Treatments Fatty acid (%)
C14:0 C14:1 C16:0 C16:1 C18:0 C18:1 C18:2* C18:3* C20:0 C20:1 C22:0 ∑SAFFA ∑USFFA SLI
Phosphoric acid @ 1.0% (RT1) 0.331 0.107 17.259 0.577 1.946 44.175 31.418 1.499 0.674 1.619 0.396 20.27 79.4 0.255
Phosphoric acid @ 1.5% (RT2) 0.325 0.101 17.274 0.572 1.914 44.097 31.527 1.507 0.669 1.609 0.406 20.26 79.41 0.255
Acetic acid @ 5.0% (RT3) 0.33 0.106 17.235 0.576 2.081 44.114 31.375 1.498 0.673 1.618 0.394 20.38 79.29 0.257
Acetic acid @ 7.0% (RT4) 0.281 0.089 16.476 0.505 1.924 41.405 30.224 1.336 6.005 1.541 0.215 24.62 75.1 0.327
Hydrochloric acid @ 20.0ml/kg (RT5) 0.331 0.115 8.572 0.555 2.149 42.729 31.315 1.422 0.668 1.631 0.511 11.9 77.77 0.153
Hydrochloric acid @ 30.0ml/kg (RT6) 0.308 0.098 18.691 0.538 2.244 43.58 30.354 1.466 0.664 1.616 0.441 22.04 77.65 0.283
Sodium metabisulphite @ 1.0% (RT7) 0.328 0.106 17.725 0.588 1.928 42.989 31.888 1.552 0.679 1.606 0.612 20.94 78.73 0.266
Sodium metabisulphite @ 1.5% (RT8) 0.323 0.1 17.187 0.569 2.045 43.091 32.319 1.519 0.668 1.626 0.555 20.45 79.22 0.258
Extrusion method @ 100oC, 1 min. (RT9) 0.332 0.108 17.707 0.579 2.092 44.096 30.982 1.469 0.66 1.606 0.368 20.83 78.84 0.264
Steaming method @ 100oC, 20 min. (RT10) 0.32 0.115 17.25 0.572 1.972 43.581 31.945 1.452 0.705 1.62 0.469 20.4 79.28 0.257
Std. Error of Mean 0.0049 0.0025 0.903 0.008 0.035 0.276 0.211 0.019 0.533 0.008 0.035      
Std. Deviation 0.016 0.008 2.855 0.025 0.112 0.872 0.668 0.06 1.687 0.025 0.11      
Min.-Max. 0.281-0.332 0.089-0.115 8.572-18.691 0.505-0.588 1.914-2.244 41.405-44.175 30.224-32.319 1.336-1.552 0.660-6.005 1.541-1.631 0.215-0.612     0.153-0.327
∑FFA/∑n 0.321 0.104 16.538 0.563 2.029 43.386 31.335 1.472 1.206 1.609 0.437 20.21 78.47 0.258
∑FFA 3.208 1.045 165.377 5.631 20.294 433.858 313.346 14.721 12.06 16.091 4.366 202.1 784.7 2.579
Table 1: Fatty acid profiling/ composition of variously treated bran oil extracted from raw/ un-parboiled rice samples. *Sign shows the essential fatty acids. ΣSAFFA = total saturated free fatty acids, ΣUSFFA = total unsaturated free fatty acids, ΣFFA = total free fatty acids, ΣFFA/Σn = average of total free fatty acids, SLI = Shelf life index, C14:0 = Myristic acid, C14:1 = Myristoleic acid, C16:0 = Palmitic acid, C16:1 = Palmitoleic acid, C18:0 = Stearic acid, C18:1 = Oleic acid, C18:2 = Linoleic acid, C18:3 = Linolenic acid, C20:0 = Arachidic acid, C20:1 = Eicosanoic acid, C22:0 = Behenic acid.