Rice, the staple food of half of the human population over thousands of years, is mainly composed of starch. A much smaller percentage of lipids is present in a rice grain that contributes to the processing and nutritional value of rice. An important by-product of rice milling is rice bran, outer layer of rice grain, which contains high percentages of edible lipids. Rice bran oil has been a popular choice of cooking oil in several Asian countries for decades. The interest in rice bran oil is fast growing in the Western countries due to high levels of hearty unsaturated fats and Vitamin E present, and other benefits such as improving antioxidant and anti-inflammatory effects and reducing blood sugar and LDL cholesterol in the human body. Nevertheless, the production of rice bran oil is costly due to the special techniques involved in preserving oil composition during extraction and storage. Consequently rice bran mainly limits to animal feeds. It is reported that further knowledge of unsaturated fatty acid content in the rice lines will assist in improving the quality of rice bran processing, allowing robust extraction of rice bran for oil production. Several studies have been conducted in analyzing the composition of rice bran oil. However, the majority is restricted to Asian origin and the studies focused on beneficial genotypes are scarce. In this presentation, we will discuss how the bran lipid content and free unsaturated fatty acid composition vary between selected parental and hybrid rice lines. In our study, we utilized an efficacious organic extraction to collect rice bran oil from number of genetic variants including parental and hybrid lines, and developed an user-friendly reverse-phase high performance liquid chromatography (HPLC) to investigate the composition of three of the most abundant, healthy, unsaturated fatty acids that freely exist in rice bran oil: oleic, linoleic, linolenic.

Comparison of rice bran oil composition between parental and hybrid lines

ACS Spring Meeting 2021

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