Effects of different stabilization conditions and extraction methods (Soxhlet and ultrasonic-assisted) on quality of rice bran oil


 High rice production produces a high amount of waste, especially bran (~10%), suitable as cooking oil. This study was performed to investigate the dried at different temperatures and times for stabilization treatment oil extracted using Soxhlet Ultrasonic-assisted extraction (UAE). The produced highest yield (31.9%) β-carotene (7.82%) than control after stabilized 50 ºC 1 h. Unstabilized (control) (50 h) were used compare changes in viscosity, oxidative stability fatty acids composition UAE. oil's viscosity obtained by methods decreased compared non-stabilized treatment. Meanwhile, method higher both due low unsaturated acids. Therefore, had more stable UAE process, selected parameters are most reducing oxidation.