleogel formulation derived from the untreated oil blend enriched with ß-sitosterol was identified as the optimal formula for subsequent development. The findings of this study suggest that the physical and mechanical properties as well as the oxidative stability of beeswax and stearic acid-based oleogels are significantly affected by the minor constituents and fatty acid composition of the oil. Moreover, it demonstrates that the properties of oleogels can be tailored by modifying oil composition by blending different oils.
Assuntos
Ácidos Graxos , Ácidos Esteáricos , Ceras , Óleo de Farelo de Arroz , Compostos OrgânicosRESUMO
Rice bran (RB) and rice bran oil (RBO) are exploring as prominent food component worldwide and their compositional variation is being varied among the world due to regional and production process. In this study, Fermented Rice Bran (FRB) was produced by employing edible gram-positive bacteria (Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium bifidum) at 125×10 5 spore g -1 of rice bran, and investigated to evaluate nutritional quality. The Crude Rice Bran Oil (CRBO) was extracted from RB and its quality was also investigated compared to market available rice bran oil (MRBO) in Bangladesh. We found that fermentation of rice bran with lactic acid bacteria increased total proteins (29.52%), fat (5.38%), ash (48.47%), crude fiber (38.96%), and moisture (61.04%) and reduced the carbohydrate content (36.61%). We also found that essential amino acids (Threonine, valine, leucine, lysine, histidine and phenylalanine) and non-essential amino acids (alanine, aspartate, glycine, glutamine, serine and tyrosine) were increased in FRB except methionine and proline. Moreover, total phenolic content, tannin content, flavonoid content and antioxidant activity were increased in FRB. The RBO analysis showed that γ-oryzanol content (10.00 mg/g) were found in CRBO compared to MRBO (ranging 7.40 to 12.70 mg/g) and Vitamin-E content 0.20% were found higher in CRBO compared to MRBO (ranging 0.097 to 0.12%). The total saturated (25.16%) and total unsaturated fatty acids (74.44%) were found in CRBO whereas MRBO contained total saturated (22.08 to 24.13%) and total unsaturated fatty acids (71.91 to 83.29%) respectively. The physiochemical parameters (density, refractive index, iodine value) were found satisfactory in all sample except acid value and peroxide value higher in CRBO. Heavy metal concentration was found within an acceptable range in both CRBO and MRBO. Thus FRB and RBO could be value added food supplement for human health.
Assuntos
Antioxidantes , Ácidos Graxos Insaturados , Humanos , Óleo de Farelo de Arroz/química , Ácidos Graxos Insaturados/análise , Antioxidantes/análise , Vitamina E , FenóisRESUMO
In recent years, the potent influence of tocotrienol (T3) on diminishing blood glucose and lipid concentrations in both Mus musculus (rats) and Homo sapiens (humans) has been established. However, the comprehensive exploration of tocotrienol's hypolipidemic impact and the corresponding mechanisms in aquatic species remains inadequate. In this study, we established a zebrafish model of a type 2 diabetes mellitus (T2DM) model through high-fat diet administration to zebrafish. In the T2DM zebrafish, the thickness of ocular vascular walls significantly increased compared to the control group, which was mitigated after treatment with T3. Additionally, our findings demonstrate the regulatory effect of T3 on lipid metabolism, leading to the reduced synthesis and storage of adipose tissue in zebrafish. We validated the expression patterns of genes relevant to these processes using RT-qPCR. In the T2DM model, there was an almost two-fold upregulation in pparγ and cyp7a1 mRNA levels, coupled with a significant downregulation in cpt1a mRNA (p < 0.01) compared to the control group. The ELISA revealed that the protein expression levels of Pparγ and Rxrα exhibited a two-fold elevation in the T2DM group relative to the control. In the T3-treated group, Pparγ and Rxrα protein expression levels consistently exhibited a two-fold decrease compared to the model group. Lipid metabolomics showed that T3 could affect the metabolic pathways of zebrafish lipid regulation, including lipid synthesis and decomposition. We provided experimental evidence that T3 could mitigate lipid accumulation in our zebrafish T2DM model. Elucidating the lipid-lowering effects of T3 could help to minimize the detrimental impacts of overfeeding in aquaculture.
