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A simple, precise, accurate method was developed for the estimation of Umeclidinium andVilanterol in human plasma using Empagliflozin as internal standard by RP-HPLC (Reverse phase-High performance Liquid Chromatographic) technique. Chromatographic conditions used are stationary phase KromasilC18 (250 x 4.6 mm, 5m)coulmn, mobile phase of 0.01N di sodium hydrogen phosphate (pH: 3.0): Acetonitrile in the ratio of 65:35(v/v) and flow rate was maintained at 1.0ml/min, detection wave length was 215nm, column temperature was set at 30oC and diluent was mobile phase. Retention time of Umeclidinium and Vilanterol and were found to be 2.471min and 3.303min. %CV of the Umeclidinium and Vilanterol were found to be 0.33% and 0.43%. %Recovery was obtained as 99.34% and 99.029%. The linearity concentration is in the range of 1.25-50µg/mL of Umeclidinium, 0.25-10.0µg/mL of Vilanterol respectively. The lower limits of quantification were 1.25µg/mL of Umeclidiniumand 0.25µg/mL of Vilanterol which reach the level of both drugs possibly found in human plasma. Further, the reported method was validated as per the ICH guidelines and found to be well within the acceptable range.

Friction Stir Welding (FSW) is a new and emerging solid-phase welding technique. Being a solid-state nature, this process offers several advantages including absent of melt related defects, low distortion, and higher weld joint strength etc., in comparison with traditional fusion type of welding techniques. Because of these numerous advantages, FSW technique is more frequently used in different industries. A non-consumable rotating tool is utilised in this process. The tip of the tool generates frictional heat while rotating on the abutting workpiece surface to complete the welding process. In this current investigation, experimental work is performed to study the effect of various offset tools on weld strength and also to compare without any offset. FSW has been done with all these tools by changing the tool’s rotational speed. The base material used in this study is five millimeter thick Aluminum AA6351 alloy. The tensile test conducted for all prepared weld samples to evaluate the better tool.

Friction Stir Welding (FSW) is newly developed novel solid-state welding process that fulfils many useful requirements. Solid state nature of this process succeeded many welding defects which including melt related defects and produces a good quality welded joint compare to the traditional fusion type of welding processes. The Aluminium AA6351 alloy with AA6351 combination joint is widely used in shipbuilding, aerospace and automotive industries. The current work is to increase the strength of the welded joint in Aluminium AA6351 alloy with AA6351 alloy by the addition copper and zinc materials in coating form. Copper, zinc copper-zinc (brass) materials coatings were formed to these plates and FSW has been done in butt joint position. The 3 process parameters viz i) feed and ii) the rotational speed of the tool and iii) coated AA6351 plate were identified and considered for experiments. Taguchi technique was used in identifiying the optimium process parameters to maximise the tensile strength and the results are presented here.

Natural fibre reinforced bio composites [6] are good alternative for conventional materials. Natural fibres are cheaper in cost, environmental friendly and biodegradable. In this project work the effect of varying fibre length is studied and Fast Fourier Technique is used for the analysis of dynamic frequency response. The naturally extracted areca sheath fibres are used as a reinforcement and epoxy L – 12 is used as polymer matrix. Fabrication is done by using hand lay-up method and compression molding technique at 100 – 110 bar pressure and 140 – 150°C temperature. Each specimen is cured for 24 h and then test specimens were cut according to ASTM standards i.e., 150 X 150 mm in length and breadth. The dynamic frequency response of specimens with varying fibre length of 29, 27 and 25 mm and thickness 4, 3.5 and 2 mm is obtained by modal analysis. Finite Element Analysis for all specimens is carried out by ANSYS 14.5 and results are compared with the experimental values. These natural areca fibre reinforced polymer matrix composites are defined for particular applications based up on the mechanical and vibrational characteristics obtain from the experimental results.

In recent year’s aluminium and aluminium alloys are most widely used in many applications because of light weight, good formability and malleability, corrosion resistance, moderate strength and low cost. Friction Stir Welding (FSW) process is efficient and cost effective method for welding aluminium and aluminium alloys. FSW is a solid state welding process that means the material is not melted during the process. Complete welding process accomplishes below the melting point of materials so it overcomes many welding defects that usually happens with conventional fusion welding technique which were initially used for low melting materials. Though this process is initially developed for low melting materials but now process is widely used for a variety of other materials including titanium, steel and also for composites. The present butt jointed FSW experimental work has been done in two ways. Initially a comparison of tensile properties of friction stir (FS) welded similar aluminium alloy (AA6351 with AA6351) and dissimilar aluminium alloy (AA6351 with AA5083) combinations. Later the effect of impurities (copper and brass) in sheet form (0.1 mm thick) when used as insert in between two dissimilar aluminium alloy (AA6351 with AA5083) plates during FSW. Tensile tests were performed for these combinations and results were compared for with and without using strip material (copper and brass).

Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional chocolate spread were evaluated. The results showed that the redness, yellowness, slip melting point, free fatty acids, peroxide value, iodine value, unsaponifiable matter, diacylglycerol and monoacylglycerol increased while lightness, saponification value, and triacylglycerol significantly decreased upon incorporation of increased quantities of PRPOL into butterfat. The incorporation affected short chain, medium chain and long chain fatty acids content along with variation in the palmitic, stearic, oleic acids content of the blends as compared to butterfat alone. Improvement in carotenoids (6–27 fold), phytotosterols (3–15 fold), tocopherols and tocotrienols (4–17 fold), and squalene (1–6 fold) in blends was observed upon incorporation of PRPOL. Cholesterol level in the blends was reduced (10–50 %) as compared to the butterfat. The blends showed an intermediate solid fat content of PRPOL and butterfat. Moreover, radical scavenging activity of the blends increased with increase in PRPOL quantity. Prepared chocolate spreads showed similar fat, moisture, colour components (L*, a* and b*) and better emulsion stability. The hardness of the spreads was increased upon increasing quantity of PRPOL. The sensory evaluation showed that chocolate prepared by replacing butterfat with 20 % PRPOL had acceptable sensory attributes.

