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Effect of storage temperature on the stability of fat‐soluble micronutrients in rice varieties
Author(s) -
Minatel Igor Otavio,
Pierine Damiana Tortolero,
Han SangIk,
Correa Camila Renata,
Fecchio Denise,
Yeum KyungJin
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1079.41
Subject(s) - carotenoid , micronutrient , chemistry , lutein , food science , orange (colour) , tocopherol , vitamin e , horticulture , antioxidant , biology , biochemistry , organic chemistry
Storage condition can substantially influence the contents of micronutrients in rice. This study determined the stability of carotenoids, α‐ & γ‐tocopherols, α‐ & γ‐tocotrienols, and γ‐ oryzanols in four rice varieties (white, sweet, orange and brown) over 16 weeks in different storage temperatures (room, 4ºC, and − 80ºC). Rice varieties were extracted using methanol/tetrahydrofuran and analyzed by a reverse phase HPLC system. In 100 g of rice, the contents of lutein (5–244 μg), trans‐β‐ carotene (0–25 μg), γ‐oryzanol (45–115 mg), tocopherols (α‐, 0.8–1.5 mg; γ‐, 0.1–0.7 mg) and tocotrienols (α‐, 0.04–0.07 mg; γ‐, 0.1–0.14 mg) were variable among rice varieties. Carotenoids, tocopherols, and tocotrienols decreased significantly within two weeks at room temperature, and at four weeks at 4ºC (p<0.05). No significant difference was observed in these components up to 16 weeks at −80ºC. Gamma oryzanols were stable up to 16 weeks at all storage temperatures (p<0.01). The stability of fat‐soluble micronutrients were found to be different among rice varieties. Low storage temperature is recommended to reduce the loss of fat‐soluble micronutrients, specially carotenoids and vitamin E isomers, in rice varieties. [Supported in part by the USDA 58–1950‐7–707, USA, RDA ( PJ008755 ), Korea, and CAPES BEX 5547/11–3, Brazil]