Influence of stabilization methods on rice bran oil of some Egyptian rice cultivars

الملخص EN

Newly harvested certified seeds in 2015 and 2016 growing seasons of five rice cultivars namely, Hybrid 1, Sakha 106, Giza 178, Giza 182 and Yasmine were provided by Rice Research Program, Sakha, Kafr El-Sheikh, Field Crop Research Institute, Agriculture Research Center, Egypt.

A split plot design with three replicates was used.

The main plots were devoted to rice cultivars and the sub plots were occupied by stabilization methods (unstabilized, stabilization by microwave, stabilization by hot air and stabilization by steaming).

The results showed significant differences between cultivars for most studied characters.

Yasmine rice cultivar gave the highest values for crude protein, crude fiber and Vitamin E contents, while Giza 178 rice cultivar showed the highest values for carbohydrates, crude oil and total phenolic contents in both seasons of study.

In addition, stabilization by microwave showed superior values for crude oil, iodine value, total phenolic contents and vitamin E contents.

Interaction between cultivars and stabilization methods indicated that using Giza 178 rice cultivar with microwave stabilization gave highest crude oil percentage.