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

Tae Yeoul Ha, Soon Nam Ko, Sun Mi Lee, Hak Ryul Kim, Soo Hyun Chung, Sung Ran Kim, Hye Hyun Yoon, In Hwan Kim

Research output: Contribution to journalArticle

60 Citations (Scopus)

Abstract

The concentrations of several nutraceutical lipid components [tocol (i.e. tocopherol + tocotrienol) phytosterol, γ-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 α-tocopherol, α-tocotrienol, and γ-tocotrienol in brown rice and milled rice. β-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 γ-oryzanol, squalene, and octacosanol in rice decreased significantly (p < 0.05) as the degree of milling increased.

Original languageEnglish
Pages (from-to)175-181
Number of pages7
JournalEuropean Journal of Lipid Science and Technology
Volume108
Issue number3
DOIs
Publication statusPublished - 2006

Keywords

  • Brown rice
  • Milled rice
  • Octacosanol
  • Phytosterol
  • Squalene
  • Tocol
  • Tocopherol
  • Tocotrienol

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering

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