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.
What is rice bran?
Rice bran is obtained from outer layer of the brown (husked) rice kernel during milling. It has emerged as potential by-product from rice processing industry due to the increasing demand for rice bran oil (RBO) as healthy functional food ingredients.
How to stabilize rice bran fractions in microwave?
Lavanya et al. (2019) stabilized rice bran fractions by microwave heating continuously at 850, 925 and 1 000 W and 3.0, 4.5 and 6.0 min. They concluded that microwave heating at 925 W for 3.0 min is the suitable condition for RBO extraction and stabilization.
How to stabilize rice bran?
The results indicated that microwave, extrusion, steaming, -80 °C, ultraviolet irradiation, infrared heating have potential to stabilize rice bran. Extrusion and microwave processes are suitable for large-scale with short-time industrial processing although with increase of oil peroxide values and colour.