Rice bran oil
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| Rice Bran Oil | |
Fat composition
| |
|---|---|
| Saturated fats | 25% Myristic: 0.6% Palmitic: 21.5% Stearic: 2.9% |
| Unsaturated fats | 75% |
| Monounsaturated fats | 38% |
| Oleic acid | 38% |
| Polyunsaturated fats | 37% |
| Omega-3 fatty acids | α-Linolenic: 2.2% |
| Omega-6 fatty acids | Linoleic: 34.4% |
Properties
| |
| Food energy per 100 g | 3,700 kJ (880 kcal) |
| Smoke point | 213 °C (415 °F) |
| Iodine value | 99-108 |
| Acid value | 1.2 |
| Saponification value | 180-190 |
| Unsaponifiable | 3-5 |
Rice bran oil (also known as rice bran extract) is the oil extracted from the germ and inner husk of rice. It is notable for its highsmoke point of 213 °C (415 °F) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying anddeep frying. It is popular as a cooking oil in several Asian countries, including Japan and China.[1]
[edit]Rice bran wax, obtained from rice bran oil, is used as a substitute for carnauba wax in cosmetics, confectionery, shoe creams and polishing compounds. it is an edible oil which is used in the preparation of vegetable gheeUses
[edit]Composition
Rice bran oil has a composition similar to that of peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturatedfatty acids. The fatty acid composition is:[1]
| Fatty acid | Percentage |
|---|---|
| C14:0 Myristic acid | 0.6% |
| C16:0 Palmitic acid | 21.5% |
| C18:0 Stearic acid | 2.9% |
| C18:1 Oleic acid | 38.4% |
| C18:2 Linoleic acid | 34.4% |
| C18:3 α-Linolenic acid | 2.2% |
[edit]Health benefits
A medically significant component of rice bran oil is the antioxidant γ-oryzanol, at around 2% of crude oil content. Thought to be a single compound when initially isolated, it is now known to be a mixture of steryl and other triterpenyl esters of ferulic acids.[1] Also significant is the relatively high fractions of tocopherols and tocotrienols, taken together as vitamin E. Rice bran oil is also rich in other phytosterolswhich may provide health benefits.
[edit]Cholesterol
Literature review shows rice bran oil and its active constituents improve blood cholesterol by reducing total plasma cholesterol and triglycerides, and increasing the proportion of HDL cholesterol.[2] Results of an animal study[3] indicated a 42% decrease in total cholesterol with a 62% drop in LDL cholesterol, when researchers supplemented test subjects' diets with fractionated vitamin E obtained from rice bran oil.
[edit]Menopause
The rice bran oil component γ-oryzanol was shown in Japan to be effective in relieving hot flashes and other symptoms of menopause. Researchers found 90% of the women found some form of relief from hot flashes after taking a rice bran oil supplement for four to six weeks.[4]
[edit]Antioxidant stability
Studies have shown the antioxidant stability in rice bran oil remains almost constant even when heated at frying temperatures. The study of thermal degradation and antioxidant stability in the oil is carried out by heating the oil to the frying temperature up to 250°C for 0.5, 1, 1.5, 2hrs. The density of rice bran oil is found to be constant throughout the time of heating indicates no molecular changes occurred due to antioxidant activity in the oil. The oxidative stability of rice bran oil was equivalent to or better than soybean, corn, canola, cottonseed, and safflower oil in a model system that simulated deep frying conditions.[5])
[edit]Other benefits
Other potential properties of rice bran oil include modulation of pituitary secretion, inhibition of gastric acid secretion, antioxidant action, inhibition of platelet aggregation,[2] lowering of blood pressure and regulation of cholesterol
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