Effects of cooking conditions on the concentrations of extractable tocopherols, tocotrienols and γ-oryzanol in brown rice: Longer cooking time increases the levels of extractable bioactive components

European Journal of Lipid Science and Technology

Volumn 117, Issue 3, 2015, Pages 349-354

  Lin, Tsu Chi ^a   Huang, Shao Hua ^a   Ng, Lean Teik ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Brown rice; Cooking conditions; Tocopherols; Tocotrienols; Oryzanol

Indexed keywords

EID: 84924273431     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201400148     Document Type: Article

References (37)

1. Cho, J. Y., Lee, H. J., Kim, G. A., Kim, G. D., et al., Quantitative analyses of individual γ-oryzanol (steryl ferulates) in conventional and organic brown rice (Oryza sativa L.). J. Cereal Sci. 2012, 55, 337-343.
2. Heinemann, R. J. B., Xu, Z., Godber, S., Lanfer-Marquez, U. M., Tocopherols, tocotrienols and γ-oryzanol contents in japonica and indica subspecies of rice (Oryza sativa L.), cultivated in Brazil. Cereal Chem. 2008, 85, 243-247.
3. Wu, F., Yang, N., Touré, A., Jin, Z., Xu, X., Germinated brown rice and its role in human health. Crit. Rev. Food Sci Nutr. 2013, 53, 451-463.
4. Miller, A., Engel, K. H., Content of gamma-oryzanol and composition of steryl ferulates in brown rice (Oryza sativa L.) of European origin. J. Agric. Food Chem. 2006, 54, 8127-8133.
5. Yoshie, A., Kanda, A., Nakamura, T., Igusa, H., Hara, S., Comparison of gamma-oryzanol contents in crude rice bran oils from different sources by various determination methods. J. Oleo Sci. 2009, 58, 511-518.
6. Yang, W., Cahoon, R. E., Hunter, S. C., Zhang, C., et al., Vitamin E biosynthesis: Functional characterization of the monocot homogentisate geranylgeranyl transferase. Plant J. 2011, 65, 206-217.
7. Ikeda, S., Toyoshima, K., Yamashita, K., Dietary sesame seeds elevate α- and γ-tocotrienol concentrations in skin and adipose tissue of rats fed the tocotrienol-rich fraction extracted from palm oil. J. Nutr. 2001, 11, 2892-2897.
8. Aggarwal, B. B., Sundaram, C., Prasad, S., Kannappan, R., Tocotrienols, the vitamin E of the 21st century: Its potential against cancer and other chronic diseases. Biochem. Pharmacol. 2010, 80, 1613-1631.
9. Wong, R. S., Radhakrishnan, A. K., Tocotrienol research: Past into present. Nutr. Rev. 2012, 70, 483-490.
10. Bergman, C. J., Xu, Z., Genotype and environment effects on tocopherols, tocotrienols and gamma-oryzanol contents of Southern US rice. Cereal Chem. 2003, 80, 446-449.
11. Huang, S. H., Ng, L. T., Quantification of tocopherols, tocotrienols and γ-oryzanol contents and their distribution in some commercial rice varieties in Taiwan. J. Agric. Food Chem. 2011, 59, 11150-11159.
12. Juliano, C., Cossu, M., Alamanni, M. C., Piu, L., Antioxidant activity of gamma-oryzanol: Mechanism of action and its effect on oxidative stability of pharmaceutical oils. Int. J. Pharmaceut. 2005, 299, 146-154.
13. Sakai, S., Murata, T., Tsubosaka, Y., Ushio, H., et al., γ-Oryzanol reduces adhesion molecule expression in vascular endothelial cells via suppression of nuclear factor-κB activation. J. Agric. Food Chem. 2012, 60, 3367-3372.
14. Kim, S. P., Kang, M. Y., Nam, S. H., Friedman, M., Dietary rice bran component γ-oryzanol inhibits tumor growth in tumor-bearing mice. Mol. Nutr. Food Res. 2012, 56, 935-944.
15. Kozuka, C., Yabiku, K., Takayama, C., Matsushita, M., Shimabukuro, M., Natural food science based novel approach toward prevention and treatment of obesity and type 2 diabetes: Recent studies on brown rice and γ-oryzanol. Obes. Res. Clin. Pract. 2013, 7, e165-172.
