Rice‐bran oil: An emerging source of functional oil. Journal of Food Processing and Preservation

Abstract

Rice (Oryza sativa L.) is the major food crops in the world and accounting for around 20% of the dietary energy intake of the global population. Rice bran (RB), the outer brown layer of rice, is one of the main by-products during milling. It is a rice source of rice-bran oil (RBO) with good fatty acid profile and phytonutrients like oryzanols, tocopherols, tocotrienols, phytosterols, and importantly dietary fibers. These bioactive compounds possess cardioprotective, anti-oxidative, anti-inflammatory, antimicrobial, antidiabetic, and antitumor properties. RBO has become an increasingly popular vegetable oil because of its very high burning point, neutral taste, and delicate flavor. RBO has gained many food, industrial, technological, and pharmaceutical applications due to its distinctive properties and nutritional value. This review paper deals with comprehensive information on extraction methods, oil stabilization, existing applications, and health benefits of RBO.