Fat-Soluble Bioactive Components in Colored Rice Varieties

dc.contributorTufts Univ
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorRural Dev Adm
dc.contributorUniv Milan
dc.contributorKonkuk Univ
dc.creatorMinatel, Igor Otavio [UNESP]
dc.creatorHan, Sang-Ik
dc.creatorAldini, Giancarlo
dc.creatorColzani, Mara
dc.creatorMatthan, Nirupa R.
dc.creatorCorrêa, Camila Renata [UNESP]
dc.creatorFecchio, Denise [UNESP]
dc.creatorYeum, Kyung-Jin
dc.date2015-03-18T15:54:42Z
dc.date2015-03-18T15:54:42Z
dc.date2014-10-01
dc.date.accessioned2023-09-12T03:03:22Z
dc.date.available2023-09-12T03:03:22Z
dc.identifierhttp://dx.doi.org/10.1089/jmf.2014.3146
dc.identifierJournal Of Medicinal Food. New Rochelle: Mary Ann Liebert, Inc, v. 17, n. 10, p. 1134-1141, 2014.
dc.identifier1096-620X
dc.identifierhttp://hdl.handle.net/11449/116992
dc.identifier10.1089/jmf.2014.3146
dc.identifierWOS:000342563300012
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8766477
dc.descriptionBioactive components in rice vary depending on the variety and growing condition. Fat-soluble components such as gamma-oryzanol, tocopherols, tocotrienols, carotenoids, and fatty acids were analyzed in brown, sugary brown, red, and black rice varieties using established high-performance liquid chromatography (HPLC) and GC methodologies. In addition, these colored rice varieties were further analyzed using a high-resolution liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) (LTQ-Orbitrap XL) to identify the [M-H](-) ions of gamma-oryzanol, ranging from m/z 573.3949 to 617.4211. The highest content of tocopherols (alpha-, 1.5; gamma-, 0.5 mg/100 g) and carotenoids (lutein 244; trans-beta carotene 25 mu g/100 g) were observed in black rice; tocotrienols (alpha-, 0.07; gamma-, 0.14 mg/100 g) in red rice, and gamma-oryzanol (115 mg/100 g) in sugary brown rice. In all colored rice varieties, the major fatty acids were palmitic (16:0), oleic (18:1n-9), and linoleic (18:2n-6) acids. When the gamma-oryzanol components were further analyzed by LC-MS/MS, 3, 10, 8, and 8 triterpene alcohols or sterol ferulates were identified in brown, sugary brown, red, and black rice varieties, respectively. Such structural identification can lead to the elucidation of biological function of each component at the molecular level. Consumption of colored rice rich in beneficial bioactive compounds may be a useful dietary strategy for achieving optimal health.
dc.descriptionRural Development Administration, Korea
dc.descriptionU.S. Department of Agriculture
dc.descriptionTufts Univ, Jean Mayer USDA Human Nutr Res Ctr Aging, Boston, MA 02111 USA
dc.descriptionUNESP Univ Estadual Paulista, Botucatu Med Sch, Botucatu, SP, Brazil
dc.descriptionRural Dev Adm, Natl Inst Crop Sci, Miryang, South Korea
dc.descriptionUniv Milan, Dept Pharmaceut Sci, Milan, Italy
dc.descriptionKonkuk Univ, Div Food Biosci, Coll Biomed & Hlth Sci, Chungju Si 380701, Chungcheongbuk, South Korea
dc.descriptionUNESP Univ Estadual Paulista, Botucatu Med Sch, Botucatu, SP, Brazil
dc.descriptionRural Development Administration, KoreaPJ010059
dc.descriptionU.S. Department of Agriculture58-1950-7-707
dc.format1134-1141
dc.languageeng
dc.publisherMary Ann Liebert, Inc
dc.relationJournal Of Medicinal Food
dc.relation1.954
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectlutein
dc.subjecttocopherol
dc.subjectLC-MS/MS
dc.subjectoryzanol
dc.subjectinformatics
dc.subjectcarotenoid
dc.titleFat-Soluble Bioactive Components in Colored Rice Varieties
dc.typeArtigo


Este ítem pertenece a la siguiente institución