Department of Genetics and Plant Breeding, Indira Gandhi Krishi Vishwavidyalaya, Raipur – 492 012, Chhattisgarh, India
*Author's: e-mail: vikaspali21@gmail.com
Online published on 10 January, 2014.
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, which contains the micronutrients like vitamin E complexes, gamma oryzanol, phytosterols, polyphenols and squalene. It is high in antioxidants namely oryzanol, tocotrienol, tocopherol and squalene with some amount of omega 3 fats. WHO, NIN and ICMR have recommended a near equal ratio of SFA(27–33%); MUFA(3340%); PUFA(27–33%) in a healthy oil. Rice Bran oil is closest to this recommendation having SFA (24%); MUFA (42%); PUFA (34%). Therefore, in recent years, research interest has been growing in RBO processing to obtain good quality oil with low refining loss.
Edible oil, Fatty acids, Oryza sativa, Rice bran oil
