Extracting lecithin from water degumming by-products of rice bran oil and its physicochemical, antioxidant and emulsifying properties

The ratios of wet gum (WG) to acetone (1:1, 1:1.5, and 1:2 w/v) as well as extraction times (30 and 60 min) during rice bran lecithin extraction were compared. Lecithin's physicochemical, antioxidant and emulsifying properties were also investigated. Results showed maximum yield (4.8%) achieved...

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Bibliographic Details
Published in:Food bioscience 2020-12, Vol.38, p.100745, Article 100745
Main Authors: Garba, Umar, Singanusong, Riantong, Jiamyangyuen, Sudarat, Thongsook, Tipawan
Format: Article
Language:English
Subjects:
Antioxidant activity
Emulsion stability
Oryza sativa
Phospholipids
Rice bran lecithin
Wet gum
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Summary:The ratios of wet gum (WG) to acetone (1:1, 1:1.5, and 1:2 w/v) as well as extraction times (30 and 60 min) during rice bran lecithin extraction were compared. Lecithin's physicochemical, antioxidant and emulsifying properties were also investigated. Results showed maximum yield (4.8%) achieved with a 1:1 WG to acetone and 30 min extraction. All samples had an acetone insoluble fraction (AI) of 87.3–90.2%, except 1:1.5 and 1:2, both at 60 min, where AI was significantly lower. Maximum phosphatidyl choline content (38.9%) was at 1:1 and 60 min. All samples show strong antioxidant activity of 79.9–87.2% relative to quercetin, which had an antioxidant activity of 39.7% at the same concentrations. All lecithin samples tested for emulsifying ability achieved 100% emulsion stability at concentrations of 1.0 or 1.5%, but not 0.5%. WG from rice bran oil refinement is a potential new lecithin source.
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2020.100745