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Abd El Salam, K. (2017). Influence of Stabilization Methods on Rice Bran Oil of Some Egyptian Rice Cultivars. Alexandria Journal of Agricultural Sciences, 62(2), 185-193. doi: 10.21608/alexja.2017.5780
Khaled Abd El Salam. "Influence of Stabilization Methods on Rice Bran Oil of Some Egyptian Rice Cultivars". Alexandria Journal of Agricultural Sciences, 62, 2, 2017, 185-193. doi: 10.21608/alexja.2017.5780
Abd El Salam, K. (2017). 'Influence of Stabilization Methods on Rice Bran Oil of Some Egyptian Rice Cultivars', Alexandria Journal of Agricultural Sciences, 62(2), pp. 185-193. doi: 10.21608/alexja.2017.5780
Abd El Salam, K. Influence of Stabilization Methods on Rice Bran Oil of Some Egyptian Rice Cultivars. Alexandria Journal of Agricultural Sciences, 2017; 62(2): 185-193. doi: 10.21608/alexja.2017.5780

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

Article 4, Volume 62, Issue 2, April 2017, Page 185-193  XML PDF (156.46 K)
Document Type: Original Article
DOI: 10.21608/alexja.2017.5780
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Author
Khaled Abd El Salam*
Rice Technology Training Center (RTTC), Field Crops Research Institute, Agricultural Research Center, Alexandria, Egypt
Receive Date: 28 March 2018,  Accept Date: 28 March 2018 
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
rice; bran; bran oil; stabilization methods; cultivars; Vitamin E; Total Phenolics
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