Tufail Tabussam, Ain Huma Bader Ul, Chen Jin, Virk Muhammad Safiullah, Ahmed Zahoor, Ashraf Jawad, Shahid Noor Ul Ain, Xu Bin
School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China.
University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan.
Foods. 2024 Apr 24;13(9):1305. doi: 10.3390/foods13091305.
Globally, 50% of people consume rice (), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20-25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient.
在全球范围内，50%的人食用大米（），大米是产量最丰富、摄入最广泛的谷物之一。米糠是谷物产业的副产品，也被视为大米加工业的有益废弃物。米糠油（RBO）由米糠制成（米糠中含量为20 - 25 wt%），米糠是稻粒的最外层；脂质含量高达25%；是大量生物活性成分的重要来源。米糠油的主要成分包括高含量的纤维和植物化学物质，如维生素、谷维素、脂肪酸和酚类化合物，这些对人类健康有益。本文总结了使用不同技术（包括溶剂萃取、微波处理、欧姆加热、超临界流体萃取和超声处理）从米糠中提取米糠油的稳定化和提取过程。一些研究阐述了与米糠油相关的各种生物活性，如抗氧化、抗血小板、止痛、抗炎、抗血栓、抗诱变、壮阳、抗抑郁、止吐、纤维蛋白溶解和细胞毒性活性。由于米糠油具有广泛的生物活性和经济效益，当前这篇综述文章聚焦于米糠油的提取过程、其生物活性成分以及米糠油潜在的健康益处。此外，还强调了现有研究的局限性，并为米糠油作为功能性食品成分的未来应用提供了建议。
