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Review on Recent Trends in Rice Bran Oil Processing

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Journal of the American Oil Chemists' Society

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.

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  1. Oil Technology Division, Chemical Technology Department, University of Calcutta, 92, A.P.C. Road, Kolkata, 700 009, India

    Mahua Ghosh

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  1. Mahua Ghosh
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Ghosh, M. Review on Recent Trends in Rice Bran Oil Processing. J Amer Oil Chem Soc 84, 315–324 (2007). https://doi.org/10.1007/s11746-007-1047-3

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