Rice Bran Oil - Wikipedia

Oil extracted from the hard outer brown layer of rice Rice bran oil

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 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]

Composition and properties

[edit]

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	Lipidnumber	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

[edit]

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

Uses

[edit]

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

[edit] Properties of vegetable oils[8] The nutritional values are expressed as percent (%) by mass of total fat.

Type	Processingtreatment[9]	Saturatedfatty acids	Monounsaturatedfatty acids		Polyunsaturatedfatty acids				Smoke point
			Total[8]	Oleicacid(ω−9)	Total[8]	α-Linolenicacid(ω−3)	Linoleicacid(ω−6)	ω−6:3ratio
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]

See also

[edit]

• Cereal germ
• Bran
• Rice germ oil
• Wheat germ oil
• Wheat bran oil
• Yushō disease

References

[edit]

1. ^ a b c d Orthoefer, Frank T. (2020). "Rice Bran Oil". Bailey's Industrial Oil and Fat Products. pp. 1–25. doi:10.1002/047167849X.bio015.pub2. ISBN 978-0-471-38460-1.
2. ^ "What is Rice Bran Oil". A. P. Refinery. Archived from the original on 2018-07-12. Retrieved 2013-11-12.
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. ^ "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.
6. ^ "Gamma Oryzinol". Winchester Hospital.
7. ^ Melvin Williams (2006). "Dietary Supplements and Sports Performance: Herbals". Journal of the International Society of Sports Nutrition. 3 (1): 1–6. doi:10.1186/1550-2783-3-1-1. PMC 2129138. PMID 18500959.
8. ^ a b c "FoodData Central". United States Department of Agriculture. 1 April 2019. All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns.
9. ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
10. ^ "Avocado oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1 April 2019. Retrieved 23 February 2025.
11. ^ Wong M, Requejo-Jackman C, Woolf A (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, Harinageswara Rao; Fullana, Andrés; Sidhu, Sukh; Carbonell-Barrachina, Ángel A. (May 2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120 (1): 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 RL (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. ^ "Grape seed oil, fat composition, 100 g". FoodData Central, United States Department of Agriculture. 1 April 2019. Retrieved 23 February 2025.
22. ^ Callaway, James; Schwab, Ursula; Harvima, Ilkka; Halonen, Pirjo; Mykkänen, Otto; Hyvönen, Pekka; Järvinen, Tomi (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622.
23. ^ Melina V. "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.

v t e Edible fats and oils
Fats	Pig fats Fatback Lardo Salo Lard Lardon Beef/Mutton fats Dripping Suet Tail fat Tallow Dairy fats Butter Clarified butter Ghee Manteiga-da-terra Niter kibbeh Smen Urfa butter Poultry fats Chicken fat Duck fat Goose fat Schmaltz Other animal fats Blubber Muktuk Whale oil Vegetable fats Borneo tallow Cocoa butter Coconut oil Mango butter Margarine Palm kernel oil Shea butter Vegetable shortening
Oils	Marine oils Cod liver oil Krill oil Seaweed oil Shark liver oil Vegetable oils (List) Fruit oils Avocado oil Olive oil Palm oil Nut oils Almond oil Argan oil Cashew oil Hazelnut oil Macadamia oil Marula oil Mongongo nut oil Pecan oil Pine nut oil Pistachio oil Walnut oil Seed oils Ambadi seed oil Apple seed oil Castor oil Corn oil Cottonseed oil Grape seed oil Hemp oil Linseed (flaxseed) oil Mustard oil Peanut oil Pequi oil Perilla oil Poppyseed oil Pumpkin seed oil Rapeseed (canola) oil Rice bran oil Safflower oil Sesame oil Soybean oil Sunflower oil Tea seed oil Watermelon seed oil
See also Cooking oil Plant oil Essential oil