The effect of oryzanol (well known hypolipidemic component in rice bran oil) and its chemical constituents- ferulic acid (FA) and phytosterols on hypolipidemia were investigated. Methods and Results: Docking (in silico) studies showed that FA had a better binding ability with lipase while sterols bound well with HMG-CoA reductase. Further in vivo studies of feeding high fat (30%) to rats increased body weights, serum TC, TG, non-HDL-C and reduced HDL-C were observed, compared to normal diet fed group (ND). ORZ treated groups alleviated the lipid profile. Furthermore, increased organ weights, higher intestinal lipase activity, and liver lipid peroxidation was observed in the high-fat group (HF). These effects were ameliorated in oryzanol concentrate fed groups (ORZ). Higher fecal fat was found in ORZ groups, analysis of fecal matter by mass spectroscopy revealed the presence of FA. In vitro, a bile acid binding study supported the strong affinity of sterol towards bile acids. In conclusion, oryzanol in the intestine is cleaved into FA and sterol by intestinal lipase enzymes both lipase and HMG-CoA reductase activities were inhibited, respectively. These hydrolysates eliminated the bile acids, thus lowering lipid profiles.

Steam Turbine Rotors are one of the key sectors among rotating machinery heavy engineering components. These machines operate at a constant speed at high pressure and high thermal gradients at the initial stages. One of the main factors concerning the mechanical integrity of these rotors is the interface between the blade and the disk. The contact region between the blade and the disk happens to be the most critical zone in the blade rotor. In order to manage high stress gradients at the blade root region, the rim of the disk is made heavier. The mass of rim of the High Pressure stage collectively makes the design bulky. Apart from the design being bulky, the chances of the contact region leading to crack initiation due to high thermal gradient and enormous centrifugal force over a period of time can lead to fatigue creep interactions reducing the life of the disk. In the present work, one small effort is made to integrate the blade and the disk to form Integrated Blade Rotor commonly known as “BLISK” for the first stage blades. And reduce the Mass of the rotor by scooping the uniform disk.

Blending and interesterification of cold-pressed oil from commercially available niger (Guizotia abyssinica (L.f.) Cass.) seeds was performed to improve its stability. The fatty acid composition of cold-pressed niger seed oil (NSO) revealed that it contained a huge amount of polyunsaturated linoleic acid (69.2 %). NSO being rich in polyunsaturated fatty acids (PUFA) was susceptible to oxidation and hence was blended with saturated fatty acid (SFA) rich coconut oil (CNO) and monounsaturated fatty acid (MUFA) rich olive–pomace oil (OO) to enhance its stability. CNO contained a total of 91.3 % of SFA, while OO had oleic acid, C18:1 (74.3 %) as MUFA. Two blends of NSO with CNO and OO, i.e. NSO + CNO(B) and NSO + OO(B), were prepared in the ratio of 1:1. The blends were further interesterified using the lipase enzyme from Rhizomucor meihei and interesterified oils, i.e. NSO + CNO(I) and NSO + OO(I), were obtained. The oxidative stability of the oils was evaluated by incubating them at 37 °C and 55 % relative humidity (RH) for a period of 45 days. The peroxide values of NSO + CNO(B), NSO + OO(B), NSO + CNO(I) and NSO + OO(I) showed a reduction by 53.3, 42.6, 65.3 and 55.4 %, respectively, while the conjugated diene values showed a reduction by 75.0, 66.9, 76.7 and 75.3 %, respectively, as compared to NSO during the incubation period. This is probably the first report on the stability improvement of niger seed oil through blending and interesterification.

Crude red palm oil of 11.4 % free fatty acid content was dry fractionated to obtain liquid crude red palm olein which was deacidified using enzyme (lipase from Rhizomucor miehei), solvent (ethanol), and chemical (aqueous sodium hydroxide), and its effect on physicochemical characteristics and phytonutrients retention was evaluated. Enzymatic deacidification showed 100 % product yield and no neutral lipid loss, whereas yields of 78 and 62 % and neutral lipid loss of 12 and 30 % were observed for solvent and chemical deacidification, respectively. Variation in viscosity (25.3–37.2 cSt at 40 °C), slip melting point (15–36 °C), monoacylglycerols (1.7–3.3 %), and diacylglycerols (5.8–27.9 %) were also observed. Carotenoid content was slightly reduced by enzymatic (535 mg/kg), solvent (556 mg/kg), and chemical (526 mg/kg) deacidification. Retention of phytonutrients such as phytosterols (1,235 mg/kg), total tocopherols (965 mg/kg), squalene (301 mg/kg), coenzyme Q10 (25.9 mg/kg), and total phenolics (3 mg/kg) was highest following enzymatic deacidification. The IC50 value of the enzymatic deacidified sample (21.8 mg/ml) indicates more radical scavenging activity than in samples obtained using solvent (42.0 mg/ml) and chemical (28.8 mg/ml) methods.

Successive sieving of commercial rice bran on the basis of particle size was performed and different fractions were obtained of which the rice brokens and rice germ fractions contained fat 33 g/kg and 207 g/kg, oryzanol 400 mg/kg and 874 mg/kg, total tocols (tocopherols and tocotrienols) 16.5 mg/kg and 87.8 mg/kg, and total phytosterols 128.7 mg/kg and 769.6 mg/kg respectively, thus indicating that these fractions are a good source of fat and nutraceuticals. The residual fat (6 g/kg) from commercial defatted rice bran contained high oryzanol content of 4.8 g/100 g, indicating that commercial defatted rice bran as a source of oryzanol. The fat from pure rice bran fraction of commercial rice bran decreased in the color value (48.5%) indicating that sieving could also improve the quality of crude rice bran oils.

Friction Stir Welding (FSW) is a solid state welding process gaining more applications in various industries due to better quality of the joint as it has no effect on parent metal. In FSW process a non consumable rotating welding tool is used to generate frictional heat between tool and abutting surface of work piece and plastic dissipation of energy to accomplish the weld. Being a solid state joining process, friction stir welding process offers various advantages like low distortion, absence of melt related defects, high joint strength etc. as compared to other conventional fusion welding techniques.Experiments were conducted on 6 mm thickness Aluminum AA6351-T4, commercially available plates. The seplates are joined by FSW along the rolling direction (longitudinal weld orientation) and across the rolling direction (transverse weld orientation). The hardness and tensile strength results of the weldments are presented. Results show superior mechanical properties for the joints with plates along the rolling direction as compared with the joints obtained by across the rolling direction.DOI: http://dx.doi.org/10.3329/jme.v44i1.19494

Modern structural application demands reduction in both the weight and as well as cost of the fabrication and production of materials. Aluminium alloys are the best choice for the reduction of weight, cost and replacing steels in many applications and Friction Stir Welding (FSW) process efficient and cost effective process. FSW is solid state welding process in which material is not melted during welding process so it overcomes many welding defects compared to conventional fusion welding process which is initially used for low melting materials. This process is initially developed for low melting materials like Aluminium, Magnesium, Zinc but now process is useful for high melting materials like steel and also for composites materials. The present study describes the effect of FSW process involving butt joining of similar Aluminium alloy combinations of AA6351 with AA6351 and dissimilar Aluminium ally combinations of AA6351 with AA5083 on the tensile, hardness and impact behaviour.

Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones.

Lipid classes and subclasses of cold-pressed and solvent-extracted (hexane and ethanol) oils from commercially available niger (Guizotia abyssinica (L.f.) Cass.) seeds were investigated. The oil yield of niger seeds obtained by cold pressing was 28.3 g/100 g while by hexane and ethanol extractions was 38.3 and 29.7 g/100 g respectively. The lipid classification of the extracted niger seed oils showed neutral lipids (65.9–95.5 %), glycolipids (2.7–24.6 %) and phospholipids (1.8–9.5 %). The acylglycerol composition of neutral lipids of extracted niger seed oils showed triacylglycerols (76.9–91.6 %), diacylglycerols (3.9–7.3 %) and monoacylglycerols (0.6–2.5 %). The fatty acid composition of tri-, di-, and monoacylglycerols of extracted niger seed oils showed linoleic acid (66.7–71.6 %) as the major fatty acid. The triacylglycerol composition of neutral lipids of extracted niger seed oils showed trilinolein (39.2–40.3 %) as the major triacylglycerol. The extracted niger seed oils contained 1289.9–6215.8 ppm of total phytosterols with β-sitosterol (41.9–43.7 %) as the major phytosterol. Acylated steryl glucoside (39.5–52.2 %) was the major glycolipid in extracted niger seed oils. Phosphatidylcholine (49.6 and 47.9 %) was the major phospholipid in cold-pressed and hexane-extracted niger seed oils and phosphatidylethanolamine (57.1 %) was the major phospholipid in ethanol-extracted niger seed oil. This is probably the first report on the variations in lipid classes and subclasses of Indian niger seed oil as affected by different modes of oil extraction.

Unrefined groundnut oil (GNO) and refined sunflower oil (SFO) were blended with four minor oils including laboratory refined red palmolein (RRPO), physically refined rice bran oil (RBO), unrefined sesame oil (SESO), and unrefined coconut oil (CNO) containing natural antioxidants viz., β-carotene, tocopherols, oryzanol and lignans. The five blends prepared were GNO + RRPO (80:20), GNO + RBO (80:20), GNO + SESO (80:20), SFO + RRPO (50:50) and SFO + CNO (60:40). Prepared blends contained saturated fatty acids (SFA) (16.7–53.3 %); monounsaturated fatty acids (MUFA) (16.0–45.5 %) and polyunsaturated fatty acids (PUFA) (29.2–37.8 %). GNO blends viz., GNO + RRPO, GNO + RBO and GNO + SESO contained β-carotene (10.7 mg/100 g), oryzanol (0.12 g/100 g) and lignans (0.35 g/100 g) respectively as natural antioxidants. SFO was enriched with β-carotene (28.7 mg/100 g) and medium chain fatty acids (34.2 %) by blending with RRPO and CNO respectively. The oil blends (200 ml) were packed and stored at 38 °C/90 % relative humidity (RH) and 27 °C/65 % RH and samples were withdrawn at fixed intervals for analysis. Freshly prepared blends were also investigated for their frying performance. During storage, GNO + RBO blend showed highest oxidative stability probably due to the presence of oryzanol in the order GNO + RBO > GNO + SESO > GNO + RRPO. During frying, the peroxide value of GNO blends with RBO (rich in oryzanol) and SESO (rich in lignans) was less while the free fatty acid value was less in SFO blends with RRPO and CNO. Hence, blending of natural antioxidants rich minor oils (RRPO, RBO and SESO) with the major vegetable oils (GNO and SFO) may preserve them by lowering their rate of oxidation during storage and frying.

Heavy metals are governed by parent material of soils and influenced by the soil physicochemical properties and soil and crop management practices. This paper evaluates total heavy metal concentrations in rainfed soils under diverse management practices of tropical India. Vertisols (clayey soils with high shrink/swell capacity) had the highest concentrations of heavy metals. However, chromium (Cr) content was above the threshold value in Aridisol [calcium carbonate (CaCO3)]-containing soils of the arid environments with subsurface horizon development. Concentration increased at lower depths (>30 cm). Basaltic soils showed higher concentrations of nickel (Ni), copper (Cu) and manganese (Mn). Cadmium (Cd), cobalt (Co), Cu and Mn concentrations were higher in soils cultivated to cotton, whereas Cr concentration was above the threshold level of 110 mg kg−1 in food crop cultivated soils. As the specific soil surface is closely related to clay content and clay type, soil’s ability to retain heavy metals is more closely tied to the specific surface than to the soil cation exchange capacity. Higher positive correlations were found between heavy metal concentrations and clay content [Cd(r = 0.85; p ≤ 0.01); Co (r = 0.88; p ≤ 0.05); Ni (r = 0.87; p ≤ 0.01); Co (r = 0.81; p ≤ 0.05); Zn (r = 0.49; p ≤ 0.01); Cr (r = 0.80; p ≤ 0.05); Mn (r = 0.79; p ≤ 0.01)]. The amounts of nitrogen–phosphorus–potassium applied showed a positive correlation with Co and Ni (r = 0.62; p ≤ 0.05). As several soils used for growing food crops are high in Ni, Cr and Mn, the flow of these metals in soil–plant–livestock/human chain needs further attention.

A spectrophotometric method for the rapid estimation of total lignans present in sesame oil was developed based on ultraviolet (UV) absorption and specific extinction (E1% 1cm) value of sesamin and sesamol. The E1% 1cm value obtained at characteristic UV absorbance of reference standards sesamin (λ max at 288 nm) and sesamol (λ max at 297 nm) was used to calculate the amount of lignans in sesame oil. The E1% 1cm value of 230.1 for sesamol at 288 nm in hexane-chloroform (7:3, v/v) was similar to that of sesamin and hence these were used for development of UV absorption method for quantitation of lignans content in sesame oils. HPLC analysis confirmed and correlated well (r = 0.99) with the results obtained by the UV absorption method developed in the present study. UV method developed in the present study could be used for the rapid estimation of lignans in sesame oils on a routine basis and would be of great help to sesame oil industries in monitoring their oil quality.

