 Bottle of rice bran oil | |
| Fat composition | |
|---|---|
| Saturated fats | |
| Total saturated | 25% Myristic: 0.6% Palmitic: 21.5% Stearic: 2.9% |
| Unsaturated fats | |
| Total unsaturated | 75% |
| Monounsaturated | 38% |
| Oleic acid | 38% |
| Polyunsaturated | 37% |
| Omega−3 fatty acids | α-Linolenic: 2.2% |
| Omega−6 fatty acids | Linoleic: 34.4% |
| Properties | |
| Food energy per 100 g (3.5 oz) | 3,700 kJ (880 kcal) |
| Smoke point | 232 °C (450 °F) |
| Iodine value | 99-108 |
| Acid value | 1.2 |
| Saponification value | 180-190 |
| Unsaponifiable | 3-5 |
Rice bran oil is theoil extracted from the hard outer brown layer ofrice calledbran. It is known for its highsmoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such asstir frying anddeep frying. It is popular as acooking oil inEast Asia, theIndian subcontinent, andSoutheast Asia includingIndia,Nepal,Bangladesh,Indonesia,Japan,Southern China andMalaysia.[1]
Rice bran oil has a composition similar to that ofpeanut oil, with 38%monounsaturated, 37%polyunsaturated, and 25%saturatedfatty acids.
A component of rice bran oil is theγ-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 ofsteryl and othertriterpenylesters offerulic acids.[1] Also present aretocopherols andtocotrienols (two types ofvitamin E) andphytosterols.
| 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 (anomega-9 fatty acid) | C18:1 | 38.4% |
| Linoleic acid (LA, anomega-6 fatty acid) | C18:2 | 34.4% |
| α-Linolenic acid (ALA, anomega-3 fatty acid) | C18:3 | 2.2% |
| 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 |
Rice bran oil consumption has been found to significantly decrease total cholesterol (TC),LDL-C and triglyceride (TG) levels.[4]
Rice bran oil is an edible oil which is used in various forms of food preparation. It is also the basis of some vegetableghee.Rice bran wax, obtained from rice bran oil, is used as a substitute forcarnauba wax in cosmetics, confectionery, shoe creams, and polishing compounds.
Isolated γ-oryzanol from rice bran oil is available in China as anover-the-counter drug,[5] and in other countries as adietary supplement. There is no meaningful evidence supporting its efficacy for treating any medical condition.[6][7]
| Type | Processing treatment[9] | Saturated fatty acids | Monounsaturated fatty acids | Polyunsaturated fatty acids | Smoke point | ||||
|---|---|---|---|---|---|---|---|---|---|
| Total[8] | Oleic acid (ω−9) | Total[8] | α-Linolenic acid (ω−3) | Linoleic acid (ω−6) | ω−6:3 ratio | ||||
| Avocado[10] | 11.6 | 70.6 | 67.9 | 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 | 0.019 | 1.68 | 88:1 | 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[21] | 9.6 | 16.1 | 15.8 | 69.9 | 0.10 | 69.6 | very high | 216 °C (421 °F) | |
| 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 oil[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] |
{{cite journal}}: CS1 maint: multiple names: authors list (link)