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Changes in nutraceutical lipid components of rice at different degrees of milling
Author(s) -
Ha TaeYeoul,
Ko SoonNam,
Lee SunMi,
Kim HakRyul,
Chung SooHyun,
Kim SungRan,
Yoon HyeHyun,
Kim InHwan
Publication year - 2006
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200500250
Subject(s) - squalene , tocotrienol , nutraceutical , chemistry , phytosterol , sterol , food science , tocopherol , brown rice , cholesterol , vitamin e , biochemistry , antioxidant
The concentrations of several nutraceutical lipid components [tocol ( i.e. tocopherol + tocotrienol) phytosterol, γ‐oryzanol, octacosanol, and squalene] in milled rice and brown rice were determined. The lipid content decreased significantly ( p <0.05) as the degree of milling increased, as did the total tocol content. Significant differences ( p <0.05) were observed in the relative percentages of α‐tocopherol, α‐tocotrienol, and γ‐tocotrienol in brown rice and milled rice. β‐Sitosterol was the most abundant sterol, representing 50–56% of the total sterol content of all samples analyzed. There were no significant differences in the relative percentages of the sterol isomers as the degree of milling increased. The concentrations of γ‐oryzanol, squalene, and octacosanol in rice decreased significantly ( p <0.05) as the degree of milling increased.