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 to make rice bran RBO?
Cold pressing uses mechanical screw press with mild heating followed by filtration to get clean RBO. Pre-treatment of rice bran with low temperature before cold pressing can produce RBO with superior quality ( Srikaeo and Pradit, 2011 ). A combination of short cooking time and cold pressing is more effective and efficient.
Should rice bran be stabilized after production?
It is advised to stabilize rice bran or RBO immediately upon production. High FFA results in high refining loss, therefore, it is beneficial to have FFA level of less than 5% in the crude RBO, and exceeding amount of FFA (> 10%) is unfit for human consumption ( Orthoefer and Eastman, 2005 ).
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.