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item Goffman, Fernando
item Pinson, Shannon
item Bergman, Christine

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/10/2003
Publication Date: 5/1/2003
Citation: Goffman, F.D., Pinson, S.R., Bergman, C.J. 2003. Genetic diversity for lipid content and fatty acid profile in rice bran. Journal of Agricultural and Food Chemistry. 80(5):485-490.

Interpretive Summary: Rice bran is a co-product of the rice milling process which can be used as a source of cooking oil. Information about the ranges for oil content and fatty acid composition in the bran fraction of rice across the world is not known. We have evaluated 204 different rice cultivars that are from over 25 countries for oil content and fatty acid composition in the bran. The cultivars showed a significant variation for both traits studied, indicating that it is possible to increase rice bran oil content and improve its oil quality using cross-pollination breeding techniques.

Technical Abstract: Rice bran contains valuable nutritional constituents, which include lipids. A germplasm collection consisting of 204 genetically diverse rice accessions was grown under field conditions and evaluated for total oil content and fatty acid composition. Genotype effects were highly statistically significant for lipid concentration and fatty acids (P is less than 0.001). Environment significantly affected oil content (P is less than 0.05), stearic, oleic, linoleic and linolenic acids (all with P is less than 0.01 or lower), but not palmitic acid. The oil content in rice bran varied a great deal, ranging from 17.3 percent to 27.4 percent wt/wt. Major fatty acids of bran oil were palmitic, oleic and linoleic acids, which were in the ranges of 13.9-22.1 percent, 35.9-49.2 percent and 27.3-41.0 percent, respectively. The ratio of saturated to unsaturated fatty acids was highly related to the palmitic acid content (r2 equals 0.97). The data suggests it is possible to select rice breeding progeny with enhanced oil content and fatty acid profile.