Journal of Environmental Biology

Characteristics of esterified rice bran oil converted by

enzymatic esterification

Jae-Suk Choi¹, Myong-Kyun Roh^2,3, Tae-Uk Kim¹, Eun Jin Cheon^1,3, Woi-Sook Moon² and Mi-Ryung Kim¹*

¹Department of Bio-Food Materials, Silla University, Sasang-gu, Busan 617 736, Korea

²Department of R&D, ECOMINE Co., Ltd, Busan Innobiz Center 402, Buk-gu, Busan 616 829, Korea

³Department of R&D, Cosmedician, Centum Dongro 71, Haeundae-gu, Busan, Korea

*Corresponding Author E-mail: haha7kmr@silla.ac.kr

  Publication Data

Paper received:

23 August 2014

Revised received:

12 January 2015

Re-revised received:

05 March 2015

Accepted:

20 March 2015

Abstract

In the present study, esterified rice bran oil (ERBO) was characterized using enzymatic esterification to improve stability, prevent acidification, enhance health-promoting biological activity and generate ω-3 PUFA-rich rice bran oil (RBO). Esterification reactions using RBO and ethanol were performed at 50oC under 200 bar with 3% lipozyme TL-IM (Thermomuces lanuginosa immobilized on silica gel) or RM-IM (Rhizomucor miehei immobilized on ion exchange resin) for 3 hr under supercritical CO₂. The molar ratios of ethanol to RBO were 3, 6, 9 and 12, respectively. Total lipid contents and acid values decreased (maximum 83.75%),but γ-oryzanol content increased (maximum 41.33%) in esterified RBO (ERBO) prepared using TL-IM or RM-IM. In addition, DPPH radical scavenging activity of ERBO prepared by RM-IM at an ethanol to RBO molar ratio of 3 was 0.02 μg μl^-1, which was 63-fold higher than that of α-tocopherol (IC₅₀=1.25 μg μl^-1). The anti-inflammatory effect of RM-IM 1:3 hydrolysate of RBO was verified showing its suppressive effect towards iNOS and Cox-2mRNA expression in a dose-dependent manner. Therefore, ERBO is a promising source of functional food, cosmetics and pharmaceuticals.   

 Key words

Lipase, Rice bran oil, Supercritical carbon dioxide, Transesterification

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