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Rice bran oil is the oil extracted from the germ and inner husk of rice. It is notable for its very high smoke point of 490°F (254°C) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.[1] It is popular as a cooking oil in several Asian countries, including Japan and China.[2]

Rice bran oil contains a range of fats, with 47% of its fats monounsaturated, 33% polyunsaturated, and 20% saturated. The fatty acid composition of rice bran oil is:[3]

Fatty acid Percentage
Palmitic 15.0%
Stearic 1.9%
Oleic 42.5%
Linoleic 39.1%
Linolenic 1.1%
Arachidic 0.5%
Behenic 0.2%

Rice bran oil is rich in vitamin E, γ-oryzanol (an antioxidant that may help prevent heart attacks[4]), and phytosterols (compounds believed to help lower cholesterol absorption[5][6]), which may provide associated health benefits.

See also

  • Rice bran wax for food use has been commercially produced in the United States by RITO since 1994. Despite its similarities to other common vegetable oils, rice bran oil offers several unique properties that make it very interesting as a specialty oil in niche markets. It has a very appealing nut-like flavor and once extracted is very stable with good fry-life. But perhaps its most notable feature is its high level of components with nutraceutical value such as gamma-oryzanol and tocotrienols.

The structure of the rice kernel is illustrated in Fig.1. The bran fraction, which includes the germ or embryo in most commercial milling operations, represents only about 8% of paddy weight but contains about three-fourths of the total oil (Juliano and Bechtel, 1985; Lu and Luh, 1991). Containing about 15-20% oil (the same general range of soybeans), rice bran is commercially feasible for oil extraction.


  1. ^ Tophé Rice Bran Oil Company. "Rice Bran Oil Benefits". Retrieved 2007-08-27.  
  2. ^ California Rice Oil Company. "Health Benefits of Rice Bran Oil". Retrieved 2006-10-09.  
  3. ^ "Rice Bran Oil". Retrieved 2006-10-09.  
  4. ^ A.F. Cicero, A. Gaddi (2001). "Rice bran oil and gamma-oryzanol in the treatment of hyperlipoproteinaemias and other conditions". Phytother Res 15: 277–286. doi:10.1002/ptr.907. Retrieved 2006-10-09.  
  5. ^ Jeanie Lerche Davis (June 7, 2002). "Vegetable Oil Helps Reduce Cholesterol". WebMD. Retrieved 2006-10-09.  
  6. ^ University of Rochester Medical Center (May 12, 2005). "Can Rice Bran Oil Melt Away Cholesterol?". Science Daily. Retrieved 2006-10-09.  

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