Rice Bran Oil: Applications Food Products, Characteristics Physicochemical, Extractions, and Purifications (A Review (original) (raw)
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Analysis and Chemical Characterization of Rice Bran Oil for Dietary Consumption
The main aim of this paper is to review the available data on analyzed the unsaturated fatty acid component and physical properties of Rice bran oil. The study of unsaturated fatty acid components analyzed by Gas chromatography-mass spectrometry and physical properties analyzed by specific instruments. RBO is gaining popularity among other traditionally used cooking oils because of its better cooking quality, prolonged shelf life, and well-balanced fatty acid components as well as the presence of many antioxidant components. The major fatty acid components of RBO oleic acid, measured by gas chromatography-mass spectrometry and FID of the methyl esters, was dominated by oleic acid(52.84), palmitic acid(18.75), and linoleic acid(3.07), were found while the saponification value(156 mgKOH/g) acid value(0.4), refractive index(1.4725), and specific gravity(0.922), obtained for the rice bran oil are within the range reported for the oil in literature. Nowadays, the rate of diabetes increases in the world. This oil very helpful in controlling diabetes. Rice bran oil is rich in vitamin E (both tocopherols and tocotrienols) and bioactive phytonutrients, which include phytosterols, γ-oryzanol, squalene, and triterpene alcohols. Because of its cardiac-friendly phytochemicals and antioxidant potentials, RBO has been categorized as healthy edible oil for human consumption and has attained the status of "heart-healthy oil". Rice bran oil (RBO) also called wonder oil is well known for its numerous health benefits.
Rice Bran Oil: A Versatile Source for Edible and Industrial Applications
Journal of Oleo Science
Introduction Dietary fat is a crucial factor in the regulation of plasma cholesterol level 1. Dietary fat consumption is correlated with Coronary Heart Diseases CHD and stroke mortality. A diet rich in food of plant origin can significantly retard the development of CHD 2. The vegetable oils rich in polyunsaturated fatty acid, mainly linoleic acid 18:2 , supports hypocholestrolemic effect 1. Rice bran, a co-product of milled rice, and its oil have cardiovascular health benefits. Human consumption of rice bran has been limited, primarily because of the rapid onset of rancidity in rice bran, but methods to stabilize rice bran and to extract its oil have been developed. Interest in rice bran grew from the determination that the inclusion of oat bran in the diet lowers the serum cholesterols 3. Rice Bran Oil RBO typically contains 22 of saturated fatty acid SFA , 43 of monounsaturated fatty acid MUFA and 35 polyunsaturated fatty acid PUFA. This composition is extremely close to the American Heart Association AHA and World Health Organization WHO recommendations on edible oils 6. Research showed the deleterious effects of SFA on blood total cholesterol concentrations, and the fact that RBO lowers blood cholesterol is contrary to these findings. Now research suggests
The influence of extraction methods on composition and antioxidant properties of rice bran oil
Food Science and Technology, 2015
The current study was employed to assess the influence of the different extraction methods on total tocols, γ-oryzanol content, and antioxidant properties of Chiang Mai Black rice, Mali Red rice, and Suphanburi-1 Brown rice bran oil. Rice bran oil (RBD) was extracted by Hexane, Hot pressed, Cold pressed, and Supercritical Fluid Extraction (SFe) methods. High yield of RBD was extracted by hexane and SFe methods. Total and subgroups of tocols, and γ-oryzanol content were determined by HPLC. The hexane extracted sample accounts for high content of γ-oryzanol and tocols. Besides, all of RBD extracts contain a significantly high amount of γ-tocotrienol. In vitro antioxidant assay results indicated that superior quality of oil was recovered by hexane extraction. The temperature in the extraction process also affects the value of the oil. Superior quality of oil was recovered by hexane extraction, in terms of phytochemical contents and antioxidant properties compared to other tested extraction methods. Further, thorough study of factors compromising the quality and quantity of RBD recovery is required for the development of enhanced functional foods and other related products.
Rice bran oil, the Future Edible Oil of India: A mini Review
Rice Research: Open Access, 2015
Rice bran oil (RBO) also called wonder oil is well known for its numerous health benefits.The presence of a unique antioxidant called oryzanol contributes maximum antioxidant activity to rice bran oil. Rice bran oil has number of advantages over the other edible oil. The present short review will enable the readers and researches about the benefits of RBO.
