Changes in nutraceutical lipid components of rice at different degrees of milling

Abstract

Changes in nutraceutical lipid components of rice at different degrees of millingThe concentrations of several nutraceutical lipid components [tocol (i.e. tocopherol 1 tocotrienol) phytosterol, g-oryzanol, octacosanol, and squalene] in milled rice and brown rice were determined. The lipid content decreased significantly (p ,0.05) as the degree of milling increased, as did the total tocol content. Significant differences (p ,0.05) were observed in the relative percentages of a-tocopherol, a-tocotrienol, and g-tocotrienol in brown rice and milled rice. b-Sitosterol was the most abundant sterol, representing 50-56% of the total sterol content of all samples analyzed. There were no significant differences in the relative percentages of the sterol isomers as the degree of milling increased. The concentrations of g-oryzanol, squalene, and octacosanol in rice decreased significantly (p ,0.05) as the degree of milling increased.

The Concentrations of Tocols and ^|^gamma;-Oryzanol Compounds in Rice Bran Oil Obtained by Fractional Extraction with Supercritical Carbon Dioxide

“…Of these, a-tocopherol was the most abundant in the oil, followed by a-tocotrienol and γ-tocotrienol. These results are consistent with the published reports of prior studies 19,20 .…”

Vitamin E Profiles and Triacylglycerol Molecular Species of Colored Rice Bran Cultivars at Different Degree of Milling

“…Currently, the consumer awareness of health food poducts is increasing and food scientists have been searching for interesting sources of healthul natural components. The results showed that rice bran extracts contain large amounts of nutraceticals with proven positive health effects (Ha et al, 2006).…”

Liposoluble Antioxidative Components in Japanese Traditional Fermented Food "Amazake" Made from Brown Rice

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