Chapter 16
Rice (Oryza sativa) Bran
Upasana Yadav, Shalini Arora, and Isha Kaushik
Abstract Rice bran oil (RBO) is named as wonder oil or “heart oil” in many Asian
countries and is considered an imminent functional food ingredient in western countries. High amounts of unsaturated fatty acids namely oleic and linoleic, 3–4% wax,
0.8% glycolipids, 1–2% phospholipids, and bioactive compounds such as γ-oryzanol
(1.2–1.7%), phytosterols, tocopherols (0.02–0.08%), and tocotrienols (0.025–0.17%)
are present in crude RBO. These bioactive compounds in RBO demonstrate
antioxidative, antidermatitic, antidiabetic, chemopreventive, and cholesterol-lowering
properties which makes it an ideal oil to be used in pharmaceutical, chemical, and food
industries. In food industries owing to its palatability, plasticity, and spreadability it
finds application in margarine and shortenings manufacturing and can also be incorporated in products like bread, cakes, noodles, pasta, and ice creams to increase their
nutritive value without affecting textural and functional properties.
Keywords Rice bran oil · Rice bran · Oryzanol · Health benefits · Functional food
16.1 Introduction
Rice (Oryza sativa L.) is the primary staple for around half of the world’s populace,
principally Asia (Mingyai et al. 2017) and after corn (maize) the second largest crop
grown in the world (Inform article 2014). Over the past years the global per capita
U. Yadav (*)
Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and
Studies, Faridabad, Haryana, India
e-mail: upasana.fas@mriu.edu.in
S. Arora
College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal
Sciences, Hisar, Haryana, India
I. Kaushik
Department of Food Science & Technology, Chaudhary Charan Singh Haryana Agricultural
University, Hisar, Haryana, India
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_16
397
Rice (Oryza sativa) Bran
Upasana Yadav, Shalini Arora, and Isha Kaushik
Abstract Rice bran oil (RBO) is named as wonder oil or “heart oil” in many Asian
countries and is considered an imminent functional food ingredient in western countries. High amounts of unsaturated fatty acids namely oleic and linoleic, 3–4% wax,
0.8% glycolipids, 1–2% phospholipids, and bioactive compounds such as γ-oryzanol
(1.2–1.7%), phytosterols, tocopherols (0.02–0.08%), and tocotrienols (0.025–0.17%)
are present in crude RBO. These bioactive compounds in RBO demonstrate
antioxidative, antidermatitic, antidiabetic, chemopreventive, and cholesterol-lowering
properties which makes it an ideal oil to be used in pharmaceutical, chemical, and food
industries. In food industries owing to its palatability, plasticity, and spreadability it
finds application in margarine and shortenings manufacturing and can also be incorporated in products like bread, cakes, noodles, pasta, and ice creams to increase their
nutritive value without affecting textural and functional properties.
Keywords Rice bran oil · Rice bran · Oryzanol · Health benefits · Functional food
16.1 Introduction
Rice (Oryza sativa L.) is the primary staple for around half of the world’s populace,
principally Asia (Mingyai et al. 2017) and after corn (maize) the second largest crop
grown in the world (Inform article 2014). Over the past years the global per capita
U. Yadav (*)
Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and
Studies, Faridabad, Haryana, India
e-mail: upasana.fas@mriu.edu.in
S. Arora
College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal
Sciences, Hisar, Haryana, India
I. Kaushik
Department of Food Science & Technology, Chaudhary Charan Singh Haryana Agricultural
University, Hisar, Haryana, India
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_16
397