This document provides an overview of oils quality in the Vietnamese market and the health value of rice bran oil. It analyzes 28 oil samples from the Vietnamese market, investigating their physicochemical properties, chemical composition, fatty acid profiles, and stability. The results show that rice bran oil has relatively high stability during storage and is distinguished by its antioxidant capacity and fatty acid balance, with a ratio of omega-6 to omega-9 to saturated fatty acids of approximately 1:1:1. The document concludes that rice bran oil contains beneficial compounds like gamma-oryzanol and vitamin E and recommends consuming 20-30 ml per day for health benefits.

1. Nguyen Thi Minh Tu
Hanoi University of Scnce and Technology
Overview on Oils quality in Vietnamese Market
and Health value of Rice Bran Oil

2. Content
I. Introduction
II. Objective
III. Material and Method
IV. Result and Discussion
V. Conclusion
2

3. I. Introduction (1)
Oils and Fats Market in Vietnam
3
Fig 1. Vegetable oil yields in Vietnam from 2010 to 2025 (expected)
Most popular: palm, soy bean, olive, sesame, peanut, sunflower and canola oils
The consumption rate (predicted): 16kg/person (2020) and 18kg/person (2025)

4. I. Introduction (2)
Oils and Fats Market in Vietnam
4
Recently:
Economy and social circumstance:
- Incomes increasing
- Development of urbanization
- Industrial food processing
makes demand rising vegetable oil.
People knowledge:
- Awareness of consumers about the vegetable oil (beneficial for improving the
health, replace the use of animal fat to vegetable oil)
- In large cities: expensive refined oils such as olive oil or other types of imported
oil has increased significantly over the past five years
- Vegetable oils have become priority in food choice for a healthy regime.

5. II. Objective of study
Investigate vegetable oils in North market of Vietnam and
to evaluate quality of rice oil and all available oils
5

6. III. Material and method
Material
28 oils samples from Vietnamese market:
6
Sample Code
rice bran oil, 1 RBO
sesame oils, 2 SO
soybean oil, 9 SBO
sunflower oil, 5 SFO
canola oil, 5 RSO
palm oil, 2 CO
peanut oil, 2 PO
Maize oil, 1 MZA
Palm olein, 1 CO

7. 7
VEGETABLE OIL CODE VOLUME
PRICE
(VND)/L
RICE OIL RBO
Rice oil. NC Cai Lan oil RBO_CL1 1L 50,000
SESAME OIL SO
Sesame oil. Tuong An SO-TA 250ml 48,500
Sesame oil. Meizan (Cai Lan) SO_CL 250ml 23,900
SOYBEAN OIL SBO
Soybean oil. Enleen SBO-EN 1L 45,000
Soybean oil. Happi Soya ( An Long) SBO_AL 1L 44,600
Soybean oil. Gia Vien SBO_GV 1L 43,500
Soybean oil. Simply (Cai Lan) SBO_CL1 1L 46,000
Soybean oil. Meizan (Cai Lan) SBO_CL2 1L 41,000
Soybean oil. Tuong An SBO_TA 1L 39,200
Soybean oil. Otran (Vinacommodities) SBO_OT 1L 50,000
Soybean oil. Marvenla SBO_MAR 1L 44,700
Soybean oil. Rich Vita (CTCP Thap Nhat Thien) SBO_RVT 1L 42,000

8. 8
SUNFLOWER OIL SFO
Ozendy sunflower oil (Ucraina) SFO-UC 1L 59,000
Sunflower oil. Sloboda SFO_SLBD 1L 65,000
Sunflower oil. Bravita (VietFoods) SFO_BRA 1L 60,000
Sunflower oil KiCo SFO_KC 1L 61,800
Sunflower oil. Oilio (VictoriaOil) SFO_OL 1L 80,000
RAPESEED OIL RSO
rapeseed oil RSO_BL 1L 72,000
Rapeseed oil. Cai lan RSO_CL 1L 59,400
Rapeseed oil. Oilio RSO_OL 1L 56,000
Ajinomoto rapeseed oil RSO_AJI 1L 100,000
Canola rapeseed oil (Tuong an) RSO_TA 1L 52,000
PALM OIL CO
Marvela palm oil CO-MA 1L 48,000
Tuong An palm oil CO_TA 400ml 13,400
Palm OLEIN CO-CL x x
PEANUT OIl OGR PO
Peanut oil ORG PO-OG 1L 90,000
Peanut oil Tuong An PO_TA 1L 86,400
Corn oil MAZOLA NO-MAZ 1.18L 195,000
VEGETABLE OIL CODE VOLUME
PRICE
(VND)/L

