Effect of enzyme types on the stability of oil-in-water emulsions formed with rice protein hydrolysates.
Pan X, Fang Y, Wang L, Xie M, Hu B, Zhu Y, Zhao E, Pei F, Shen F, Li P, Shen X, Hu Q.
J Sci Food Agric. 2019 Jul 27. doi: 10.1002/jsfa.9955.

Rice bran oil ameliorates hepatic insulin resistance by improving insulin signaling in fructose fed-rats.
Mohamed MA, Ahmed MA, Abd Elbast SA, Ali NA.
J Diabetes Metab Disord. 2019 Mar 9;18(1):89-97. doi: 10.1007/s40200-019-00394-2

Comparative study on amount of nutraceuticals in by-products from solvent and cold pressing methods of rice bran oil processing.
Wongwaiwech D, Weerawatanakorn M, Tharatha S, Ho CT.
J Food Drug Anal. 2019 Jan;27(1):71-82. doi: 10.1016/j.jfda.2018.06.006.

Coadministration of Resveratrol and Rice Oil Mitigates Nociception and Oxidative State in a Mouse Fibromyalgia-Like Model.
Peres Klein C, Rodrigues Cintra M, Binda N, Montijo Diniz D, Gomez MV, Souto AA, de Souza AH.
Pain Res Treat. 2016;2016:3191638. doi: 10.1155/2016/3191638

Tocotrienol-Rich Fraction from Rice Bran Demonstrates Potent Radiation Protection Activity.
Krager KJ, Pineda EN, Kharade SV, Kordsmeier M, Howard L, Breen PJ, Compadre CM, Hauer-Jensen M, Aykin-Burns N.
Evid Based Complement Alternat Med. 2015;2015:148791. doi: 10.1155/2015/148791.

Development of lycopene-loaded nanostructured lipid carriers: effect of rice oil and cholesterol.
Riangjanapatee P, Müller RH, Keck CM, Okonogi S.
Pharmazie. 2013 Sep;68(9):723-31.

Rice oil is produced by processing the gem of the rice and is an oil with an acidity of less than 0.50%.

Advantages :

• lowers the rate of harmful LDL cholesterol
• contributes to the absorption and elimination of cholesterol
• helps reduce the level of triglycerides responsible for atherosclerosis risk

In heating processes, rice oil loses some of the potential of the antioxidants tocopherol and gamma oryzanol around 70° and the loss is most pronounced around 90° (1).

An interesting application of rice oil, in particular rice bran oil, concerns its use as a nanoemulsion in drug transport systems (2).

Rice bran oil appears as a yellowish oily liquid.

It is obtained by the leaching method or squeezing process or a by-product of rice bran and contains 43％ monounsaturated fatty acids, 35％ polyunsaturated fatty acids and 22％ saturated fatty acids, it has a high smoke point which facilitates light frying or intensive frying of food.

In cosmetics, rice bran oil can replace carnauba wax, it acts as a humectant and moisturiser for the skin and its inclusion adds a natural fragrance to products.

For more information

Rice oil studies

References___________________________________________________________________

(1) Thermal rice oil degradation evaluated by UV-Vis-NIR and PARAFAC.  Rosa LN, Coqueiro A, Março PH, Valderrama P.  Food Chem. 2019 Feb 1;273:52-56. doi: 10.1016/j.foodchem.2018.03.065.

(2) Development and Characterization of a Self-Nanoemulsifying Drug Delivery System Comprised of Rice Bran Oil for Poorly Soluble Drugs.  Eleftheriadis GK, Mantelou P, Karavasili C, Chatzopoulou P, Katsantonis D, Irakli M, Mygdalia A, Vizirianakis IS, Fatouros DG.  AAPS PharmSciTech. 2019 Jan 11;20(2):78. doi: 10.1208/s12249-018-1274-y.