Rice Bran Oil: Emerging trends in extraction, health benefit, and its industrial application.

Abstract

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. Non-conventional methods of RBO extraction are more efficient and environmentally friendly than conventional extraction methods. Advances in RBO extraction using innovative extraction strategies like super/sub-critical CO2, microwave-assisted, subcritical H2O, enzyme-assisted aqueous and ultrasound- assisted aqueous extraction methods have proven to significantly improve the yields along with improved nutritional profile of RBO. The compositions and strategies for stabilization of RBO are well discussed. The constituents are present in the RBO contribute to antioxidative, anti-inflammatory, antimicrobial, anti- diabetic and anti-cancerous properties to RBO. This has helped RBO to become an important substrate for the application in food (cooking oil, milk product and meat product) and non-food industries (polymer, lubricant, biofuel, structural lipid and cosmetic). This review provided comprehensive information on RBO extraction methods, oil stabilization, existing applications and health benefits.