|Omega-3 fatty acids||?-Linolenic: 2.2%|
|Omega-6 fatty acids||Linoleic: 34.4%|
|Food energy per 100 g (3.5 oz)||3,700 kJ (880 kcal)|
|Smoke point||232 °C (450 °F)|
Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff (rice husk). It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in several Asian countries, including Bangladesh, Japan, India, and China.
Rice bran oil is an edible oil which is used in the preparation of vegetable ghee. Rice bran wax, obtained from rice bran oil and palpanese extract, is used as a substitute for carnauba wax in cosmetics, confectionery, shoe creams, and polishing compounds.
A component of rice bran oil is the antioxidant ?-oryzanol, at around 2% of crude oil content. Thought to be a single compound when initially isolated, it is now known to be a mixture of steryl and other triterpenyl esters of ferulic acids. Also present are tocopherols and tocotrienols (two types of vitamin E) and phytosterols.
The fatty acid composition is:
|Oleic acid (an omega-9 fatty acid)||C18:1||38.4%|
|Linoleic acid (LA, an omega-6 fatty acid)||C18:2||34.4%|
|?-Linolenic acid (ALA, an omega-3 fatty acid)||C18:3||2.2%|
|Property||Crude rice bran oil||Refined oil|
|Density (15 °C)||0.913-0.920||0.913-0.920|
|Free fatty acids||5-15%||0.15-0.2%|