16. Wilson, T. A., Nicolosi, R. J., Woolfrey, B., Kritchevsky, D., Rice bran oil and oryzanol reduce plasma lipid and lipoprotein cholesterol concentrations and aortic cholesterol ester accumulation to a greater extent than ferulic acid in hypercholesterolemic hamsters. J. Nutr. Biochem. 2007, 18, 105-112.
17. Boluda-Aguilar, M., Taboada-Rodríguez, A., López-Gómez, A., Marín-Iniesta, F., Barbosa-Cánovas, G. V., Quick cooking rice by high hydrostatic pressure processing. LWT-Food Sci. Technol. 2013, 51, 196-204.
18. Shinde, Y. H., Vijayadwhaja, A., Pandit, A. B., Joshi, J. B., Kinetics of cooking of rice: A review. J. Food Eng. 2014, 123, 113-129.
19. Työppönen, J. T., Hakkarainen, R. V. J., Thermal stability of vitamin E in barley. Acta Agric. Scand. 1985, 35, 136-138.
20. Piironen, V., Varo, P., Koivistoinen, P., Stability of tocopherols and tocotrienols in food preparation procedures. J. Food Compos. Anal. 1987, 1, 53-58.
21. Bauernfeind, J., in: Machlin, L. J. (Ed.), Vitamin E-A Comprehensive Treatise, Dekker, New York/Basel 1980, pp. 99-167.
22. Yoshida, H., Shigezaki, J., Takagi, S., Kajimoto, G., Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven. J. Sci. Food Agric. 1995, 68, 407-415.
23. Adam, S. K., Sulaiman, N. A., Mat Top A.G., Jaarin, K., Heating reduces vitamin E content in palm and soy oils. Mal. J. Biochem. Mol. Biol. 2007, 15, 76-79.
24. Pascual, C. S. C. I., Massaretto, I. L., Kawassaki, F., Barros, R. M. C., et al., Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.). Food Res. Int. 2013, 50, 676-681.
25. Cui, L., Pan, Z., Yue, T., Atungulu, G. G., Berrios, J., Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality. Cereal Chem. 2010, 87, 403-408.
26. Huang, S. H., Ng, L. T., An improved high-performance liquid chromatographic method for simultaneous determination of tocopherols, tocotrienols and γ-oryzanol in rice. J. Chromatogr. A 2011, 1218, 4709-4713.
27. Kim, I. H., Kim, C. J., You, J. M., Lee, K. W., et al., Effect of roasting temperature and time on the chemical composition of rice germ oil. J. Am. Oil Chem. Soc. 2002, 79, 413-418.
28. Yen, G., Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil. J. Sci. Food Agric. 1990, 50, 563-570.
29. Lane, R. H., Quereshi, A. A., Salser, W. A., Tocotrienols and tocotrienol-like compounds and methods for their use. U.S. Patent 5, 591, 772 1997.
30. Ko, S. N., Kim, C. J., Kim, C. T., Kim, H., et al., Changes of vitamin E content in rice bran with different heat treatment. Eur. J. Lipid Sci. Technol. 2003, 105, 225-258.
31. Aguilar-Garcia, C., Gravino, G., Baragaño-Mosqueda, M., Hevia, P., Gavino, V. C., Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays. Food Chem. 2007, 102, 1228-1232.
32. Chotimarkorn, C., Benjakul, S., Silalai, N., Antioxidant components and properties of five long-grained rice bran extracts from commercial available cultivars in Thailand. Food Chem. 2008, 111, 636-641.
33. Lai, P., Li, K. Y., Lu, S., Chen, H. H., Phytochemicals and antioxidant properties of solvent extract from Japonica rice bran. Food Chem. 2009, 117, 538-544.
34. Panfili, G., Fratianni, A., Irano, M., Normal phase high-performance liquid chromatography method for the determination of tocopherols and tocotrienols in cereals. J. Agric. Food Chem. 2003, 51, 3940-3944.
35. Moreau, R. A., Hicks, K. B., Powell, M. J., Effects of heat pretreatment on the yield and composition of oil extracted from corn fiber. J. Agric. Food Chem. 1999, 47, 2867-2871.
36. Desikachar, H. S. R., Suhrahlmanyan, V., Formation of cracksin rice during wetting and its effect on the cooking characteristics of the cereal. Cereal Chem. 1961, 38, 356-364.
37. Sowbhagya, C. M., Au, S. Z., Effect of pre-soaking on cooking time and texture of raw and parboiled rice. J. Food Sci. Technol. 1991, 28, 76-80.