“…The second main compound extracted from CP (183.4 ng per g dw), CH (89.0 ng per g dw), and CPH (142.7 ng per g dw) was ent-9(RS)-12-epi-ST-Δ 10 -13-PhytoF, which was already detected in melon leaves 24 and in brown rice bran (4.6 ng per g dw). 30 The less predominant PhytoF in CP, CH, and CPH was ent-16(RS)-9-epi-ST-Δ 14 -10-PhytoF, present at 163.2, 62.8, and 43.5 ng per g dw, respectively. This compound was identified in different rice cultivars and the highest concentrations detected were 1.25, 4.21, and 12.88 ng per g dw for white flour, brown flour, and bran, respectively.…”