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Soaking Conditions Affect the Contents of Tocopherols, Tocotrienols, and γ‐Oryzanol in Pigmented and Non‐Pigmented Brown Rice
Author(s) -
Lin TsuChi,
Huang ShaoHua,
Ng LeanTeik
Publication year - 2015
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/s11746-015-2721-5
Subject(s) - tocotrienol , chemistry , cultivar , extraction (chemistry) , vitamin e , food science , brown rice , yield (engineering) , tocopherol , antioxidant , horticulture , chromatography , biology , biochemistry , materials science , metallurgy
Tocopherols (Toc), tocotrienols (T3), and γ‐oryzanol (GO), important lipid antioxidants in rice, are known to possess various pharmacological properties. In this study, our aim was to examine the effects of soaking conditions on the extractable contents of Toc, T3, and GO in cooked pigmented (PBR) and non‐pigmented brown rice (non‐PBR). The results showed that Toc, T3, and GO concentrations in non‐PBR peaked after soaking at 25 °C for 120 min, whereas soaking conditions showed minimal effects on these compounds in PBR. In non‐PBR, high Toc, T3, and GO levels were also noted in the treatments at higher soaking temperatures (45 and 55 °C) with a shorter soaking time (less than 60 min). The GO level in both cultivars was at least ten times greater than the total vitamin E content. Vitamin E analogues having concentrations greater than 10 mg/kg in PBR and non‐PBR were γ‐Toc and γ‐T3, and α‐Toc and γ‐T3, respectively. This study concludes that presoaking and cooking processes can improve the extractable contents of Toc, T3, and GO in cooked PBR and non‐PBR, and the extraction yield of these bioactive compounds was significantly different between cultivars.