Inhibition of lipase activity in commercial rice bran of coarse, fine, and superfine cultivars

Figures & data

Table 1. Proximate composition of rice bran of coarse, fine, and superfine cultivars on dry basis (n = 3)

Cultivars	Moisture (%)	Protein (%)	Fat (%)	Fiber (%)	Ash (%)	Carbohydrates (%)
Coarse	14.7^c ± 0.12	15.5^a ± 0.36	23.6^a ± 1.98	9.5^a ± 1.34	10.2^b ± 0.16	41.3^b ± 1.17
Fine	9.6^a ± 0.36	15.4^a ± 1.38	28.5^b ± 0.97	11.0^b ± 1.13	9.3^a ± 0.56	35.9^a ± 0.38
Superfine	14.2^bc ± 0.33	15.2^a ± 0.24	21.5^a ± 1.33	8.8^a ± 1.09	9.6^a ± 0.22	44.5^c ± 0.24

Mean ± SD with different superscripts in column wise (Lower case) differ significantly (p ≤ 0.05); n = 3 for each treatment.

Figure 1. Effect of storage temperature on FFA % content of bran obtained from (a) course, (b) fine, and (c) superfine rice cultivars.

Figure 2. Effect of alkali concentration on FFA % development in bran obtained from (a) coarse, (b) fine, and (c) superfine rice cultivars.

Figure 3. Effect of acid concentration on FFA % development in bran obtained from (a) coarse, (b) fine, and (c) superfine rice cultivars.

Figure 4. Effect of peroxides concentration on FFA % development in bran obtained from (a) coarse, (b) fine, and (c) superfine rice cultivars.

Table 2. PV of HCl-treated rice bran after 40 days (n = 3)

Hydrochloric acid	Peroxide value (meq O2/kg)
(36% v/v)	Coarse	Fine	Superfine
0%	14.15^cB ± 0.85	10.81^cA ± 0.79	10.19^cA ± 1.00
1%	9.53^bB ± 0.63	9.16^bcB ± 1.30	6.81^bA ± 1.56
2%	9.11^bB ± 0.64	8.40^bB ± 0.72	6.61^bA ± 2.07
4%	8.98^bA ± 0.77	7.71^bA ± 1.09	6.66^bA ± 0.57
5%	7.98^bA ± 0.81	7.11^bA ± 1.07	6.22^bA ± 1.13
Initial values	2.74^aA ± 0.34	4.76^aB ± 0.30	4.34^aB ± 0.17

Mean ± SD with different superscripts in a row wise (upper case) and column wise (lower case) differ significantly (p ≤ 0.05); n = 3 for each treatment.