Vol. 8, Issue 5 (2020)
Quality parameters of ultrasound assisted aqueous enzymatic extraction of rice bran oil
Author(s): E Mounika, Dr. DD Smith, Dr. L Edukondalu and D Sandeep Raja
Abstract: The quality parameters like free fatty acids, peroxide value, colour and viscosity of conventional (Hexane) and ultrasound assisted aqueous enzymatic extraction of rice bran oil were examined. It was found that the ultrasound extracted oil had lower contents of free fatty acids, colouring matters and had higher contents of peroxide value, viscosity than conventional (Hexane) extracted oil. Hence, in conclusion, ultrasound assisted aqueous enzymatic extraction has the potential to replace the conventional solvent extraction.
DOI: 10.22271/chemi.2020.v8.i5x.10557
Pages: 1765-1768 | 667 Views 203 Downloads
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How to cite this article:
E Mounika, Dr. DD Smith, Dr. L Edukondalu, D Sandeep Raja. Quality parameters of ultrasound assisted aqueous enzymatic extraction of rice bran oil. Int J Chem Stud 2020;8(5):1765-1768. DOI: 10.22271/chemi.2020.v8.i5x.10557
