Rice Bran Oil: Emerging Trends in Extraction, Health Benefit, and Its Industrial Application

Punia, Sneh; Kumar, Manoj; Siroha, Anil Kumar; Purewal, Sukhvinder Singh

doi:10.1016/j.rsci.2021.04.002

Cited by 96 publications

(57 citation statements)

References 100 publications

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“…This is relevant to the outcome of the study of Verma and Srivastav ( 35 ) which found oleic, linoleic, and palmitic acids are important fatty acids in all aromatic and non-aromatic rice accessions, whereas linolenic, myristic, and stearic acids are minor components. The fatty acid profiles determined in this study are also in accordance with the result of Punia et al ( 15 ) who found that rice bran oil includes a variety of fatty acids, including 47% monounsaturated, 33% polyunsaturated, and 20% saturated fatty acid. Rice bran's health-promoting qualities come from unsaturated fatty acids which act as antioxidants and anti-cancer agents by stimulating the formation of compounds that protect cells from peroxides ( 39 ).…”

Section: Discussionsupporting

confidence: 92%

“…The bran fraction is defined as the extent to which the germ and bran layers of the brown rice kernel have been removed during the polishing process to yield white rice (9,12). It contains phenolics, γ-oryzanol, tocopherols, and tocotrienols, along with other health-beneficial nutraceutical components (13)(14)(15). In milled rice, protein (6-7%) is the second most prevalent element, carbohydrates accounting for around 78% of the total.…”

Section: Introductionmentioning

confidence: 99%

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Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran

et al. 2022

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It is important to raise awareness regarding rice's nutritional quality and health benefits in terms of enhancing rice consumption in people's daily diets. This study evaluated the proximate components and phytochemical profiles of 11 Thai rice bran varieties, 4 non-colored rice brans and 7 colored rice brans, collected from the same agricultural fields. The chemical composition (ash, fat, proteins, fiber, and gross energy) was determined using proximate analysis methods. High-performance liquid chromatography was used to analyze the γ-oryzanol, tocopherols, and anthocyanins, while gas chromatography mass spectrometry determined the free fatty compounds. The phenolic profile was determined using liquid chromatography-mass spectrometry. The results showed great variations in each parameter of the nutritional and bioactive components among different rice bran varieties. Statistical analysis was also performed correlating the results obtained from PCA to categorize the samples by their nutritional characteristics into three main groups: group A with a high content of protein and fiber, group B with a high content of fat and gross energy, and group C with low fat and energy values but high amounts of functional, active components, particularly γ-oryzanol. Anthocyanins were detected in only one sample of colored rice bran. The major free fatty acids found in rice bran samples were oleic, linoleic, and palmitic acids. Systematic assessment of the concentration of these compounds gained from this study would be helpful to the industrial sector for selecting phytochemical-rich varieties as a value-added component in nutritional products.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran

et al. 2022

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“…RBO is a balanced source of saturated fatty acids (SFA: 20% palmitic acid), monounsaturated (MUFA: 42% oleic acid), and polyunsaturated fatty acid (PUFA: 32% linoleic acid) with an average ratio of 0.6:1.1:1.0, respectively. Moreover, it is of better oxidative stability than other cooking oils, with a high smoke point of 232°C and an ignition point of 350°C, making it suitable for the high-temperature cooking process [ 23 ]…”

Section: Introductionmentioning

confidence: 99%

The involvement of TGF-β1 /FAK/α-SMA pathway in the antifibrotic impact of rice bran oil on thioacetamide-induced liver fibrosis in rats

et al. 2021

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The objective of the current study is to investigate the effect of rice bran oil (RBO) on hepatic fibrosis as a characteristic response to persistent liver injuries. Rats were randomly allocated into five groups: the negative control group, thioacetamide (TAA) group (thioacetamide 100 mg/kg thrice weekly for two successive weeks, ip), RBO 0.2 and 0.4 groups (RBO 0.2mL and 0.4 mL/rat/day, po) and standard group (silymarin 100 mg/kg/day, po) for two weeks after TAA injection. Blood and liver tissue samples were collected for biochemical, molecular, and histological analyses. Liver functions, oxidative stress, inflammation, liver fibrosis markers were assessed. The obtained results showed that RBO reduced TAA-induced liver fibrosis and suppressed the extracellular matrix formation. Compared to the positive control group, RBO dramatically reduced total bilirubin, AST, and ALT blood levels. Furthermore, RBO reduced MDA and increased GSH contents in the liver. Simultaneously RBO downregulated the NF-κβ signaling pathway, which in turn inhibited the expression of some inflammatory mediators, including Cox-2, IL-1β, and TNF-α. RBO attenuated liver fibrosis by suppressing the biological effects of TGF-β1, α-SMA, collagen I, hydroxyproline, CTGF, and focal adhesion kinase (FAK). RBO reduced liver fibrosis by inhibiting hepatic stellate cell activation and modulating the interplay among the TGF-β1 and FAK signal transduction. The greater dosage of 0.4 mL/kg has a more substantial impact. Hence, this investigation presents RBO as a promising antifibrotic agent in the TAA model through inhibition of TGF-β1 /FAK/α-SMA.

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“…Rice bran contains 18–22% oil, similar to other edible vegetable oil sources such as soybean (15–20%) or tung (16–18%) [ 17 ]. Rice bran oil is unique among edible vegetable oils due to its composition (i.e., fatty acids, phenolic compounds and vitamin-E) [ 18 ]. Among the health benefits of RBO, it reduces oxidative stress and hypertension, has anti-cancer and anti-diabetic activities, can act as anti-inflammatory or anti-allergic agent, etc.…”

Section: Introductionmentioning

confidence: 99%

“…Among the health benefits of RBO, it reduces oxidative stress and hypertension, has anti-cancer and anti-diabetic activities, can act as anti-inflammatory or anti-allergic agent, etc. In this way, it has a variety of food and non-food applications in pharmacy and cosmetics [ 18 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Rice Bran-Based Bioplastics: Effects of Biopolymer Fractions on Their Mechanical, Functional and Microstructural Properties

2021

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Rice bran is an underutilized by-product of rice production, containing proteins, lipids and carbohydrates (mainly starches). Proteins and starches have been previously used to produce rice bran-based bioplastics, providing a high-added-value by-product, while contributing to the development of biobased, biodegradable bioplastics. However, rice bran contains oil (18–22%), which can have a detrimental effect on bioplastic properties. Its extraction could be convenient, since rice bran oil is becoming increasingly attractive due to its variety of applications in the food, pharmacy and cosmetic industries. In this way, the aim of this work was to analyze the effect of the different components of rice bran on the final properties of the bioplastics. Rice bran refining was carried out by extracting the oil and fiber fractions, and the effects of these two procedures on the final properties were addressed with mechanical, functional and microstructural measures. Results revealed that defatted rice bran produced bioplastics with higher viscoelastic moduli and better tensile behavior while decreasing the water uptake capacity and the soluble matter loss of the samples. However, no significant improvements were observed for systems produced from fiber-free rice bran. The microstructures observed in the SEM micrographs matched the obtained results, supporting the conclusions drawn.

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Rice Bran Oil: Emerging Trends in Extraction, Health Benefit, and Its Industrial Application

Cited by 96 publications

References 100 publications

Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran

Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran

The involvement of TGF-β1 /FAK/α-SMA pathway in the antifibrotic impact of rice bran oil on thioacetamide-induced liver fibrosis in rats

Rice Bran-Based Bioplastics: Effects of Biopolymer Fractions on Their Mechanical, Functional and Microstructural Properties

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