Microwave extraction of antioxidant components from rice bran
Document Type
Conference Proceeding
Publication Date
12-1-2004
Abstract
The microwave-assisted extraction process of antioxidant components from rice bran oil was discussed. For the extraction process, samples of finely ground rice bran were obtained and placed into the extraction vessel along with a 2:1 or 3:1 isopropanol to bran ratio. The extraction vessel was then heated to extraction temperatures of 40°C, 50°C, and 60°C. The rice bran oil was extracted at each temperature for various amounts of time. The results show that the rice bran oil yield increased with extraction time and temperature.
Publication Source (Journal or Book title)
AIChE Annual Meeting, Conference Proceedings
First Page
1709
Recommended Citation
Assad, J., Duvernay, W., Sabliov, C., Godber, J., & Lima, M. (2004). Microwave extraction of antioxidant components from rice bran. AIChE Annual Meeting, Conference Proceedings, 1709. Retrieved from https://repository.lsu.edu/bio_engineering_pubs/514