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The rice bran contains in its composition about 20% lipids (Orthoefer, 2005) and, according to Rajam et al., 2005), among the vegetable oils, rice bran oil (RBO) is one of the most
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- What is rice bran?
- Rice bran is obtained from outer layer of the brown (husked) rice kernel during milling. It has emerged as potential by-product from rice processing industry due to the increasing demand for rice bran oil (RBO) as healthy functional food ingredients.
- What is rice bran oil?
- Rice bran oil (RBO) is unique among edible vegetable oils because of its unique fatty acid composition, phenolic compound (γ-oryzanol, ferulic acid) and vitamin E (tocopherol and tocotrienol). It has become a great choice of cooking oil because of its very high burning point, neutral taste and delicate flavour.
- Should rice bran be stabilized after production?
- It is advised to stabilize rice bran or RBO immediately upon production. High FFA results in high refining loss, therefore, it is beneficial to have FFA level of less than 5% in the crude RBO, and exceeding amount of FFA (> 10%) is unfit for human consumption (Orthoefer and Eastman, 2005).
- How to stabilize rice bran fractions in microwave?
- Lavanya et al. (2019) stabilized rice bran fractions by microwave heating continuously at 850, 925 and 1 000 W and 3.0, 4.5 and 6.0 min. They concluded that microwave heating at 925 W for 3.0 min is the suitable condition for RBO extraction and stabilization.
- What is the maximum -oryzanol extraction yield?
- The maximum RBO extraction yield (160 g/kg) was obtained using ethanol and isopropanol at 80 °C, while the highest γ-oryzanol yield was obtained using ethanol with 6% of water, regardless of the temperature.
- Are rice bran extracts good for diabetics?
- Rice bran extracts show inhibitory activity against II-glucosidases, α-glucosidase activity and α-amylase, and stimulate the glucose uptake by adipocytes (Boue et al., 2016, Saji et al., 2019). Bran extracts show insulin like effects and positively correlated with the diabetes management.
