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.
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.
How to stabilize rice bran?
The results indicated that microwave, extrusion, steaming, -80 °C, ultraviolet irradiation, infrared heating have potential to stabilize rice bran. Extrusion and microwave processes are suitable for large-scale with short-time industrial processing although with increase of oil peroxide values and colour.
How to make rice bran RBO?
Cold pressing uses mechanical screw press with mild heating followed by filtration to get clean RBO. Pre-treatment of rice bran with low temperature before cold pressing can produce RBO with superior quality ( Srikaeo and Pradit, 2011 ). A combination of short cooking time and cold pressing is more effective and efficient.