Title : Characteristics of esterified rice bran oil converted by enzymatic esterification - Choi_2015_J.Environ.Biol_36_1247 |
Author(s) : Choi JS , Roh MK , Kim TU , Cheon EJ , Moon WS , Kim MR |
Ref : J Environ Biol , 36 :1247 , 2015 |
Abstract :
In the present study, esterified rice bran oil (ERBO) was characterized using enzymatic esterification to improve stability, prevent acidification, enhance health-promoting biological activity and generate omega-3 PUFA-rich rice bran oil (RBO). Esterification reactions using RBO and ethanol were performed at 50 degC under 200 bar with 3% lipozyme TL-IM (Thermomuces lanuginosa immobilized on silica gel) or RM-IM (Rhizomucor miehei immobilized on ion exchange resin) for 3 hr under supercritical CO2. The molar ratios of ethanol to RBO were 3, 6, 9 and 12, respectively. Total lipid contents and acid values decreased (maximum 83.75%),but gamma-oryzanol content increased (maximum 41.33%) in esterified RBO (ERBO) prepared using TL-IM or RM-IM. In addition, DPPH radical scavenging activity of ERBO prepared by RM-IM atan ethanol to RBO molar ratio of 3 was 0.02 microg microl(-1), which was 63-fold higher than that of alpha-tocopherol (IC50 =1.25 microg microl(-1)). The anti-inflammatory effect of RM-IM 1:3 hydrolysate of RBO was verified showing its suppressive effect towards iNOS and Cox-2mRNA expression in a dose-dependent manner. Therefore, ERBO is a promising source of functional food, cosmetics and pharmaceuticals. |
PubMedSearch : Choi_2015_J.Environ.Biol_36_1247 |
PubMedID: 26688957 |
Choi JS, Roh MK, Kim TU, Cheon EJ, Moon WS, Kim MR (2015)
Characteristics of esterified rice bran oil converted by enzymatic esterification
J Environ Biol
36 :1247
Choi JS, Roh MK, Kim TU, Cheon EJ, Moon WS, Kim MR (2015)
J Environ Biol
36 :1247