Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours

dc.creatorPinciroli, María
dc.creatorDomínguez Perles, R.
dc.creatorAbellán, A.
dc.creatorGuy, A.
dc.creatorDurand, T.
dc.creatorOger, C.
dc.creatorGalano, J. M.
dc.creatorFerreres, F.
dc.creatorGil Izquierdo, A.
dc.date2017
dc.date2020-09-25T19:45:17Z
dc.date.accessioned2023-07-14T22:27:41Z
dc.date.available2023-07-14T22:27:41Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/105504
dc.identifierhttps://pubs.acs.org/doi/10.1021/acs.jafc.7b03482
dc.identifierissn:1520-5118
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7446991
dc.descriptionPhytoprostanes and phytofurans (PhytoPs and PhytoFs, respectively) are nonenzymatic lipid peroxidation products derived from α-linolenic acid (C18:3 n-3), considered biomarkers of oxidative degradation in plant foods. The present work profiled these compounds in white and brown grain flours and rice bran from 14 rice cultivars of the subspecies <i>indica</i> and <i>japonica</i> by ultrahigh performance liquid chromatography coupled to electrospray ionization and triple quadrupole mass spectrometry. For PhytoPs, the average concentrations were higher in rice bran (0.01−9.35 ng g<sup>−1</sup>) than in white and brown grain flours (0.01−1.17 ng g<sup>−1</sup>). In addition, the evaluation of rice flours for the occurrence PhytoFs evidenced average values 1.77, 4.22, and 10.30 ng g<sup>−1</sup> dw in rice bran, brown grain flour, and white grain flour, respectively. A significant correlation was observed between total and individual compounds. The concentrations retrieved suggest rice bran as a valuable source of PhytoPs and PhytoFs that should be considered in further studies on bioavailability and bioactivity of such compounds.
dc.descriptionFacultad de Ciencias Agrarias y Forestales
dc.formatapplication/pdf
dc.format8938-8947
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.subjectCiencias Agrarias
dc.subjectwhite rice flour
dc.subjectbrown rice flour
dc.subjectrice bran
dc.subjectphytoprostanes
dc.subjectphytofurans
dc.subjectprocessing
dc.titleComparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours
dc.typeArticulo
dc.typeArticulo


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