9. III. Material and method
9
Methods
Determination of physicochemical value
- Determination of Saponification Value (AOCS Cd3-65(93))
- Determination of Iodine Value (AOCS Cd1-25(93))
- Determination of Acid Value (AOCS Cd3d-63(93))
- Determination of Peroxide Value (AOCS Cd8-53(93))
Determination of Tocopherols: HPLC
The chromatographic separation of the tocopherols was achieved by HPLC method
Fatty Acid Analysis: GC/MS

10. IV. Result and discussion
10
4.2 Investigation of Physico Chemical Properties of Oils in the Market
0
50
100
150
200
250
RBO_CL1
SO
SO-TA
SO_CL
SBO-EN
SBO_AL
SBO_GV
SBO_CL1
SBO_CL2
SBO_TA
SBO_OT
SBO_MAR
SBO_RVT
SFO-UC
SFO_SLBD
SFO_BRA
SFO_KC
SFO_OL
RSO_BL
RSO_CL
RSO_OL
RSO_AJI
RSO_TA
CO-MA
CO_TA
CO-CL
PO-OG
PO_TA
NO-MAZ
Saponification value (mgKOH/g) Iod value (gI2/100g)
0
2
4
6
8
10
12
RBO_CL1
SO-TA
SO_CL
SBO-EN
SBO_AL
SBO_GV
SBO_CL1
SBO_CL2
SBO_TA
SBO_OT
SBO_MAR
SBO_RVT
SFO-UC
SFO_SLBD
SFO_BRA
SFO_KC
SFO_OL
RSO_BL
RSO_CL
RSO_OL
RSO_AJI
RSO_TA
CO-MA
CO_TA
CO-CL
PO-OG
PO_TA
NO-MAZ
Acid value (mgKOH/g ) Peroxxid value (meq/kg )
Acid value, Peroxide value, Saponification value and Iod value

11. IV. Result and discussion
11
4.3 Investigation of Chemical Composition of Oils in the Market
Fatty acids
0
10
20
30
40
50
60
RBO_CL1
SO-TA
SO_CL
SBO-EN
SBO_AL
SBO_GV
SBO_CL1
SBO_CL2
SBO_TA
SBO_OT
SBO_MAR
SBO_RVT
SFO-UC
SFO_SLBD
SFO_BRA
SFO_KC
SFO_OL
RSO_BL
RSO_CL
RSO_OL
RSO_AJI
RSO_TA
CO-MA
CO_TA
CO-CL
PO-OG
PO_TA
NO-MAZ
SFA (%) UFA/SFA
0
10
20
30
40
50
60
70
80
RBO_CL1
SO-TA
SO_CL
SBO-EN
SBO_AL
SBO_GV
SBO_CL1
SBO_CL2
SBO_TA
SBO_OT
SBO_MAR
SBO_RVT
SFO-UC
SFO_SLBD
SFO_BRA
SFO_KC
SFO_OL
RSO_BL
RSO_CL
RSO_OL
RSO_AJI
RSO_TA
CO-MA
CO_TA
CO-CL
PO-OG
PO_TA
NO-MAZ
Omega 3 (%) Omega 6 (%) Omega 9 (%)

12. PC Analysis
ω6: ω9: SFA ~1:1:1
gamma oryzanol: 0,24%

13. IV. Result and discussion
13
4.4 Stability of Rice oil during storage
0.00
0.20
0.40
0.60
0.80
(mgKOH/gofoil)
Acid Value
0.00
2.00
4.00
6.00
8.00
10.00
Peroxide Value
(meqO2/kgofoil)
Peroxide value
0.00
20.00
40.00
60.00
P-anisidine value
Absorbenceat350nm
p-anisidine value

14. IV. Result and discussion
14
4.4 Vegetable oil and health value
Antioxidant capacity:
gamma oryzanol: 0,24%
vit E: 5.2 mg/100g
Fatty acid balance:
ω6: ω9: SFA ~1:1:1
Tocotrienols.
For recommend use: 20ml-30ml/day RO
Mã
SFA (%) UFA/SFA
Omega 3
(%)
Omega 6
(%)
Omega 9
(%)
g- Oryzanol
(g/100g)
Sesamol
(%)
Vitamin E
(mg/100g)
RBO_CL1 24.7 3.1 0.2 35.2 39.1 0,24 nd 5.2
CO-CL 40.3 1.5 0.6 13.1 46.1 nd nd 5.1
PO-OG 14.1 5.5 0.3 19.9 57.9 nd nd 5.2
Just one tablespoon
contains 11% of the
recommended daily
intake of vitamin E

15. V. Conclusion
15
- 28 oil samples have been investigated
- Rice oil is relatively stable during storage
- Rice bran oil is distinguished by Antioxidant capacity, Fatty acid
balance
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16. 16
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