Γ-oryzanol Content Research Articles

Assessment of Bioactive Compounds and Physiological Activities of Ethanolic and Aqueous Extracts from Black Rice, Black Rice Bran, and Milled Black Rice

Black rice (BR) is considered one of the healthiest foods worldwide. This study assessed the bioactive compound contents and antioxidant activities of the distilled water (DW) and 80% ethanol (EtOH) extracts of BR, black rice bran (BRB), and milled black rice (MBR). In addition, their anti-obesity, anti-obesogenic, and anti-muscle atrophy effects were comparatively evaluated. The results revealed that the 80% EtOH extract of BR contained higher contents of β-glucan, total flavonoids, and total phenolics (26.97 ± 0.70 mg gallic acid equivalents (GAE)/g and 16.58 ± 0.37 mg quercetin equivalents (QE)/g, respectively) and showed higher antioxidant activity than those of the BRB and MBR extracts. On the other hand, BRB contained the highest content of γ-oryzanol, which was 15.12 ± 0.03 mg/g. Moreover, the 80% EtOH extract of BR exhibited a stronger anti-obesogenic effect by downregulating adipogenesis-related proteins (PPAR-γ, C/EBP-α, and FAS) and upregulating lipolysis-related proteins (PGC-1α and CPT-1), while the BRB extract effectively increased myotube diameter and fusion index. Overall, these findings indicate that the 80% EtOH extracts of BR, BRB, and MBR, particularly the BR extract, have high potential as natural antioxidants and anti-obesity agents, with BRB showing promise in preventing muscle atrophy.

Raman spectroscopy coupled with the PLSR model: A rapid method for analyzing gamma-oryzanol content in rice bran oil

Rice bran oil (RBO) is widely used in food, nutraceutical, and cosmetic industries, due to its γ-oryzanol content, a key quality indicator. This study developed a rapid, non-destructive method for quantifying γ-oryzanol in RBO using Raman spectroscopy combined with partial least squares regression (PLSR). The optimal PLSR model, based on orthogonal signal correction (OSC)-pretreated data of Raman spectra from 800 to 1800 cm−1, demonstrated high accuracy with a strong R2-Pearson correlation coefficient of 0.9827 and low root mean square error of prediction (RMSEP) of 0.5314. Principal component analysis (PCA) of OSC-pretreated data showed improved sample grouping by concentration of γ-oryzanol compared to untreated data. Additionally, Bland-Altman plots comparing results from Raman and HPLC methods showed random scatter within ±2 SD of the mean difference, confirming the method's reliability. This study indicates that Raman spectroscopy can serve as a reliable method for determining γ-oryzanol content in RBO products within the related industries.

Using rice bran as a press aid during the cold-pressing of sesame seeds improved the extraction yield and quality of the resultant oil.

Simple, cost-effective, and practical techniques can enhance the shelf life of cold-pressed oils. This study evaluated sesame seed (SS) cold-pressed oil with various percentages of rice bran (RB) as press aid, including 0% (control or TSSO), 1% (T1), 2.5% (T2.5), 5% (T5), 7.5% (T7.5), and 10% (T10) w/w. The results demonstrated that adding RB considerably boosted extraction yields (p < .05), with 5% RB constituting the ideal combination. Adding 7.5% and 10% RB to the SS reduced free fatty acid (FFA) levels compared to the control sample. The oxidative stability index (OSI) and peroxide value (PV), however, significantly increased at combination ratios ranging from 2.5% to 10% (p < .05). Rice bran oil (TRBO) had the greatest OSI of all the studied oils, with 18.99 h, while the extracted oils showed an increase in OSI as RB contents rose. Total phenolic compounds (TPC), tocopherols, γ-oryzanol content, and total antioxidant activity (TAA) increased directly with the RB level. Despite the addition of RB altering the fatty acids concentration, linoleic and oleic acids continued to be the predominant fatty acids in TSSO, TRBO, and other extracted oil samples. Increasing the combination ratio increased the palmitic, palmitoleic, oleic, and linolenic acid content and decreased the stearic and linoleic acid content. In summary, the study demonstrated that the simultaneous cold-pressing of oil-bearing seeds and agro-industrial by-products is a potentially advantageous technique to increase the extraction yield, qualitative attributes, and shelf life of the extracted oils without the addition of synthetic antioxidants.

Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains

Solid-state fermentation (SSF) and extrusion are effective methods to improve the nutritional and sensory quality of rice bran. The effect of the processing sequence of SSF and extrusion and microbial strains on the quality of rice bran was studied. The results showed that the first SSF followed by extrusion increased the contents of phenolic, flavonoid and γ-oryzanol, but the color changed to brown. The first extrusion followed by SSF caused damage to bioactive components and antioxidant activity, but significantly increased the content of arabinoxylans. The difference between the two processing sequences may be related to the process time and the effect of substrate on microbial induction. Aspergillus oryzae and Neurospora sitophila were suitable for increasing the bioactive components of rice bran, while Lactiplantibacillus plantarum was suitable for increasing water-extractable arabinoxylan content. Different processing sequences and microbial strains have their advantages, and these results can provide reference for rice bran processing.

Liquefied dimethyl ether as alternative extraction solvent for high γ-oryzanol rice bran oil: Systematic HSP theory and experimental evaluation

This study aimed to systematically find an alternative solvent to replace hexane for the extraction of bio-oil with high γ-oryzanol content from rice bran (RB). The selection involved predicting solubility through Hansen solubility theory, experimental validation, determination of suitable extraction conditions, and comparison of oil quality with that of conventional hexane. A wide variety of solvents: subcritical water (SCW), supercritical carbon dioxide (SCCO2), bio-based solvents (alcohols and terpenes), and liquefied dimethyl ether (LDME), were initially assessed for rice bran oil (RBO) and γ-oryzanol solubility using Hansen solubility spheres. Solvents demonstrating high solubility for both RBO and γ-oryzanol, including LDME, ethyl acetate, acetone, and others (alcohols and SCCO2) known for effective vegetable oil extraction, were selected/identified for experimental extraction comparison. Among these, LDME performed better overall, affording greater solubility and requiring less solvent, shorter duration, lower pressure, and no additional co-solvents for equivalent extractions. Optimal conditions for LDME extraction were identified as 30 °C with a solvent-to-sample ratio of 10 mL/g and an extraction time of 10 min. Oils extracted with LDME and hexane displayed similar fatty acid compositions and no adverse effects on RB protein and carbohydrate structures after LDME extraction were observed. This study demonstrates LDME as a promising alternative to replace hexane for RBO extraction to further valorize this abundant low-cost RB residue into bio-oil and its γ-oryzanol and de-oil RB co-products.

Nitrogen Fertiliser Effects on Grain Anthocyanin and γ-Oryzanol Biosynthesis in Black Rice

Accumulation of phytochemicals in vegetative tissue under nitrogen (N) stress as an adaptive strategy has been investigated in various crops, but the effect of applied N on grain phytochemicals is poorly understood. This study investigated the effect of applied N on the biosynthesis and accumulation of rice (Oryza sativa L.) grain anthocyanin and γ-oryzanol under different ultraviolet-B (UV-B) conditions in a controlled pot trial using two distinct black rice genotypes. The response of grain anthocyanin and γ-oryzanol content to applied N was genotype-dependent but was not altered by UV-B conditions. Applied N increased grain anthocyanin and decreased γ-oryzanol content in genotype SCU212 but had no significant effect in genotype SCU254. The expression of the OsKala3 regulatory gene was significantly upregulated in response to applied N in SCU212, while the expressions of OsKala4 and OsTTG1 were unchanged. The expression of all three regulatory genes was not significantly affected in SCU254 with applied N. Key anthocyanin biosynthesis genes were upregulated in grain by N application, which indicates that the common increase in anthocyanin in vegetative tissues under N deprivation does not hold true for reproductive tissues. Hence, any future approach to target higher content of these key phytochemicals in grains should be genotype-focused.

