Table 3
Fatty acid profile of the oils from white, red, and black rice brans from two hours of extraction
| Classification | Fatty Acid | Relative area (%) | ||
|---|---|---|---|---|
| White RB | Red RB | Black RB | ||
| Saturated fatty acid | Butyric acid (C4:0) | <0.1 | <0.1 | <0.1 |
| Hexanoic acid (C6:0) | <0.1 | <0.1 | <0.1 | |
| Octanoic acid (C8:0) | <0.1 | <0.1 | <0.1 | |
| Decanoic acid (C10:0) | <0.1 | <0.1 | <0.1 | |
| Lauric acid (C12:0) | <0.1 | <0.1 | <0.1 | |
| Myristic acid (C14:0) | <0.1 | <0.1 | <0.1 | |
| Palmitic acid (C16:0) | 37.87 ± 0.06b | 37.10 ± 0.01c | 39.66 ± 0.01a | |
| Stearic acid (C18:0) | <0.1 | <0.1 | <0.1 | |
| Arachidic acid (C20:0) | <0.1 | <0.1 | <0.1 | |
| Docosanoic acid (C22:0) | <0.1 | <0.1 | <0.1 | |
| Lignoceric acid (C24:0) | <0.1 | <0.1 | <0.1 | |
| Total saturated fatty acids | 37.87 ± 0.06b | 37.10 ± 0.01c | 39.66 ± 0.01a | |
| Unsaturated fatty acid | Myristoleic acid (C14:1ω-5) | <0.1 | <0.1 | <0.1 |
| Palmitoleic acid (C16:1ω-9) | 1.98 ± 0.01 | <0.1 | <0.1 | |
| Cis-9-oleic acid (C18:1ω-9) | 19.46 ± 0.04b | 20.02 ± 0.07a | 20.05 ± 0.01a | |
| Linoleic acid (C18:2ω-6) | 38.81 ± 0.00b | 41.06 ± 0.01a | 35.32 ± 0.01c | |
| α-Linolenic acid | 1.90 ± 0.09b | 1.82 ± 0.08b | 2.53 ± 0.03a | |
| cis-11-eicosenoate | <0.1 | <0.1 | <0.1 | |
| γ-Linolenic acid | <0.1 | <0.1 | <0.1 | |
| cis-11,14-eicosadienoate (C20:2ω-6) | <0.1 | <0.1 | <0.1 | |
| cis-8,11,14-eicosatrienoic (C20:3ω-6) | <0.1 | <0.1 | <0.1 | |
| cis-11,14,17-eicosatrienoate | <0.1 | <0.1 | <0.1 | |
| Methyl erucate | <0.1 | <0.1 | <0.1 | |
| cis-5,8,11,14-eicosatetraenoic (C20:3ω-6) | <0.1 | <0.1 | <0.1 | |
| cis-13,16-docosadienoic (C22:2ω-6) | <0.1 | <0.1 | <0.1 | |
| cis-5,8,11,14,17-eicosapentaenoate (C20:5ω-3) | <0.1 | <0.1 | <0.1 | |
| Nervonic acid (C24:1ω-9) | <0.1 | <0.1 | <0.1 | |
| cis-4,7,10,13,16,19-docosahexanoate (C22:6ω-3) | <0.1 | <0.1 | <0.1 | |
| Total unsaturated fatty acids | 62.15 ± 0.15b | 62.90 ± 0.16a | 57.90 ± 0.05c | |
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