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Rice bran oil

February 26, 2023

Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in East Asia, the Indian subcontinent, and Southeast Asia including India, Nepal, Bangladesh, Indonesia, Japan, Southern China and Malaysia.[1]

Rice bran oil
Bottle of rice bran oil
Fat composition
Saturated fats
Total saturated25%
Myristic: 0.6%
Palmitic: 21.5%
Stearic: 2.9%
Unsaturated fats
Total unsaturated75%
Monounsaturated38%
Oleic acid38%
Polyunsaturated37%
Omega-3 fatty acidsα-Linolenic: 2.2%
Omega-6 fatty acidsLinoleic: 34.4%
Properties
Food energy per 100 g (3.5 oz)3,700 kJ (880 kcal)
Smoke point232 °C (450 °F)
Iodine value99-108
Acid value1.2
Saponification value180-190
Unsaponifiable3-5

Composition and properties

Rice bran oil has a composition similar to that of peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids.

A component of rice bran oil is the γ-oryzanol, at around 2% of crude oil content. Thought to be a single compound when initially isolated, γ-oryzanol is now known to be a mixture of steryl and other triterpenyl esters of ferulic acids.[1] Also present are tocopherols and tocotrienols (two types of vitamin E) and phytosterols.

Fatty acid composition[1]
Fatty acid Lipid
number		 Percentage
Myristic acid C14:0 0.6%
Palmitic acid C16:0 21.5%
Stearic acid C18:0 2.9%
Oleic acid (an omega-9 fatty acid) C18:1 38.4%
Linoleic acid (LA, an omega-6 fatty acid) C18:2 34.4%
α-Linolenic acid (ALA, an omega-3 fatty acid) C18:3 2.2%
Physical properties of crude and refined rice bran oil[2][3]
Property Crude rice bran oil Refined oil
Moisture 0.5-1.0% 0.1-0.15%
Density (15 °C) 0.913-0.920 0.913-0.920
Refractive index 1.4672 1.4672
Iodine value 85-100 95-104
Saponification value 187 187
Unsaponifiable matter 4.5-5.5 1.8-2.5
Free fatty acids 5-15% 0.15-0.2%
Oryzanol 2.0 1.5-1.8
Tocopherol 0.15 0.05
Color (tintometer) 20Y+2.8R 10Y+1.0R

Research

Rice bran oil consumption has been found to significantly decrease total cholesterol (TC), LDL-C and triglyceride (TG) levels.[4]

Uses

Rice bran oil is an edible oil which is used in various forms of food preparation. It is also the basis of some vegetable ghee. Rice bran wax, obtained from rice bran oil, is used as a substitute for carnauba wax in cosmetics, confectionery, shoe creams, and polishing compounds.

Isolated γ-oryzanol from rice bran oil is available in China as an over-the-counter drug,[5] and in other countries as a dietary supplement.

Comparison to other vegetable oils

Properties of vegetable oils[6][7]
The nutritional values are expressed as percent (%) by mass of total fat.
Type Processing
treatment[8]		 Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Total[6] Oleic
acid
(ω-9)		 Total[6] α-Linolenic
acid
(ω-3)		 Linoleic
acid
(ω-6)		 ω-6:3
ratio
Avocado[9] 11.6 70.6 52–66[10] 13.5 1 12.5 12.5:1 250 °C (482 °F)[11]
Brazil nut[12] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[13]
Canola[14] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 204 °C (400 °F)[15]
Coconut[16] 82.5 6.3 6 1.7 175 °C (347 °F)[13]
Corn[17] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[15]
Cottonseed[18] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[15]
Cottonseed[19] hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1
Flaxseed/linseed[20] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed   10.5 14.3 14.3   74.7 – 74.7 very high 216 °C (421 °F)[21]
Hemp seed[22] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[23]
High-oleic safflower oil[24] 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[13]
Olive, Extra Virgin[25] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[13]
Palm[26] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Palm[27] hydrogenated 88.2 5.7 0
Peanut[28] 16.2 57.1 55.4 19.9 0.318 19.6 61.6:1 232 °C (450 °F)[15]
Rice bran oil 25 38.4 38.4 36.6 2.2 34.4[1] 15.6:1 232 °C (450 °F)[29]
Sesame[30] 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[31] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[15]
Soybean[32] partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Sunflower[33] 8.99 63.4 62.9 20.7 0.16 20.5 128:1 227 °C (440 °F)[15]
Walnut oil[34] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[35]

