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 language | English |
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Pages (from-to) | 175-181 |
Number of pages | 7 |
Journal | European Journal of Lipid Science and Technology |
Volume | 108 |
Issue number | 3 |
DOIs | |
Publication status | Published - 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