Rice bran oil- Unique gift of nature: A review

Pali, Vikas

doi:10.5958/j.0976-0741.34.4.014

Cited by 13 publications

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“…The oil extracted from the bran and germ of most cereal grains (e.g., rice, wheat, oat, barley, and rye), however, contains both tocopherols and tocotrienols. In some regions of the world oil is extracted from rice bran and germ and is used for human and animal food owing to its relatively high levels of oil, vitamin E, and g-oryzanol (Pali 2013). g-Oryzanol is found in the bran and germ of rice, wheat, corn, and rye, with rice bran and germ containing severalfold more g-oryzanol than other cereal grains (Hakala et al 2002).…”

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“…g-Oryzanol is found in the bran and germ of rice, wheat, corn, and rye, with rice bran and germ containing severalfold more g-oryzanol than other cereal grains (Hakala et al 2002). In some regions of the world oil is extracted from rice bran and germ and is used for human and animal food owing to its relatively high levels of oil, vitamin E, and g-oryzanol (Pali 2013). Thus, the vitamin E homologs and g-oryzanol in rice could be attractive breeding targets with a goal to increase the levels or customize the ratios of these compounds.…”

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Vitamin E Homologs and γ‐Oryzanol Levels in Rice (Oryza sativa L.) During Seed Development

Chen

Bergman

2016

Cereal Chem

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Cereal Chem. 93(2):182-188Vitamin E homologs (tocopherols and tocotrienols) and g-oryzanol have gained significant attention because of their proposed health benefits and ability to increase vegetable oil stability. Changes in the levels of these phytochemicals were examined during seed development. Rapid accumulation of tocopherols, tocotrienols, and g-oryzanol occurred during early seed development. During the middle stage of seed development, the levels of tocopherols decreased sharply, and the levels of tocotrienols either stayed the same or decreased slightly, whereas g-oryzanol continued to accumulate until maturity. The levels of these compounds remained constant from maturity to 15 days postmaturity. In conclusion, rice grain for nutraceutical and functional food applications should be harvested during its immature stage to obtain the highest amount of tocopherols, whereas the amounts of the other phytochemicals that were studied can be optimized by harvesting grain at maturity. † Corresponding author. Phone

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Vitamin E Homologs and γ‐Oryzanol Levels in Rice (Oryza sativa L.) During Seed Development

Chen

Bergman

2016

Cereal Chem

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“…Rice bran is a by-product of rice milling and contains 12∼22% oil, 10∼15% moisture, 11∼17% protein, and 8∼17% ash depending on the rice variety, premilling treatment, and milling system ( Sharif et al, 2014 ). Rice bran oil (RBO) is a value-added food and industrial product popular in various countries, such as Thailand, Japan, South Korea, China, India, Indonesia, and Taiwan, as an excellent cooking and salad oil due to its high smoke point and delicate flavor ( Pali, 2013 ; Lai et al, 2019 ). RBO has many nutritional and health benefits because it is rich in bioactive compounds such as tocopherols, γ-oryzanol, phytosterols, polyphenols, tocotrienol, squalene, and unsaturated fatty acids ( Pali, 2013 ).…”

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Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production

Duangsi

Krongyut

2023

Prev. Nutr. Food Sci.

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Rice bran, a by-product of rice milling, is a valuable source of rice bran oil (RBO). However, it is prone to rancidity and must be processed quickly after rice polishing. The researchers found that rice bran stabilization with infrared radiation (IR) at 125 V and 135 V for 5∼10 min. The most promising IR treatments were 125 V for 10 min and 135 V for 5 min, which resulted in the lowest lipase activity (93∼96% inhibition) and levels of γ-oryzanol and α-tocopherol comparable to those of the untreated control. However, the color of rice bran and RBO based on L*, a*, b*, and total color difference (ΔE) and Gardner-20 mm index darkened. Upon storage of rice bran at 38°C for 8 weeks, the use of these two IR treatments completely inhibited the rise in free fatty acid (FFA) content and peroxide values throughout the storage period. In contrast, the control had a pre-storage FFA more than double that of IR-stabilized rice bran, which further increased during storage and, in the 8th week, was more than 6-fold higher than the pre-storage level. γ-oryzanol and α-tocopherol slightly decreased with storage and their levels did not differ between stabilized and unstabilized rice bran. RBO color darkening was again observed, but the color lightened with storage, especially upon treatment at 135 V for 5 min. In contrast, the color of control RBO darkened with storage. Thus, IR at 135 V for 5 min was the most promising method for rice bran stabilization, based on which commercial IR treatment instruments can be developed.

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“…Various of rice varieties and different of nutritive value are depending on genetic adaptation, geographical distribution, soil components, climatic condition and agronomic practices. Whole rice grain is composed of several components including edible part (70%), hull (20%), bran (7-8.5%) and rudiment (2-3%) [1,2]. Rice bran oil (RBO) is process from rice bran and contain health promoting benefits.…”

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Evaluation of Rice Bran Oil From Riceberry Rice (Oryza Sativa L.) as Active Ingredient in Skincare Application

2022

pnr

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Rice bran oil (RBO) from riceberry rice is process from rice bran and contain health promoting benefits due to their biological activities. This study was aimed to determine phenolic, flavonoid and tannin contents of RBO and evaluate biological activities including in vitro antioxidant, anti-inflammation, anti-microbials, anti-tyrosinase, anti-elastase, wound-healing promotion and cytotoxicity of RBO against human skin fibroblast cells. Cold (mechanical) pressing was commercialized RBO extraction. Total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC) of RBO were determined by colorimetric absorbance measurements of reaction mixture. Antioxidant property of RBO was evaluated by DPPH, NO radical scavenging and lipid peroxidation inhibition. In vitro anti-inflammation of RBO was evaluated by inhibition of NO production of LPS-induced macrophages. Anti-tyrosinase and anti-elastase of RBO were also evaluated according colorimetric methods. RBO cytotoxicity and wound healing was evaluated against human skin fibroblast cells by sulforhodamine B staining with survival cells and closed gap of cell cluster scratching, respectively. Anti-microbials of RBO was determined against four skin pathogens by disc diffusion method. TPC, TFC and TTC contained were 1.41±0.11 mg of GAE/g, 6.61±0.11 mg of QE/g and 47.89±0.75 mg of TE/g, respectively. RBO was scavenged DPPH and NO radicals (IC50 = 2.42 ±0.11 and 69.9±5.9 mg/ml). RBO (1.0 mg/ml) was exhibited in vitro anti-inflammation and almost similar to positive control. RBO was slightly activated cell proliferation at 0.0001 to 0.1 mg/ml and had cytotoxicity at 1.0 mg/ml. However, there was lack of anti-tyrosinase, anti-elastase anti-microbial and wound healing activities.

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Rice bran oil- Unique gift of nature: A review

Cited by 13 publications

References 0 publications

Vitamin E Homologs and γ‐Oryzanol Levels in Rice (Oryza sativa L.) During Seed Development

Vitamin E Homologs and γ‐Oryzanol Levels in Rice (Oryza sativa L.) During Seed Development

Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production

Evaluation of Rice Bran Oil From Riceberry Rice (Oryza Sativa L.) as Active Ingredient in Skincare Application

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