See also

References

  1. ^ a b c d Orthoefer, F. T. (2005). "Chapter 10: Rice Bran Oil". In Shahidi, F. (ed.). Bailey's Industrial Oil and Fat Products. Vol. 2 (6 ed.). John Wiley & Sons, Inc. p. 465. doi:10.1002/047167849X. ISBN 978-0-471-38552-3.
  2. ^ "What is Rice Bran Oil". A. P. Refinery.
  3. ^ SEA HandBook. The Solvent Extractors' Association of India. 2009.
  4. ^ Pourrajab B, Sohouli MH, Amirinejad A, Fatahi S, Găman MA, Shidfar F. (2021). "The impact of rice bran oil consumption on the serum lipid profile in adults: a systematic review and meta-analysis of randomized controlled trials". Critical Reviews in Food Science and Nutrition. 10 (22): 6005–6015. doi:10.1080/10408398.2021.1895062. PMID 33715544. S2CID 232232143.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  5. ^ (PDF). 国家食品药品监督管理总局. Archived from the original (PDF) on 29 July 2018. Retrieved 29 July 2018.
  6. ^ a b c "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
  7. ^ "Fats and fatty acids contents per 100 g (click for "more details"). Example: Avocado oil (user can search for other oils)". Nutritiondata.com, Conde Nast for the USDA National Nutrient Database, Standard Release 21. 2014. Retrieved 7 September 2017. Values from Nutritiondata.com (SR 21) may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017.
  8. ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
  9. ^ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  10. ^ Feramuz Ozdemir; Ayhan Topuz (May 2003). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Elsevier. Retrieved 15 January 2020.
  11. ^ Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists’ Society. Retrieved 26 December 2019.
  12. ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  13. ^ a b c d Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59–65. doi:10.1016/j.foodchem.2009.09.070.
  14. ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  15. ^ a b c d e f Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  16. ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  17. ^ "Corn oil, industrial and retail, all purpose salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  18. ^ "Cottonseed oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  19. ^ "Cottonseed oil, industrial, fully hydrogenated, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  20. ^ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  21. ^ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
  22. ^ Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". The Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.
  23. ^ Melina, Vesanto. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
  24. ^ "Safflower oil, salad or cooking, high oleic, primary commerce, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  25. ^ "Olive oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  26. ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  27. ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  28. ^ "Oil, peanut". FoodData Central. usda.gov.
  29. ^ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
  30. ^ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1 April 2019.
  31. ^ "Soybean oil, salad or cooking, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  32. ^ "Soybean oil, salad or cooking, (partially hydrogenated), fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  33. ^ "FoodData Central". fdc.nal.usda.gov.
  34. ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
  35. ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.