Kinetic parameter for scale-up and γ-oryzanol content of rice bran oil as antioxidant: Comparison of maceration, ultrasonication, pneumatic press extraction

Rice bran oil is one of oryzanol source oils. Oryzanol is an antioxidant compound that is related to the absorption of cholesterol, and is used in hyperlipidemia treatment and menopause problems. RBO extraction, purification and its γ-oryzanol content have been carefully reviewed. The quality and concentration of γ-oryzanol depend on the extraction process and purification. In selecting the extraction method to obtain the highest oryzanol content, in addition to comparing the concentration of oryzanol obtained and it can also be done by comparing the extraction kinetics parameters. Modeling according to physical or empirical kinetics can contribute in increasing the result of extraction. This study aims to determine the highest oryzanol content in rice bran oil, comparing several extraction methods and studies of rice bran oil extraction kinetic is necessary for scale up purposes. In this study is conducted Rice Bran Oil Extraction with n-Hexane solvent using several different methods, such as maceration, ultrasonication, and pneumatic press extractions. Independent variable that is used is the extraction time and yield as dependent variable. The study shows that the best extraction method to get the highest yield is 10.34 % by ultrasonicator and oryzanol content is 5.09 mg/g by a pneumatic press machine. According to kinetic parameter k2 is 0.001546, Cs is 0.0589, and h is 0.4707, R2 = 0.9715 obtained from extraction using ultrasonicator.

Functional Evaluation of Fermented Rice Bran and Extracted Rice Bran Oil Addressing for Human Health Benefit.

Rice bran (RB) and rice bran oil (RBO) are exploring as prominent food component worldwide and their compositional variation is being varied among the world due to regional and production process. In this study, Fermented Rice Bran (FRB) was produced by employing edible gram-positive bacteria (Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium bifidum) at 125×10 5 spore g -1 of rice bran, and investigated to evaluate nutritional quality. The Crude Rice Bran Oil (CRBO) was extracted from RB and its quality was also investigated compared to market available rice bran oil (MRBO) in Bangladesh. We found that fermentation of rice bran with lactic acid bacteria increased total proteins (29.52%), fat (5.38%), ash (48.47%), crude fiber (38.96%), and moisture (61.04%) and reduced the carbohydrate content (36.61%). We also found that essential amino acids (Threonine, valine, leucine, lysine, histidine and phenylalanine) and non-essential amino acids (alanine, aspartate, glycine, glutamine, serine and tyrosine) were increased in FRB except methionine and proline. Moreover, total phenolic content, tannin content, flavonoid content and antioxidant activity were increased in FRB. The RBO analysis showed that γ-oryzanol content (10.00 mg/g) were found in CRBO compared to MRBO (ranging 7.40 to 12.70 mg/g) and Vitamin-E content 0.20% were found higher in CRBO compared to MRBO (ranging 0.097 to 0.12%). The total saturated (25.16%) and total unsaturated fatty acids (74.44%) were found in CRBO whereas MRBO contained total saturated (22.08 to 24.13%) and total unsaturated fatty acids (71.91 to 83.29%) respectively. The physiochemical parameters (density, refractive index, iodine value) were found satisfactory in all sample except acid value and peroxide value higher in CRBO. Heavy metal concentration was found within an acceptable range in both CRBO and MRBO. Thus FRB and RBO could be value added food supplement for human health.

Accumulation patterns of anthocyanin and γ-oryzanol during black rice grain development.

Pigmented rice, especially black rice, is gaining popularity as it is rich in antioxidants such as anthocyanins and γ-oryzanol. At present, knowledge about temporal control of biosynthesis and accumulation of antioxidants during grain development is limited. To address this, the accumulation patterns of anthocyanins and γ-oryzanol were assessed in two distinct black rice genotypes over the course of grain development, and the expression of known regulatory genes for anthocyanin biosynthesis was examined. The results indicated that total γ-oryzanol content increased continuously throughout grain development, while total anthocyanins peaked at dough stage (15 to 21 days after flowering) followed by a decline until grain maturity in both genotypes. However, the rate of decrease in anthocyanin content differed between genotypes, and a more prominent decline in cyanidin 3-O-glucoside (C3G) relative to peonidin 3-O-glucoside (P3G) was observed for both. Anthocyanin content was closely linked with the expression of key regulatory genes in the MBW (MYB-bHLH-WD40) complex. This improved knowledge of the genotype-specific biosynthesis (anthocyanins only) and accumulation patterns of anthocyanins and γ-oryzanol can inform subsequent research efforts to increase concentrations of these key antioxidants in black rice grains.

