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<p>Rice bran, a major by-product of rice milling, is rich in protein, lipids, dietary fiber, and diverse bioactive compounds. However, its high lipase activity readily induces oil hydrolysis and rancidity, thus constraining its high-value utilization. This study systematically investigated the effects of five stabilization treatments—radio frequency (RF), microwave (MW), superheated steam (SS), roasting (RST), and stir-frying (SF)—on both lipase activity in rice bran and the quality/flavor characteristics of the extracted rice bran oil (RBO). The results demonstrated that MW treatment was the most effective treatment, rapidly inactivating lipase (to 33.17% at 220&#xa0;s) while it contained a high total phenolic content (TPC) 16.31&#xa0;mg GAE/g oil and total flavonoid content (TFC) 36.46&#xa0;mg RE/g oil. Although SS treatment also rapidly reduced the activity of lipase, it provided a low TPC (10.43&#xa0;mg GAE/g oil) and TFC (24.85&#xa0;mg RE/g oil) in RBO. In contrast, the RF treatment was less effective in inactivating the enzyme, with lipase activity reduced to only 52.66% at 50&#xa0;min, but it increased the TPC (20.63&#xa0;mg GAE/g oil) and TFC (45.05&#xa0;mg RE/g oil) in RBO. Although SF and RST treatments also achieved effective enzyme inactivation, they required longer processing times and resulted in reduced TPC and (8.47 and 7.29&#xa0;mg GAE/g oil) and TFC (25.86 and 22.32&#xa0;mg RE/g oil). Following all treatments, both the extraction yield of RBO (12.39–15.33%) and γ-oryzanol content (2.26–2.57&#xa0;g/100&#xa0;g oil) significantly enhanced (<i>P</i> &lt; 0.05), while the acid value (AV) 34.36–38.09&#xa0;mg/g and total phytosterol content (22.94–24.74&#xa0;mg/g) were significantly reduced (<i>P</i> &lt; 0.05). All treatments except RF significantly reduced the peroxide value (PV) 3.91–7.13 mmol/mg of RBO (<i>P</i> &lt; 0.05) and enhanced the flavor of RBO. The results indicated that all methods in this study can stabilize rice bran effectively, but MW treatment stood out due to its rapidity, cost-effectiveness, and achieved high quality of RBO.</p>

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Effects of different stabilization treatments on lipase activity and oil quality in rice bran

  • 期刊论文

  • 发表日期：

    2026年7月23日

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  • Yu Zhang,
  • Liangliang Xie,
  • Taiwei Wang,
  • Hualu Zhou,
  • Yan Chen,
  • Haoran Ma,
  • Guoqiang Zhang,
  • Dan Xie

摘要

Rice bran, a major by-product of rice milling, is rich in protein, lipids, dietary fiber, and diverse bioactive compounds. However, its high lipase activity readily induces oil hydrolysis and rancidity, thus constraining its high-value utilization. This study systematically investigated the effects of five stabilization treatments—radio frequency (RF), microwave (MW), superheated steam (SS), roasting (RST), and stir-frying (SF)—on both lipase activity in rice bran and the quality/flavor characteristics of the extracted rice bran oil (RBO). The results demonstrated that MW treatment was the most effective treatment, rapidly inactivating lipase (to 33.17% at 220 s) while it contained a high total phenolic content (TPC) 16.31 mg GAE/g oil and total flavonoid content (TFC) 36.46 mg RE/g oil. Although SS treatment also rapidly reduced the activity of lipase, it provided a low TPC (10.43 mg GAE/g oil) and TFC (24.85 mg RE/g oil) in RBO. In contrast, the RF treatment was less effective in inactivating the enzyme, with lipase activity reduced to only 52.66% at 50 min, but it increased the TPC (20.63 mg GAE/g oil) and TFC (45.05 mg RE/g oil) in RBO. Although SF and RST treatments also achieved effective enzyme inactivation, they required longer processing times and resulted in reduced TPC and (8.47 and 7.29 mg GAE/g oil) and TFC (25.86 and 22.32 mg RE/g oil). Following all treatments, both the extraction yield of RBO (12.39–15.33%) and γ-oryzanol content (2.26–2.57 g/100 g oil) significantly enhanced (P < 0.05), while the acid value (AV) 34.36–38.09 mg/g and total phytosterol content (22.94–24.74 mg/g) were significantly reduced (P < 0.05). All treatments except RF significantly reduced the peroxide value (PV) 3.91–7.13 mmol/mg of RBO (P < 0.05) and enhanced the flavor of RBO. The results indicated that all methods in this study can stabilize rice bran effectively, but MW treatment stood out due to its rapidity, cost-effectiveness, and achieved high quality of RBO.