Quantification of tocopherols, tocotrienols, and γ-oryzanol contents and their distribution in some commercial rice varieties in Taiwan
Journal
Journal of Agricultural and Food Chemistry
Journal Volume
59
Journal Volume
59
Journal Issue
20
Journal Issue
20
Pages
11150-11159
Start Page
11150
End Page
11159
ISSN
15205118
Date Issued
2011-10-26
Author(s)
Huang, Shao-Hua
Abstract
The eight vitamin E isomers [α-, β-, γ-, and δ-tocopherols (T) and α-, β-, γ-, and δ-tocotrienols (T3)] and γ-oryzanol are known to possess diverse biological activities. This study examined the contents of these compounds and their distribution in 16 commercial rice varieties in Taiwan. Results showed that the order of vitamin E, total T, total T3, and γ-oryzanol contents was rice bran > brown rice > rice husk > polished rice. γ-T3 was the highest vitamin E isomer present in all rice samples, while β-T, β-T3, δ-T, and δ-T3 were present in trace amounts. The Japonica varieties contained a higher total T, total T3, and γ-oryzanol than the Indica varieties. They also have a higher level of α-T and α-T3 but a lower level of γ-T and γ-T3 than the Indica varieties. However, no obvious difference in total T, total T3, and γ-oryzanol content was noted between black- and red-colored rice varieties.
Subjects
γ-oryzanol
Oryza sativa
tocopherols
tocotrienols
vitamin E
Type
journal article