Review on Recent Trends in Rice Bran Oil Processing

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 a...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2007-04, Vol.84 (4), p.315-324
Main Author: Ghosh, Mahua
Format: Article
Language:English
Subjects:
Aqueous solutions
Biological and medical sciences
Cooking
Cooking oils
Crude oil
Fat industries
Fatty acids
Food industries
Fundamental and applied biological sciences. Psychology
Health hazards
Heavy metals
literature reviews
Membrane based refining
Membranes
Micronutrients
Molecular weight
oil refining
Oryza sativa
Refining of rice bran oil
Rice bran oil
Temperature
Vitamin E
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Summary: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.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-007-1047-3