Influence of Stabilization Methods on Rice Bran Oil of Some Egyptian Rice Cultivars

Document Type : Original Article

Author

Rice Technology Training Center (RTTC), Field Crops Research Institute, Agricultural Research Center, Alexandria, Egypt

Abstract

Newly harvested certified seeds in 2015 and 2016 growing seasons of five rice cultivars namely, Hybrid 1, Sakha 106,
Giza 178, Giza 182 and Yasmine were provided by Rice Research Program, Sakha, Kafr El-Sheikh, Field Crop Research
Institute, Agriculture Research Center, Egypt. A split plot design with three replicates was used. The main plots were devoted
to rice cultivars and the sub plots were occupied by stabilization methods (unstabilized, stabilization by microwave,
stabilization by hot air and stabilization by steaming). The results showed significant differences between cultivars for most
studied characters. Yasmine rice cultivar gave the highest values for crude protein, crude fiber and Vitamin E contents, while
Giza 178 rice cultivar showed the highest values for carbohydrates, crude oil and total phenolic contents in both seasons of
study. In addition, stabilization by microwave showed superior values for crude oil, iodine value, total phenolic contents and
vitamin E contents. Interaction between cultivars and stabilization methods indicated that using Giza 178 rice cultivar with
microwave stabilization gave highest crude oil percentage.

Keywords

Alexandria Journal of Agricultural Sciences
Volume 62, Issue 2
April 2017
Pages 185-193

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History

  • Receive Date: 28 March 2018
  • Accept Date: 28 March 2018

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