Journal of Food Science and Technology

, Volume 56, Issue 2, pp 889–895 | Cite as

Stabilization of rice bran milling fractions using microwave heating and its effect on storage

  • M. N. Lavanya
  • K. CH. S. Saikiran
  • N. VenkatachalapathyEmail author
Original Article


Rice bran tends to become rancid during storage if it is not stabilized. In commercial rice mills, bran is removed in phases using battery of polishers and different fractions of rice bran are produced. The stabilization reduces peroxidase, lipases, lipoxygenase and auto-oxidation enzymatic activities. The bran fractions were stabilized by continuous microwave heating at different treatment combinations (850, 925 and 1000 W; 3, 4.5 and 6 min) and stability of bran fractions were analysed in terms of Free Fatty Acid (FFA), Acid value (AV) and Peroxide value (PV) for 90 days at the interval of 15 days. As power and exposure time increases the FFA, AV and PV are found to be low during storage period. The rancidity level was high in last milling bran fraction and as milling progressed, the rancidity level also increased and it was similar throughout the storage. The bran fractions processed at 925 W to 3 min found to be the suitable condition for stabilization of rice bran milling fractions.


FFA AV PV Auto-oxidation Stabilization and microwave heating 



The authors are intended for the Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, for sponsoring for this research work.


  1. A.O.A.C. 17th edn (2000) Official Method 965.33. Peroxide value in Oils and Fats/Pearsons Composition and Analysis of Foods, 9th edn, pp 641Google Scholar
  2. Abdul-Hamid A, Sulaiman RR, Osman A, Saari N (2007) Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating. J Food Comp Anal 20(7):627–637. CrossRefGoogle Scholar
  3. Ajmal M, Butt MS, Sharif K, Nasir M, Nadeem MT (2006) Preparation of fiber and mineral enriched pan bread by using defatted rice bran. Int J Food Prop 9(4):623–636. CrossRefGoogle Scholar
  4. da Silva MA, Sanches C, Amante ER (2006) Prevention of hydrolytic rancidity in rice bran. J Food Eng 75(4):487–491. CrossRefGoogle Scholar
  5. Dhingra D, Chopra S, Rai DR (2012) Stabilization of raw rice bran using ohmic heating. Agric Res 1(4):392–398. CrossRefGoogle Scholar
  6. Esa NM, Ling TB, Peng LS (2013) By-products of rice processing: an overview of health benefits and applications. J Rice Res 1(107):2Google Scholar
  7. I.S.I Handbook of Food Analysis (Part XIII)—1984 Page 67/IUPAC 2.201 (1979)/I.S: 548 (Part 1)—1964, Methods of Sampling and Test for Oils and Fats/ISO 660: 1996 Determination of acid value and acidityGoogle Scholar
  8. Knirsch MC, Dos Santos CA, de Oliveira Soares AAM, Penna TCV (2010) Ohmic heating–a review. Trends Food Sci Technol 21(9):436–441. CrossRefGoogle Scholar
  9. Krishnamurthy K, Khurana HK, Soojin J, Irudayaraj J, Demirci A (2008) Infrared heating in food processing: an overview. Compr Rev Food Sci Food Saf 7(1):2–13. CrossRefGoogle Scholar
  10. Lakkakula NR, Lima M, Walker T (2004) Rice bran stabilization and rice bran oil extraction using ohmic heating. Bioresour Technol 92(2):157–161. CrossRefGoogle Scholar
  11. Läubli MW, Bruttel PA (1986) Determination of the oxidative stability of fats and oils: comparison between the active oxygen method (AOCS Cd 12-57) and the Rancimat method. J Am Oil Chem Soc 63(6):792–795. CrossRefGoogle Scholar
  12. Lavanya MN, Venkatachalapathy N, Manickavasagan A (2017) Physicochemical characteristics of rice bran. In: Manickavasagan A, Santhakumar C, Venkatachalapathy N (eds) Brown Rice. Springer, Cham, pp 79–90CrossRefGoogle Scholar