Assuntos
Diabetes Mellitus Tipo 2 , Hiperlipidemias , Tocotrienóis , Humanos , Camundongos , Ratos , Animais , Tocotrienóis/metabolismo , Peixe-Zebra/metabolismo , Dieta Hiperlipídica , Hiperlipidemias/metabolismo , Óleo de Farelo de Arroz , Diabetes Mellitus Tipo 2/metabolismo , PPAR gama/metabolismo , RNA Mensageiro/metabolismo , Metabolismo dos Lipídeos , Fígado/metabolismoRESUMO
The present study was carried out to evaluate the effects of dietary vitamin E (VE) or grape seed extract (GSE) on the growth performance and antioxidant function of broilers. Two hundred sixteen broiler chicks were randomly assigned to 3 diets: diet supplemented with oxidized rice bran oil (CN group), CN group with 25 mg/kg VE or 100 mg/kg GSE. Dietary VE or GSE improved the growth performance, reverted the disturbed levels of liver antioxidant enzymes, and reduced liver damage of broilers fed oxidized rice bran oil. The mRNA data showed that supplementation of VE or GSE enhanced the antioxidant capacity of the broiler liver through activation of the Keap1-Nrf2/ARE signaling pathway. The results suggested that VE and GSE can increase weight gain, improve the oxidative status, and alleviate liver injury in broiler chicken fed oxidized rice bran oil.
Assuntos
Antioxidantes , Extrato de Sementes de Uva , Animais , Antioxidantes/farmacologia , Vitamina E/farmacologia , Extrato de Sementes de Uva/farmacologia , Galinhas , Proteína 1 Associada a ECH Semelhante a Kelch , Óleo de Farelo de Arroz , Fator 2 Relacionado a NF-E2 , Suplementos NutricionaisRESUMO
This study aims to study the effect of substituting soybean oil (SO) with rice bran oil (RBO) at different levels (25%, 50%, and 75%) on the physical and chemical properties, fatty acid composition, and oxidative stability of SO, also, study the effect of storing SO, RBO, and their blend oils at ambient temperature for a period of 12 months on the content of free fatty acids (% FFA), peroxide value (PV), and thiobarbituric acid (TBA). RBO demonstrated good quality, as evidenced by its initial low values of % FFA, PV, and TBA. Furthermore, RBO was found to be an excellent source of γ-oryzanol, whereas the other oils lacked this compound. Consequently, increasing the proportion of RBO in SO resulted in the least degradation, while pure SO exhibited the highest degree of degradation. Moreover, the blend oils demonstrated an inhibitory effect against oxidation, allowing for a prolonged storage period without the use of industrial antioxidants. Throughout the entire storage period, the % FFA and PV of all tested blend oil samples remained within the limits recommended for human consumption. TBA exhibited a similar trend to PV. However, an incremental increase in TBA values was observed as the storage period of the oils extended. In SO, TBA levels increased from 0.533 mg malonaldehyde/kg oil at the beginning to 1.446 mg malonaldehyde/kg oil after 12 months of storage. In RBO, TBA levels increased from 0.336 mg malonaldehyde/kg oil at the beginning to 0.882 mg malonaldehyde/kg oil after 12 months of storage.
Assuntos
Óleos de Plantas , Óleo de Soja , Humanos , Óleo de Farelo de Arroz , Óleos de Plantas/química , Ácidos Graxos/química , Ácidos Graxos não Esterificados , MalondialdeídoRESUMO
Lung inflammation and alveolar enlargement are the major pathological conditions of chronic obstructive pulmonary disease (COPD) patients. Rice bran oil (RBO), a natural anti-inflammatory and antioxidative agent, has been used for therapeutic purposes in several inflammatory diseases. This study aimed to investigate the anti-inflammatory and antioxidative effect of RBO on a cigarette smoke extract (CSE)-induced emphysema model in mice. The results indicated that CSE significantly induced airspace enlargement in mouse lung. Increased inflammatory cells, macrophage, and TNF-alpha levels in bronchoalveolar lavage fluid (BALF) were noticed in CSE-treated mice. RBO (low and high dose)-supplemented mice showed decreased total BALF inflammatory cell, macrophage, and neutrophil numbers and TNF-alpha levels (p < 0.05). Additionally, the administration of RBO decreased the mean linear alveolar intercept (MLI) in the CSE-treated group. Additionally, RBO treatment significantly increased the total antioxidant capacity in both mouse BALF and serum. However, RBO did not have an effect on the malondialdehyde (MDA) level. These findings suggested that RBO treatment ameliorates lung inflammation in a CSE-induced emphysema mice model through anti-inflammatory and antioxidant pathways. Therefore, the supplementation of RBO could be a new potential therapeutic to relieve the severity of COPD.