Journal of Oleo Science, 2017
Introduction Rice Oryza sativa L. is the principle cereal consumed in Asia, and the primary staple for nearly half of the world s population. Recent observations suggested that pigmented or colored rice varieties may have beneficial effects in the human diet. Many researchers reported that they contained high amount of phytochemicals and exhibited antioxidant activity 1 3. Rice paddy consists of the grain, husk, germ and bran. Rice bran comprises 12-23 of oil which is high in physiologically active compounds 4 6. Rice bran oil RBO is one of the vegetable oils, which is high nutritious and health-beneficial. It contains γ-oryzanol and vitamin E tocopherol and tocotrienol 7. These agents have the capacity of antioxidants, which are served to eliminate free radicals, prevent free radicals reaction with biomolecules causing damages to the body and also prevent certain dis
International Journal of Scientific & Technology Research, 2017
Rice bran oil (RBO) has been extracted from Celebes rice bran by multistage extraction with hexane solvent followed by ethanol to see the component, profile of fatty acids and mineral contained in both of them. As a comparison, RBO directly extracted with ethanol was also presented. Extraction process was performed using reflux method at 55 o C, for 5 hours with bran and solvent ratio of 1:7. Analysis of components and fatty acids of RBO was conducted with GC-MS QP 2010 Shimadzu. Oleic, linoleic and palmitic were found dominant in first stage extraction by hexane with concentration of 3716.56, 1630.78 and 1021.89 mg/L, respectively. Palmitic (6.34 mg/L), lauric (4.78 mg/L), and linoleic (3.52 mg/L) were dominant in the second stage extraction by ethanol. Linoleic (28.85 mg/L), stearic (2.88 mg/L) and myristic (2.02 mg/L) were found in extracted directly by ethanol. RBO extracted with hexane had 18.6% of saturated fatty acid and 81.4% of unsaturated fatty acids, with ratio of saturat...
PHARMACOGNOSY OF RICE BRAN OIL - A REVIEW
International Journal of Green Pharmacy, 2018
Rice bran is fabricated from the rice milling enterprise and contains about 10% of the entire weight of rough rice. It is especially composed of aleurone, pericarp, subaleurone layer, and germ. Rice bran is a fertile supply of nutrients, minerals, vital fatty acids, dietary fiber, and different sterols. The quantification of γ-oryzanol in rice bran can be conducted by many methods that require drawing out of rice bran oil (RBO) from the bran, accompanied by way of evaluation of the quantity of γ-oryzanol in the RBO with the aid of high-performance liquid chromatography. RBO is the oil drain out of the outer rigid surface of rice called chaff (rice husk). It is identified for its excessive smoke factor of 232°C (450°F) and soft taste, making it pleasant for excessive-temperature cooking strategies such as blend and deep frying. It is healthy for human expenditure, which is employed in the system of vegetable ghee. Wax was drawn out of RBO and palpanese extract, which is employed for carnauba wax in makeup, confectionery, shoe lotions, and sharpening compounds. It is accepted as a food preparation oil in numerous Asian countries, along with Bangladesh, Japan, India, and China. Regarding the importance of RBO, this overview intends to pay attention at the phytochemistry and therapeutic functions of RBO.
2019
Department of Chemical Technology, University College of Science and Technology, University of Calcutta, 92, Acharya Prafulla Chandra Road, Kolkata-700 009, India E-mail: mahuag@gmail.com, mgchemtech@caluniv.ac.in Manuscript received online 01 February 2019, accepted 26 September 2019 Rice is available in different varieties in West Bengal. Rice bran is obtained in ample amounts during milling of rice. Now-a-days oil is generally extracted from the discarded rice bran which is also known to be rich in different nutrients. Therefore the aim of our study is to compare the proximate composition, oil composition and different bioactive compounds present in the oil of the twelve different varieties of rice bran available in West Bengal, India. The proximate composition of rice bran samples were in the order of moisture (10–12%), protein (8–12%), ash (3–6%) and fat (12–15% ). Different types of trace elements are present in all varieties of rice bran. The fatty acid composition of rice br...
Journal of Oleo Science
Introduction The nature has given rice bran oil RBO as a healthy gift to mankind. The RBO is obtained from rice bran, a byproduct of rice milling industry. It is gaining commercial importance as cooking oil especially for frying applications in the world. It contains balanced fatty acid profile and appreciable quantities of bioactive components with high antioxidative properties, and reduces cholesterol in blood 1. In general, the nonglyceride materials present in vegetable oils, are removed or reduced them to an optimum level, by the refining process. As a result, their deleterious effects
Grasas y Aceites, 2010
Supercritical fluid high oryzanol (SFE HO) and supercritical fluid low oryzanol (SFE LO) rice bran oils were obtained and compared with that extracted by the Soxhlet (SOX) method. Their composition and stability during storage were determined. The amount of unsaponifiable matter and gamma oryzanol of SFE samples were significantly (p<0.05) higher than SOX. While the amount of tocopherol in SOX (4.0 mg·g -1 ) was higher than that reported in SFE HO and SFE LO, at 3.2 and 2.6 mg·g -1 , respectively. After storage for 42 days at 70 °C the PV, FFA%, conjugated diene and p-anisidine values of SOX were higher than those of SFE HO, and SFE LO. The SFE samples showed better stability than SOX under successive heating and the addition of BHA decreased PV, FFA%, conjugated diene and p-anisidine levels in all samples.