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.
Which fatty acids are found in rice bran oil (RBO)?
Fatty acid profiles, including palmitic (C16:0) and stearic acid (C18:0), oleic (C18:1n9c), linoleic (C18:2n6c) and linolenic acids (C18:3n3c) of rice bran oil (RBO) extracted using the MAE.
Which countries use rice bran oil?
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. Rice bran oil has a composition similar to that of peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids.
What is rice bran oil (RBO)?
Abstract: Rice bran oil (RBO) is a valuable ingredient extracted from rice bran (RB), a side stream of polishing rice grain in the milling process. RBO is rich in bioactive ingredients with potential health benefits, such as gamma-oryzanol (GO) and gamma-aminobutyric acid (GABA).