• Journal of Nutrition and Health
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• v.17 no.2
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• pp.154-162
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• 1984

This study was done to see effects of feeding a 77% polished or brown rice diet with corn oil, rice bran oil or butter on the lipid metabolism in weanling rats. The results are summarized as follows : 1) Food consumptions, body weight gains and tissue weights were not different among experimental groups. 2) Weights of daily fecal output and daily fecal excretions of total lipids, cholesterols, nitrogen and glucose were higher in brown rice groups than in polished rice groups. 3) Polished rice - rice bran oil group had the highest concentrations of total lipids and cholesterols in serum 4) Polished rice groups tended to have higher serum lipid and cholesterol concentrations than brown rice groups.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.591-600
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• 2013

This study investigated the changes in the nutraceutical lipid components of brown rice oil after germination. Four different high-yielding cultivars (Dasan1, Segyejinmi, Hanareum1 and Hanareum2) of Korean brown rice were selected and brown rice oil was extracted from each cultivar before and after germination. Free fatty acid, squalene, policosanols, and isomers of phytosterol were analyzed using GC, and isomers of tocols (tocopherol and tocotrienol) and ${\gamma}$-oryzanol were quantified using HPLC from both brown rice oil (BRO) and germinated brown rice oil (GBRO). The contents of phytosterol isomers, campesterol, stigmasterol, and ${\beta}$-sitosterol were increased by 8.3%, 31.6%, 3.3% in GBRO, respectively. Furthermore, the squalene content showed the highest increase of up to 2.4 fold in GBRO compared to BRO. In addition, linoleic and linolenic acid composition increased whereas oleic and palmitic acid decreased in the GRBO. However, the contents of tocols (tocopherol and tocotrienol) in GBRO were lower than those in BRO, and there was no significant difference in policosanol and ${\gamma}$-oryzanol between GBRO and BRO. These results suggest that GBRO has the potential as a healthy and functional source due to its lipid profile on improved lipid metabolism.

• Applied Chemistry for Engineering
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• v.8 no.5
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• pp.860-865
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• 1997

Brown rice oil contains palmitic acid, linolenic acid, linoleic acid, oleic acid, stearic acid, tocopherol, squalene, etc. The oil including essential fatty acids was extracted from the domestic brown rice bran using supercritical carbon dioxide(SCC) process, and the extracts were analyzed with GC-MSD. The extraction amount of brown rice oil was dependent upon the operating pressure and temperature, and the fatty acid composition of oil was varied with the reduced density(${\rho}_{\gamma}$) of the SCC. About 70~80% of brown rice oil was extracted in 4 hours. Especially, squalene which was not found in solvent extract phase was identified in supercritical fluid extraction phase only.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.847-854
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• 2003

In general cooked rice would be used as a major raw material for making Takju. In this case quality, taste and storage time of Takju were not fully satisfied. Fermentation conditions for Takiu mash were examined by using the germed brown rice in this study. In case of the germed brown rice on 2nd stage mash, alcohol was slowly generated in comparison with the cooked rice. Reducing sugar was slowly produced and the amount of reducing sugar was low. The sugar content was created at a uniform rate. The pH was shown to be higher in mash of the germed brown rice than that of the cooked rice. Acidity change showed a similar inclination to pH change. The degree of yeast growth on the mash of the germed brown rice was revealed to be slightly lower than that of the cooked rice. Temperature of mash was kept to be constant after 3 days from fermentation. Fusel oil produced from the mash of the germed brown rice was less gernerated in comparison with the cooked rice. Amount of amino acid in case of the germed brown rice was indicated to be higher. Takju made with the germed brown rice was shown to be 1.3 times in overall taste, 1.5 times in refreshing as compared with Takju made with the cooked rice. However there are no differences between them in flavor and color of Takju. In overall acceptance Takju made with the germed brown rice was shown to be 1.3 times as compared with Takju made with the cooked rice. In conclusion the germed brown rice was expected to be able to be better in Takju quality.

• Plant Breeding and Biotechnology
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• v.6 no.4
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• pp.444-453
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• 2018

The rice bran oil contained in brown rice is composed of highly valued ingredient. Improving the content of unsaturated fatty acids in rice seed, such as oleic acid, linoleic acid, and ${\alpha}$-linolenic acid, would provide more benefit to human health. Fatty acid content is quantitative trait controlled by multiple genes. We have utilized high-density SNP data from highly advanced breeding populations to identify QTLs for fatty acid contents in brown rice. Here, we identified 51 major QTLs (M-QTLs) and 25 epistatic QTLs (EpQTLs) related to eleven fatty acid contents. Eight and four M-QTLs were pleiotropically associated with the content of different fatty acids in MT-RILs and DT-RILs, respectively. Total effect of M-QTLs for palmitic acid (16:0), oleic acid (18:1), and linoleic acid (18:2), could explain phenotypic variations of 36.7%, 63.7%, and 41% in MT-RILs, respectively. Alpha-linolenic acid which is important for a human's health could be explained phenotypic variation of 15.7% by six M-QTLs. These QTLs identified in this study can be used to improve nutritious content in rice breeding programs.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.226.2-227
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• 2003

