Isolation and structural elucidation of unique γ-oryzanol species in rice bran oil

Kazue Sawada, Takuya Nakagami, Halida Rahmania, Midori Matsuki, Junya Ito, Tomoyo Mohri, Yusuke Ogura, Shigefumi Kuwahara, Hiroyuki Hashimoto, Kiyotaka Nakagawa

Research output: Contribution to journalArticle

Abstract

Even though γ-oryzanol (OZ) such as 24-methylenecycloartanyl ferulate (24MCAFA) is abundant in purified rice bran oil, we realized that the oil contained the prospect of two additional novels of OZ species. To identify this, we isolated and analyzed their chemical structures by using HPLC-UV-MS, NMR, and IR. We revealed for the first time that the oil had also contained cyclobranyl ferulate (CBFA) and cyclosadyl ferulate (CSFA) which are likely to be exist due to the isomerism of 24MCAFA under acid condition. OZ profile including CBFA and CSFA was roughly similar between commercial rice bran oils and processed foods containing the oils, suggesting that people might have often consumed CBFA and CSFA from rice bran oils and/or processed foods. Since different OZ species are known to have different functionality, this study opens the chance to explore more the contribution of CBFA and CSFA for human health and wellness.

Original languageEnglish
Article number127956
JournalFood Chemistry
Volume337
DOIs
Publication statusPublished - 2021 Feb 1

Keywords

  • 24-methylenecycloartanyl ferulate
  • Cyclobranyl ferulate
  • Cyclosadyl ferulate
  • Processed foods containing rice bran oil
  • Rice bran oil
  • γ-Oryzanol

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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