Comprehensive analysis differentiates rice bran oils based on properties, bioactive content, and lipid profiles, suggesting tailored applications for health benefits.
Key Points
This study aims to compare the physicochemical and lipidomic properties of rice bran oils from different rice varieties.
Conducted comparative analysis of purple, red, and white rice bran oils.
Evaluated physicochemical properties, fatty-acid compositions, and bioactive components.
Assessed antioxidant activity and oxidative stability.
Performed untargeted lipidomics using UPLC–MS–MS to identify lipid species.
Purple rice bran oil (PRBO) showed a higher proportion of unsaturated fatty acids and greater bioactive compound levels.
PRBO exhibited the highest antioxidant activity and oxidative stability among the three oils.
Identified 2908 distinct lipid species across rice bran oil varieties.
Lipid profiles were unique to each rice type, with PRBO enriched in specific lipids beneficial for health.