Nutritional components of rice bran oil in relation to processing.

Abstract

Rice bran is a potential source of vegetable oil in rice-producing countries. Rice bran oil production and lipid composition, and effects of refining on nutrient composition are discussed. Aspects considered include: rice bran oil production in Asian countries; fatty acid composition of rice bran oil, and standards regarding unsaponifiable content of rice bran oil; health benefits of the rice bran oil components, monounsaturated fatty acids, oryzanol, lecithin and unsaponifiable matter (comprising tocopherols, phytosterols and triterpene alcohols); lipid composition of rice bran oil; extraction and processing of rice bran to produce the oil; effects of rice bran composition on oil losses during refining; effect of wax-settling on rice bran oil viscosity and refining losses; and effects of rice bran processing on health-beneficial components of crude rice bran oil.