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volume 34 issue 4 (december 2013) : 288-294,   Doi: 10.5958/j.0976-0741.34.4.014

RICE BRAN OIL- UNIQUE GIFT OF NATURE: A REVIEW

V
Vikas Pali
1Department of Genetics and Plant Breeding, Indira Gandhi Krishi Vishwavidyalaya, Raipur – 492 012, India
Cite article:- Pali Vikas (2025). RICE BRAN OIL- UNIQUE GIFT OF NATURE: A REVIEW. Agricultural Reviews. 34(4): 288-294. doi: 10.5958/j.0976-0741.34.4.014.

ABSTRACT

Rice bran oil (RBO) is popular in several 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. The nutritional qualities and health effects of rice bran oil are also established. RBO is rich in unsaponifiable fraction, which contains the micronutrients like vitamin E complexes, gamma oryzanol, phytosterols, polyphenols and squalene. It is high in antioxidants namely oryzanol, tocotrienol, tocopherol and squalene with some amount of omega 3 fats. WHO, NIN and ICMR have recommended a near equal ratio of SFA( 27-33%); MUFA( 33-40%); PUFA(27-33%) in a healthy oil. Rice Bran oil is closest to this recommendation having SFA (24%); MUFA (42%); PUFA (34%). Therefore, in recent years, research interest has been growing in RBO processing to obtain good quality oil with low refining loss.

REFERENCES

  1. Aizono, Y., Funatsu, M., Fujiki, Y. and Watanake, M. (1976). Refining of rice bran oil. Agr. Biol. Chem., 40: 317–324.
  2. Barber, S. and Benedito, B.C. (1980). Rice brain: Chemistry and technology. In Rice Production and Utilization, edited by B.S. Lush. and C.T: Westport, AVI, pp. 790-862.
  3. Bhattacharyya, A.C., Majumdar S. and Bhattacharyya D. K. (1986). Comparison of bio- and autocatalytic esterification of oils using mono and diglycerides. J. Amer. Oil Chem. Soc., 63:1189–1191.
  4. Chakrabarti, P.P. and Rao, B.V.S.K. (2004). Process for the pre-treatment of vegetable oils for physical refining. Council of Scientific & Industrial Research, India, Patent, 2004-05-Nv0342.
  5. De Guzman, D. (2003). Ethanol amines face oversupply and raw material of rice bran oil. Chemical Marketing Reporter, 12: 263-269.
  6. FAOSTAT (1998). Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil. Food and Agriculture Organization of the United Nations, 18: 67-76.
  7. Ghosh, M. and Bandyopadhyay, S. (2005). Studies on crystal growth of rice bran wax in a hexane medium. J. Am. Oil Chem. Soc., 82: 229–231.
  8. Gingras, L. (2002). N-3 Fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits. Amer J. Clin. Nut., 83(6): 1526-1535.
