Journal of the American Oil Chemists' Society

, Volume 84, Issue 4, pp 315-324

First online:

Review on Recent Trends in Rice Bran Oil Processing

  • Mahua GhoshAffiliated withOil Technology Division, Chemical Technology Department, University of Calcutta Email author 

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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.


Membrane based refining Refining of rice bran oil Rice bran oil