Approach to Identification of Genes That Increase γ-Oryzanol Content Based on Analysis of Rice Germplasm and Its Chromosome Segment Substitution Lines

Approach to Identification of Genes That Increase γ-Oryzanol Content Based on Analysis of Rice Germplasm and Its Chromosome Segment Substitution Lines

Policosanol and other bioactive compounds in different Thai rice varieties

This study examines the total lipid, policosanol (PC), tocols, and γ-oryzanol contents, and fatty acid composition in rice bran (RB) obtained from 4 min-polished brown rice of 13 Thai rice varieties, with a new emphasis on the PC content and composition. The total PC content in the oil extracted from RB ranged from 2776 to 7274 μg/g. Sungyod rice had the highest total PC content at 7274 μg/g, followed closely by Niaw Dum Mor at 6407 μg/g, and RD10 at 6308 μg/g. The bran of Thai rice varieties contained triacontanol, dotriacontanol, and tetratriacontanol as their main components. Sungyod rice had significantly more octacosanol. Considering the PC composition, black-pigmented glutinous rice varieties, Leum Pua and Niaw Dum Mor, had higher hexatriacontanol and octatriacontanol levels. The total lipids in rice bran (RB) ranged from 14.9 to 22.1 g/100 g. The key fatty acids found in the Thai rice varieties included oleic acid (37.8–43.0%), linoleic acid (30.3–36.4%), and palmitic acid (14.2–21.6%). In terms of other bioactive compounds, Leum Pua had the highest tocols level at 635 μg/g RB, while Pathum Thani 1 showed an impressive γ-oryzanol level of 4011 μg/g RB. These findings suggest that certain Thai rice varieties have the potential to be rich sources of lipids, PC, and bioactive compounds.

The effect of stabilization heat treatment on rice bran quality parameters, including total phenolic content, gamma oryzanol content, antioxidant potential, oxidative stability and extraction yield during storage

The impact of rice bran stabilization thermal treatments on oxidative stability, extractability, and antioxidant potential was investigated. Freshly milled rice bran samples of the variety “Ld 368 –red” were subjected to four heat treatments: steaming, hot air drying, microwave treatment, and a combination of microwave and steaming. Solvent extraction was used to obtain rice bran oil (RBO). The Phenolic, γ-oryzanol contents and antioxidant potential of RBO were analyzed. Oil yield, free fatty acid content (FFA), and peroxide value (PV) were measured during 50-days storage at room temperature, with data collected at an interval of 10 days. The highest extraction yield was in coupled treatment (22.26 %). The coupled treatment and microwave were the most effective for the stabilization of rice bran in terms of oxidative stability, which provided the lowest FFA value (2.950 % & 2.993 %) and PV (0.518 & 0.620 mEqv/kg oil) (p ≤ 0.05). The lowest increment of FFA (2.945 %) and PV (4.23 mEqv/kg) was detected in RB stabilized by coupled treatment in 50 days of storage time. The microwaved sample exhibited the highest total phenolic content (4.147±0.190 mg GAE/g of extract), γ-oryzanol content (1.536±0.0173 %), and the highest antioxidant activity/ lowest IC50 value among the stabilized sample.

Effects of Fertilizer Levels on Amount and Quality Contents of Rice Bran Oil in New japonica Rice Varieties with Large Embryo in North Western Region of Vietnam

Background: Rice bran oil is produced from rice bran, which contains nutrients such as oryzanol, lecithin, tocopherols and tocotrienol. The potential rice varieties for rice bran oil or brown rice production are the Ja23 and Ja35 lines developed by the Vietnam National of Agricultural. Using nitrogen with different levels of doses has been shown to increase photosynthesis, dry matter accumulation and seed yield in rice plants. Therefore, this study was conducted to evaluate the effects of nitrogen fertilization on grain yield, bran/rice ratio and the quality of bran, such as lipid and γ-oryzanol content. Methods: The experiment was conducted during 2021-2022 inside a net house. The experiment was arranged in a completely randomized design (RCD) with five replications for three nitrogen levels and two rice varieties. The rice grains from each cluster were milled to collect bran samples for yield, embryo, aleurone, lipid and g-oryzanol content analysis. Result: The rice bran ratio and quality (lipid and γ-oryzanol content) of the Ja35 variety were higher than those of the Ja23 variety at all fertilizer levels. Increasing the nitrogen fertilizer did not increase the rice bran ratio but improved the quality of the rice bran. Therefore, increasing the nitrogen fertilizer level is necessary to increase the rice bran ratio and quality of the rice bran for rice varieties with larger aleurone.

