lt;bgt;Background and Objective:lt;/bgt; Rice bran oil (RBO) and flaxseed oil (FSO) are vegetable oils that play an important role in human nutrition. RBO is very rich in γ-oryzanol, which is extracted from the inner husk and seed of the rice. γ-oryzanol is a mixture of natural antioxidant compounds in the RBO. Therefore, the current study aimed at the possibility of using rice bran oil (RBO) to improve the oxidative stability of virgin flaxseed oil (FSO) without synthetic antioxidants.lt;bgt;Materials and Methods:lt;/bgt; Rice bran oil (RBO) has been added into FSO at 500, 1000 and 1500 ppm compared with FSO containing 200 ppm BHT as synthetic antioxidants.lt;bgt;Results:lt;/bgt; The results showed that the use of RBO leads to an increase in the ability to resist against oxidation and it increases with the increase in the amount of RBO addition in the FSO samples, which recorded 7.36, 8.50 and 10.15 hrs for FSRB1, FSRB2 and FSRB3, respectively, while FSBHT (FSO sample contain BHT) recorded 8.40 hrs.lt;bgt;Conclusion:lt;/bgt; The research recommended the addition of RBO as a source of γ-oryzanol to various foods increases the oxidative stability, increases the nutritional and health value of the food.
