Rice bran oil

About: Rice bran oil is a research topic. Over the lifetime, 2102 publications have been published within this topic receiving 32504 citations.

Rice bran oil's role in health and cooking

Abstract: Rice bran oil (RBO) is oil obtained from rice bran, a by-product produced during rice milling. RBO is popular in Asian countries such as Japan, India, Korea, China, and Indonesia as a cooking oil. It has been shown that RBO is an excellent cooking and salad oil due to its high smoke point and delicate flavor. RBO contains some phytochemicals, such as tocotrienols, tocopherols, phytosterols, polyphenols, squalene, and gamma-oryzanol, that are reported to have beneficial effects to human health. Various extraction methods have been developed for recovering RBO from rice bran. Due to its antioxidant capacity, RBO has been reported to have some biological activities, such as decreasing the level of low density lipoprotein, lowering cholesterol, reducing blood pressure, and preventing colorectal cancer. This chapter describes some techniques used for recovering and refining RBO, explains some of its physicochemical properties, and highlights its use in both nutritional and non-nutritional areas.

Method for refining rice bran oil by mixing crude rice bran oil refining technique

Abstract: The invention provides a method for refining blended rice bran oil by a refining process of mixed rice bran crude oil, belonging to agricultural and sideline products deep-processing, oil and fats refining technical field. The mixed rice bran oil is used as raw material. The proportion of oil to solvent is adjusted before completely evaporating to precipitate. The following steps are: degumming and depickling; evaporating the blended oil using conventional method; gas stripping and precipitating; finally decolorizing and deodorizing to obtain refined rice bran oil. All indexes of the refined rice bran oil are better than the indexed of traditional technique, especially the color and acid value of the rice bran oil is greatly improved, wherein the color (25.4mm) of the rice bran oil is Y36R2 and the acid value is 0.16, which satisfy the country primary standard of refined rice bran oil, namely the primary standard of color is <=Y35R3.5 and the primary standard of acid value is <=0.2. The refining rate is high and the oil content of nigre is low, respectively being 92.87% and 27.84%, but using the traditional technique, the refining rate is respectively 90.81% and 36.77%.

The impact of rice bran oil consumption on the serum lipid profile in adults: a systematic review and meta-analysis of randomized controlled trials.

Abstract: Dyslipidemia/hyperlipidemia is recognized among the risk factors for lifestyle related diseases. A healthy diet, rich in vegetable oils such as rice bran oil (RBO), may aid to improve serum lipid l...

Natural Sources of Tocotrienols: A Note on Absorption

Abstract: Tocotrienols are the major interest of research for their various biological potentials including anticancer activity. They belong to the Vitamin E group of compounds consisting of four isomers. They are obtained from various natural sources including palm oil, rice bran oil, and annatto. However, consuming these sources through diet cannot achieve the desired therapeutic effect due to the poor absorption and distribution of the tocotrienols through gut. It is being challenging since years to increase the bioavailability of tocotrienols so that they can be efficiently taken in the diet. Being lipophilic, they can be absorbed considerably well in the presence of food. Several human and in vivo animal studies indicated the potential of tocotrienols in various medical conditions such as cancer, neuro protection and inflammation. Rigorous research is needed to make them available for the public consumption with proper formulating techniques.

Effect of blending on sensory odor profile and physico-chemical properties of select vegetable oils.

Abstract: Current trends in globalization and nutritional enrichment have led to increased interest in the use of blended oils. In this study, 3 types of vegetable oils commonly consumed in India (groundnut, sunflower and mustard oils) were used as base oils which were blended with 20% sesame, rice bran or refined palm oil, and analysed for changes in sensory profile, colour and viscosity. With regard to the 3 base oils, mustard oil had a strong sulphury and pungent flavour note which did not decrease significantly in the blends, whereas the characteristic aroma of groundnut and sunflower oils decreased in intensity upon blending. Blends containing refined palm oil were positively correlated with a+ (redness) values, while sesame oil blends were positively correlated with b+ (yellowness) values; rice bran blends were more green in colour. Sensory colour perception values and CIE colour values for L* a* and b* were negatively correlated for lightness (L*) and sensory redness, while a positive correlation existed between a* and sensory redness values. Apparent viscosity of the oil blends indicated a pseudoplastic shear thinning behaviour. Apparent viscosity of the base oil increased slightly with addition of sesame or rice bran oil, whereas it decreased upon blending with refined palm oil.