Ozdestan O. , EROL T., ACAR B.

9th Baltic Conference on Food Science and Technology - Food for Consumer well-being, (Foodbalt 2014), Jelgava, Latvia, 8 - 09 May 2014, pp.24-27 identifier

  • Publication Type: Conference Paper / Full Text
  • City: Jelgava
  • Country: Latvia
  • Page Numbers: pp.24-27


Phytosterols are very important for daily diet that can not be synthesized by human body. Main sources of phytosterols are vegetable oils, seeds, legumes and cereals. Phytosterols prevent cholesterol absorption therefore lower total and LDL cholesterol level in blood. Also plant sterols might protect against certain types of cancer such as colon, breast and prostate. Rice bran is the best source of total lipids and phytosterols based on raw material. Rice bran oil contains very high concentrations of cycloartenol and 2.4-methylenecycloartanol, which made up over 40% of the total phytosterols. Rice brain contains 12-22% oil, 11-17% protein, 6-14% fiber, 10-15% moisture, and 8-17% ash. Also, It is rich in vitamins, including vitamin E, thiamine, niacin, and minerals like aluminum, calcium, chlorine, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc. Furthermore, presence of antioxidants like tocopherols, tocotrienols, and gamma-oryzanol also brighten prospects of rice bran utilization for humans as functional ingredient to reduce the life threatening disorders. To improve quality and nutrition of food product, rice bran can be evaluated as a potential food ingredient. It has been used in food as full-fat, defatted bran, bran oil, and protein concentrates. Rice bran is used by the food industry in the production of baked foods, snacks, crackers, breads, cereals, pastries, pancakes, noodles, muffins, biscuits. In this review, phytosterols found in rice bran which impacts on human health and the usage of rice bran in food industry are discussed in general terms.