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Effects of Commercial Processing on Antioxidants in Rice Bran¹

¹Published with the approval of the Director of the Agricultural Experiment Station, University of Arkansas. Mention of a trademark or proprietary products does not constitute a guarantee or warranty by the University of Arkansas and does not imply its approval to the exclusion of other products that may also be suitable. ²Research assistant, Biological and Agricultural Engineering Department, University of Arkansas, Fayetteville, AR 72701. ³Professor, Food Science Department, University of Arkansas, Fayetteville, AR 72701. ⁴Corresponding author. E-mail: tjs@engr.uark.edu Phone: 501/575-2841. Fax: 501/575-6936. ⁵Research assistant professor and director of Central Analytical Laboratory, Poultry Science Department, Poultry Science Department, University of Arkansas, Fayetteville, AR 72701.

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.