  9. Godber, J.S. and Juliano, B.O. (2003). Lipophilic and hydrophilic antioxidants and their antioxidant activities in purple rice bran. Rice Chemistry and Technology, American Association of Cereal Chemists, St. Paul, Minnesota.
  10. Juliano, B.O. (1985). Biochemical properties of rice. In Rice: Chemistry and Technology, pp 175-206.
  11. Kahlon, T.S., Saunders, R.M., Sayre, R.N., Chow, F.I., Chiu, M.M. and Betschart, A.A. (1992). Cholestrol lowering effect of rice bran and rice bran oil fractions in hypercholestrolernic hamsters. Cereal Chem., 69: 485–489.
  12. Krishna, A.G., Khatoon, S.P.M., Sheila, C.V., Sarmandal, T.N. and Mishra, A. (2001). Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil. J. Amer. Oil Chem. Soc., 78: 127-131.
  13. Lloyd, B.J., Siebenmorgen, T. and Beers, K.W. (2000). Effect of commercial processing on antioxidants in rice bran. Cereal Chem., 77: 551-555.
  14. Orthoefer, F.T. and Atlanta, G.A. (1994). Process for producing rice bran oil. Presented at 85th American Oil Chemists Soc. Annual Meeting. Anaheim, California.
  15. Orthoefer, F T. and Hui, Y.H. (1996). Rice bran oil. Bailey’s Industrial Oil and Fat Products, 5 ed., vol. 2, J. Wiley and Sons, Inc. New York.
  16. Prabhakar, J.V. and Venkatesh K.V.L. (1986). A simple method for stabilization of rice bran. J. Am. Oil Chem. Soc., 63:644–646.
  17. Qureshi, A.A., Sami, S.A., Salser, W.A. and Khan, F.A. (2002). Dose-dependent suppression of serum cholesterol by tocotrienol-rich fraction (TRF25) of rice bran in hypercholesterolemic humans. Atherosclerosis. 161: 199-207.
  18. Rajam L., Kumar D.R.S., Sundarsan A. and Arumugham, C. (2005). A novel process for physically refined rice bran oil through simultaneous degumming and dewaxing. J Am. Oil Chem. Soc., 82: 213–220.
  19. Randall, J.M. and Oliveira, M.G.C. (1985). Stability and microbiological quality of rice bran subjected to different heat treatments. J. Food Sci., 50: 361–364.
  20. Rukmini, C. and Raghuram, T.C. (1991). Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil. J. Am. Coll. Nutr., 10: 593–601.
  21. Seetharamaiah, G.S. and Prabhakar, J.V. (1986). Content of Indian rice bran oil and is extraction from soap stock. J. Food Sci. Tech., 23: 270–273.
  22. Sugano, M. and Tsuji, E. (1997). Rice bran oil and cholesterol metabolism. J. Nutrition, 127: 52-62.
  23. Wilson, T.A., Ausman, L.M., Lawton, C.W., Hegsted, M., Nicolosi, R.J. (2000). Comparative cholesterol lowering properties of vegetable oils: beyond fatty acids. J Am. Coll. Nutr., 19: 601-617.
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    volume 34 issue 4 (december 2013) : 288-294,   Doi: 10.5958/j.0976-0741.34.4.014

