• DOI:10.1094/CCHEM.2000.77.5.551
• Corpus ID: 43352304

Effects of Commercial Processing on Antioxidants in Rice Bran

@article{Lloyd2000EffectsOC,
  title={Effects of Commercial Processing on Antioxidants in Rice Bran},
  author={B. J. Lloyd and Terry J. Siebenmorgen and Kelly W. Beers},
  journal={Cereal Chemistry},
  year={2000},
  volume={77},
  pages={551-555}
}

• B. Lloyd, T. Siebenmorgen, K. Beers
• Published 1 September 2000
• Chemistry
• Cereal Chemistry

ABSTRACT Rice bran contains high amounts of beneficial antioxidants including tocopherols, tocotrienols, and oryzanols. Current rice milling technology produces rice bran from different layers of the kernel caryopsis. Under current practices, these layers are combined and then steam-extruded to form a stabilized rice bran pellet that is storage-safe prior to oil extraction. Each of these rice bran intermediates can vary in antioxidant content. The objective of this study was to investigate the changes in selected antioxidants in rice bran from both long- and medium-grain rice during commercial milling and bran processing. Rice bran collected from various milling breaks of a commercial system had varying antioxidant levels. Bran collected after milling break 2 had the highest levels of tocopherol and tocotrienol. Oryzanol concentration was significantly higher in outer bran layers. Results also indicate that the long-grain rice bran averaged ≈15% more antioxidants than the medium-grain rice bran.