Assuntos
Fumar Cigarros , Enfisema , Pneumonia , Doença Pulmonar Obstrutiva Crônica , Enfisema Pulmonar , Humanos , Camundongos , Animais , Antioxidantes/metabolismo , Pulmão/patologia , Óleo de Farelo de Arroz/farmacologia , Fator de Necrose Tumoral alfa/metabolismo , Fumar Cigarros/efeitos adversos , Enfisema Pulmonar/induzido quimicamente , Enfisema Pulmonar/tratamento farmacológico , Doença Pulmonar Obstrutiva Crônica/metabolismo , Anti-Inflamatórios/uso terapêutico , Pneumonia/tratamento farmacológico , Líquido da Lavagem Broncoalveolar , Enfisema/induzido quimicamente , Enfisema/tratamento farmacológico , Produtos do TabacoRESUMO
BACKGROUND: The aim of this research was to evaluate the possibility of lipid concomitant γ-oryzanol reducing oil absorbency of fried foods and the underlying mechanism. Therefore, the influence of γ-oryzanol on moisture and oil content, and distribution and micromorphology of French fries and the viscosity, fatty acid composition and total polar compounds content of rice bran oil (RBO) after frying were studied. RESULTS: Our results showed that the incorporation of low concentration of γ-oryzanol [low addition group (LAG)] (5.754 g/kg) decreased the oil absorbency and porous structure of French fries during frying. Additionally, LAG incorporation inhibited the degradation of linoleic acid, decreased the growth rate of saturated fatty acids, total polar compounds and viscosity of frying oil. CONCLUSIONS: Consequently, it was recommended to incorporate a small amount of γ-oryzanol in frying oil because it could inhibit oil absorption behavior of French fries. © 2023 Society of Chemical Industry.
Assuntos
Culinária , Fenilpropionatos , Culinária/métodos , Ácidos Graxos , Óleo de Farelo de ArrozRESUMO
This study focused on the development and evaluation of a stable emulsion system using rice starch, protein isolates, and bran oil as food ingredients. This was performed using a one-factor-at-a-time (OFAT) experimental strategy, which was subsequently refined using response surface modeling (RSM), and the emulsion was then characterized. The resulting quadratic polynomial model effectively captured all the responses, with regression coefficients exceeding 0.90. The emulsion activity index, emulsion stability index, and droplet size were 86.29 %, 93.44 %, and 100.59 nm, respectively. Turbidity was significantly influenced by particle size, with the double emulsion (sample B) exhibiting higher turbidity index (43,250.34 ± 0.046) than the reference sample (29,433.303 ± 0.018). The viscosity of the emulsion increased with the addition of the protein isolates. This inferred that a stable emulsion system derived from rice could serve a multifunctional purpose as carriers, fillers, and binders to enhance the physical, functional and sensory properties of foods.
Assuntos
Oryza , Amido , Emulsões , Óleo de Farelo de ArrozRESUMO
With population and economic development increasing worldwide, the public is increasingly concerned with the health benefits and nutritional properties of vegetable oils (VOs). In this review, the chemical composition and health-promoting benefits of 39 kinds of VOs were selected and summarized using Web of Science TM as the main bibliographic databases. The characteristic chemical compositions were analyzed from fatty acid composition, tocols, phytosterols, squalene, carotenoids, phenolics, and phospholipids. Health benefits including antioxidant activity, prevention of cardiovascular disease (CVD), anti-inflammatory, anti-obesity, anti-cancer, diabetes treatment, and kidney and liver protection were examined according to the key components in representative VOs. Every type of vegetable oil has shown its own unique chemical composition with significant variation in each key component and thereby illustrated their own specific advantages and health effects. Therefore, different types of VOs can be selected to meet individual needs accordingly. For example, to prevent CVD, more unsaturated fatty acids and phytosterols should be supplied by consuming pomegranate seed oil, flaxseed oil, or rice bran oil, while coconut oil or perilla seed oil have higher contents of total phenolics and might be better choices for diabetics. Several oils such as olive oil, corn oil, cress oil, and rice bran oil were recommended for their abundant nutritional ingredients, but the intake of only one type of vegetable oil might have drawbacks. This review increases the comprehensive understanding of the correlation between health effects and the characteristic composition of VOs, and provides future trends towards their utilization for the general public's nutrition, balanced diet, and as a reference for disease prevention. Nevertheless, some VOs are in the early stages of research and lack enough reliable data and long-term or large consumption information of the effect on the human body, therefore further investigations will be needed for their health benefits.