In Prototype Fast Breeder Reactor (PFBR), the main vessel which contains the primary sodium and supports the core is suspended from the roof slab. The materials for construction for main vessel and roof slab are type 316LN austenitic stainless steel and Carbon steel of grade A48P2, respectively. As the materials of construction are different, a transition joint between austenitic stainless steel and C-steel is necessary. In this investigation the effect of post-weld heat treatment (PWHT) on the interfacial microstructure of as-welded and PWHTed type 316LN/C-steel joint welded with Inconel 182 was investigated. These joints were PWHTed to various temperatures between 898 to 973K for 1h and results were evaluated. From the above results, different methods to temper the martensitic structure or to change to an equilibrium structure without PWHT are also presented.

Black gram (Vigna mungo L. Hepper), is an extensively studied food crop which is affected by many abiotic and biotic factors, especially diseases. The yield potential of Black gram is shallow due to lack of genetic variability and biotic stress susceptibility. Core biotic stress factors include mung bean yellow mosaic virus (MYMV), urdbean leaf crinkle virus (UCLV), wilt (Fusarium oxysporum) and powdery mildew (Erysiphe polygoni DC). Although many studies determine resistant varieties to a particular disease, however, it is often complimented by low yield and susceptibility to other diseases. Hence, this study focuses on investigating the genetic relationships among three varieties and nine accessions of black gram having disease resistance to previously described diseases and susceptibility using random amplified polymorphic deoxyribonucleic acid (RAPD) markers. A total of 33 RAPD primers were used for diversity analysis and yielded 206 fragments. Number of amplified fragments ranged from two (OPN-1) to 13 (OPF-1). The highest similarity coefficient was observed between IC-145202 and IC-164118 (0.921), while lowest similarity was between PU-31 and IC-145202 (0.572). The genetic diversity obtained in this study along with disease analysis suggests PU31as a useful variety for the development of markers linked to MYMV, UCLV, wilt and powdery mildew resistance by marker-assisted back cross breeding and facilitates the production of crosses with multiple disease resistance.

Biscuit can be used as a functional food to deliver nutraceuticals to consumers. One such natural nutraceutical oryzanol is present in rice bran oil. Oryzanol possesses a variety of health benefits which include reduction of cholesterol in blood, improvement of capillary action of blood vessels, anti-aging effect and others. Biscuit is a well known cereal based processed food and the fortification of oryzanol into the biscuits will go a long way to provide antioxidant rich, highly stable and acceptable functional food to the consumers. Biscuits were prepared with commercially available fat (CF) and oryzanol fortified fat (OFF). The control biscuits (CB) and oryzanol fortified biscuits (OFB) were packed in 200 gauge polypropylene pouches, stored at 27 °C with different relative humidity (RH 11 %, 22 %, 32 %, 44 % and 56 %) and analysed for its stability during storage of 120 days. Critical moisture content of OFB (4.8 %) was slightly less than that of CB (5.3 %). The fat content of the CB (12.2 %) and OFB (12.5 %) did not change during storage while free fatty acid content (0.36 % and 0.60 %) and peroxide value (0.08 and 0.17 meq. O2/100 g biscuit) respectively for CB and OFFB was showed small but significant changes during storage. Oryzanol content (292 mg) and radical scavenging activity (81.1 %) of OFB did not change during storage. The biscuits had a shelf life of minimum 3 months at 27 °C. Oryzanol in OFB showed good stability during baking and storage of biscuits.

The present work deals with the effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil (RBO) during the preparation of poori (an Indian traditional fried food) by deep-fat frying. The frying was carried out in intermittent mode (5 batches each for 3 min in a day without any time lag) and repeated for 6 frying cycles. Result indicated that in first two cycles, free fatty acid content, peroxide value and total polar materials increased, while radical scavenging activity decreased. Further increase in frying cycles did not result in any significant changes in these parameters (p > 0.05). Similar trends were observed for these parameters in case of heating. Relative amounts of total saturated fatty acids increased due to marginal decrease in total unsaturated fatty acids content during frying cycles, however, no significant change was observed during heating. The convective heat transfer coefficient was found to decrease with an increase in frying cycle due to increase in kinematic viscosity of RBO for every frying or cycles. Despite the marginal changes in physical and chemical properties, there was no significant difference (p > 0.05) in the sensory characteristics of poori prepared in oil subjected to different cycles of frying.

Cold pressed and hexane extracted moringa seed oils (CPMSO and HEMSO) were evaluated for their physico-chemical and stability characteristics. The iodine value, saponification value and unsaponifiable matter of CPMSO and HEMSO were found to be 67.8 and 68.5 g I2 / 100 g oil, 190.4 and 191.2 mg KOH / g oil and 0.59 and 0.65%, respectively. The total tocopherols of CPMSO and HEMSO were found to be 95.5 and 90.2 mg/Kg. The fatty acid composition of CPMSO and HEMSO showed oleic acid as the major fatty acid (78–79%). The oxidative, thermal and frying stabilities of the CPMSO were compared with commercial raw and refined groundnut oil (GNO and RGNO). The CPMSO was of adequate thermal stability and better oxidative stability as it showed 79% lesser peroxide formation than GNO. The frying stability of CPMSO was better as it showed lower increase in free fatty acid (28%), peroxide value (10 meq O2/Kg) and color (25%) than RGNO (48%, 22 meq O2/kg and 52%, respectively) after frying.

To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf-life. The formulations contained cereals, pulses, and spices along with oryzanol enriched oil and were packed in 200gauge/50 gauge metallized polyester packaging material and stored under ambient (27 °C 65%RH) and accelerated conditions (37 °C/92%RH). Samples were withdrawn periodically and peroxide value (PV), free fatty acid value (FFA), fatty acid composition, oryzanol, and total tocopherols content were estimated. Sensory evaluation of reconstituted products was also carried out. Oryzanol content (610 and 550 mg%) did not change appreciably in Bhath-OZ and Upma-OZ respectively. The peroxide value under ambient condition increased from 1.1 to 9.3 meq.O2/kg and 2.24 to 9.02 meq.O2/kg during the 6 month storage study at 27 °C and 65% RH, while under accelerated conditions at 37 °C and 92%RH, it increased from 1.12 to 8.54 meq. O2/kg and 2.24 to 6.96 meq. O2/kg during 2 month storage period. Bhath-OZ and Upma-OZ packed in metallized polyester pouches stored at 27 °C and 65% RH had a shelf-life of 4 months without affecting the oryzanol content and quality of instant mixes during the storage period.

