Physico-chemical Properties and Fatty Acid Profile of Black Rice Bran Oil Extract (Oryza sativa L. ‘Sembada Hitam’)

The current study highlights black rice as a nutrient-rich grain with functional properties, emphasising its relevance in advancing dietary strategies for health improvement. As a functional food, black rice contains various bioactive compounds, including anthocyanins, tocopherols, oryzanol, and essential oils, which are primarily concentrated in the bran layer of the grain. Black rice bran can be utilized as a source of rice bran oil (RBO), which enriched with nutrients, essential oils and antioxidant compounds. However, the RBO industry in Indonesia remains limited, partly due to a lack of comprehensive information on the properties of black RBO. This research aims to characterise the physico-chemical properties and fatty acid profile of black rice bran oil (Oryza sativa L. 'Black Sembada'), a local black rice cultivars widely cultivated in Sleman, Yogyakarta. The characterisation of RBO includes measurement of density, yield, water content, acid value, saponification value and peroxide value. Fatty acid profiles were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). The results showed that the yield of Sembada Hitam RBO ranged from 11.537-28.887 % with a water content 0.017-0.49 %, density between 0.920-1.027 g mL-1, acid value 79.203-86.427 mgKOH g-1, saponification value 167.450-199.723 mg KOH g-1 and peroxide value 5.953-118.233 mEq kg-1. The fatty acid profile was dominated by palmitic acid (14.58 %), oleic acid (43.44 %), linoleic acid (37.52 %), and stearic acid (2.08 %).