Effects of ultrasonication and thermal cooking pretreatments on the extractability and quality of cold press extracted rice bran oil

摘要

This research investigates the effects of different extraction processes on the extractability and quality of rice bran oil. The extraction processes included hexane extraction (HE) as Control 1, cold press extraction (CE) as Control 2, ultrasonic pre-treatment combined with cold press extraction (UCE), and thermal cooking combined with cold press extraction (CCE). The results showed that oil extractability was positively correlated to ultrasonic power and duration; and to thermal cooking time. Meanwhile, the oil quality and ultrasonic intensity and thermal cooking period were inversely correlated. Specifically, the oxidative stability, and unsaturated fatty acids of short-period CCE oil were significantly higher than those of long-period CCE oil and higher-power and longer-duration UCE oil. Similar to HE and CE oils, oleic, linoleic, and palmitic acids were the dominant fatty acids in short-period CCE oil. Essentially, short-period CCE is optimal for rice bran oil extraction due to improved oil extractability and quality.