Barium Strontium Bismuth Niobate Layered Perovskites: Dielectric, Impedance and Electrical Modulus Characteristics M.P. Dasaria,∗, K. Sambasiva Rao, P. Murali Krishna and G. Gopala Krishna Department of Physics, Gitam Institute of Technology, Gitam University Visakhapatnam-530 045, India Centre for Piezoelectric Transducer Materials, Physics Department, Andhra University Visakhapatnam-530 003, India

Blended oils, consisting of coconut oil with sunflower oil or soybean oil, were prepared (22–24% linoleic acid) to provide higher amounts of PUFA to coconut oil consumers. Animal experiments were carried out to find the effects of coconut oil blends, using weanling rats, by feeding native and blends of oils at 10% level in the diet for 60 days. Serum cholesterol levels were reduced by 5% and 21%, respectively, in rats given blended oils containing CNO/SFO and CNO/SBO while liver cholesterol did not show a significant change when rats were given blends in comparison with rats given CNO. Serum and liver lipid analyses also showed significant change in TG concentration in rats fed blended oils compared with rats given CNO. These studies indicated that the atherogenic potentials of a saturated fatty acid-rich CNO can be significantly decreased by blending with an oil rich in unsaturated lipids in appropriate amounts.

The deodoriser distillate (DOD) of Indian soybean oil obtained from two industries processing soybean oil was investigated for its physicochemical characteristics, its composition of tocopherols, phytosterols, fatty acids and recovery of phytosterols for use in nutraceutical products. It was found that the two DOD samples studied were dark in color and had higher amounts of free fatty acids (22.7 and 49.9%), unsaponifiable matter (11.8 and 21.9%) (5–10 times found in soybean oil), total tocopherols (1957–2256 mg/100 g) (20 times the amount in soybean oil), and 6–10% of phytosterols (12–20 times the soybean oil). The fatty acids found were palmitic (23.2–25.5%), stearic (1.4–2.4%), oleic (23.8–26.1%), linoleic (40.4–41.1%) and linolenic (2.7–3.2%) acids. The unsaponifiable matter (21.9%) and phytosterols (8.7%) content of DOD-2 were higher than in DOD-1 and hence was more suited for isolation of phytosterols. Using hexane and water for crystallisation, the DOD-2 yielded a phytosterol fraction with lower recovery of 13.2–17.8% while treatment with alkali to remove FFA and the glycerides followed by organic solvent extraction yielded unsaponifiable matter containing phytosterols with a recovery of 74.6%. Later the unsaponifiable matter was purified by double crystallisation into a mixture of phytosterols of 87% purity containing β-sitosterol (34.3%), stigmasterol (3.1%) and campesterol (50.1%). The product may find use in foods, pharmaceuticals, cosmetics and allied industries probably as a nutraceutical.

Commercial rice bran contains 15–20% of oil and also an endogenous lipase which degrades the oil and produces free fatty acids (FFAs). This study was undertaken to examine the quality of refined oil prepared from crude oil after the action of endogenous lipase in bran. The oil which was degraded by lipase to low, medium and high FFAs, upon extraction in the rice bran oil industry were obtained and were refined in the laboratory, and quality of the oils was studied. The crude oils had FFA of 6.5, 36.0 and 87.0%; oryzanol content of 1.52, 1.55 and 1.65%; color of 32.0, 65.0 and 65.0, lovibond units; unsaponifiable matter of 3.2, 4.2 and 4.9%; phytosterol content of 4,600, 4,000 and 1,900 ppm; and sum of tocopherols and tocotrienols of 962, 56 and 96 ppm, respectively. After refining these three crude oils (6.5, 36.0 and 87.0% FFA) were refined; the resultant oils had an FFA content of 0.4, 2.4 and 4.8%; oryzanol content of 1.13, 2.5 and 6.35%; color of 20.0, 55.0 and 50.0 lovibond units; unsaponifiable matter of 3.5, 6.5 and 33.4%, phytosterol content of 4,900, 6,100 and 13,800 ppm, and the sum of tocopherols and tocotrienols of 1,050, 880 and 740 ppm, respectively. The refined oils produced from high FFA crude oil had high amounts of unsaponifiable matter, oryzanol, phytosterols and sum of tocopherols and tocotrienols than the permitted level for refined rice bran oil. The refined rice bran oil obtained from fresh rice bran (without lipase action) contained about 90% of triacylglycerols whereas, the refined oil from that of high FFA bran oil showed about 10% triacylglycerols. Hence the latter cannot be used as an edible oil, but instead can be used at low levels as a nutraceutical in foods. PRACTICAL APPICATIONS The suitability of refined rice bran oils from crude oils obtained from lipase-acted brans for use as edible oil was investigated. For this purpose, the lipase-acted bran oils were subjected to physicochemical analysis along with their refined oils. The refined oils had high amounts of phytosterols as well as tocopherols and tocotrienols when compared with their respective crude oils. Fatty acid and triacylglycerol composition of the refined oils prepared from low free fatty acid (FFA) crude oil or the high FFA crude oil were almost similar with little changes. As the refined oils obtained from high FFA crude oils had very low levels of triacylglycerols and a high unsaponifiable matter, it cannot be used as refined rice bran oil. However, it can be used as a nutraceutical of rice bran oil in small amounts to provide health benefits.

Coconut (Cocos nucifera) contains 55–65% oil, having C12:0 as the major fatty acid. Coconut oil has >90% saturates and is deficient in monounsaturates (6%), polyunsaturates (1%), and total tocopherols (29 mg/kg). However, coconut oil contains medium chain fatty acids (58%), which are easily absorbed into the body. Therefore, blends of coconut oil (20–80% incorporation of coconut oil) with other vegetable oils (i.e. palm, rice bran, sesame, mustard, sunflower, groundnut, safflower, and soybean) were prepared. Consequently, seven blends prepared for coconut oil consumers contained improved amounts of monounsaturates (8–36%, p < 0.03), polyunsaturates (4–35%, p < 0.03), total tocopherols (111–582 mg/kg, p < 0.02), and 5–33% (p < 0.02) of DPPH (2,2-diphenyl-1-picrylhydrazyl free radicals) scavenging activity. In addition, seven blends prepared for non-coconut oil consumers contained 11–13% of medium chain fatty acids. Coconut oil + sunflower oil and coconut oil + rice bran oil blends also exhibited 36.7–89.7% (p < 0.0005) and 66.4–80.5% (p < 0.0313) reductions in peroxide formation in comparison to the individual sunflower oil and rice bran oil, respectively. It was concluded that blending coconut oil with other vegetable oils provides medium chain fatty acids and oxidative stability to the blends, while coconut oil will be enriched with polyunsaturates, monounsaturates, natural antioxidants, and a greater radical scavenging activity.