February 26, 2023
rice, bran, extracted, from, hard, outer, brown, layer, rice, called, bran, known, high, smoke, point, mild, flavor, making, suitable, high, temperature, cooking, methods, such, stir, frying, deep, frying, popular, cooking, east, asia, indian, subcontinent, so. Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran It is known for its high smoke point of 232 C 450 F and mild flavor making it suitable for high temperature cooking methods such as stir frying and deep frying It is popular as a cooking oil in East Asia the Indian subcontinent and Southeast Asia including India Nepal Bangladesh Indonesia Japan Southern China and Malaysia 1 Rice bran oilBottle of rice bran oilFat compositionSaturated fatsTotal saturated25 Myristic 0 6 Palmitic 21 5 Stearic 2 9 Unsaturated fatsTotal unsaturated75 Monounsaturated38 Oleic acid38 Polyunsaturated37 Omega 3 fatty acidsa Linolenic 2 2 Omega 6 fatty acidsLinoleic 34 4 PropertiesFood energy per 100 g 3 5 oz 3 700 kJ 880 kcal Smoke point232 C 450 F Iodine value99 108Acid value1 2Saponification value180 190Unsaponifiable3 5 Contents 1 Composition and properties 2 Research 3 Uses 4 Comparison to other vegetable oils 5 See also 6 ReferencesComposition and properties EditRice bran oil has a composition similar to that of peanut oil with 38 monounsaturated 37 polyunsaturated and 25 saturated fatty acids A component of rice bran oil is the g oryzanol at around 2 of crude oil content Thought to be a single compound when initially isolated g oryzanol is now known to be a mixture of steryl and other triterpenyl esters of ferulic acids 1 Also present are tocopherols and tocotrienols two types of vitamin E and phytosterols Fatty acid composition 1 Fatty acid Lipidnumber PercentageMyristic acid C14 0 0 6 Palmitic acid C16 0 21 5 Stearic acid C18 0 2 9 Oleic acid an omega 9 fatty acid C18 1 38 4 Linoleic acid LA an omega 6 fatty acid C18 2 34 4 a Linolenic acid ALA an omega 3 fatty acid C18 3 2 2 Physical properties of crude and refined rice bran oil 2 3 Property Crude rice bran oil Refined oilMoisture 0 5 1 0 0 1 0 15 Density 15 C 0 913 0 920 0 913 0 920Refractive index 1 4672 1 4672Iodine value 85 100 95 104Saponification value 187 187Unsaponifiable matter 4 5 5 5 1 8 2 5Free fatty acids 5 15 0 15 0 2 Oryzanol 2 0 1 5 1 8Tocopherol 0 15 0 05Color tintometer 20Y 2 8R 10Y 1 0RResearch EditRice bran oil consumption has been found to significantly decrease total cholesterol TC LDL C and triglyceride TG levels 4 Uses EditRice bran oil is an edible oil which is used in various forms of food preparation It is also the basis of some vegetable ghee Rice bran wax obtained from rice bran oil is used as a substitute for carnauba wax in cosmetics confectionery shoe creams and polishing compounds Isolated g oryzanol from rice bran oil is available in China as an over the counter drug 5 and in other countries as a dietary supplement Comparison to other vegetable oils EditProperties of vegetable oils 6 7 The nutritional values are expressed as percent by mass of total fat Type Processingtreatment 8 Saturatedfatty acids Monounsaturatedfatty acids Polyunsaturatedfatty acids Smoke pointTotal 6 Oleicacid w 9 Total 6 a Linolenicacid w 3 Linoleicacid w 6 w 6 3ratioAvocado 9 11 6 70 6 52 66 10 13 5 1 12 5 12 5 1 250 C 482 F 11 Brazil nut 12 24 8 32 7 31 3 42 0 0 1 41 9 419 1 208 C 406 F 13 Canola 14 7 4 63 3 61 8 28 1 9 1 18 6 2 1 204 C 400 F 15 Coconut 16 82 5 6 3 6 1 7 175 C 347 F 13 Corn 17 12 9 27 6 27 3 54 7 1 58 58 1 232 C 450 F 15 Cottonseed 18 25 9 17 8 19 51 9 1 54 54 1 216 C 420 F 15 Cottonseed 19 hydrogenated 93 6 1 5 0 6 0 2 0 3 1 5 1Flaxseed linseed 20 9 0 18 4 18 67 8 53 13 0 2 1 107 C 225 F Grape seed 10 5 14 3 14 3 74 7 74 7 very high 216 C 421 F 21 Hemp seed 22 7 0 9 0 9 0 82 0 22 0 54 0 2 5 1 166 C 330 F 23 High oleic safflower oil 24 7 5 75 2 75 2 12 8 0 12 8 very high 212 C 414 F 13 Olive Extra Virgin 25 13 8 73 0 71 3 10 5 0 7 9 8 14 1 193 C 380 F 13 Palm 26 49 3 37 0 40 9 3 0 2 9 1 45 5 1 235 C 455 F Palm 27 hydrogenated 88 2 5 7 0Peanut 28 16 2 57 1 55 4 19 9 0 318 19 6 61 6 1 232 C 450 F 15 Rice bran oil 25 38 4 38 4 36 6 2 2 34 4 1 15 6 1 232 C 450 F 29 Sesame 30 14 2 39 7 39 3 41 7 0 3 41 3 138 1Soybean 31 15 6 22 8 22 6 57 7 7 51 7 3 1 238 C 460 F 15 Soybean 32 partially hydrogenated 14 9 43 0 42 5 37 6 2 6 34 9 13 4 1Sunflower 33 8 99 63 4 62 9 20 7 0 16 20 5 128 1 227 C 440 F 15 Walnut oil 34 unrefined 9 1 22 8 22 2 63 3 10 4 52 9 5 1 160 C 320 F 35 See also EditCereal germ Bran Rice