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Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in East Asia, the Indian subcontinent, and Southeast Asia including India, Nepal, Bangladesh, Indonesia, Japan, Southern China, and Malaysia.
Rice bran oil has a composition similar to that of peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids. A component of rice bran oil is the γ-oryzanol, at around 2% of crude oil content. Thought to be a single compound when initially isolated, γ-oryzanol is now known to be a mixture of stearyl and other triterpenyl esters of ferulic acids. Also present are tocopherols tocotrienols (two types of vitamin E) and phytosterols.
Fatty acid composition
Physical properties of crude and refined rice bran oil
Rice bran oil consumption has been found to significantly decrease total cholesterol (TC), LDL-C, and triglyceride (TG) levels.
Rice bran oil is an edible oil that is used in various forms of food preparation. It is also the basis of some vegetable ghee. Rice bran wax, obtained from rice bran oil, is used as a substitute for carnauba wax in cosmetics, confectionery, shoe creams, and polishing compounds.
Isolated γ-oryzanol from rice bran oil is available in China as an over-the-counter drug,[5] and in other countries as a dietary supplement. There is no meaningful evidence supporting its efficacy in treating any medical condition
Source: Online/GFMM
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