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Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation.
MedLine Citation:
PMID:  21715163     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24h over 120h. The content of phospholipids was determined by colorimetric method. Esterified fatty acids were separated by gas chromatography, then identified and quantified. The total lipids from fermented rice bran (FB) decreased from 20.4% to 11.2% in the range between 0h and 120h of fermentation while phospholipid contents were increased up to 2.4mgPg(lipid)(-1). In fermented bran, oleic, palmitic and linoleic acids prevailed, with a decrease in saturated fatty acids (20%) and increase in the unsaturated ones (5%). This study showed that rice bran fermentation with R. oryzae can be applied to the production of phospholipids altering the saturated to unsaturated fatty acid ratio.
Authors:
Melissa Dos Santos Oliveira; Vivian Feddern; Larine Kupski; Eliane Pereira Cipolatti; Eliana Badiale-Furlong; Leonor Almeida de Souza-Soares
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-6-13
Journal Detail:
Title:  Bioresource technology     Volume:  -     ISSN:  1873-2976     ISO Abbreviation:  -     Publication Date:  2011 Jun 
Date Detail:
Created Date:  2011-6-30     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889523     Medline TA:  Bioresour Technol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Elsevier Ltd. All rights reserved.
Affiliation:
Instituto Federal de Educação, Ciência e Tecnologia Farroupilha - Campus Santo Augusto, Rua Fábio João Andolhe, 1100 Bairro Floresta, 98590-000 Santo Augusto (RS), Brazil.
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