The present work deals with the kinetics of partitioning of oil on the surface as well as in the structure during holding of fried potato slices at elevated temperatures (100, 120, 140, 160 and 180C) compared with controls. After frying, the oil present on the surface migrates into structure due to condensation of vapor inside the product resulting in the creation of a vacuum. However, the oil present on the surface need not migrate into the structure, if the fried product is held at elevated temperatures. Further, the excess oil, which did not migrate into structure, can be removed by absorbent paper. The oil partition coefficient, defined as the ratio of oil present on the surface to the structure, during holding of samples at 180C was found to be 3.06, whereas the oil partition coefficient of the sample held at ambient temperature was 0.53, which indicates the availability of oil on the surface of fried product held at elevated temperature. The mass transfer coefficient of oil corroborated with the above finding. The holding of deep-fat fried product at 180C followed by the removal of oil from the surface using high absorbent paper reduced the oil content of the final product from 0.440 to 0.332kg of oil/kg dry solids.

The physico-chemical characteristics and phytonutrient compositions of commercially available coconut oils [prepared from either copra (unrefined coconut oil- UCNO; Refined Bleached and Deodorized coconut oil- RBDCNO) or from milk extracted from wet mature coconut (virgin coconut oil- VCNO)] were analyzed and compared with the quality of VCNO. The color (2.6, 0.0, 1.6 lovibond units), free fatty acid value (0.61, 0.58, 0.53%), and peroxide value (1.35, 0.0, 0.0 meq.O2Kg−1) of UCNOs, VCNOs, and RBDCNOs, respectively, indicated higher units of color and peroxide value for UCNOs, and similar free fatty acid values to the other two oils. The UCNOs showed a slightly lower saponification value and higher iodine value as compared to VCNO. The composition of lauric acid (55.8%), medium chain fatty acids (69.65%) and medium chain triglycerides (59.27%) mainly dicapricmonolaurin (14.32%), dilauricmonocaprin (18.89%) and trilaurin (21.88%) were significantly higher in VCNO. The % phytosterol, phenolics and tocopherol + tocotrienol contents of UCNOs, VCNO and RBDCNO were 83.7, 54.9 and 81.4 mg; 9.4, 1.8 and 2.1 mg; 4.9, 2.8 and 4 mg, respectively. In UCNOs the values were significantly higher than in VCNO and RBDCNO. These results showed that UCNOs have more phytonutrients compared to VCNO and RBDCNO.Se analizaron y compararon las características físico-químicas y la composición de fitonutrientes de aceites de coco disponibles comercialmente preparados a partir de copra [aceite de coco sin refinar, UCNO; aceite de coco decolorado, y desodorizado (RBDCNO)] y de la leche extraída de coco húmedo madurado [aceite de coco virgen (VCNO)]. El color (2,6; 0,0; 1,6 unidades lovibond), los ácidos grasos libres (0,61; 0,58; 0,53%) y el índice de peróxidos (1,35; 0,0; 0,0 meq·O2Kg−1) para UCNOs, VCNOs y RBDCNOs respectivamente, indican valores superiores de color y PV para UCNOs y FFA similar que para los otros dos aceites. Los aceites UCNOs mostraron valores de saponificación ligeramente inferiores y altos valores de índice de yodo en comparación con VCNO. La composición en ácido láurico (55,8%), ácidos grasos de cadena media (69,65%) y triglicéridos de cadena media (59.27%) fueron significativamente mayores en VCNO. Los fitoesteroles, compuestos fenólicos y tocoferoles + tocoferoles fueron 83,7; 54,9 y 81,4 mg; 9,4; 1,8 y 2,1 mg; 4,9; 2,8 y 4,0 mg, para UCNOs, VCNO y RBDCNO, respectivamente, siendo para los aceites UCNOs significativamente mayores que para VCNO y RBDCNO. Estos resultados mostraron que UCNOs tienen más fitonutrientes en comparación con VCNO y RBDCNO.

Whilst attempting to prepare a nutritionally superior rice bran oil, the effect of cooking of rice bran with various levels of added water on the quality of bran and extracted oil was studied. The rice bran (from IR-64 paddy, Indian var.) was obtained from a local rice mill having 8% moisture and 19.3% fat. Water was incorporated at a level of 0, 6, 12, 25, 50, 100, 200 and 400 g/100 g bran, and heated to boil (or to reach 105-110C) for 20 min; the contents were cooled and air dried. A sample of 100 g bran was heated similarly without the addition of water, which served as a control. The oil extracted from the control bran had the following properties: colour, 80 Lovibond units; free fatty acid (FFA) content, 27%; tocopherols and tocotrienols concn., 103 mg/100 g (mg%); and oryzanol content, 2.39%. The water-treated, cooked and dried bran samples were extracted with hexane to recover the oil, which had a lower Lovibond colour (65-70), varied FFA (as % oleic acid) levels (25.4-33.2%), reduced tocopherol and tocotrienol contents (3.9-62.3 mg%), and a slightly higher oryzanol content (2.51-2.70%) compared to the oil extracted from the control bran. Changes were observed from the start when 6 and 12 g water per 100 g bran was added; almost all tocopherols and tocotrienols (97-99%) were destroyed. When 50-400-g water was used, tocopherol and tocotrienol destruction ranged from 51 to 72%. This study sheds light on the deleterious effect on tocopherols and tocotrienols in rice bran and extracted oil during cooking of rice bran, although there is an improvement in colour and texture of cooked bran and in colour and oryzanol content of the extracted oil.

Model oil systems containing physically refined rice bran oil to which oryzanol was added were examined to determine the effects of oryzanol concentration on FFA values. When oryzanol was added to the model oils at a 0.5% level and FFA was determined, increases in FFA value were 0.28% as determined with phenolphthalein, 0.58% with thymolphthalein, and 0.07% with alkali blue 6B. Oils containing added oryzanol at 0.5–1.5% showed a proportionate increase in FFA values with an average increase of 0.413% per gram of oryzanol. A direct titration of purified oryzanol showed an acidity of 42.5% expressed as FFA. In spectroscopic studies, the phenolic group in the ferulic acid moiety of oryzanol was titrated by sodium hydroxide. Based on these data, indicator correction factors for oryzanol's acidity and a formula for calculating real FFA content of vegetable oils containing oryzanol were developed.

