Table of Contents Author Guidelines Submit a Manuscript
Journal of Chemistry
Volume 2017 (2017), Article ID 3837506, 9 pages
Research Article

Oil Extraction from “Morelos Rice” Bran: Kinetics and Raw Oil Stability

1Tecnológico Nacional de México, Instituto Tecnológico de Zacatepec, Calzada Instituto Tecnológico 27, 62780 Zacatepec, MOR, Mexico
2Instituto de Ciencias Físicas, Universidad Nacional Autónoma de México, Avenida Universidad s/n, 62210 Cuernavaca, MOR, Mexico
3CIICAp, Universidad Autónoma del Estado de Morelos, Avenida Universidad 1001, 62209 Cuernavaca, MOR, Mexico
4Corrosion y Protección (CyP), Buffon 46, 11590 México City, Mexico

Correspondence should be addressed to J. Porcayo-Calderon

Received 6 March 2017; Revised 2 May 2017; Accepted 9 May 2017; Published 31 May 2017

Academic Editor: Tingyue Gu

Copyright © 2017 J. Zúñiga-Diaz et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


“Morelos rice” is a variety of rice with certificate of denomination of origin. It is a large grain of opaque appearance and extra large size that is grown exclusively in Morelos state (Mexico). Thus, the quality and characteristics of its rice bran may affect the kinetic of the extraction process of its oil as well as its stability. Therefore, this work is oriented to determine the extraction kinetics of its oil and its oxidative stability. The latter one is obtained through the proposal of a method based on open-circuit potential measurements. The results showed that the rice bran has 21.44% of raw oil, with a chemical composition (based on fatty acids) of 48.48% oleic acid, 35.26% linoleic acid, and 14.54% palmitic acid, as well as a free fatty acid content of 8.15%. A high percentage of its oil content can be recovered in a short time at room temperature, and its extraction kinetics is a function of both the washing and the diffusion of its oil. Under storage conditions the raw oil has a high stability, at least 8 months, and its oxidative stability was of 24, 9, and 7 hours at 50°C, 80°C, and 110°C, respectively.