  13. Malekian F, Rao RM, Prinyawiwarkul W, Marshall WF, Windhauser M, Ahmedna M (2000) Lipase and lipoxygenase activity, functionality and nutrient losses in rice bran during storage. Louisiana Agricultural Experiment Station, LSU Agricultural Center, Baton Rouge, LA. Bulletin Number 879Google Scholar
  14. Nagendra Prasad MN, Sanjay KR, Shravya Khatokar M, Vismaya MN, Nanjunda Swamy S (2011) Health benefits of rice bran-a review. J Nutr Food Sci 1(3):1–7. CrossRefGoogle Scholar
  15. Orthoefer FT, Eastman J (2005) Rice bran oil. In: Bailey AE, Shahidi F (eds) Bailey's industrial oil and fat products. Wiley, pp 465–489Google Scholar
  16. Patil RT (2011) Post-harvest technology of rice. Central Institute of Post-Harvest Engineering and Technology, Punjab Agriculture University, Ludhiana (India). Rice Knowledge Management Portal: Directorate of Rice ResearchGoogle Scholar
  17. Pourali O, Salak FA, Yoshida H (2009) Simultaneous rice bran oil stabilization and extraction using sub-critical water medium. J Food Eng 95(3):510–516. CrossRefGoogle Scholar
  18. Prabhakar JV, Venkatesh KVL (1986) A simple chemical method for stabilization of rice bran. J Am Oil Chem Soc 63(5):644–646. CrossRefGoogle Scholar
  19. Qingci H, Well H, Yong Z, Chongyr C (1999) Experimental study on the storage of heat-stabilized rice bran. In: Proceedings of the 7th international working conference on stored-product protection 2:1685–1688Google Scholar
  20. Ramezanzadeh FM, Rao RM, Windhauser M, Prinyawiwatkul W, Tulley R, Marshall WE (1999) Prevention of hydrolytic rancidity in rice bran during storage. J Agric Food Chem 47(8):3050–3052. CrossRefGoogle Scholar
  21. Ramezanzadeh FM, Rao RM, Prinyawiwatkul W, Marshall WE, Windhauser M (2000) Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran. J Agric Food Chem 48(2):464–467. CrossRefGoogle Scholar
  22. Rosniyana A, Hashifah MA, Shariffah Norin SA (2009) Nutritional content and storage stability of stabilised rice bran-MR 220. J Trop Agric Food Sci 37(2):163–170Google Scholar
  23. Sharma HR, Chauhan GS, Agrawal K (2004) Physico-chemical characteristics of rice bran processed by dry heating and extrusion cooking. Int J Food Prop 7(3):603–614. CrossRefGoogle Scholar
  24. Shin TS, Godber JS, Martin DE, Wells JH (1997) Hydrolytic stability and changes in E vitamins and oryzanol of extruded rice bran during storage. J Food Sci 62(4):704–728. CrossRefGoogle Scholar
  25. Tao J, Rao R, Liuzzo J (1993) Microwave heating for rice bran stabilization. J. Microwave Power Electromag Energy 28:156CrossRefGoogle Scholar
  26. Xu Z, Hua N, Godber JS (2001) Antioxidant activity of tocopherols, tocotrienols, and γ-oryzanol components from rice bran against cholesterol oxidation accelerated by 2, 2′-azobis (2-methylpropionamidine) dihydrochloride. J Agric Food Chem 49(4):2077–2081. CrossRefGoogle Scholar
  27. Yılmaz N (2016) Middle infrared stabilization of individual rice bran milling fractions. J Food Chem 190:179–185. CrossRefGoogle Scholar
  28. Yılmaz N, Tuncel NB, Kocabıyık H (2014) Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition. J Sci Food Agric 94(8):1568–1576. CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • M. N. Lavanya
    • 1
  • K. CH. S. Saikiran
    • 1
  • N. Venkatachalapathy
    • 1
    Email author
  1. 1.Indian Institute of Crop Processing Technology, Ministry of Food Processing Industries, Government of IndiaThanjavurIndia

Personalised recommendations