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Tocol levels in milling fractions of some cereal grains and soybean
Author(s) -
Ko SoonNam,
Kim ChulJin,
Kim Hakryul,
Kim ChongTai,
Chung SooHyun,
Tae BeomSeok,
Kim InHwan
Publication year - 2003
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/s11746-003-0742-9
Subject(s) - endosperm , germ , chemistry , wheat germ , high performance liquid chromatography , food science , tocopherol , agronomy , antioxidant , vitamin e , biology , chromatography , biochemistry , microbiology and biotechnology
Tocol levels in the milling fractions of rice, barley, corn, wheat, and soybeans were analyzed by HPLC with a fluorescence detector. Among all milling fractions tested in this study, rice germ had the highest total tocol levels. In the four milling fractions of barley, except pearling flour, all eight tocol isomers were detected, and they were more uniformly distributed than in any other cereal grains measured in this study. The total tocol and α‐tocopherol levels of wheat germ were significantly ( P <0.05) higher than the other wheat milling fractions. A significantly ( P <0.05) higher proportion of γ‐tocopherol was obtained from corn germ (71.5%) and endosperm (50.3%) than from corn hulls. Only four tocol isomers (α‐, β‐, γ‐, and δ‐tocopherol) were detected in soybean milling fractions; no tocotrienol isomers were detected. The δ‐tocopherol level of soybean endosperm, although minor, was significantly higher than those in milling fractions of other cereal grains in this study.