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Utilize este identificador para citar ou criar um link para este item: http://acervodigital.unesp.br/handle/11449/116992
Título: 
Fat-Soluble Bioactive Components in Colored Rice Varieties
Autor(es): 
Instituição: 
  • Tufts Univ
  • Universidade Estadual Paulista (UNESP)
  • Rural Dev Adm
  • Univ Milan
  • Konkuk Univ
ISSN: 
1096-620X
Financiador: 
  • Rural Development Administration, Korea
  • U.S. Department of Agriculture
Número do financiamento: 
  • Rural Development Administration, KoreaPJ010059
  • U.S. Department of Agriculture58-1950-7-707
Resumo: 
Bioactive components in rice vary depending on the variety and growing condition. Fat-soluble components such as gamma-oryzanol, tocopherols, tocotrienols, carotenoids, and fatty acids were analyzed in brown, sugary brown, red, and black rice varieties using established high-performance liquid chromatography (HPLC) and GC methodologies. In addition, these colored rice varieties were further analyzed using a high-resolution liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) (LTQ-Orbitrap XL) to identify the [M-H](-) ions of gamma-oryzanol, ranging from m/z 573.3949 to 617.4211. The highest content of tocopherols (alpha-, 1.5; gamma-, 0.5 mg/100 g) and carotenoids (lutein 244; trans-beta carotene 25 mu g/100 g) were observed in black rice; tocotrienols (alpha-, 0.07; gamma-, 0.14 mg/100 g) in red rice, and gamma-oryzanol (115 mg/100 g) in sugary brown rice. In all colored rice varieties, the major fatty acids were palmitic (16:0), oleic (18:1n-9), and linoleic (18:2n-6) acids. When the gamma-oryzanol components were further analyzed by LC-MS/MS, 3, 10, 8, and 8 triterpene alcohols or sterol ferulates were identified in brown, sugary brown, red, and black rice varieties, respectively. Such structural identification can lead to the elucidation of biological function of each component at the molecular level. Consumption of colored rice rich in beneficial bioactive compounds may be a useful dietary strategy for achieving optimal health.
Data de publicação: 
1-Out-2014
Citação: 
Journal Of Medicinal Food. New Rochelle: Mary Ann Liebert, Inc, v. 17, n. 10, p. 1134-1141, 2014.
Duração: 
1134-1141
Publicador: 
Mary Ann Liebert, Inc
Palavras-chaves: 
  • lutein
  • tocopherol
  • LC-MS/MS
  • oryzanol
  • informatics
  • carotenoid
Fonte: 
http://dx.doi.org/10.1089/jmf.2014.3146
Endereço permanente: 
Direitos de acesso: 
Acesso restrito
Tipo: 
outro
Fonte completa:
http://repositorio.unesp.br/handle/11449/116992
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