Comparative analysis of physicochemical, nutritional, functional, and sensory properties of rice bran oil from white (Bg 300) and brown rice (At 362)

Abstract Rice bran oil (RBO) is one of the healthiest edible oils in the world is locally underutilized. The current study was conducted to examine the physicochemical, nutritional, functional and sensory properties of RBO extracted from two locally grown rice varieties Bg 300 (white rice bran oil: WRBO) and At 362 (brown rice bran oil: BRBO) and to compare those with commercially available coconut oil (CACO). Saponification value in RBOs varied in the range of 175–176 mg KOH/g. BRBO showed a higher peroxide (3.71 ± 0.80 meq O 2 /kg) and Iodine value (98.38 ± 0.05 g I 2 /100 g) compared to WRBO. Highest oleic acid percentage (45.34 ± 2.65 %) and smoke point (204.6 ± 8.3 °C) was observed in BRBO. Significantly highest potassium (133.10 ± 1.07 mg/kg) and sodium (76.80 ± 0.10 mg/kg) contents were observed in BRBO and CACO respectively. Further, BRBO showed the highest contents of ɤ-oryzanol (1.49 ± 0.04 %), total flavonoid (1.13 ± 7.66 mg QE/g), total phenolic (1.47 ± 1.46 mg GAE/g) and DPPH radical scavenging capacity (1.04 ± 0.07 mmol Trolox/g). As a whole, BRBO from At362 showed acceptable physicochemical, nutritional and functional properties compared to WRBO and CACO proving it as a promising application in local food industry while utilizing rice bran, a by-product in rice milling.