Journal of the American Oil Chemists' Society

, Volume 84, Issue 4, pp 315–324

Review on Recent Trends in Rice Bran Oil Processing

Review

DOI: 10.1007/s11746-007-1047-3

Cite this article as:
Ghosh, M. J Amer Oil Chem Soc (2007) 84: 315. doi:10.1007/s11746-007-1047-3

Abstract

Rice bran oil (RBO) is popular in several countries such as Japan, India, Korea, China and Indonesia as a cooking oil. It has been shown that RBO is an excellent cooking and salad oil due to its high smoke point and delicate flavor. The nutritional qualities and health effects of rice bran oil are also established. RBO is rich in unsaponifiable fraction (unsap), which contains the micronutrients like vitamin E complexes, gamma oryzanol, phytosterols, polyphenols and squalene. However, the high FFA and acetone-insoluble content of RBO made it difficult for processing. Therefore, in recent years, research interest has been growing in RBO processing to obtain good quality oil with low refining loss. This review article deals with detailed reports on RBO processing including membrane-based techniques from the production and quality point of view.

Keywords

Membrane based refiningRefining of rice bran oilRice bran oil

Copyright information

© AOCS 2007

Authors and Affiliations

  1. 1.Oil Technology Division, Chemical Technology DepartmentUniversity of CalcuttaKolkataIndia