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Diversity in γ-oryzanol profiles of Japanese black-purple rice varieties

  • Wakako TsuzukiEmail author
  • Shiro Komba
  • Eiichi Kotake-Nara
Short Communication
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Abstract

The γ-oryzanol contents and the composition of steryl ferulates distributed in Japanese pigmented rice varieties were investigated using the high-performance liquid chromatography–ultraviolet detection method for the purpose of expanding their utilisation. The average γ-oryzanol content in nine black-purple, four red, four green and three brown rice varieties was 54.2, 47.3, 44.3 and 43.3 mg γ-oryzanol equivalent/100 g dried weight, respectively. Among the nine varieties of black-purple rice, five varieties showed steryl ferulate composition similar to that of brown, red and green varieties. In contrast, the composition of steryl ferulates in other four black-purple rice varieties was partially specific and was characterised by a low amount of campesteryl ferulate and high of campestanyl ferulate and stigmastanyl ferulate. The latter two steryl ferulates have been recognised as minor components of γ-oryzanol in rice and as major components in wheat and corn. These results indicate that the compositions of steryl ferulates vary among Japanese black-purple rice varieties.

Keywords

γ-Oryzanol Components Steryl ferulate Pigmented rice 

Notes

Acknowledgements

The authors thank Mrs. Tomoko Sato and members of the Advanced Analysis Center, NARO, for excellent APCI-MS technical support.

Supplementary material

13197_2019_3767_MOESM1_ESM.pdf (381 kb)
Supplementary material 1 (PDF 381 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.National Agriculture and Food Research OrganizationFood Research InstituteTsukubaJapan

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