Assuntos
Doenças Cardiovasculares , Óleos de Plantas , Humanos , Óleo de Farelo de Arroz , Óleo de Milho , Óleo de Coco , Doenças Cardiovasculares/prevenção & controleRESUMO
This study compared the effect of five different adsorbents (activated clay, activated carbon, attapulgite clay, bentonite, diatomite) on the levels of nutrients, harmful substance retention, and decolorization in rice bran oil. Among the adsorbents tested, activated carbon displayed the highest decolorization efficiency (82.90%) and adsorption effect on 3,4-benzopyrene (BaP, 89.53%) and 3-monochloropropane-1,2-diol ester (41.55%), whereas activated clay had the highest oryzanol retention percentages (85.98%) and affordability. Activated carbon and activated clay were therefore selected as composite decolorizing agents. Based on single-factor and Box-Behnken response surface tests, the optimal conditions for decolorization efficiency (97.08%), oryzanol retention (89.62%), sterol retention (90.16%), vitamin E retention (79.91%), and benzo(a)pyrene adsorption percentages (95.98%) were determined to be achieved by using a 5% (w/w) composite decolorant (activated clay:activated carbon=5:1), at a temperature of 116â, with an incubation time of 33 min. This study provides evidence to support the efficacy of compound decolorants, which may have practical use in large-scale industrial applications of edible oil decolorization during refinement.
Assuntos
Carvão Vegetal , Óleo de Farelo de Arroz , Argila , Valor NutritivoRESUMO
Vitamin E (tocopherols and tocotrienols) and γ-oryzanol are two minor constituents of rice bran oil (RBO) and are known to be potential bioactive compounds. The content of γ-oryzanol, a unique antioxidant found only in RBO, is a key factor in determining the retail price of the oil. Limitations of conventional HPLC columns for vitamin E and γ-oryzanol analysis are the alteration of these components and the time-consuming need for pretreatment of samples by saponification. High-performance size exclusion chromatography (HPSEC) equipped with a universal evaporative light scattering detector (ELSD) is a versatile tool for screening optimum mobile phase conditions because components of the sample can be separated and detected in the same run. In this work, the RBO components (triacylglycerol, tocopherols, tocotrienols, and γ-oryzanol) assessed on a single 100-Å Phenogel column using ethyl acetate/isooctane/acetic acid (30:70:0.1, v/v/v) as the mobile phase provided baseline separations (R s >1.5) with a total run time of 20 min. The HPSEC condition was then transferred to determine the content of tocopherols, tocotrienols, and γ-oryzanol in RBO products using a selective PDA detector. The limit of detection (LOD) and limit of quantification (LOQ) of α-tocopherol, α-tocotrienol, and γ-oryzanol were 0.34 and 1.03 µg/mL, 0.26 and 0.79 µg/mL and 2.04 and 6.17 µg/mL, respectively. This method was precise and accurate, with a percentage of relative standard deviation (%RSD) of the retention time of less than 0.21%. The intra-day and inter-day variations were 0.15-5.05% and 0.98-4.29% for vitamin E and γ-oryzanol, respectively. The recoveries of tocopherols, tocotrienols, and γ-oryzanol ranged between 90.75% and 107.98%. Thus, the developed HPSEC-ELSD-PDA method is a powerful analytical tool for determining the vitamin E and γ-oryzanol present in oil samples without requiring any sample pretreatment.
Assuntos
Tocotrienóis , Vitamina E , Óleo de Farelo de Arroz , Tocoferóis , Cromatografia em GelRESUMO
Rice (Oryza sativa L.) is a principal food for more than half of the world's people. Rice is predominantly consumed as white rice, a refined grain that is produced during the rice milling process which removes the bran and germ and leaves the starchy endosperm. Rice bran is a by-product produced from the rice milling process, which contains many bioactive compounds, for instance, phenolic compounds, tocotrienols, tocopherols, and γ-oryzanol. These bioactive compounds are thought to protect against cancer, vascular disease, and type 2 diabetes. Extraction of rice bran oil also generates various by-products including rice bran wax, defatted rice bran, filtered cake, and rice acid oil, and some of them exert bioactive substances that could be utilized as functional food ingredients. However, rice bran is often utilized as animal feed or discarded as waste. Therefore, this review aimed to discuss the role of rice bran in metabolic ailments. The bioactive constituents and food product application of rice bran were also highlighted in this study. Collectively, a better understanding of the underlying molecular mechanism and the role of these bioactive compounds exerted in the rice bran would provide a useful approach for the food industry and prevent metabolic ailments.
