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Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying .
The contaminated rice bran oil was then sold to poultry farmers for use as a feed supplement and to consumers for use in cooking. [4] In February to March 1968, farmers started reporting that their poultry were dying due to apparent difficulty in breathing; altogether 400,000 birds died. [4] About 14,000 people who had consumed the contaminated ...
γ-Oryzanol is a mixture of lipids derived from rice (Oryza sativa). [1] γ-Oryzanol occurs mainly in the fat fraction of rice bran and rice bran oil.Originally thought to be a single chemical compound, [2] it is now known to be a mixture of ferulic acid esters of phytosterols and triterpenoids, particularly cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, and campesteryl ferulate, [3 ...
A major rice bran fraction contains 12%–13% oil and highly unsaponifiable components (4.3%). [ citation needed ] This fraction contains tocotrienols (a form of vitamin E ), gamma-oryzanol , and beta-sitosterol ; all these constituents may contribute to the lowering of the plasma levels of the various parameters of the lipid profile.
Rice bran oil: 100 25 38 37 250 °C (482 °F) [11] Soybean oil [12] 100 15 22 ... Sunflower oil (high oleic) 100 12 84 [4] 4 [4] Vegetable shortening [16] 100 25 41 28
Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff (rice husk). It is popular as a cooking oil in the Indian subcontinent and East Asian countries, including India, Nepal, Bangladesh, Indonesia, Japan, Southern China, and Malaysia. [citation needed]