Rice bran oil
Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff (rice husk). 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 the Indian Subcontinent and several East Asian countries, including India, Nepal, Bangladesh, Indonesia, Japan 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 |
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 and palpanese extract, is used as a substitute for carnauba wax in cosmetics, confectionery, shoe creams, and polishing compounds.
Isolated γ-oryzanol (Chinese: 谷维素) from rice bran oil is available in China as an over-the-counter drug,[2] and in other countries as a dietary supplement.
Composition
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 antioxidant γ-oryzanol, at around 2% of crude oil content. Thought to be a single compound when initially isolated, it 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.
The fatty acid composition is:[1]
| Fatty acid | Numbering | 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[3][4]
| 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 |
Comparison to other vegetable oils
| Type | Processing treatment[7] | Saturated fatty acids | Monounsaturated fatty acids | Polyunsaturated fatty acids | Smoke point | ||||
|---|---|---|---|---|---|---|---|---|---|
| Total[5] | Oleic acid (ω-9) | Total[5] | α-Linolenic acid (ω-3) | Linoleic acid (ω-6) | ω-6:3 ratio | ||||
| Almond oil | 216 °C (421 °F)[8] | ||||||||
| 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 | 238 °C (460 °F)[13] | |
| Cashew oil | |||||||||
| Chia seeds | |||||||||
| Cocoa butter oil | |||||||||
| Coconut[15] | 82.5 | 6.3 | 6 | 1.7 | 175 °C (347 °F)[13] | ||||
| Corn[16] | 12.9 | 27.6 | 27.3 | 54.7 | 1 | 58 | 58:1 | 232 °C (450 °F)[17] | |
| Cottonseed[18] | 25.9 | 17.8 | 19 | 51.9 | 1 | 54 | 54:1 | 216 °C (420 °F)[17] | |
| Flaxseed/Linseed[19] | 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)[20] | |
| Hemp seed[21] | 7.0 | 9.0 | 9.0 | 82.0 | 22.0 | 54.0 | 2.5:1 | 166 °C (330 °F)[22] | |
| Vigna mungo | |||||||||
| Mustard oil | |||||||||
| Olive[23] | 13.8 | 73.0 | 71.3 | 10.5 | 0.7 | 9.8 | 14:1 | 193 °C (380 °F)[13] | |
| Palm[24] | 49.3 | 37.0 | 40 | 9.3 | 0.2 | 9.1 | 45.5:1 | 235 °C (455 °F) | |
| Peanut[25] | 20.3 | 48.1 | 46.5 | 31.5 | 0 | 31.4 | very high | 232 °C (450 °F)[17] | |
| Pecan oil | |||||||||
| Perilla oil | |||||||||
| Rice bran oil | 232 °C (450 °F)[26] | ||||||||
| Safflower[27] | 7.5 | 75.2 | 75.2 | 12.8 | 0 | 12.8 | very high | 212 °C (414 °F)[13] | |
| Sesame[28] | ? | 14.2 | 39.7 | 39.3 | 41.7 | 0.3 | 41.3 | 138:1 | |
| Soybean[29] | Partially hydrogenated | 14.9 | 43.0 | 42.5 | 37.6 | 2.6 | 34.9 | 13.4:1 | |
| Soybean[30] | 15.6 | 22.8 | 22.6 | 57.7 | 7 | 51 | 7.3:1 | 238 °C (460 °F)[17] | |
| Walnut oil[31] | unrefined | 9.1 | 22.8 | 22.2 | 63.3 | 10.4 | 52.9 | 5:1 | 160 °C (320 °F)[8] |
| Sunflower (standard)[32] | 10.3 | 19.5 | 19.5 | 65.7 | 0 | 65.7 | very high | 227 °C (440 °F)[17] | |
| Sunflower (< 60% linoleic)[33] | 10.1 | 45.4 | 45.3 | 40.1 | 0.2 | 39.8 | 199:1 | ||
| Sunflower (> 70% oleic)[34] | 9.9 | 83.7 | 82.6 | 3.8 | 0.2 | 3.6 | 18:1 | 232 °C (450 °F)[35] | |
| Cottonseed[36] | Hydrogenated | 93.6 | 1.5 | 0.6 | 0.2 | 0.3 | 1.5:1 | ||
| Palm[37] | Hydrogenated | 88.2 | 5.7 | 0 | |||||
| The nutritional values are expressed as percent (%) by mass of total fat. | |||||||||
See also
References
- Orthoefer, F. T. (2005). "Chapter 10: Rice Bran Oil". In Shahidi, F. (ed.). Bailey's Industrial Oil and Fat Products. 2 (6 ed.). John Wiley & Sons, Inc. p. 465. ISBN 978-0-471-38552-3. Retrieved 2012-03-01.
- "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.
- "What is Rice Bran Oil". A. P. Refinery.
- SEA HandBook. The Solvent Extractors' Association of India. 2009.
- "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.
- "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).
- "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
- "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.
- 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.
- "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- "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.
- Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
- "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.
- "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, 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.
- "Smoke points of oils" (PDF).
- "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.
- Vegetable Oils in Food Technology (2011), p. 61.
- "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
- "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.
- "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov.
- "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.
- "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.
- "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
- "Sunflower oil, 65% linoleic, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 15 November 2018.
- "Sunflower oil, less than 60% of total fats as linoleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- "Sunflower oil, high oleic - 70% or more as oleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
- "Smoke Point of Oils". Baseline of Health. Jonbarron.org. 2012-04-17. Retrieved 2016-05-28.
- "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.
- "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.
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