Arabian Journal for Science and Engineering

, Volume 43, Issue 11, pp 6237–6244 | Cite as

Crude Oil Yield and Properties of Rice Bran Oil from Different Varieties as Affected by Extraction Conditions Using Soxhterm Method

  • Nurul Shafinas Mohd Daud
  • Dayang Norulfairuz Abang ZaidelEmail author
  • Kok Song Lai
  • Nozieana Khairuddin
  • Yanti Maslina Mohd Jusoh
  • Ida Idayu Muhamad
Research Article - Chemical Engineering


The current study was employed to investigate the effect of solvent type, extraction time and bran ratio on the rice bran oil (RBO) properties from three varieties of rice bran namely Bario, lowland and upland rice. RBO was extracted by using soxtherm extraction method using methanol solvent at different extraction time (3, 4 and 5 h) and bran ratio (10, 20 and 30 g). Free fatty acid (FFA), total phenolic content (TPC) and antioxidant properties were assessed. Solvent that has low polarity exhibited the attraction of polar component of oil with the highest yield by ethanol (16.16%), followed by methanol (15.38%). FFA contents occurred higher in lowland types of rice bran in all types of solvents at \(P<0.05\) with ethanol (12.73%), methanol (11.96%) and hexane (11.13%), while the total phenolic content and antioxidant properties were influenced by the types of rice bran and solvents used for extracting components out of the bran. The highest phenolic content in the crude oil was extracted using ethanol in lowland (0.509 mg/ml), and the lowest was extracted by hexane in Bario (0.061 mg/ml). The highest antioxidant activity was observed in RBO extracted using methanol of lowland (73.74%) and RBO extracted using ethanol of upland (73.65%), while the lowest were observed in RBO extracted using hexane. The different types of solvent have the significant impact on the crude oil yield and properties of crude oil extracted.


Antioxidant Free fatty acid Rice bran oil Solvent extraction Soxtherm Total phenolic content 


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Authors acknowledge Agro Biotechnology Institute, Serdang for facilities and laboratory instrument and Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia for the equipment and supports. This work was supported by Ministry of Higher Education Malaysia (Fundamental Research Grant No. R.J130000.7844.4F447) and Universiti Teknologi Malaysia (Research University Grants No. Q.J130000.2546.14H06 and Q.J130000.2546.16H78).


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Copyright information

© King Fahd University of Petroleum & Minerals 2018

Authors and Affiliations

  1. 1.Food and Biomaterial Engineering Research Group, Department of Bioprocess and Polymer Engineering, Faculty of Chemical and Energy EngineeringUniversiti Teknologi MalaysiaJohor BahruMalaysia
  2. 2.Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular SciencesUniversiti Putra MalaysiaSerdangMalaysia
  3. 3.Department of Basic Science and Engineering, Faculty of Agriculture and Food ScienceUniversiti Putra Malaysia Bintulu Sarawak CampusBintuluMalaysia
  4. 4.IJN-UTM Cardiovascular CentreUniversiti Teknologi MalaysiaJohor BahruMalaysia

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