Rice bran oil
Oil extracted from the hard outer brown layer of rice
From Wikipedia, the free encyclopedia
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]
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 |
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% |
| 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
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. There is no meaningful evidence supporting its efficacy for treating any medical condition.[6][7]
Comparison to other vegetable oils
| 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] |