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.

Comparative Hypocholesterolemic Activities of Oryzanol, Curcumin and Ferulic Acid in Rats

Abstract: The hypocholesterolemic effect of oryzanol, a mixture of ferulic acid esters of sterols and triterpenols, isolated from rice bran oil was compared with that of curcumin (diferuloyl methane, the yellow pigment of turmeric) and ferulic acid. Feeding 0.5% oryzanol, 0.15% curcumin or 75 mg% ferulic acid in the 1% cholesterol containing diet (HCD) for 7 weeks caused a significant decrease in serum total cholesterol as well as (LDL + VLDL) cholesterol and an increase in HDL cholesterol. Serum lipoprotein (LDL+VLDL) concentration was also decreased. The ratio of LDL-cholesterol to HDL-cholesterol which was 24.9 on the HCD was decreased by 40% by oryzanol, 21% by curcumin and 24% by ferulic acid. Oryzanol and curcumin lowered liver cholesterol levels, whereas ferulic acid was not effective. Oryzanol was a better hypocholesterolemic agent than curcumin or ferulic

Research Articles : Cholesterol-Lowering Efficacy of Unrefined Bran Oil from the Pigmented Black Rice (Oryza sativa L cv. Suwon 415) in Hypercholesterolemic Rats

Abstract: The effects of dietary supplementation of the unrefined rice bran oil from ``Suwon 415`` pigmented black rice (BRBO) on cholesterol metabolism and cellular antioxidant status were investigated in hypercholesterolemic rats. The significant reduction of total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) concentrations was observed in the plasma of rats fed BRBO. BRBO also decreased plasma and hepatic oxidative stress as a result of increased levels of hepatic thiobarbituric acid reactive substances (TBARS) levels associated with the elevations of hepatic superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities together with increased plasma level of tocopherol. This study indicates that dietary BRBO supplement can leads to the improvement of overall cholesterol metabolism and antioxidant status even more effectively than ``Chuchung`` white rice (WRBO). Consumption of BRBO may also protect the liver from oxidative damage caused by lipid peroxidation.

Influence of deep-frying using various commercial oils on acrylamide formation in French fries

Abstract: This study investigated the effect of different types of commercial oils (rice bran oil, shortening oil, high-oleic rapeseed oil, low-erucic acid rapeseed oil, blend oil A and blend oil B) and frying cycles on acrylamide formation during the preparation of French fries by deep-frying. Frying was carried out in intermittent mode (two batches each for 12 min without any time lag) and repeated for 600 frying cycles. Results indicated that the French fries that were fried in oils having lower heat transfer coefficients contained lower acrylamide concentrations (913 µg kg(-1)), whereas those fried with oils having higher heat transfer coefficients contained higher acrylamide concentrations (1219 µg kg(-1)). Unlike the peroxide value, acrylamide levels in French fries did not change significantly with an increase in the number of frying cycles when tested for 600 frying cycles for every type of oil. This study clearly indicates that the contribution of frying oils to the formation of acrylamide should not be neglected due to their different heat transfer coefficients. On the other hand, continuous use of frying oil does not lead to a higher acrylamide concentration in French fries.

Healthy food spreads

Abstract: The present invention is of a food spread containing a mixture of an edible oil of natural origin and a monoglyceride. The oil is preferably one or more of the oils from the group of olive oil, avocado oil, canola oil, soybean oil, sunflower oil, peanut oil, safflower oil, cottonseed oil, coconut oil, rice bran oil, mustardseed oil, camelina oil, chia oil, flaxseed oil, perilla oil, fish oil or corn oil. More preferably an oil such as avocado oil or olive oil is used and most preferably the oil is olive oil. The monoglycerides used are preferably derivatives of oleic, or palmitic acid. The ratio of oil to monoglyceride is preferably from about 9 to about 1 to from about 49 to about 1 and most preferably from about 15 to about 1 to from about 24 to about 1. The more monoglyceride used, the greater the degree of solidity of the food spread at room temperature. It is therefore possible to produce a desired degree of solidity, by changing the proportion of monoglyceride.

Stable edible oil composition

Abstract: An edible oil composition includes at least a major proportion of an edible bulk oil, and a second oil constituent combined therewith for increased stability. The second oil constituent is a sesame oil, preferably extracted and refined in a manner preserving substantial concentrations of antioxidant factors present therein. The bulk oil is preferably high in monounsaturated content, and is conveniently one of any available oils such as, for example, High Oleic Sunflower Oil, having a monounsaturated fatty acid content in a range of about 70% or greater, and having a maximum of about 10% saturated fatty acids. Advantageously, the linolenic acids content should also not exceed 3%. Optionally, the composition may contain a third oil constituent in a minor proportion, the oil being selected from a group of oils high in Δ-5 avenasterol, such as, for example rice bran oil or oat oil. The third oil constituent functions to inhibit polymer formation and is believed to neutralize odors and flavors caused by undeodorized sesame oil, permitting the use of higher concentrations thereof.