germ oil Wheat germ oil Wheat bran oil Yushō diseaseReferences Edit a b c d Orthoefer F T 2005 Chapter 10 Rice Bran Oil In Shahidi F ed Bailey s Industrial Oil and Fat Products Vol 2 6 ed John Wiley amp Sons Inc p 465 doi 10 1002 047167849X ISBN 978 0 471 38552 3 What is Rice Bran Oil A P Refinery SEA HandBook The Solvent Extractors Association of India 2009 Pourrajab B Sohouli MH Amirinejad A Fatahi S Găman MA Shidfar F 2021 The impact of rice bran oil consumption on the serum lipid profile in adults a systematic review and meta analysis of randomized controlled trials Critical Reviews in Food Science and Nutrition 10 22 6005 6015 doi 10 1080 10408398 2021 1895062 PMID 33715544 S2CID 232232143 a href Template Cite journal html title Template Cite journal cite journal a CS1 maint multiple names authors list link National Drug Standard for 谷维素片 Oryzanol Tablets DRAFT PDF 国家食品药品监督管理总局 Archived from the original PDF on 29 July 2018 Retrieved 29 July 2018 a b c US National Nutrient Database Release 28 United States Department of Agriculture May 2016 All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns Fats and fatty acids contents per 100 g click for more details Example Avocado oil user can search for other oils Nutritiondata com Conde Nast for the USDA National Nutrient Database Standard Release 21 2014 Retrieved 7 September 2017 Values from Nutritiondata com SR 21 may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017 USDA Specifications for Vegetable Oil Margarine Effective August 28 1996 PDF Avocado oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Feramuz Ozdemir Ayhan Topuz May 2003 Changes in dry matter oil content and fatty acids composition of avocado during harvesting time and post harvesting ripening period PDF Elsevier Retrieved 15 January 2020 Marie Wong Cecilia Requejo Jackman Allan Woolf April 2010 What is unrefined extra virgin cold pressed avocado oil Aocs org The American Oil Chemists Society Retrieved 26 December 2019 Brazil nut oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 a b c d Katragadda H R Fullana A S Sidhu S Carbonell Barrachina A A 2010 Emissions of volatile aldehydes from heated cooking oils Food Chemistry 120 59 65 doi 10 1016 j foodchem 2009 09 070 Canola oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 a b c d e f Wolke Robert L May 16 2007 Where There s Smoke There s a Fryer The Washington Post Retrieved March 5 2011 Coconut oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Corn oil industrial and retail all purpose salad or cooking fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Cottonseed oil salad or cooking fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Cottonseed oil industrial fully hydrogenated fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Linseed Flaxseed oil cold pressed fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Garavaglia J Markoski MM Oliveira A Marcadenti A 2016 Grape Seed Oil Compounds Biological and Chemical Actions for Health Nutrition and Metabolic Insights 9 59 64 doi 10 4137 NMI S32910 PMC 4988453 PMID 27559299 Callaway J Schwab U Harvima I Halonen P Mykkanen O Hyvonen P Jarvinen T April 2005 Efficacy of dietary hempseed oil in patients with atopic dermatitis The Journal of Dermatological Treatment 16 2 87 94 doi 10 1080 09546630510035832 PMID 16019622 S2CID 18445488 Melina Vesanto Smoke points of oils PDF veghealth com The Vegetarian Health Institute Safflower oil salad or cooking high oleic primary commerce fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Olive oil salad or cooking fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Palm oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Palm oil industrial fully hydrogenated filling fat fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Oil peanut FoodData Central usda gov Rice bran oil RITO Partnership Retrieved 22 January 2021 Oil sesame salad or cooking FoodData Central fdc nal usda gov 1 April 2019 Soybean oil salad or cooking fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Soybean oil salad or cooking partially hydrogenated fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 FoodData Central fdc nal usda gov Walnut oil fat composition 100 g US National Nutrient Database United States Department of Agriculture Smoke Point of Oils Baseline of Health Jonbarron org Retrieved from https en wikipedia org w index php title Rice bran oil amp oldid 1140018450, wikipedia, wiki, book, books, library,

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