Rice Bran Oil by R.Borgacci

What's this

What is rice bran oil?

Rice bran oil is a fluid alimentary fat, slightly viscous, straw yellow in color, extracted from the aleuronic layer and from the germ (embryo) of the homonymous cereal ( Oryza sativa ).

Note : the aleuronic layer is a cellular veil interposed between the external pericarp - bracts (glumelle) - and the starchy endosperm of the cereal caryopsis.

We specify that the raw material of rice bran oil is not pula (husk, loppa), instead made up of wood paddies of paddy rice (or raw rice), inedible and intended for other uses such as feeding the livestock, the fuel production, etc.

On the contrary, the rice bran oil is obtained by squeezing the thin coating film and the germ surrounding the brown rice (raw seeds), then already browned (without bracts or glumelle); compared to woody ones, these substrates are perfectly edible.

In technological terms, the extraction of rice bran oil (raw or refined, based on the production method) is obtained by squeezing, using food solvents and distillation.

Did you know that ...

In wheat, as in rye, bracts or glumelles do not adhere to the caryopsis and separate already during threshing.

Rice bran oil is famous for two characteristics:

1. High smoke point - around 232 ° C
2. Delicate, almost neutral flavor.

Both these characteristics make it suitable for frying, both in a frying pan and in a frying pan.

The use of rice bran oil in the kitchen is widespread especially in Asian countries; in particular: Bangladesh, Japan, India and China.

Nutritional Properties

Fatty acid composition of rice bran oil

Rice bran oil has a similar composition to peanut oil, with 38% monounsaturated fatty acids, 37% polyunsaturated fatty acids and 25% saturated fatty acids.

More precisely, the breakdown of fatty acids is:

Antioxidants of rice bran oil

The "raw" rice bran oil contains about 2% of antioxidant γ-oryzanol, the result of the union between a sterol and the triterpenyl esters of ferulic acids - initially it was believed to be a single molecule.

The concentrations of tocopherols or tocotrienols, ie vitamin E, and other phytosterols (in addition to γ-oryzanol) are also relevant.

Other nutritional properties of rice bran oil

Rice bran oil is, like all oils, a very caloric product. Energy comes from lipids, while proteins, carbohydrates, water, fibers, water-soluble vitamins and minerals are practically absent.

The fatty acids, broken down as indicated in the table above, are predominantly unsaturated. The fractions of the polyunsaturated ALA and LA, and the monounsaturated OA - health benefits - is more than satisfactory. The amount of palmitic acid, which we remember is more than 20% of the total, ensures good heat stability. Nevertheless, at frying temperatures, or due to inadequate storage (exposure to light and air), omega 3 and omega 6 degrade quickly by deactivating. Only oleic acid, besides being beneficial for health, also has good stability to heat and oxidation.

Rice bran oil does not contain gluten, lactose, histamine or purines.

Diet

Rice bran oil in the diet: general information

Rice bran oil, used in large quantities, does not lend itself to being overweight. On the contrary, it has no contraindications for metabolic pathologies towards which, moreover, it has a tendentially positive effect (see below) or irrelevant.

Rice bran oil has no negative implications for celiac disease, gluten and histamine intolerance. It is also suitable for vegetarian, vegan and any philosophy or religion.

The medium portion, if used for seasoning, is 10 ml at a time (one table spoon).

Rice bran oil in the cholesterol diet

Scientific insights show that rice bran oil and its active components improve cholesterol and triglyceridemia by decreasing them, increasing the percentage of HDL cholesterol (good cholesterol). An animal study has shown that by supplementing the diet with fractional vitamin E obtained from rice bran oil, a total cholesterol reduction of 42% and a reduction in LDL (bad cholesterol) of 62% is achieved.

Rice bran oil in the diet for menopause

A small-scale study examined the effects of y-oryzanol on menopausal women, taken as a concentrated purified supplement for 4-6 weeks. The results showed relief from hot flushes in 90% of cases.

Rice bran oil and antioxidant stability

The y-oryzanol content in various samples of rice bran oil subjected to pan heating, even up to 180 ° C for 8 hours, remains approximately unchanged. However, a decrease in the content of y-oryzanol is found using microwave heating (at the same conditions - temperature and duration).

Rice bran oil and calcium absorption

Some substances contained in rice bran play the role of anti-nutrients. In particular, phytic acid and oxalic acid bind minerals, for example calcium, and are therefore implicated in the synthesis of phytates and calcium oxalates not absorbable by the mucous membrane of the intestine. However, phytic and oxalic acid are water-soluble, ie they dissolve in water, and not fat-soluble. This means that rice bran oil, consisting only of fat, should be totally free of it. Moreover, even if they were present, being thermolabile, oxalates and phytates of rice bran oil for cooking are totally destroyed.

Rice bran oil in the diet for insulin resistance and type 2 diabetes mellitus

A study in rats concluded that taking y-oryzanol is probably responsible for a reduction in insulin resistance.

Encouraging results are also obtained on diabetic people (type 2 mellitus), which showed a significant decrease in blood sugar (-30%) following the consumption of rice bran oil. These latest results were reported in the March 2002 issue of the "Journal of Nutritional Biochemistry".

Rice bran oil in the diet for high blood pressure

According to two studies, a mixture of rice bran oil, sesame and low-fat yogurt, eaten regularly, can help prevent or reduce high blood pressure by improving heart health. The results were presented to the "American Heart Association" (AHA), the 2012 blood pressure research meeting in Washington, DC.

Kitchen

Rice bran oil in the kitchen

Rice bran oil is an edible oil that is used, in the East, especially in the preparation of vegetable "ghee" or "ghee". It is basically a kind of clarified butter originating in the Indian subcontinent, commonly used in the gastronomy of South Asia and the Middle East, in traditional local medicine and in some religious rituals.

The rice bran wax, obtained by mixing rice bran oil and palpanese extract, is used as a substitute for carnauba leaf wax ( Copernicia prunifera ) in many cosmetic products, sweets, shoe creams and polishing compounds.

Physical properties

Physical properties of rice bran oil