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Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds

2022-03-22Artigo científico Acesso aberto
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dc.contributor.authorReis, Núria
dc.contributor.authorCastanho, Ana
dc.contributor.authorLageiro, Manuela
dc.contributor.authorPereira, Cristiana
dc.contributor.authorBrites, Carla Moita
dc.contributor.authorVaz-Velho, Manuela
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.institutionBioresources 4 Sustainability (GREEN-IT)
dc.contributor.institutionInstituto de Tecnologia Química e Biológica António Xavier (ITQB)
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2022-09-22T22:38:13Z
dc.date.available2022-09-22T22:38:13Z
dc.date.issued2022-03-22
dc.descriptionRICEPLUS - POCI-01-0247-FEDER-033389 2020.09555BD
dc.description.abstractRice 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.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent13
dc.format.extent3656437
dc.identifier.doi10.3390/foods11070912
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 46584627
dc.identifier.otherPURE UUID: 6e24ed54-1677-44c7-91c6-5c4a3369b5c5
dc.identifier.otherScopus: 85127569011
dc.identifier.otherPubMed: 35406999
dc.identifier.otherPubMedCentral: PMC8997534
dc.identifier.otherWOS: 000781540300001
dc.identifier.urihttp://hdl.handle.net/10362/143974
dc.identifier.urlhttps://www.scopus.com/pages/publications/85127569011
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F120929%2F2016/PT
dc.relationDIS!ArrozPortuguês -Design, Inovação e Saúde, Uma abordagem em Food Design Thinking para promover o Arroz Português
dc.relationCenter for Research and Development in Agrifood Systems and Sustainability
dc.relationNot Available
dc.subjectfatty acids
dc.subjectgamma-aminobutyric acid
dc.subjectgamma-oryzanol
dc.subjectmicrowave
dc.subjectrice bran oil
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.titleRice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compoundsen
dc.typejournal article
degois.publication.issue7
degois.publication.titleFoods
degois.publication.volume11
dspace.entity.typePublication
oaire.awardNumberSFRH/BD/120929/2016
oaire.awardNumberUIDB/05937/2020
oaire.awardNumberCEECIND/01934/2018/CP1585/CT0004
oaire.awardTitleDIS!ArrozPortuguês -Design, Inovação e Saúde, Uma abordagem em Food Design Thinking para promover o Arroz Português
oaire.awardTitleCenter for Research and Development in Agrifood Systems and Sustainability
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F120929%2F2016/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05937%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01934%2F2018%2FCP1585%2FCT0004/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublication00b026f3-fd1f-484f-873d-e5c838b15169
relation.isProjectOfPublication4c40980e-cb82-4acc-bfe3-4b7992fe13bc
relation.isProjectOfPublicationbd11c6db-05d3-4ecc-bacc-6c220d7b3ccd
relation.isProjectOfPublication.latestForDiscoverybd11c6db-05d3-4ecc-bacc-6c220d7b3ccd

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