Abstract
The content of γ-oryzanol and the composition of steryl ferulates were determined in brown rice of European origin using on-line coupled liquid chromatography-gas chromatography (LC-GC). Analysis of 30 brown rice samples of various cultivars, grown at different sites and in different seasons, revealed the γ-oryzanol content to range from 26 to 63 mg/100 g. Cycloartenyl ferulate and 24-methylene-cycloartanyl ferulate were the major components of γ-oryzanol followed by campesteryl ferulate, campestanyl ferulate, and β-sitosteryl ferulate. The proportions of individual steryl ferulates exhibited enormous variability. However, irrespectively of the great variations observed for single steryl ferulates, the proportions of the sum of 4,4′-dimethylsteryl ferulates (cycloartenyl ferulate, 24-methylene- cycloartanyl ferulate) and the sum of 4-desmethylsteryl ferulates (campesteryl ferulate, campestanyl ferulate, and β-sitosteryl ferulate) were rather constant. The significant natural variability observed for γ-oryzanol content and composition of steryl ferulates were shown to be influenced by environmental conditions but not by the degree of maturity of rice grains.
| Original language | English |
|---|---|
| Pages (from-to) | 8127-8133 |
| Number of pages | 7 |
| Journal | Journal of agricultural and food chemistry |
| Volume | 54 |
| Issue number | 21 |
| DOIs | |
| State | Published - 18 Oct 2006 |
Keywords
- Brown rice
- Natural variation
- On-line LC-GC
- Oryza sativa
- Steryl ferulate
- γ-oryzanol
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