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United States Department of Agriculture

Agricultural Research Service

Title: Characterizing and Enhancing Rice Bran Fractions with Potential Health Benefits and Industrial Uses

Author
item Bergman, Christine

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: December 15, 2002
Publication Date: August 15, 2002
Citation: BERGMAN, C.J. CHARACTERIZING AND ENHANCING RICE BRAN FRACTIONS WITH POTENTIAL HEALTH BENEFITS AND INDUSTRIAL USES. MEETING PROCEEDINGS. 2002. 4 pp.

Interpretive Summary: Rice bran is an underutilized coproduct of the rice milling process. It contains several potentially valuable phytochemical fractions such as the tocopherols, tocotrienols, gamma-oryzanols, and phenolics which have antioxidant or free radical scavenging potential. Phytochemicals with such activity may be protective against oxidative damage, which has been implicated in a range of diseases such as cancer and cardiovascular disease. The free radical scavenging ability of rice bran fractions can also prevent oxidative deterioration of lipids. For example, rice bran fractions reportedly improve the shelf life of foods such as whole milk powder, restructured beef and snack foods. Rice bran is also being used for industrial applications such as skin abrasive cleaners and moisturizers. Modification of the levels or ratios of rice bran's various fractions could improve its value. Our research and cultivar enhancement program is evaluating the potential to increase the value of rice bran by modifying its phytochemical levels using natural genetic diversity, along with cross pollination techniques. Significant genotypic variation in rice lipid, fatty acid profile, tocopherol, tocotrienol, gamma-oryzanol and phenolic contents have been identified. Genotypes with white or light brown bran had similar low phenolic content, whereas those with darker bran (dark brown, red and black) showed a greater range in phenolic concentration. Our results suggest that it is feasible to modify the levels of various phytochemicals in rice bran that have potential health benefits and industrial applications.

Technical Abstract: Rice bran is an underutilized coproduct of the rice milling process. It contains several potentially valuable phytochemical fractions such as the tocopherols, tocotrienols, gamma-oryzanols, and phenolics which have antioxidant or free radical scavenging potential. Phytochemicals with such activity may be protective against oxidative damage, which has been implicated in a range of diseases such as cancer and cardiovascular disease. The free radical scavenging ability of rice bran fractions can also prevent oxidative deterioration of lipids. For example, rice bran fractions reportedly improve the shelf life of foods such as whole milk powder, restructured beef and snack foods. Rice bran is also being used for industrial applications such as skin abrasive cleaners and moisturizers. Modification of the levels or ratios of rice bran's various fractions could improve its value. Our research and cultivar enhancement program is evaluating the potential to increase the value of rice bran by modifying its phytochemical levels using natural genetic diversity, along with cross pollination techniques. Significant genotypic variation in rice lipid, fatty acid profile, tocopherol, tocotrienol, gamma-oryzanol and phenolic contents have been identified. Genotypes with white or light brown bran had similar low phenolic content, whereas those with darker bran (dark brown, red and black) showed a greater range in phenolic concentration. Our results suggest that it is feasible to modify the levels of various phytochemicals in rice bran that have potential health benefits and industrial applications.

Last Modified: 8/19/2014
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