Analysis and Chemical Characterization of Rice Bran Oil for Dietary Consumption
Author(s):
Anam Taufeeq, Abdul Muin
Keywords:
Rice bran oil, GC-MS, Oryzanol, Fatty acid, Oleic acid, flashpoint.
Abstract
The main aim of this paper is to review the available data on analyzed the unsaturated fatty acid component and physical properties of Rice bran oil. The study of unsaturated fatty acid components analyzed by Gas chromatography-mass spectrometry and physical properties analyzed by specific instruments.RBO is gaining popularity among other traditionally used cooking oils because of its better cooking quality, prolonged shelf life, and well-balanced fatty acid components as well as the presence of many antioxidant components. The major fatty acid components of RBO oleic acid, measured by gas chromatography-mass spectrometry and FID of the methyl esters, was dominated by oleic acid(52.84), palmitic acid(18.75), and linoleic acid(3.07), were found while the saponification value(156 mgKOH/g) acid value(0.4), refractive index(1.4725), and specific gravity(0.922), obtained for the rice bran oil are within the range reported for the oil in literature. Nowadays, the rate of diabetes increases in the world. This oil very helpful in controlling diabetes. Rice bran oil is rich in vitamin E (both tocopherols and tocotrienols) and bioactive phytonutrients, which include phytosterols, γ-oryzanol, squalene, and triterpene alcohols. Because of its cardiac-friendly phytochemicals and antioxidant potentials, RBO has been categorized as healthy edible oil for human consumption and has attained the status of “heart-healthy oil”. Rice bran oil (RBO) also called wonder oil is well known for its numerous health benefits.
Article Details
Unique Paper ID: 153568

Publication Volume & Issue: Volume 8, Issue 7

Page(s): 578 - 583
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