Rice‐bran oil: An emerging source of functional oil

Abstract

Rice (Oryza sativa L.) is the major food crops in the world and accounting for around 20% of the dietary energy intake of the global population. Rice bran (RB), the outer brown layer of rice, is one of the main by‐products during milling. It is a rice source of rice‐bran oil (RBO) with good fatty acid profile and phytonutrients like oryzanols, tocopherols, tocotrienols, phytosterols, and importantly dietary fibers. These bioactive compounds possess cardioprotective, anti‐oxidative, anti‐inflammatory, antimicrobial, antidiabetic, and antitumor properties. RBO has become an increasingly popular vegetable oil because of its very high burning point, neutral taste, and delicate flavor. RBO has gained many food, industrial, technological, and pharmaceutical applications due to its distinctive properties and nutritional value. This review paper deals with comprehensive information on extraction methods, oil stabilization, existing applications, and health benefits of RBO. Practical applications RBO is one of the healthiest edible oils due to balanced fatty acids profile, γ‐oryzanols, and tocopherols which may assist in lowering oxidative stress, cholesterol, hypertension, cancers, and cardiovascular diseases. For extraction of RBO, innovative and green extraction techniques are a suitable alternative of conventional techniques for the edible oil industry due to their efficiency in the extraction process. The constituents of RBO has also gained its application in numerous food applications including as emulsifier, in cooking, bakery products, milk and milk products, and meat products.

Growth Performance, Antioxidant Activity, Immune Status, Meat Quality, Liver Fat Content, and Liver Histomorphology of Broiler Chickens Fed Rice Bran Oil

“…However, these earlier studies reported no significant difference in FI among the experimental groups [17,34]. The beneficial effects of RBO on the broiler's performance may be due to its bioactive components, including γ-oryzanols, tocopherols, tocotrienols, polyphenols, sterols, and ferulic acid [12,17]. In previous studies, vegetable oil reduced the passage rate…”

“…What places RBO on top of other vegetable oils is its antioxidant components, which have been documented to have an outstanding nutritive significance and are recognized to induce substantial lipid-reducing effects and antioxidant properties based on research performed on mice and humans (see review, 12). Previous studies on the dietary supplementation of RBO in broilers showed enhanced growth performance, improved immune response, and reduced cholesterol concentration [16,17].…”

“…Rice bran oil (RBO) is receiving great interest among other conventionally vegetable oils owing to its good quality, extended shelf-life, and well-proportioned fatty acid composition as well as the presence of numerous antioxidant components [ 11 , 12 ]. RBO is rich in tocopherols, tocotrienols, and other bioactive phytochemicals, including phytosterols, γ-oryzanol, squalene, and triterpene alcohols [ 13 , 14 ].…”

“…RBO is rich in tocopherols, tocotrienols, and other bioactive phytochemicals, including phytosterols, γ-oryzanol, squalene, and triterpene alcohols [ 13 , 14 ]. These natural bioactive components have been reported to reveal antioxidant, anti-inflammatory, and hypocholesterolaemic properties as well as boost the immune response [ 12 ]. RBO is one of the healthful edible oils because of its balanced fatty acids profile, with a ratio of 0.6:1.1:1 for saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and PUFA [ 11 ].…”

“…RBO is one of the healthful edible oils because of its balanced fatty acids profile, with a ratio of 0.6:1.1:1 for saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and PUFA [ 11 ]. Oleic acid (C18:1; 42%), linoleic acid (C18:2; 32%), and palmitic acid (C16:0; 20%) are the three main fatty acids in RBO and represent about 90% of the total fatty acids in RBO [ 11 , 12 ]. Even though RBO has small proportion of α-linolenic acid, it is sufficient for de novo synthesis of other ω3-PUFA such as eicosapentaenoic acid and docosahexaenoic acid in tissue phospholipids [ 15 ].…”