The degree of milling is an important factor in terms of the nutritional value and the economic return of the milled rice. This study was to investigate the changes in compositions of the oils obtained from rice with different degree of milling. The content of total tocols in rice significantly (p＜0.05) decreased, as degree of milling increased. The relative ％ of -tocopherol in brown rice had lower than those in milled rices whereas the relative ％ of -tocotrienol, and -tocotrienol in brown rice higher than those in milled rices. -Oryzanol content significantly (P<0.05) decreased from 198.5 mg/kg rice for brown rice (0% milling) to 65.5 125.0 mg/kg rice for rice samples with 5.6, 8.0, and 9.6 ％ milling. -Sitosterol was most abundant sterol representing 50 ％ - 56% of the total sterol content in all analyzed samples. The content of total sterol as well as each sterol isomers in rice significantly (P<0.05) decreased, as degree of milling increased. A similar trend was observed in changes of octacosanol and squalene.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.258-264
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• 2015

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.64-71
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• 2002

Rice(Oryza stiva L.) is a major cereal food providing nourishment to over half of the world's populations and was considered only as a source of energy. However, The recent many researches have been made to suggest that rice may relate to prevention chronic disease and health-promoting properties such as postprandial glucose response, hypocholesterolemic effect and blood pressure-lowering effect. There has been numerous observation supporting that rice has hypocholesterolemic effect. Rice, rice bran, rice bran oil and unsaponifiable matter of rice bran oil reduced plasma cholesterol in rat, hamster as well as human. Components of rice showing hypocholesterolemic effect include dietary fiber(hemicellulose, phytic acid). protein, ${\gamma}$-oryzanol, $\beta$-sitosterol, and tocotrienols. Crapo et al has been studied that the effect of various of starchy foods on the postprandial blood glucose and insulin responses in healthy and diabetic humans. The results showed that rice had lower blood glucose and insulin responses compared to potato, bread and dextrose. The different physical forms in the same starch also produce the different postprandial glucose and insulin responses. In recent years, several studies have shown that some components of rice have potent antioxidant activity against Fe$^{2+}$ -ascorbate induced lipid peroxidation in rat liver microsomal membranes. Cell culture and animal studies have shown that some components of rice have inhibitory effect on the growth and proliferation of several types of human cancer cell. It was also reported that the methanol extract of brown rice has antimutagenic activity against various mutagens. In addition, the pepsine hydrolysate from rice protein is reported to inhibit angiotensin converting enzyme activity. GABA (${\gamma}$ - aminobutyric acid) and GABA enriched rice germ is also effective for lowering blood pressure and triglyceride levels.s.

• Nuclear Engineering and Technology
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• v.13 no.4
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• pp.221-228
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• 1981

${\gamma}$-(U-$^{14}$ C)-BHC was applied to rice plants grown in a pot and its fate in the growth, polishing and oil-extraction processes of the grain was investigated. The $^{14}$ C-activity was absorbed and translocated widely in the plant and the recovery of applied $^{14}$ C-activity in the straw and grain was about 2.8%, of which 9.4% was found in the brown rice. The % partitioning of $^{14}$ C-residues in bran and polished rice was 12:88 and that in oil and oilcake was 37 : 63. Characterization of $^{14}$ C-residues indicated the presence of ${\gamma}$-BHC, pentachlorocyclohexene, trichlorobenzene and hydrophilic metabolites, whose proportions were different in the straw and grain.

• Applied Chemistry for Engineering
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• v.10 no.3
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• pp.438-444
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• 1999

The natural full-fat rice bran is reported to contain 8.4 to 14.7 wt % Lipids, but the amount and composition of bran depend on the type of rice, quality of paddy, pretreatments to paddy such as parboiling, type of milling system employed, and the degree of polishing. These lipids are usually mixtures of several class fatty acids containing palmitic acid, linolenic acid, linoleic acid, oleic acid, stearic acid, tocopherol, squalene, etc. In this study the oil rich essential fatty acid (EFA) including squalene was extracted from the domestic brown rice bran using supercritical fluid extraction (SFE) and cosolvent induced SFE process, respectively. And the extracts were analyzed with GC-MSD. The extracted amount of rice bran oil was dependent upon the operating pressure and temperature, and the fatty acid composition of oil was varied with the reduced density (${\rho}_{\gamma}$) of supercritical carbon dioxide. About 70~80% of rice bran oil was extracted in 4hrs. The cosolvent induced SFE process shortened the total extraction time, extracted greater amount of oil than SFE process. Especially squalene which was not found in solvent extract phase was identified in SFE and cosolvent induced SFE process.