Physico-chemical Properties and Fatty Acid Profile of Black Rice Bran Oil Extract (Oryza sativa L. ‘Sembada Hitam’)
Keywords:
Black rice, Characterization, Fatty acid, RBO, Rice Bran, Sembada Hitam
Abstract
The current study highlights black rice as a nutrient-rich grain with functional properties, emphasising its relevance in advancing dietary strategies for health improvement. As a functional food, black rice contains various bioactive compounds, including anthocyanins, tocopherols, oryzanol, and essential oils, which are primarily concentrated in the bran layer of the grain. Black rice bran can be utilized as a source of rice bran oil (RBO), which enriched with nutrients, essential oils and antioxidant compounds. However, the RBO industry in Indonesia remains limited, partly due to a lack of comprehensive information on the properties of black RBO. This research aims to characterise the physico-chemical properties and fatty acid profile of black rice bran oil (Oryza sativa L. 'Black Sembada'), a local black rice cultivars widely cultivated in Sleman, Yogyakarta. The characterisation of RBO includes measurement of density, yield, water content, acid value, saponification value and peroxide value. Fatty acid profiles were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). The results showed that the yield of Sembada Hitam RBO ranged from 11.537-28.887 % with a water content 0.017-0.49 %, density between 0.920-1.027 g mL-1, acid value 79.203-86.427 mgKOH g-1, saponification value 167.450-199.723 mg KOH g-1 and peroxide value 5.953-118.233 mEq kg-1. The fatty acid profile was dominated by palmitic acid (14.58 %), oleic acid (43.44 %), linoleic acid (37.52 %), and stearic acid (2.08 %).
References
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Kristamtini et al., 2012. Morphological of genetic relationships among black rice landraces from Yogyakarta and surrounding areas. ARPN Journal of Agriculture and Biological Sciences, 7, pp.982–989.
Kwon, H.N. & Choi, C.B., 2015. Comparison of lipid content and monounsaturated fatty acid composition of beef by country of origin and marbling score. Journal of the Korean Society of Food Science and Nutrition, 44, pp.1806–1812. Doi: 10.3746/jkfn.2015.44.12.1806
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Wilson, T.A., Ausman, L.M. & Lawton, C.W., 2000. Comparative cholesterol lowering properties of vegetable oils: beyond fatty acids. Journal of the American College of Nutrition, 19(5), pp.601-607. doi: 10.1080/07315724.2000.10718957
Anwar, F., Anwer, T. & Mahmood, Z., 2005. Methodical characterization of rice (Oryza sativa) bran oil from Pakistan. Grasas y Aceites, 56, pp.125-134.
Apridamayanti, P. et al., 2017. Anthocyanin, nutrient contents, and antioxidant activity of black rice bran of Oryza sativa L. ‘Cempo Ireng’ from Sleman, Yogyakarta, Indonesia. Indonesian Journal of Biotechnology, 22(1), pp.49-54. doi: 10.22146/ijbiotech.26401
Ardiansyah, H. et al., 2006. Rice bran fractions improve blood pressure, lipid profile, and glucose metabolism in stroke-prone spontaneously hypertensive rats. Journal Agriculture Food Chemichal, 54(5), pp.1914-1920. doi: 10.1021/jf052561l
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Banjerdpongchai, R., Wudtiwai, B. & Sringarm, K., 2013. Cytotoxic and apoptotic inducing effects of purple rice extracts and chemotherapeutic drugs on human cancer cell lines. Asian Pacific Journal of Cancer Prevention : APJCP, 14(11), pp.6541-6548. doi: 10.7314/apjcp.2013.14.11.6541
BSN, n.d., ‘SNI 01-3555-1998’, in Pesta Online Badan Standardisasi Nasional, viewed 20 March 2022, from https://pesta.bsn.go.id/produk/detail/3939-sni01-3555-1998
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de Roos, N.M., Bots, M.L. & Katan, M.B., 2001. Replacement of dietary saturated fatty acids by trans fatty acids lowers serum HDL cholesterol and impairs endothelial function in healthy men and women. Arteriosclerosis, thrombosis, and vascular biology, 21(7), pp.1233-1237. doi: 10.1161/hq0701.092161
Deng, G.F. et al., 2013. Phenolic Compounds and Bioactivities of Pigmented Rice. Critical Reviews in Food Science and Nutrition, 53, pp.296–306. doi: 10.1080/10408398.2010.529624
Desta, M., Molla, A. & Yusuf, Z., 2020. Characterization of physico-chemical properties and antioxidant activity of oil from seed, leaf and stem of purslane (Portulaca oleracea L.). Biotechnology Report, 27, e00512. doi: 10.1016/j.btre.2020.e00512
Etiasih, T., Ahmadi, K. & Santoso, V., 2021. Senyawa bioaktif dan potensi bekatul beras (Oryza sativa) sebagai bahan pangan fungsional). Jurnal Teknologi Pangan, 12(1), pp.30-43
Food and Agriculture Organization (FAO), 2015. FAO Rice Market Monitor October 2015. FAO Rice Market Monitor, 18(3), pp.1-38.
