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

Authors
Ha, TYKo, SNLee, SMKim, HRChung, SHKim, SRYoon, HHKim, IH
Issue Date
Mar-2006
Publisher
WILEY
Keywords
brown rice; milled rice; octacosanol; phytosterol; squalene; tocol; tocopherol; tocotrienol
Citation
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v.108, no.3, pp.175 - 181
Indexed
SCIE
SCOPUS
Journal Title
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Volume
108
Number
3
Start Page
175
End Page
181
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/123156
DOI
10.1002/ejlt.200500250
ISSN
1438-7697
Abstract
The concentrations of several nutraceutical lipid components [tocol (i.e. tocopherol + tocotrienol) phytosterol, gamma-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 alpha-tocopherol, alpha-tocotrienol, and gamma-tocotrienol in brown rice and milled rice. beta-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 gamma-oryzanol, squalene, and octacosanol in rice decreased significantly (p < 0.05) as the degree of milling increased.
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