Gamma-oryzanol content, phenolic acid profiles and antioxidant activity of rice milling fractions

Tuncel, Necati Barış; Yılmaz, Neşe

doi:10.1007/s00217-011-1551-4

Cited by 62 publications

(67 citation statements)

References 20 publications

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“…In the paddy, the phytic acid, vitamin E, and γ ‐oryzanol contents are lower than those found in the whole grain, but are higher than those in the husk and the endosperm (Table ), which is in agreement with the literature (Ren et al. ; Tuncel and Yılmaz ).…”

Section: Contents Of Antioxidants In the Paddy Rice Rice Germ And Rsupporting

confidence: 90%

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ‐oryzanol, and phytic acid

Goufo

2014

Food Science & Nutrition

565

405

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Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties emerged as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Furthermore, insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins. It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain. With respect to breeding, japonica rice varieties were found to be richer in antioxidant compounds compared with indica rice varieties. Overall, rice grain fractions appear to be rich sources of antioxidant compounds. However, on a whole grain basis and with the exception of γ-oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.

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Section: Contents Of Antioxidants In the Paddy Rice Rice Germ And Rsupporting

confidence: 90%

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ‐oryzanol, and phytic acid

Goufo

2014

Food Science & Nutrition

565

405

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“…Among them, four major components accounting for approximately 90–95% of γ ‐oryzanol, namely cycloartenyl ferulate, 24‐methylene cycloartanyl ferulate, campesteryl ferulate and sitosteryl ferulate, were analyzed directly by RP‐HPLC and confirmed by nuclear magnetic resonance (NMR) and MS by other researchers in agreement with Xu and Godber. Therefore γ ‐oryzanol fractions were labeled according to these findings in other studies using RP chromatography with similar solvents and stationary phase without individual confirmation …”

Section: Resultsmentioning

confidence: 99%

Infrared stabilization of rice bran and its effects on γ‐oryzanol content, tocopherols and fatty acid composition

2013

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“…Retained phenolic acids of extracts were eluted with 1 mL of methanol and transferred to the auto sampler vial for HPLC analyses. The analyses of phenolic acids were employed according to the method outlined in our previous study (Tuncel & Yılmaz, ). Phenolic acids were separated on an Agilent Zorbax Eclipse XDB C18 column (150 mm, 4.6 mm i.d., 5 μm particle size) operated at 23 °C using a gradient elution with a mobile phase containing solvent A (methanol:water:formic acid) (10:88:2, v/v) and solvent B (methanol:water:formic acid) (90:8:2, v/v) with a flow rate of 1 mL min −1 .…”

Section: Methodsmentioning

confidence: 99%

“…Extraction of free and bound phenolics and antioxidants was employed according to the method indicated in our previous study (Tuncel & Yılmaz, ).…”

Section: Methodsmentioning

confidence: 99%

The effect of infrared stabilisation on B vitamins, phenolics and antioxidants in rice bran

Yılmaz

Tuncel

2014

Int J of Food Sci Tech

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Summary The effects of ten successful infrared stabilisation conditions on the content of proximate composition, dietary fibre, phytate, B vitamins, phenolics and antioxidants of rice bran were investigated. The moisture and phytate content significantly decreased in stabilised rice brans while no significant change was observed in crude fat, protein, ash and soluble and insoluble dietary fibre. Among the evaluated B vitamins, solely the content of thiamine was decreased up to 42% while the level of riboflavin, niacin, and total B6 vitamin was not affected from infrared stabilisation (P > 0.05). The insoluble extracts contained more phenolics and antioxidants that did the soluble fractions. The effect of infrared stabilisation on the content of the phenolics and antioxidants in bound extracts was insignificant (P > 0.05). In conclusion, the authors suggest that infrared radiation can be used as a rice bran stabilisation method without causing a significant loss in the nutrients with the exception of thiamine.

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Gamma-oryzanol content, phenolic acid profiles and antioxidant activity of rice milling fractions

Cited by 62 publications

References 20 publications

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ‐oryzanol, and phytic acid

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ‐oryzanol, and phytic acid

Infrared stabilization of rice bran and its effects on γ‐oryzanol content, tocopherols and fatty acid composition

The effect of infrared stabilisation on B vitamins, phenolics and antioxidants in rice bran

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