Food and Agriculture Organization (FAO), 2019, ’Codex Standard for Edible Fats and Oils not Covered by Individual Standards (CODEX STAN 19-1981, Rev. 2 - 1999)’, in SECTION 2. Codex General Standard for Fats and Oil, viewed 12 March 2022, from https://www.fao.org/4/y2774e/y2774e04.htm#TopOfPage
Handayani, S., Fajirah, S. & Enjarlis, E., 2020. Rice Bran Oil Extraction as Trioxolane Raw Material. Simetrikal: Journal of Engineering and Technology, 2(1), pp.13-19. doi: 10.32734/jet.v2i1.3063
Hartono, H.S., Soetjipto, H. & Kristijanto, A.I., 2017. Extraction and Chemical Compounds Identification of Red Rice Bran Oil Using Gas Chromatography Mass Spectrometry (GC-MS) Method. EKSAKTA: Journal of Sciences and Data Analysis, 17(2), pp.98-110. doi: 10.20885/eksakta.vol17.iss2.art2
Hidayati, N. & Khaerunisa, D., 2018. Pengaruh Jenis Pelarut pada Pengambilan Minyak Daun Kelor Dengan Metode Ultrsonic Asited Extraction. Simposium Nasional RAPI XVII FT UMS.
Hou, Z. et al., 2013. Identification of anthocyaninisolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Research International, 50(2), pp.691-697.
Hutami, R. & Ayu, D.F., 2015. Pembuatan dan karakterisasi metil ester dari minyak goreng kelapa sawit komersial. Jurnal Agroindustri Halal, 1(2), pp.124-131. doi: 10.30997/jah.v1i2.371
Hyun J.W. & Chung, H.S., 2004. Cyanidin and malvidin from Oryza sativa cv. Heugjinjubyeo mediate cytotoxicity against human monocytic leukemia cells by arrest of G2/M phase and induction of apoptosis. Journal Agriculture Food Chemistry, 52(8), pp.2213–2217. doi: 10.1021/jf030370h
Ichikawa, H. et al., 2004. Antioxidant activity of anthocyanin extract from purple black rice. Journal Medical Food, 4(4), pp.211– 218. doi: 10.1089/10966200152744481
Ivanova, M. et al., 2022. Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats. Foods, 11(10), 1446. doi: 10.3390/foods11101466
Kampa, J., Frazier, R. & Rodriguez-Garcia, J., 2022. Physical and chemical characterisation of conventional and nano/emulsions: Influence of vegetable oils from different origins. Foods, 11(5), 681. doi: 10.3390/foods11050681
Khatoon, S. & Gopalakrishna, A.G., 2004. Fat-soluble nutraceuticals and fatty acid composition of selected Indian rice varieties. Journal American Oil Chemistry‘s Society, 81(10), pp.939-943. doi: 10.1007/s11746-004-1005-5
Kristamtini & Purwaningsih, H., 2009. The use of Yogyakarta local black rice as functional foods source. Sukamandi: Balai Besar Penelitian Tanaman Padi.
Kristamtini et al., 2012. Morphological of genetic relationships among black rice landraces from Yogyakarta and surrounding areas. ARPN Journal of Agriculture and Biological Sciences, 7, pp.982–989.
Kwon, H.N. & Choi, C.B., 2015. Comparison of lipid content and monounsaturated fatty acid composition of beef by country of origin and marbling score. Journal of the Korean Society of Food Science and Nutrition, 44, pp.1806–1812. Doi: 10.3746/jkfn.2015.44.12.1806
Lee, S. et al., 2006. Current clinical applications of ω‐6 and ω‐3 fatty acids. Nutrition in clinical practice, 21(4), pp.323-341. Doi: 10.1177/0115426506021004323
Lichtenstein, A.H. et al., 2006. Diet and lifestyle recommendations revision 2006: a scientific statement from the American Heart Association Nutrition Committee. Circulation, 114(1), pp.82-96. doi: 10.1161/CIRCULATIONAHA.106.176158
Maulidna et al., 2019. Perhitungan neraca massa pada proses pemurnian Crude Palm Kernel Oil (CPKO) menjadi Refined Bleached Degummed Palm Kernel Oil (RBDPKO) pada Unit Refinery di PT. Pacific Medan Industri. Ready Star, 2(1), pp.58-63.
