Rice bran: Nutritional values and its emerging potential for development of functional food—A review

Gul, Khalid; Yousuf, Basharat; Singh, Amit Kumar; Singh, Preeti; Wani, Ali Abas

doi:10.1016/j.bcdf.2015.06.002

Cited by 268 publications

(210 citation statements)

References 66 publications

(57 reference statements)

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“…Rice bran, the outer layer of the rice grain, accounts for 8-10% of the total weight of the grain; however, it contains most of the nutrients: carbohydrates (34-62%), lipids (15-20%), protein (11-15%), crude fiber (7-11%) and ash (7-10%). In particular, rice lipids and bioactive components are concentrated in rice bran [6,7]. Fatty acids such as palmitate (21-26%), linoleate (31-33%) and oleate (37-42%) are predominant in rice bran.…”

Section: Compositional Distinctiveness Of Rice Branmentioning

confidence: 99%

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Alauddina¹,

Islama²,

Shirakawaa³

et al. 2017

Superfood and Functional Food - An Overview of Their Processing and Utilization

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Rice bran is a byproduct of the rice milling process; it constitutes 10% of rice, with a potential global production of 48 million tons per year. The major portion of this is used as animal feed or discarded as waste material. However, rice bran is attracting attention from researchers because it is widely available, cheap and rich in nutrients such as protein, fat, carbohydrates, bioactive compounds and dietary fiber. Many foodprocessing techniques that have improved rice bran resources have been pioneered, such as enzyme treatment and fermentation. We have been investigating the functional role of rice bran since 2003. Our experiments revealed that rice bran and its active compounds, such as γ-oryzanol, tocopherol, tocotrienol, adenosine and ferulic acid, play a role as a functional food. In this review, we summarize how rice bran is a super food and functional food to illustrate the global interest in rice bran and its functional aspects and medicinal qualities. We also describe the techniques to prepare functional bran and the composition and health benefits of functional bran, which may encourage entrepreneurs to produce rice bran-based food on a large scale and meet the global demand for super foods and functional foods.

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Section: Compositional Distinctiveness Of Rice Branmentioning

confidence: 99%

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Alauddina¹,

Islama²,

Shirakawaa³

et al. 2017

Superfood and Functional Food - An Overview of Their Processing and Utilization

View full text Add to dashboard Cite

show abstract

“…The increasing demand for rice bran and RBO as healthy functional food ingredients has led to the emergence of defatted rice bran as a potential by-product such as rice bran meal after the extraction of oil from rice bran 26 . Rice bran protein RBP was prepared by alkali extraction and isoelectric precipitation from defatted rice bran.…”

Section: Rice Bran Proteinmentioning

confidence: 99%

Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

Pal

Pratap

2017

J. Oleo Sci.

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“…The rice kernel contains only a small amount of oil (2-3%), and this is found in the outer layers of the grain. From the processing of the paddy rice, 70% of endosperm (white rice) is obtained as the main product, and the rest are by-products (20% shell, 8% bran, and 2% germ) [2]. Generally the by-products are destined for animal feed; however, these could serve as raw material for production of oil and other products (pharmaceuticals, antioxidants, biofuels, etc.)…”

Section: Introductionmentioning

confidence: 99%

“…Its applications in the food industry have high potential because it can increase the nutritional quality of processed foods [2]. However, only a small portion of the total production of rice bran is used for edible oil production [1].…”

Section: Introductionmentioning

confidence: 99%

“…This occurs as a consequence of cell disruption with release of lipase enzymes and various other antinutritional factors (trypsin inhibitors, hemagglutinin-lectin, and phytates), when the bran layers are removed from the endosperm. The contact between such enzymes and oil causes its hydrolysis and the release of free fatty acids and glycerol, thus causing a drastic reduction of its quality and shelf life [1,2,5,7,8]. The degradation level of its oil can be so high that its usefulness for human or animal consumption is unsuitable, so its final destination can be as fuel for boilers [1].…”

Section: Introductionmentioning

confidence: 99%

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Oil Extraction from “Morelos Rice” Bran: Kinetics and Raw Oil Stability

Zuñiga-Díaz

Reyes-Dorantes

Quinto-Hernandez

et al. 2017

Journal of Chemistry

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“Morelos rice” is a variety of rice with certificate of denomination of origin. It is a large grain of opaque appearance and extra large size that is grown exclusively in Morelos state (Mexico). Thus, the quality and characteristics of its rice bran may affect the kinetic of the extraction process of its oil as well as its stability. Therefore, this work is oriented to determine the extraction kinetics of its oil and its oxidative stability. The latter one is obtained through the proposal of a method based on open-circuit potential measurements. The results showed that the rice bran has 21.44% of raw oil, with a chemical composition (based on fatty acids) of 48.48% oleic acid, 35.26% linoleic acid, and 14.54% palmitic acid, as well as a free fatty acid content of 8.15%. A high percentage of its oil content can be recovered in a short time at room temperature, and its extraction kinetics is a function of both the washing and the diffusion of its oil. Under storage conditions the raw oil has a high stability, at least 8 months, and its oxidative stability was of 24, 9, and 7 hours at 50°C, 80°C, and 110°C, respectively.

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Rice bran: Nutritional values and its emerging potential for development of functional food—A review

Cited by 268 publications

References 66 publications

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

Oil Extraction from “Morelos Rice” Bran: Kinetics and Raw Oil Stability

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