SC-CO2 extraction of lycopene from red papaya using rice bran oil as a co-solvent lessens its degradation during storage

ABSTRACT Lycopene was extracted from freeze-dried papaya using supercritical carbon dioxide and rice bran oil (RBO) as a co-solvent. Central composite design (Response surface methodology) with five levels of each process variable, i.e. pressure (25–50 MPa), temperature (55–85°C), and extraction time (60–210 min), was used for conducting the experiments. The single optimal point for various response variables was realized at 35.4 MPa, 67°C, and 130 min. Under these conditions, a lycopene extraction efficiency of 79.27 ± 1.69% and a γ-oryzanol content of 11,079 ± 146 mg/L were predicted. The combination of extraction temperature and time beyond 80°C and 180 minutes showed a detrimental effect on lycopene. Furthermore, the storage of extract under no-light conditions showed first-order degradation kinetics with half-life values of lycopene of 42, 24, and 9 days at 3, 10, and 25°C, respectively. Results show that the use of RBO as a co-solvent improved the extraction efficiency and prevented lycopene degradation during extraction and storage.

Optimisation of soybean oil enriched with lipophilic antioxidants from Thai rice germs and their nanoparticles developed using complex coacervation

Soybean oil contains high levels of polyunsaturated fatty acids, which are susceptible to lipid oxidation, negatively affecting on the stability of food products and human health. In this study, soybean oil was enriched with lipophilic antioxidants from various types of Thai rice germs with broken rice pieces. The ultrasonic-assisted extraction was optimised using response surface methodology. Under temperature of 40 °C, time of 40 min, and solvent-sample ratio of 5, the oils with high vitamin E and γ-oryzanol contents were achieved. Complex coacervation was applied to develop oil-loaded nanoparticles using soy protein isolate (SPI) and inulin as wall materials. The size of the obtained particles ranged from 170 to 240 nm, with an irregular continuous surface. FTIR spectra revealed electrostatic interactions between SPI and inulin. Moreover, the nanoparticles exhibited a greater release of lipophilic antioxidants and higher recovery of antioxidant activity than the unencapsulated oils.

Subcritical liquified dimethyl ether and supercritical fluid carbon dioxide extraction of gamma oryzanol from rice bran acid oil

Gamma oryzanol (γ-oryzanol) is a bioactive compound in rice bran acid oil, a by-product of the rice bran oil refining process that possesses various pharmacological properties. This study investigated the effect of green technology supercritical fluid carbon dioxide extraction (SF–CO2) and subcritical liquified dimethyl ether extraction (SUBLDME) of γ-oryzanol from rice bran acid oil. Results showed that subcritical liquified dimethyl ether extracted oryzanol at 4865.25 mg/100 g from rice bran acid oil without pretreatment by hexane and ethyl acetate compared with supercritical fluid carbon dioxide extraction (2569.04 mg/100 g), with high extraction efficiency (62.73 vs 18.86%). Further extraction of the filter cake remaining from supercritical fluid carbon dioxide extraction from rice bran acid oil without pretreatment using subcritical liquified dimethyl ether extraction gave the highest percentage yield and γ-oryzanol contents (8128.51 mg/100 g). Supercritical fluid carbon dioxide extraction together with subcritical liquified dimethyl ether extraction showed promise as a green technology to extract γ-oryzanol from rice bran acid oil. Further studies are required to optimize both SF-CO2 and SUBLDME extraction methods to increase the γ-oryzanol content.

Defatting and Fermentation Treatment on The Bioactive Compounds of Rice Bran

Rice bran is a by-product of brown rice milling process. The aim of this study was to determine the effect of fermentation on the changes of total phenolic content, antioxidant activity, and bioactive components in rice bran with the combination of defatting treatment. Coloured rice bran (white, red, and black) was used in this study. Total phenolic content (TPC) and antioxidant activity were analysed with Folin-Ciocalteau and DPPH radical scavenging activity (RSA) method, respectively. Bioactive component of rice bran was analysed by HPLC. The highest TPC and RSA were shown on defatted and fermented white rice bran (288.18±2.52 mg GAE/100 g DB and 67.95±0.75%, respectively). The highest γ-oryzanol content and ferulic acid were shown in non-defatted fermented black rice bran and defatted fermented black rice bran with 24.83 mg/g and 1.45 mg/g sampel, respectively. The results of this study indicated that the fermentation treatment could increase the bioactive component of rice bran. Furthermore, combination of defatting and fermentation was only effective on white rice bran.

