Rice bran oil, the Future Edible Oil of India: A mini 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.
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.
Functional Profiling and Future Research Direction of Rice Bran Oil in Bangladesh
Journal of Oleo Science, 2021
Introduction A short flashback of the history of rice grown in the world, domesticated rice species were grown worldwide among them Oryza sativa and Oryza glaberrima is called Asian rice and African rice respectively. Asian cultivars extensively cultivated Oryza sativa Japonica and Oryza sativa Indica is the history of about 13000 years ago 1. The species Oryza sativa Indica comes from the crosses between Oryza sativa Japonica and local wild rice. The genetic evolution, geographical diversity, land quality, different agronomic practices, and environmental conditions may cause nutritional variation among global rice. The composition of whole rice grain has been divided into several compartments such as edible part 70 , non-edible hull 20 , bran 7-8.5 , and rudiment 2-3 2. Rice bran oil RBO , extracted from rice bran, is gained popularity as a healthy cooking oil in Japan,
Antioxidant potential of rice bran oil prepared from red and white rice
Tropical Agricultural Research, 2015
The focus of the present study was to determine the total phenolic content (TPC) and antioxidant potential of Rice Bran Oil (RBO). The bran of two rice varieties was obtained and stabilized and subsequently RBO was extracted into hexanes. The phenolic fraction of the oil was extracted into methanol by passing the oil through a glass column packed with silica (60 Å, pore diameter). TPC was determined and expressed as mg gallic acid equivalents (GAE) per gram extract. The antioxidant potential of the oil extracts was evaluated using DPPH and ABTS radical scavenging assays and β-carotene/linoleate model system. DPPH and ABTS radical scavenging capacities were expressed as IC 50 values and inhibition of linoleic acid induced oxidation of β-carotene was expressed as percent inhibition. The TPC of the two extracts was not significantly different (p>0.05). However, the extract obtained from red rice variety exhibited significantly high (p<0.05) DPPH radical scavenging activity and inhibition of linoleic induced β-carotene oxidation. It was also revealed that the radical scavenging activity was dose dependent. The RBO extracts did not exhibit any prooxidant activity at the highest level tested (0.1 g/mL). The results revealed that the RBO possesses strong antioxidant activity compared to α-tocopherol, thus, RBO can be categorized as an edible oil with high antioxidant potential.
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
ScienceAsia, 2018
Upland rice bran is an abundant and valuable antioxidant by-product of rice milling. This study compares the content of γ-oryzanol, γ-tocopherol, and phytochemicals in rice bran oil from 4 varieties of upland rice; Dok-kham (DK), Dok-kha (D), Khem-ngen (KN), and Nang-dam (ND); with that of a conventional variety, Khao Dowk Mali 105 (MA). The extraction was done by shaking rice bran in ethanol in 250 ml flask with a rice bran to a solvent ratio of 1:5 (w/v) at 200 rpm (0.447g) and 30°C in the dark for 30 min. The antioxidant capacity of the extracted oil was evaluated by several methods; DPPH, ferric reducing ability power, and ABTS •+ assays. The colour of upland rice bran oil was dark from its phenolic and flavonoid contents. The highest contents of γ-oryzanol and γ-tocopherol were found in the bran oil from KN. The highest phytochemical content was found in the bran oil from DK. DK provided the highest antioxidant activity among the varieties mentioned. The neuroprotective and neuritogenic effects of rice bran extracts were also evaluated. D and KN extracts were the best two neuroprotective and neuritogenic extracts because they had the highest contents of γ-oryzanol and colour pigments. Thus Thai rice bran oil has the potential to be an excellent food supplement product due to its high antioxidant contents.
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
Rice bran oil is a vegetable oil that has specific characteristics and has health benefits. The rice bran oil phytochemical components such as tocopherols, tocotrienols, squalene, phytosterols, polyphenols, and γ-oryzanol. There are component rarely found in other vegetable oils. Rice bran oil has good oxidation stability which is very beneficial in deep-frying pans. This review aims to determine characteristics of rice bran oil such ass physicochemical properties, the extractions and purifications, and its application in food products. Rice bran oil has health benefits and quality, namely antioxidant, anti-cancer, and cardiovascular disease. Rice bran oils can be used for spreadable bran oil, margarine and various food products.
Examination of Antioxidant Activity and Development of Rice Bran Oil and Gamma-Oryzanol Microemusion
The aims of this study were to examine the antioxidant activity and formulate rice bran oil and gamma-oryzanol product. Two methods of antioxidant activity examination were DPPH radical scavenging assay and Ferric Reducing Antioxidant Potential (FRAP) assay. According to our study, the outcome of free radical scavenging properties of gamma-oryzanol was demonstrated in term of Trolox equivalent antioxidant capacity (TEAC). For DPPH assay, TEAC values were of 0.0015-0.0206 mmol/g when the concentrations were 0.0625-1.0000 mg/ml. For FRAP assay, TEAC values were of 0.0054-0.0272 mmol/g when the concentrations were 0.0680-1.0910 mg/ml. While the linear correlation between TEAC and log concentration was determined as R2 = 0.9929 and 0.9975 respectively. The outcomes of free radical scavenging properties of rice bran oil, for DPPH assay, TEAC values were of 0.0059-0.0214 mmol/g when the concentrations were 8-40 mg/ml. While FRAP assay, could not examine the antioxidant activity because of...
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.