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7730823 
Journal Article 
Extraction of alpha-tocopherol and gamma-oryzanol from rice bran 
Imsanguan, P; Roaysubtawee, A; Borirak, R; Pongamphai, S; Douglas, S; Douglas, PL 
2008 
1 
LWT - Food Science and Technology
ISSN: 0023-6438
EISSN: 1096-1127 
41 
8 
1417-1424 
English 
WOS:000256831700009 
The aim of this research was to study the effect of operating mode (continuous versus batch+continuous), temperature, pressure and solvent on α-tocopherol and γ-oryzanol extraction from rice bran (Oryza sativa Linn.) and compare the efficiency of three extraction methods: SC-CO2 extraction, solvent extraction and soxhlet extraction. Three sets of experiments were performed. First, extraction using SC-CO2 was performed over a range of temperatures and pressures (45-65 °C and at 38 and 48 MPa), and at a CO2 flow rate of 0.45 mL/min. The results showed that the best conditions for α-tocopherol extraction were 55 °C, 48 MPa in the batch+continuous mode. For γ-oryzanol, the best conditions were 65 °C, 48 MPa and in the continuous mode. In the second set of experiments, solvent extraction using hexane and ethanol at 32 and 55-60 °C was studied. The results showed that none of the solvents could extract α-tocopherol; however, ethanol at 55-60 °C was suitable for γ-oryzanol extraction. Finally, soxhlet extraction experiments using hexane for α-tocopherol and ethanol for γ-oryzanol were also performed. In summary, SC-CO2 was found to be the best solvent for extracting both α-tocopherol and γ-oryzanol from rice bran, because of its higher yields and extraction rate. © 2007 Swiss#Society#of#Food#Science#and#Technology. 
rice bran; alpha-tocopherol; gamma-oryzanol; supercritical carbon dioxide; solvent extraction