Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology

• Published in: Food and bioprocess technology Vol. 5; no. 4; pp. 1372 - 1378
• Main Authors: Akinoso, Rahman, Adeyanju, James A.
• Format: Journal Article
• Language: English
• Published: New York Springer-Verlag 01-05-2012; Springer Nature B.V
• Subjects: Agriculture; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Edible oils; Fatty acids; Food processing; Food Science; Optimization; Original Paper; Peroxide; Regression analysis; Response surface methodology; Rice bran; Roasting; Variance analysis; Oil quality; Roasting temperature; Roasting duration; Response surface methodology; rice bran; Optimization; Oil yield
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-010-0456-8

Effects of roasting temperature and duration on yield and quality (free fatty acid, peroxide value, color) of oil extracted from
ofada
rice bran was studied using response surface methodology. Roasting temperature and duration were 160, 170, 180, 190, and 200 °C and 5, 10, 15, 25, and 35 min respectively. Data were analyzed by ANOVA and regression analysis. The oil yield ranged between 11.31% and 14.4%, free fatty acid (7.10–12.75%), peroxide values (8.25–13.25 mEq/kg) and color (1.51–1.58 abs). The treatments have significant effects on oil yield, free fatty acid, peroxide values, and color at
p
 < 0.05. Coefficient of determination
R
2
of oil yield, free fatty acid, color, and peroxide value models were 0.79, 0.91, 0.99, and 0.99 respectively. Optimum temperature and duration of roasting were 190 °C and 10.75 min, respectively. This combination gave 14.45% oil yield, 5.80% free fatty acid, 8.25 mEq/kg peroxide values and 1.51 abs oil color. Desirability of optimization was 0.99.