The performance of a nonporous composite polymeric membrane was evaluated for processing crude palm oil and palm olein under both undiluted and hexane-diluted conditions focusing on the refining aspects besides retention of nutrients. The phospholipid contents of crude palm oil and palm olein were low and probably very close to the critical micelle concentration necessitating the use of a nonporous membrane for its effective removal. Membrane showed very high selectivity between triglycerides and phospholipids even under hexane-diluted conditions and the phospholipid rejection was nearly complete (95–100%). The membrane did not exhibit any appreciable selectivity towards carotenes and antioxidants (tocopherols and tocotrienols) that enabled their retention in the processed oil. Fatty acid composition of palm oil, which differs from other crude vegetable oils, seems to play some role in the permeation of tocopherols along with triglycerides. Oil flux improvement by one order of magnitude at a very low dilution with hexane (1:1) without affecting the membrane performance is an attractive feature, offering greater productivity.

The compositions of rice bran oils (RBO) and three commercial vegetable oils were investigated. For refined groundnut oil, refined sunflower oil, and refined safflower oil, color values were 1.5–2.0 Lovibond units, unsaponifiable matter contents were 0.15–1.40%, tocopherol contents were 30–60 mg%, and FFA levels were 0.05–0.10%, whereas refined RBO samples showed higher values of 7.6–15.5 Lovibond units for color, 2.5–3.2% for unsaponifiable matter, 48–70 mg% for tocopherols content, and 0.14–0.55% for FFA levels. Of the four oils, only RBO contained oryzanol, ranging from 0.14 to 1.39%. Highoryzanol RBO also showed higher FFA values compared with the other vegetable oils studied. The analyses of FA and glyceride compositions showed higher palmitic, oleic, and linoleic acid contents than reported values in some cases and higher partial glycerides content in RBO than the commonly used vegetable oils. Consequently, the TG level was 79.9–92% in RBO whereas it was >95% in the other oils studied. Thus, refined RBO showed higher FFA values, variable oryzanol contents, and higher partial acylglycerol contents than commercial vegetable oils having lower FFA values and higher TG levels. The higher oryzanol levels in RBO may contribute to the higher FFA values in this oil.

Processed rice bran oils (RBOs) – refined chemically (cRBO) and physically (pRBO) – were studied for frying performance compared to sunflower oil. Their physicochemical differences showed in appearance, color and oryzanol content, partial acylglycerols and unsaponifiable matter. Bhujia was prepared in sunflower and RBOs and their frying performance measured in the oil from the bhujia. Oils after frying had deeper color (23.9–137.5% increase) and higher peroxide (101.4–274.3% increase) and free fatty acid values (4.7 to +27.3% change) compared to the starting oils, but the RBOs studied showed lesser changes compared to the control. Oil in the bhujia was slightly lower (7.9%) for a low-oryzanol cRBO while it was slightly higher (+7.0%) for a high-oryzanol pRBO. Both showed mild foaming compared to the control sunflower oil while retaining oryzanol in the oil and bhujia during frying (when partial acylglycerols caused some foaming). The bhujia retained the RBO’s healthy oryzanol.

Chemically and physically refined rice bran oils (RBO) were investigated for their content and composition of unsaponifiable matter and oxidative stability. The chemically and physically refined rice bran oils contained 2.6 and 4.5% unsaponifiable matter, respectively. The content and composition of unsaponifiable matter for chemically and physically refined RBO were phytosterols, 0.96%and 1.40%; 4-methyl sterols, 0.51%and 1.12%; triterpene alcohols, 0.52% and 0.86%; and nonpolar components, 0.61% and 1.13%, respectively. The corresponding oxidative stability for the two oils were 2.80 h and 4.37 h, respectively. The content of unsaponifiable matter was influenced by residual amounts of wax and oryzanol in the refined oil as shown by the model experiments. Thus physical refining of rice bran oil requires a thorough dewaxing step to obtain a refined oil without haziness and with a lower amount of unsaponifiable matter.

Samples of rice bran oil deodorizer distillates (RBO DOD-1 and RBO DOD-2) were studied for their physicochemical characteristics. The samples were semisolid and had a dark color. The free fatty acid values were 59.2% and 86.0%, the unsaponifiable matter was 18.7% and 7.75% and the phytosterol contents were 8.71% and 4.22%, respectively for the deodorizer distillates studied. A simple method of silica gel percolation was developed to purify DOD to obtain phytosterol concentrate fractions (PCF) and a brown color and bad odor fraction (BCBOF). The color values were reduced by 72.8% and 73.0% of lovibond units in the PCF for DOD-1 and DOD-2 respectively, had no bad odor and were increased in the phytosterol concentration to 12.4% and 5.9%. The PCF was further processed to prepare high purity phytosterols. An HPLC analysis of the phytosterol mixture showed it to be formed by β-sitosterol (38.2%), stigmasterol (34.9%), campesterol (9.5%) and other sterols (17.4%).Se estudiaron las características físico-químicas de muestras de destilados de desodorización de aceites de salvado de arroz (RBO DOD-1 y RBO DOD-2). Las muestras eran semi-sólidas y tenían un color oscuro. Los valores de ácidos grasos libres fueron 59,2% y 86,0%, materia insaponificable 18,7% y 7,75% y contenido de fitoesteroles de 8,71% y 4,22%, respectivamente, para los destilados de desodorización estudiados. Se desarrolló un método simple de filtración mediante sílica gel para purificar DOD y obtener concentrados de fitosteroles (PCF) y una fracción de color marrón y olor desagradable (BCBOF). Los valores de color se redujeron en un 72,8% y el 73,0% de unidades Lovibond en el PCF para DOD-1 y DOD-2, respectivamente, no tenían mal olor y aumentaron su concentración en fitoesteroles al 12,4% y 5,9%. El PCF se procesó adicionalmente para preparar fitosteroles de alta pureza. El análisis por HPLC mostró que la mezcla de fitosteroles estaba formada por β-sitosterol (38,2%), estigmasterol (34,9%), campesterol (9,5%) y otros esteroles (17,4%).

