ArticleJournal of food science and technology2019
Diversity in γ-oryzanol profiles of Japanese black-purple rice varieties.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Biochemical, Biological, and Clinical Properties of γ-Oryzanol.Antioxidants (Basel, Switzerland) · 2025Review
- Plant-Derived Nanovesicles from Soaked Rice Water: A Novel and Sustainable Platform for the Delivery of Natural Anti-Oxidant γ-Oryzanol.Antioxidants (Basel, Switzerland) · 2025Article
- Composition and Biological Activity of Colored Rice-A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Novel Synthesis of Phytosterol Ferulate Using Acidic Ionic Liquids as a Catalyst and Its Hypolipidemic Activity.Journal of agricultural and food chemistry · 2024Article
- Accumulation patterns of anthocyanin and γ-oryzanol during black rice grain development.PloS one · 2024Article
- Natural variation and underlying genetic loci of γ-oryzanol in Asian cultivated rice seeds.The plant genome · 2022Article
- Effects on Steroid 5-Alpha Reductase Gene Expression of Thai Rice Bran Extracts and Molecular Dynamics Study on SRD5A2.Biology · 2021Article
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Authors and funding
3 authors.
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Abstract
The γ-oryzanol contents and the composition of steryl ferulates distributed in Japanese pigmented rice varieties were investigated using the high-performance liquid chromatography-ultraviolet detection method for the purpose of expanding their utilisation. The average γ-oryzanol content in nine black-purple, four red, four green and three brown rice varieties was 54.2, 47.3, 44.3 and 43.3 mg γ-oryzanol equivalent/100 g dried weight, respectively. Among the nine varieties of black-purple rice, five varieties showed steryl ferulate composition similar to that of brown, red and green varieties. In contrast, the composition of steryl ferulates in other four black-purple rice varieties was partially specific and was characterised by a low amount of campesteryl ferulate and high of campestanyl ferulate and stigmastanyl ferulate. The latter two steryl ferulates have been recognised as minor components of γ-oryzanol in rice and as major components in wheat and corn. These results indicate that the compositions of steryl ferulates vary among Japanese black-purple rice varieties.
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