Characterization and quantification of γ-oryzanol in grains of 16 Korean rice varieties. (March 2015)

• Record Type: Journal Article
• Authors: Kim, Heon Woong; Kim, Jung Bong; Cho, Soo-Muk; Cho, Il Kyu; Li, Qing X.; Jang, Hwan-Hee; Lee, Sung-Hyeon; Lee, Young-Min; Hwang, Kyung-A.
• Is Part Of: International journal of food sciences and nutrition. Volume 66:Number 2(2015)
• Page Start: 166
• Page End: 174
• Publication Date: 2015-03
• Subjects: Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2014.971226
• Languages: English
• ISSNs: 0963-7486

Abstract

<abstract> <title>Abstract</title> <p>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.</p> </abstract>