Contribution of ferulic acid, γ-oryzanol and tocotrienols to the cardiometabolic protective effects of rice bran

Pérez‐Ternero, Cristina; Sotomayor, Marı́a Álvarez de; Herrera, Marcelino

doi:10.1016/j.jff.2017.02.014

Cited by 54 publications

(30 citation statements)

References 159 publications

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“…It contains appreciable quantities of bioactive components and has attained the status of a "heart oil" due to its cardiacfriendly chemical profile (Sohail et al, 2017). Rice bran oil -RBO contains a unique component -gamma-oryzanol, and high levels of phytosterols and tocols (Das et al, 2018;Perez-Ternero et al, 2017). Taking advantage of the micronutrients present in RBO, it was considered that the value of other edible oils could be nutritionally improved by blending with RBO.…”

Section: Introductionmentioning

confidence: 99%

Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

Ali¹,

Islam²,

Othman³

et al. 2019

Acta Sci Pol Technol Aliment

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Section: Introductionmentioning

confidence: 99%

Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

Ali¹,

Islam²,

Othman³

et al. 2019

Acta Sci Pol Technol Aliment

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“…Several reviews have focused on the molecular structure and occurrence of phytochemicals existing in WBR grains or its processing (by)-products (Cho & Lim, 2016;Goufo & Trindade, 2014). In addition, others have examined the relationship between selected phytonutrients and potential health outcomes (Park et al, 2017;Perez-Ternero, de Sotomayor, & Herrera, 2017;Wu et al, 2013b).…”

Section: Introductionmentioning

confidence: 99%

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Xia

Green

Zhu

et al. 2018

Critical Reviews in Food Science and Nutrition

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Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.

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“…Gamma oryzanol, tocopherols, tocotrienols, phytosterols, polyphenols, and squalene were found in rice bran oil. 2 Gamma oryzanol was reported to have some biological properties, such as antioxidant, 1 anti-inflammation, 3 cardioprotection, 4 and hypolipidemic. 5 One of the contents of rice bran oil is gamma oryzanol with a concentration concentration between 1.5 -3%.…”

Section: Introductionmentioning

confidence: 99%

Enrichment of the Gamma Oryzanol Level from Rice Bran by Addition of Inorganic Salts on Ionic Liquid 1-Butyl-3- Methylimidazolium Hexafluorophosphate ([BMIM] PF6) Extraction

Trinovita

Sutriyo²,

Saputri³

et al. 2017

JYP

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Objective: Rice bran oil has many helath benefit. The biologically active compounds of rice bran oil are fatty acids, squalene, tocopherols, phytosterols, tocotrienols, oryzanol, and polyphenols. Gamma oryzanol is a combination of at least 10 components of ferulic acid esters and alcohols triterpene. Gamma oryzanol has pharmacological activity includes cardiovascular disease, antioxidant, anticancer, antidiabetic, antiulcerogenic, neuroprotective and action immunomodulator. Ionic liquids are an environmentally friendly solvent used in the extraction and separation of bioactive compounds from plants. This study was conducted to evaluate the effect of inorganic salts addition on ionic liquid [Bmim]PF 6 in increasing levels of gamma oryzanol from rice bran. Method: In the experiments, IL [Bmim]PF 6 -MAE method was used to separated gamma oryzanol compound, and then was partitioned with hexane after the addition of inorganic salts: KH 2 PO 4, NaCl, NaNO 3 and Na 2 CO 3 , respectively. Gamma oryzanol content was determined by HPLC analysis. A mixture of mobile phase (methanol:acetonitrile:isopropan ol (5:4:1) and isocratic conditions at a wavelength of 327 nm. The flow rate is set at 1 ml / min..Results: The highest levels of γ-oryzanol was produced from the addition in KH 2 PO 4 + : This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as the author is credited and the new creations are licensed under the identical terms.

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Contribution of ferulic acid, γ-oryzanol and tocotrienols to the cardiometabolic protective effects of rice bran

Cited by 54 publications

References 159 publications

Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Enrichment of the Gamma Oryzanol Level from Rice Bran by Addition of Inorganic Salts on Ionic Liquid 1-Butyl-3- Methylimidazolium Hexafluorophosphate ([BMIM] PF6) Extraction

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