    RICE BRAN OIL- UNIQUE GIFT OF NATURE: A REVIEW

    V
    Vikas Pali
    1Department of Genetics and Plant Breeding, Indira Gandhi Krishi Vishwavidyalaya, Raipur – 492 012, India
    Cite article:- Pali Vikas (2025). RICE BRAN OIL- UNIQUE GIFT OF NATURE: A REVIEW. Agricultural Reviews. 34(4): 288-294. doi: 10.5958/j.0976-0741.34.4.014.

    ABSTRACT

    Rice bran oil (RBO) is popular in several 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. The nutritional qualities and health effects of rice bran oil are also established. RBO is rich in unsaponifiable fraction, which contains the micronutrients like vitamin E complexes, gamma oryzanol, phytosterols, polyphenols and squalene. It is high in antioxidants namely oryzanol, tocotrienol, tocopherol and squalene with some amount of omega 3 fats. WHO, NIN and ICMR have recommended a near equal ratio of SFA( 27-33%); MUFA( 33-40%); PUFA(27-33%) in a healthy oil. Rice Bran oil is closest to this recommendation having SFA (24%); MUFA (42%); PUFA (34%). Therefore, in recent years, research interest has been growing in RBO processing to obtain good quality oil with low refining loss.

    REFERENCES

    1. Aizono, Y., Funatsu, M., Fujiki, Y. and Watanake, M. (1976). Refining of rice bran oil. Agr. Biol. Chem., 40: 317–324.
    2. Barber, S. and Benedito, B.C. (1980). Rice brain: Chemistry and technology. In Rice Production and Utilization, edited by B.S. Lush. and C.T: Westport, AVI, pp. 790-862.
    3. Bhattacharyya, A.C., Majumdar S. and Bhattacharyya D. K. (1986). Comparison of bio- and autocatalytic esterification of oils using mono and diglycerides. J. Amer. Oil Chem. Soc., 63:1189–1191.
    4. Chakrabarti, P.P. and Rao, B.V.S.K. (2004). Process for the pre-treatment of vegetable oils for physical refining. Council of Scientific & Industrial Research, India, Patent, 2004-05-Nv0342.
    5. De Guzman, D. (2003). Ethanol amines face oversupply and raw material of rice bran oil. Chemical Marketing Reporter, 12: 263-269.
    6. FAOSTAT (1998). Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil. Food and Agriculture Organization of the United Nations, 18: 67-76.
    7. Ghosh, M. and Bandyopadhyay, S. (2005). Studies on crystal growth of rice bran wax in a hexane medium. J. Am. Oil Chem. Soc., 82: 229–231.
    8. Gingras, L. (2002). N-3 Fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits. Amer J. Clin. Nut., 83(6): 1526-1535.
    9. Godber, J.S. and Juliano, B.O. (2003). Lipophilic and hydrophilic antioxidants and their antioxidant activities in purple rice bran. Rice Chemistry and Technology, American Association of Cereal Chemists, St. Paul, Minnesota.
    10. Juliano, B.O. (1985). Biochemical properties of rice. In Rice: Chemistry and Technology, pp 175-206.
    11. Kahlon, T.S., Saunders, R.M., Sayre, R.N., Chow, F.I., Chiu, M.M. and Betschart, A.A. (1992). Cholestrol lowering effect of rice bran and rice bran oil fractions in hypercholestrolernic hamsters. Cereal Chem., 69: 485–489.
    12. Krishna, A.G., Khatoon, S.P.M., Sheila, C.V., Sarmandal, T.N. and Mishra, A. (2001). Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil. J. Amer. Oil Chem. Soc., 78: 127-131.
    13. Lloyd, B.J., Siebenmorgen, T. and Beers, K.W. (2000). Effect of commercial processing on antioxidants in rice bran. Cereal Chem., 77: 551-555.
    14. Orthoefer, F.T. and Atlanta, G.A. (1994). Process for producing rice bran oil. Presented at 85th American Oil Chemists Soc. Annual Meeting. Anaheim, California.
    15. Orthoefer, F T. and Hui, Y.H. (1996). Rice bran oil. Bailey’s Industrial Oil and Fat Products, 5 ed., vol. 2, J. Wiley and Sons, Inc. New York.
    16. Prabhakar, J.V. and Venkatesh K.V.L. (1986). A simple method for stabilization of rice bran. J. Am. Oil Chem. Soc., 63:644–646.
    17. Qureshi, A.A., Sami, S.A., Salser, W.A. and Khan, F.A. (2002). Dose-dependent suppression of serum cholesterol by tocotrienol-rich fraction (TRF25) of rice bran in hypercholesterolemic humans. Atherosclerosis. 161: 199-207.
    18. Rajam L., Kumar D.R.S., Sundarsan A. and Arumugham, C. (2005). A novel process for physically refined rice bran oil through simultaneous degumming and dewaxing. J Am. Oil Chem. Soc., 82: 213–220.
    19. Randall, J.M. and Oliveira, M.G.C. (1985). Stability and microbiological quality of rice bran subjected to different heat treatments. J. Food Sci., 50: 361–364.
    20. Rukmini, C. and Raghuram, T.C. (1991). Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil. J. Am. Coll. Nutr., 10: 593–601.
    21. Seetharamaiah, G.S. and Prabhakar, J.V. (1986). Content of Indian rice bran oil and is extraction from soap stock. J. Food Sci. Tech., 23: 270–273.
    22. Sugano, M. and Tsuji, E. (1997). Rice bran oil and cholesterol metabolism. J. Nutrition, 127: 52-62.
    23. Wilson, T.A., Ausman, L.M., Lawton, C.W., Hegsted, M., Nicolosi, R.J. (2000). Comparative cholesterol lowering properties of vegetable oils: beyond fatty acids. J Am. Coll. Nutr., 19: 601-617.
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