Mingyai, S. et al., 2017. Physicochemucal and Antioxidant Properties of Rice Bran Oils Produced Colored Rice Using Different Extraction Methods. Journal of Oleo Science, 66(6), pp.565-572. doi: 10.5650/jos.ess17014
Ministry of Agriculture, 2020. Outlook Komoditas Pertanian Sub Sektor Tanaman Pangan. Pusat Data dan Sistem Informasi Pertanian Kementerian Pertanian.
Müller, H. et al., 2003. The serum LDL/HDL cholesterol ratio is influenced more favorably by exchanging saturated with unsaturated fat than by reducing saturated fat in the diet of women. The Journal of nutrition, 133(1), pp.78-83. doi: 10.1093/jn/133.1.78
Negash, Y.A. et al., 2019. Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia. BMC Research Notes, 12, 793. doi: 10.1186/s13104-019-4831-x
Olaganju, A.I., Adelakun, O.S. & Olawoyin, M.S., 2022. The effect of rice bran extract on the quality indices, physicochemical properties and oxidative stability of soybean oil blended with various oils. Measurement: Foods, 6, 100032. doi: 10.1016/j.meafoo.2022.100032.
Park, Y.S., Kim, S.J. & Chang. H.I., 2008. Isolation of anthocyanin from black rice (Heugjinjubyeo) and screening of its antioxidant activities. Korean Journal of Microbiology and Biotechnology, 36(1), pp.55–60.
Rahmani, R., 2008. Penentuam Sifat Fisiko-Kimia Dan Komposisis Asam Lemak Penyusun Trigliserida Serta Optimasi Kondisi Reaksi Sintesis Biodiesel (Meti Ester) Minyak Biji Sirsak (Annova muricata). Universitas Indonesia.
Richmond, A., 2008. Handbook of Microalgal Culture: Biotechnology and Applied Phycology. Blackwell Science Ltd.
Rohman, A. & Windarsih, A., 2017. Characterization, biological activities, and authentication of red fruit (Pandanus conoideus Lam) oil. Food Research, 2, pp.134-138. doi: 10.26656/fr.2017.2(2).152.
Saikia, S.C. & Deka, 2011. Cereals: From staple food to nutraceuticals. International Food Research Journal, 18(1), pp.21-30.
Santoso, A. et al. 2020. Synthesis of methyl ester from rice bran oil through the esterification reaction. Key Engineering Materials, 851, pp.164-171. doi: 10.4028/www.scientific.net/KEM.851.164.
Susanti, A.D. et al., 2012. Polaritas pelarut sebagai pertimbagan dalam pemilihan pelrut untuk ekstraksi minyak bekatul dari bekatul vaietasketa (Oryza sativa glatinosa). Simposium Nasional RAPI XI FT UMS.
Tarone, A., Cazarin. B.B. & Marostica Jr, M.R., 2020. Anthocyanins: New Techniques and challenges in microencapsulation. Food Research International, 133, 109092. doi: 10.1016/j.foodres.2020.109092
Tsuda, T. et al., 2003. Dietary cyanidin 3 o-β-d-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice. The Journal of Nutrition, 133, pp.2125–2130. doi: 10.1093/jn/133.7.2125
van Rooijen, M.A. & Mensink, R.P., 2020. Palmitic acid versus stearic acid: Effects of interesterification and intakes on cardiometabolic risk markers—A systematic review. Nutrients, 12(3), 615. doi: 10.3390/nu12030615
Vergeer, M. et al., 2010. The HDL hypothesis: does high-density lipoprotein protect from atherosclerosis?. Journal of lipid research, 51(8), pp.2058-2073. doi: 10.1194/jlr.R001610
Wang, Z. et al., 2022. Optimization of Oil Extraction from Rice Bran with Mixed Solvent Using Response Surface Methodology. Foods, 11(23), pp.3849. doi: 10.3390/foods11233849
Wilson, T.A., Ausman, L.M. & Lawton, C.W., 2000. Comparative cholesterol lowering properties of vegetable oils: beyond fatty acids. Journal of the American College of Nutrition, 19(5), pp.601-607. doi: 10.1080/07315724.2000.10718957
Published
2025-08-15
How to Cite
Ponkiyawati, F. A., Kurnia, A. M., Aulia, Z. I., Hidayati, L. and Purwestri, Y. A. (2025) “Physico-chemical Properties and Fatty Acid Profile of Black Rice Bran Oil Extract (Oryza sativa L. ‘Sembada Hitam’)”, Journal of Tropical Biodiversity and Biotechnology, 10(3), p. jtbb23808. doi: 10.22146/jtbb.23808.
Section
Research Articles
