Rice bran oil (RBO) is unique among edible vegetable oils because of its unique fatty acid composition, phenolic compound (γ-oryzanol, ferulic acid) and vitamin E (tocopherol and tocotrienol). It has become a great choice of cooking oil because of its very high burning point, neutral taste and delicate flavour.
How much oil can be extracted from rice bran?
Their results show that it is possible to obtain a maximum oil yield of 20.05 g/100 g rice bran in a three-hour extraction in ethanol with 6% of water at 82.5 °C, with a 4:1 w/w solvent-to-bran ratio and a stirring speed of 137.5 rpm. The – oryzanol content varies between 1527 and 4164 mg/kg of fresh rice bran.
How is RBO extracted from rice bran?
The Japanese were the first to extract RBO from rice bran using the hydraulic press technique, which is still used nowa-days, but recently, the preferred industrial technique for com-mercial uses is extraction using non-polar solvents, such as hexane .
What is rice bran oil (RBO)?
This lipidic fraction can be extracted to obtain rice bran oil (RBO), a high value-added product with unique health properties as a result of its high concentration in -γ oryzanol, a powerful antioxidant mixture of bioactive molecules.