Rice Bran Oil: A Critical Review on Its Chemistry, Nutrition, Processing Technology, and Application

Rice bran oil (RBO) is an underutilized by-product of rice milling with substantial potential for value addition in the global rice industry due to its distinctive compositions and properties. The objective of this review is to provide a comprehensive and critical synthesis of current knowledge on RBO, with emphasis on processing technologies, nutritional functionality, and application development, while identifying key strengths, limitations, and future opportunities across the value chain. The review is based on a systematic survey of literature , focusing on the progress in the last 5–6 years. Comparative evaluation shows that solvent extraction remains the most efficient and widely adopted industrial method for RBO production A few innovative extraction technologies demonstrate clear advantages in preserving bioactive minor lipids, but their broader implementation is constrained by cost, scalability, and process complexity. Nutritionally, RBO is characterized by a unique bioactive fraction (3–5%) that underpins reported antioxidant, cholesterol-lowering, and anti-inflammatory effects. Application studies confirm its strong performance in culinary uses, particularly frying, and its relevance in nutraceutical and pharmaceutical formulations. Emerging insights into rice bran further expands the functional landscape of RBO/rice bran. Future research should prioritize deeper understanding, while industry adoption will benefit from integrated processing and by-product valorization strategies.