Coconut water and kernel are the edible portions of the coconut. A study was carried out to evaluate the physico-chemical characteristics, phytonutrients and stability of coconut water (CW), kernel (CK) at different stages of maturity and commercial coconut products (CCP). The moisture content of CW, CK and CCP were in the range of 95-97 g 100 g(-1), 50-85 g 100 g(-1) and 0.4-3 g 100 g(-1) respectively. Fat content in CW was low (4-115 mg 100 g(-1)) whereas in kernel it was high (37-56 g 100 g(-1)). The CW was acidic in nature (pH 4.5-5.2). Ash content of CK decreased with maturity (1.0-1.5 %) whereas that of CW remained steady (0.3-0.4 g 100 g(-1)) with maturity. The total sugar content (3.9-4.6 g 100 g(-1)) and acidity (0.3-0.4 g 100 g(-1)) of CW did not change with maturity. The phenolics content increased in water (1.4-4.3 mg 100 g(-1)) and kernel with maturity (18.5-24.8 mg 100 g(-1)). The fatty acid composition of the oil extracted from the CK had increased saturated fatty acids (C12:0) (38-48 g 100 g(-1)) and decreased monounsaturated fatty acid (C18:1) (13-5 g 100 g(-1)) with maturity. The percentage of medium chain fatty acids increased with different stages of maturity (47-78 g 100 g(-1)). The CW and CK contained higher amount of phenolics (1.4-4.3 mg 100 g(-1) and 18.5-24.8 mg 100 g(-1) respectively) and total tocopherols of CK (0.14-0.59 mg 100 g(-1)) when compared to CCP. This study indicated that CW and CK could serve as valuable raw materials for the preparation of functional food supplement.

Sunflower oil is being made shelf stable by the incorporation of synthetic antioxidants such as tertiary butyl hydroquinone (TBHQ), while natural antioxidants like oryzanol and tocopherols can also be used. The aim of the current investigation was to evaluate the antioxidant effect of natural oryzanol (Oz) concentrate (15.5 % oryzanol) and purified Oz (80 % oryzanol) on oxidative and thermal stability of sunflower oil. Sunflower oil was incorporated with Oz concentrate to provide 0, 0.12, 0.25, 0.50, 0.84, 1.0, 1.60, 2.0, 2.5 and 3.20 % oryzanol in the oil, stored for 5 weeks at 37 °C and oxidative stability was evaluated. It was found that the oryzanol concentrate showed good antioxidant effect with increase in concentration of oryzanol. In another set of experiments, sunflower oil containing purified Oz at 1 % level individually and in combination with 0.1 % α- tocopherol (α-T) was heated at 120 °C for 24 h to evaluate thermal stability. Sunflower oil containing 1 % Oz (80 % purity) showed 98.40 % and sunflower oil containing 1 % Oz and 0.1 % α-T showed 108.75 % antioxidant effect compared to TBHQ taken as 100 %. The study indicated that sunflower oil containing 1 % Oz (80 % purity) and 0.1 % α-T combination provides a synergistic effect in inhibiting primary and secondary products and showed highest thermal stability. SFO containing 1 % Oz added as concentrate also showed good antioxidant effect during storage. Hence, instead of using synthetic antioxidants like TBHQ, we can add natural oryzanol (purified or as concentrate) to sunflower oil to increase its oxidative and thermal stability.

The effect of different processing steps of refining on retention or the availability of oryzanol in refined oil and the oryzanol composition of Indian paddy cultivars and commercial products of the rice bran oil (RBO) industry were investigated. Degumming and dewaxing of crude RBO removed only 1.1 and 5.9% of oryzanol while the alkali treatment removed 93.0 to 94.6% of oryzanol from the original crude oil. Irrespective of the strength of alkali (12 to 20° Be studied), retention of oryzanol in the refined RBO was only 5.4–17.2% for crude oil, 5.9–15.0% for degummed oil, and 7.0 to 9.7% for degummed and dewaxed oil. The oryzanol content of oil extracted from the bran of 18 Indian paddy cultivars ranged from 1.63 to 2.72%, which is the first report of its kind in the literature on oryzanol content. The oryzanol content ranged from 1.1 to 1.74% for physically refined RBO while for alkali-refined oil it was 0.19–0.20%. The oil subjected to physical refining (commercial sample) retained the original amount of oryzanol after refining (1.60 and 1.74%), whereas the chemically refined oil showed a considerably lower amount (0.19%). Thus, the oryzanol, which is lost during the chemical refining process, has been carried into the soapstock. The content of oryzanol of the commercial RBO, soapstock, acid oil, and deodorizer distillate were in the range: 1.7–2.1, 6.3–6.9, 3.3–7.4, and 0.79%, respectively. These results showed that the processing steps—viz., degumming (1.1%), dewaxing (5.9%), physical refining (0%), bleaching and deodorization of the oil—did not affect the content of oryzanol appreciably, while 83–95% of it was lost during alkali refining. The oryzanol composition of crude oil and soapstock as determined by high-performance liquid chromatography indicated 24-methylene cycloartanyl ferulate (30–38%) and campesteryl ferulate (24.4–26.9%) as the major ferulates. The results presented here are probably the first systematic report on oryzanol availability in differently processed RBO, soapstocks, acid oils, and for oils of Indian paddy cultivars.

Commercially extracted crude rice bran oil (1.8% phospholipids) was degummed under a range of experimental conditions of water concentration, temperature, time and speed of agitation. Efficiency of degumming was evaluated based on the yield of dry gums, phospholipids and acetone insolubles in the gum. An orthogonal experimental design, with four variables (at five levels each) and three response functions, was employed to study the effect of the individual variables on the response functions. The response functions correlated with these variables (r⩾0.925, p⩽0.01) by second order polynomials consisting of linear, quadratic and interaction terms. The effect of water added and temperature dominated over the other two variables. The optimum level of these variables for obtaining maximum magnitude of the response functions is reported.

Successive extractions with diethyl ether and methanol of the whole seeds of the spice Aframomum danielli yielded diethyl ether extract (ADEE), 13.9%, and methanol extract (ADM), 3.4%, respectively. Similarly, reextraction of the defatted seeds of A. danielli successively with diethyl ether and methanol yielded extracts DFADEE (7.9%) and DFADM (6.7%), respectively. When these extracts were added to refined peanut oil (PNO) at 200 ppm, they showed good antioxidative effects. The percentage antioxidant effectiveness (AE) values were as follows: DFADM (87.3) > ADM (85.3) > ADEE (83.4)=tert-butyl hydroquinone (83.4) on day 20 of storage in an oven maintained at 65±1°C. Generally, antioxidant extracts prepared from A. danielli were also more effective than butylated hydroxytoluene and α-tocopherol in stabilizing refined PNO. Antioxidant components of A. danielli were tentatively identified as phenolic compounds of the trihydroxy type with reducing properties. All extracts prepared from A. danielli showed strong ultraviolet-absorbing characteristics, and methanol was a good extracting solvent.