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

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