Rice Bran of Different Rice Varieties in Malaysia: Analysis of Proximate Compositions, Antioxidative Properties and Fatty Acid Profile for Data Compilation


  • Nurul Najihah Ilias Universiti Sains Malaysia, Pulau Pinang
  • Norazatul Hanim Mohd Rozalli Universiti Sains Malaysia
  • Nguyen Hoang Thuy Vy Nong Lam University
  • Hui Yi Eng




The research aims to investigate the difference in rice bran compositions of three major paddy varieties in Malaysia, which are MR 220 CL2, MR 219 and MR 297. The proximate compositions, antioxidative properties and fatty acid profile of the rice bran were compared. Stabilization of rice bran of all varieties was conducted in prior to the extraction of rice bran oil (RBO) by using the Soxhlet extraction. Fatty acid compositions consisted in RBO of each variety were analysed by using gas chromatography-mass spectrometry (GC-MS). Results on proximate compositions showed that MR 297 was the highest in the content of moisture (3.90 ± 0.29 %), fat (22.52 ± 0.09 %), protein (12.70 ± 0.53 %) and crude fiber (3.65 ± 0.26 %). MR 297 variety also exhibited the highest antioxidant activity, which indicated by the highest amount of total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) compared to the other two varieties. Three components of fatty acids: palmitic acid; oleic acid; linoleic acid have made up around 90% of the total fatty acids of the RBO for all varieties. The RBO also contains ideal fatty acid compositions with more unsaturated compared to saturated fatty acid, which makes it suitable to be used as a healthy edible oil. Results of this study can provide significant nutritional information for future investigations on the conversion of this agro-waste into valuable products for animals and human benefits.

Author Biography

Nurul Najihah Ilias, Universiti Sains Malaysia, Pulau Pinang

Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Pulau Pinang, Malaysia


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