Miftahurrahmi, Teti Estiasih, Tunjung Mahatmanto, Ahmad Zaki Mubarok
Rice bran oil (RBO) is valued for its bioactive compounds, which are beneficials for food and health. The oil characteristics from pigmented rice brans, such as red and black, are still limitedly explored. This study investigates RBO extracted from white (WRB), red (RRB), and black (BRB) rice brans using modified three-phase partitioning (TPP). The highest rice bran oil yield is observed at 2 hours of extraction for all rice brans, demonstrating the best oxidative stability. All rice bran oils had linoleic acid as the dominant fatty acid. The advantage of rice bran oil is the presence of bioactive compounds, including phenolics, flavonoids, phytosterols, tocotrienols, and γ-oryzanol. Black rice bran oil had the highest phenolics, anthocyanins, γ-oryzanol, and tocotrienols, contributing to its highest oxidative stability. The highest phytosterols level was found in red rice bran oil. Meanwhile, white rice bran oil had the superiority due to the highest flavonoid content. This study provides some insights about characteristics of pigmented rice bran oils for future applications. © Miftahurrahmi et al., Published by EDP Sciences, 2025.
Food Science Doctoral Program, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang, 65145, Indonesia; Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang, 65145, Indonesia; Study Center for Local Food Development, Universitas Brawijaya, Jawa Timur, 65145, Indonesia
