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Identification and quantitation of γ‐oryzanol components and simultaneous assessment of tocols in rice bran oil
Author(s) -
Rogers E. J.,
Rice S. M.,
Nicolosi R. J.,
Carpenter D. R.,
McClelland C. A.,
Romanczyk L. J.
Publication year - 1993
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545312
Subject(s) - ferulic acid , chromatography , chemistry , triterpene , bran , rice bran oil , high performance liquid chromatography , mass spectrometry , organic chemistry , raw material , medicine , alternative medicine , pathology
A reverse‐phase high‐performance liquid chromatography method was developed for the simultaneous separation and quantitation of tocopherols, tocotrienols and oryzanols present in rice bran oil. Tocopherols and tocotrienols were quantitated by fluorescence detection and oryzanols (ferulic acid esters of sterols and triterpene alcohols) by photodiode array detection. Chemical ionization mass spectrometry was used to identify cycloartenyl ferulate, 24‐methylene cycloartanyl ferulate, campesteryl ferulate, β‐sitosteryl ferulate and cycloartanyl ferulate as the major oryzanols separated by this procedure. The levels of these nutritionally significant components were found to vary in fully processed, edible rice bran oils from different manufacturers.