Addition of ungerminated and germinated white rice and brown rice to improve the quality of salami

Salami is generally considered an unbalanced food due to its high fat content and lack of bioactive compounds. This study evaluated the inclusion of cooked rice to develop nutritious and healthy low-fat pork fermented salami. Five salamis fermented with Pediococcus acidilactici and Pediococcus pentosaceus were formulated with different types of cooked rice (8.82%): white rice, brown rice, pre-germinated brown rice, and 24 h-germinated brown rice. Salami without rice was considered as a control. Physicochemical properties, proximate composition, antioxidant activity, bioactive profile, and sensory properties were evaluated in the different salami formulations produced. The addition of cooked rice modified the water activity, texture profile, and color of salamis and improved their nutritional quality by reducing fat and improving fiber content (p < 0.05). The incorporation of cooked rice also enhanced the antioxidant activity and the content of total phenolic compounds, γ-oryzanol, and γ-aminobutyric acid in fermented salami (p < 0.05). Salami including germinated brown rice, showed the highest bioactive properties (p < 0.05). The experimental salamis received good scores for the sensory parameters evaluated, especially those containing ungerminated brown rice and white rice. The results suggested that cooked brown rice is an attractive ingredient for the formulation of healthier fermented salami.

Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices

Rice is an important source of γ-oryzanol (GO) and γ-aminobutyric acid (GABA), which are bioactive compounds that may benefit blood lipid and pressure control. Both GO and GABA can be improved by germination and fermentation. Fermentation with A. oryzae produces Koji, a rice-based starter for Amazake, a naturally sweet beverage. Germinated rice (brown and milled rice), were tested to improve those bioactive compounds during the fermentation process. The resulting Koji was optimised to GO and GABA through a response surface methodology; α-amylase activity and starch content were also assessed. The different rice matrix resulting from the germination largely impacted the biosynthesis of GABA, α-amylase and starch contents. Amazake, obtained by germinated rice, has increased GO and GABA contents when compared to the one obtained from milled rice (from a non-detectable value to 27.65 ± 0.23 mg/100 g for GO and from 163.95 ± 24.7 to 271.53 ± 5.7 mg/100 g for GABA). A panel of 136 Portuguese consumers tasted the beverage in a blind overall tasting test followed by an informed test, using 9-point scales. The consumer scores had a mean value of 4.67 ± 1.9 and 4.9 ± 1.8, meaning that cultural differences may play an important role with regard to liking and accepting Amazake.

Bioactives from Crude Rice Bran Oils Extracted Using Green Technology.

Crude rice bran oils from different rice cultivars and extraction methods bear different contents of nutraceuticals. The health benefits of lowering cholesterol activity of rice bran oil being confirmed by many reports are partly attributed to non-nutrient nutraceuticals, especially γ-oryzanol, phytosterols, and policosanols. As the world has been facing the global warming crisis, green extraction technology is gaining attention from many sectors. The current study aims to compare the nutraceutical composition with respect to γ-oryzanol, phytosterol, and policosanol content as well as the antioxidant properties of crude rice bran oils extracted from white and red rice bran using three green technologies, comparing with conventional hexane extraction. The data show that the traditional solvent extraction gave the highest oil yield percentage (26%), but it was not significantly different from subcritical liquefied dimethyl ether extraction (24.6%). Subcritical liquefied dimethyl ether extraction gave higher oil yield than supercritical CO2 extraction (15.5-16.2%). The crude rice bran oil extracted using subcritical liquefied dimethyl ether extraction produced the highest total phenolic contents and antioxidant activities. The highest γ-oryzanol content of the crude rice bran oil was found in oil extracted by conventional cold press (1370.43 mg/100 g). The γ-oryzanol content of the oil obtained via subcritical liquefied dimethyl ether extraction was high (1213.64 mg/100 g) compared with supercritical CO2 extraction. The red rice bran yielded the crude rice bran oil with the highest total phytosterol content compared with the white bran, and the oil from red rice bran extracted with subcritical liquefied dimethyl ether generated the highest total phytosterol content (1784.17 mg/100 g). The highest policosanol content (274.40 mg/100 g) was also found in oil obtained via subcritical liquefied dimethyl ether extraction.