Assuntos
Diabetes Mellitus Tipo 2 , Ingredientes de Alimentos , Oryza , Fenilpropionatos , Tocotrienóis , Animais , Tocoferóis , Óleo de Farelo de ArrozRESUMO
In rice (Oryza sativa L.), rice bran contains valuable nutritional constituents, such as high unsaturated fat content, tocotrienols, inositol, γ-oryzanol, and phytosterols, all of which are of nutritional and pharmaceuticals interest. There is now a rising market demand for rice bran oil, which makes research into their content and fatty acid profile an area of interest. As it is evident that lipid content has a substantial impact on the eating, cooking, and storage quality of rice, an understanding of the genetic mechanisms that determine oil content in rice is of great importance, equal to that of rice quality. Therefore, in this study, we performed a genome-wide association study on the composition and oil concentration of 161 Vietnamese rice varieties. Five categories of fatty acids in rice bran were discovered and the bran oil concentration profile in different rice accessions was identified. We also identified 229 important markers related to the fatty acid composition of bran oil, distributed mainly on chromosomes 1 and 7. Seven quantitative trait loci and five potential genes related to unsaturated fatty acid content were detected, including OsKASI, OsFAD, OsARF, OsGAPDH, and OsMADS29. These results provide insights into the genetic basis of rice bran oil composition, which is pivotal to the metabolic engineering of rice plants with desirable bran oil content through candidate genes selection.
Assuntos
Ácidos Graxos , Oryza , Óleo de Farelo de Arroz , Ácidos Graxos/química , Estudo de Associação Genômica Ampla , Oryza/genética , Locos de Características Quantitativas , Óleo de Farelo de Arroz/químicaRESUMO
Early weaned piglets suffer from oxidative stress and enteral infection, which usually results in gut microbial dysbiosis, serve diarrhea, and even death. Rice bran oil (RBO), a polyphenol-enriched by-product of rice processing, has been shown to have antioxidant and anti-inflammatory properties both in vivo and in vitro. Here, we ascertained the proper RBO supplementation level, and subsequently determined its effects on lipopolysaccharide (LPS)-induced intestinal dysfunction in weaned piglets. A total of 168 piglets were randomly allocated into four groups of seven replicates (42 piglets each group, (21±1) d of age, body weight (7.60±0.04) kg, and half males and half females) and were given basal diet (Ctrl) or basal diet supplemented with 0.01% (mass fraction) RBO (RBO1), 0.02% RBO (RBO2), or 0.03% RBO (RBO3) for 21 d. Then, seven piglets from the Ctrl and the RBO were treated with LPS (100 µg/kg body weight (BW)) as LPS group and RBO+LPS group, respectively. Meanwhile, seven piglets from the Ctrl were treated with the saline vehicle (Ctrl group). Four hours later, all treated piglets were sacrificed for taking samples of plasma, jejunum tissues, and feces. The results showed that 0.02% was the optimal dose of dietary RBO supplementation based on diarrhea, average daily gain, and average daily feed intake indices in early weaning piglets. Furthermore, RBO protected piglets against LPS-induced jejunal epithelium damage, which was indicated by the increases in villus height, villus height/crypt depth ratio, and Claudin-1 levels, as well as a decreased level of jejunal epithelium apoptosis. RBO also improved the antioxidant ability of LPS-challenged piglets, which was indicated by the elevated concentrations of catalase and superoxide dismutase, and increased total antioxidant capacity, as well as the decreased concentrations of diamine oxidase and malondialdehyde in plasma. Meanwhile, RBO improved the immune function of LPS-challenged weaned piglets, which was indicated by elevated immunoglobulin A (IgA), IgM, ß||-defensin-1, and lysozyme levels in the plasma. In addition, RBO supplementation improved the LPS challenge-induced dysbiosis of gut microbiota. Particularly, the indices of antioxidant capacity, intestinal damage, and immunity were significantly associated with the RBO-regulated gut microbiota. These findings suggested that 0.02% RBO is a suitable dose to protect against LPS-induced intestinal damage, oxidative stress, and jejunal microbiota dysbiosis in early weaned piglets.