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 journalArticlepeer-review

    72 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
    • General Chemistry
    • Industrial and Manufacturing Engineering

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