Varietal Discrimination of Purple, Red, and White Rice Bran Oils Based on Physicochemical Properties, Bioactive Compounds, and Lipidomic Profiles.

Peng Zheng, Yuyue Qin, Xiaoyu Yin, Jianxin Cao, Shujie Wang, Guiguang Cheng

Abstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Research Progress Review on the Activation of Bioactive Substances by Targeted Fermentation of Rice Bran.Foods (Basel, Switzerland) · 2026
Review

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Peng ZhengFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.ORCID 0009-0002-1441-9470

Yuyue QinFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.ORCID 0000-0002-6738-4550

Xiaoyu YinFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.

Jianxin CaoFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.ORCID 0000-0002-5829-6508

Shujie WangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.

Guiguang ChengFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.

Funding

Yunnan Fundamental Research Projects NO.202301BE070001-038

6 · The paper itself

Abstract

Rice bran oil (RBO) is increasingly valued for its bioactive constituents and associated health benefits. This study presents a comprehensive comparative analysis of RBOs derived from purple (PRBO), red (RRBO), and white (WRBO) rice bran, focusing on their physicochemical properties, fatty-acid profiles, bioactive components, antioxidant activity, oxidative stability, and lipidomics. Our results demonstrate that PRBO consistently exhibited a more favorable fatty-acid composition, characterized by a higher proportion of unsaturated fatty acids and significantly greater concentrations of bioactive compounds (including tocopherols/tocotrienols,

Indexed as

LipidomicsLipidsRice Bran OilAntioxidantsFatty AcidsTocopherolsAntioxidantsFatty AcidsLipidsRice Bran OilTocopherolsbioactive compoundslipidomicspigmented rice varietiesrice bran oilvarietal discrimination

Identifiers

PMID41599357

DOI10.3390/molecules31020308

PMCPMC12843884

What Socratic holds

Textmetadata

LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.