Microwave Extraction of Antioxidant Components from Rice Bran

Abstract

Background The effects of extraction parameters, extraction temperature and extraction time were assessed for microwave extraction of rice bran oil. The objectives of the research were: to effectively extract rice bran oil from rice bran using microwave assisted extraction and to analyze the influence of temperature and extraction time on the rice bran oil and vitamin E yield. Results showed that the extraction time had a minimal effect on the vitamin E and rice bran oil yield at all temperatures. Temperature, on the other hand, had a significant effect on the oil and vitamin E yield. More vitamin E was extracted at 140°C (P less than 0.05.