Abstract:
:γ-Oryzanol, a mixture of ferulic acid esters of triterpene alcohols and sterols, is a nutritionally important group of rice secondary metabolites. A library of 27 γ-oryzanol was assembled from existing data and used to assist identification and quantification of γ-oryzanol isolated from 16 Korean rice varieties (11 white and 5 pigmented). γ-Oryzanol was analyzed with liquid chromatography with diode array detection and electrospray ionization mass spectrometry. Nineteen different γ-oryzanol were observed and identified as stigmasterol, campesterol and sitosterol or common and hydroxylated triterpene alcohols. In the 16 varieties, the total γ-oryzanol content averaged 43.8 mg/100 g (range, 26.7-61.6 mg/100 g), which Josaengheugchal exhibited the highest level (61.6 mg/100 g). The Korean rice varieties were classified based on qualitative and quantitative γ-oryzanol data by multivariate statistical analysis. Clusters of specialty rice varieties exhibited higher γ-oryzanol levels than those of common rice varieties.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Kim HW,Kim JB,Cho SM,Cho IK,Li QX,Jang HH,Lee SH,Lee YM,Hwang KAdoi
10.3109/09637486.2014.971226subject
Has Abstractpub_date
2015-03-01 00:00:00pages
166-74issue
2eissn
0963-7486issn
1465-3478journal_volume
66pub_type
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