The nutritional value of rice bran oil is introduced:
Nutrients
1. Oleic acid 40-52%
2. Linoleic acid 29-42%
3. Linolenic acid 0.5-1.8%
4. Palmitic acid 12-18%
5. Stearic acid 1.0-3.0%
6. Phytosterols 4.5-6.5%
7. Oryzanol 0.1-0.5%
Testing project standards
Color (25.4MM) Yellow Y≤10-40; Red R≤4
Free fatty acid (%) ≤ 0.20
Moisture volatiles (%) ≤ 0.05
Impurities (%) ≤ 0.05
Peroxide value (mmol/kg) ≤20
Other ingredients
Unrefined butter oil contains 3% to 5.5% unsaponifiables. The rice bran oil has a high acid value and contains about 25% of free acid. It also contains 1% to 5% of alfalfa shavings, 3% to 9% of alfalfa wax, 1% to 2% of phospholipids, and a small amount of other impurities, mainly oryzanol and sterols. And higher fatty alcohols and so on.
Fatty acid composition
Rice bran oil has a relatively balanced fatty acid composition and is rich in dozens of natural biological active ingredients such as Ve, complex lipids, phospholipids, tocotrienols, squalene, phytosterols (5%), and oryzanol (0.5%). The content of unsaturated fatty acids is up to 80%. Rice bran oil is a unique and precious healthy cooking oil. It is a good oil for making nutritious oils, blending oils, frying oils, and food ingredients.
High nutritional value
Jiang Xinzheng, senior engineer of the National Engineering Research Institute for Grains and Grease, told this reporter that rice bran oil is a kind of edible oil with high nutritional value. The composition of rice bran is 15% to 22% of oil, which is equivalent to the oil content of soybean, protein is 12% to 16%, nitrogen-free extract is 33% to 53%, moisture is 7% to 14%, and ash is divided into 8% ~12%.
Rice rice husks are brown rice. Brown rice consists of three layers: rice bran layer, embryo and endosperm. The rice bran layer accounts for about 7.5% of the total weight of brown rice and the embryo accounts for about 2.5%. The rice bran layer consists of pericarp, seed coat, outer endosperm and aleurone layers. The oil in brown rice is mainly concentrated in the aleurone layer of the embryo and rice bran layer, especially in the embryo.
Rice bran oil is a nutrient-rich vegetable oil with an absorption rate of 90% or more after eating. Rice bran oil fatty acid composition, vitamin E, sterols, oryzanol and other beneficial to the body's absorption, with the removal of cholesterol in the blood, reduce blood fat, promote the body's growth and development and other beneficial effects, so rice bran oil is recognized at home and abroad as a nutritional and health oil. At the same time, because rice bran oil itself has good stability, it is suitable as frying oil, and can also be used to make margarine, shortening, and advanced nutrient oils.
Rice bran oil contains about 38% of linoleic acid and about 42% of oleic acid. The ratio of linoleic acid to oleic acid is about 1:1.1. From a modern nutrition point of view, this proportion of oil has a comparative advantage. High nutritional value.
Rice bran oil is rich in oryzanol. Oryzanol is a family of compounds composed of more than 10 types of sterol ferulic acid esters, which can prevent self-synthesis of cholesterol, lower the concentration of serum cholesterol, promote blood circulation, and regulate endocrine and autonomic functions. Can promote the growth of humans and animals. Oryzanol can promote skin microvascular circulation, protect the skin, and it is also effective for concussion and other diseases.
Rice bran oil also contains a large amount of nutrients such as fat-soluble vitamins, sitosterol and other phytosterols in rice bran and germ.
At the same time, vitamin E and oryzanol have antioxidant effects, so that rice bran oil oxidation stability is relatively good, easy to store.
At present, rice bran oil has attracted the attention of many countries in the world, becoming another new type of edible oil after sunflower oil and corn germ oil. The retail price of rice bran oil in the US market is 2.6-3.0 USD/kg, which is far more than the selling price of traditional edible oil such as soybean oil and peanut oil.