scholarly journals Profiles of Lipid Components, Fatty Acids and Triacylglycerol Molecular Species in Lipids of Rice Bran Cultivars

2012 ◽  
Vol 18 (2) ◽  
pp. 219-226 ◽  
Author(s):  
Hiromi YOSHIDA ◽  
Isoko KURIYAMA ◽  
Yuka TOMIYAMA-SAKAMOTO ◽  
Yoshiyuki MIZUSHINA
Keyword(s):  
Fatty Acids ◽  
Rice Bran ◽  
Molecular Species ◽  
Triacylglycerol Molecular Species ◽  
Lipid Components

Lipid components, fatty acids and triacylglycerol molecular species of black and red rices

2010 ◽  
Vol 123 (2) ◽  
pp. 210-215 ◽  
Author(s):  
Hiromi Yoshida ◽  
Yuka Tomiyama ◽  
Yoshiyuki Mizushina
Keyword(s):  
Fatty Acids ◽  
Molecular Species ◽  
Triacylglycerol Molecular Species ◽  
Lipid Components

scholarly journals Vitamin E Profiles and Triacylglycerol Molecular Species of Colored Rice Bran Cultivars at Different Degree of Milling

2013 ◽  
Vol 2 (6) ◽  
pp. 106
Author(s):  
Hiromi Yoshida ◽  
Mika Kanamori ◽  
Naoko Yoshida ◽  
Yuka Sakamoto ◽  
Isoko Kuriyama ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Free Fatty Acids ◽  
Rice Bran ◽  
Molecular Species ◽  
Alpha Tocopherol ◽  
Positive Health ◽  
Degree Of Milling ◽  
Triacylglycerol Molecular Species ◽  
Colored Rice

The objective of this study was to evalute the tocochromanol distributions, lipid components and molecular species of triacylglycerols (TAG) in three colored rice bran cultivars. The dominant tocochromanol were gama-tocotrienol, alpha-tocopherol and alpha-tocotrienol with smaller amounts of gama-tocopherol, delta-tocopherol and delta-tocotrienol. These lipids comprised mainly TAG (78.0-81.6 wt%), free fatty acids (FFA: 5.6-8.8 wt%), and phospholipids (PL: 6.3-7.0 wt%), while other components were present in minor proportions (0.4-2.3 wt%). Sixteen different TAG molecular species were detected and quantified by successive applications of AgNO<sub>3</sub>-TLC and GC. The major TAG molecular species were SM<sub>2 </sub>(6.1-9.8%), S<sub>2</sub>D (4.8-7.3%)?M<sub>3</sub> (16.4-18.7%), SMD (6.2-9.2%), SD<sub>2</sub> (6.5-9.5%), SMT (6.3-7.7%), M<sub>2</sub>D (12.3-15.5%.), MD<sub>2</sub> (8.4-10.4%), SDT (4.3-5.4%) and D<sub>3</sub> (10.2-15.2%) (where S, M, D, and T denote saturated FA, monoene, diene, and triene, respectively). The results showed that colored rice bran lipids contain large amounts of nutraceutical with proven positive health effects.

half of pericarp lipids were unsaponifiable materials. Tip showed 86-91% NL, 2-5% GL, and 7-9% PL [14,56,152]. cap lipids had more TG, GL, and PL than pericarp lipids, Milled rice NSL had a lower NL fraction and a higher but were otherwise similar. GL fraction. The ratios for the NL:GL:PL for milled rice The compositions of NL, GL, and PL were computed are 82:8:10 by Choudhury and Juliano [56], 76:12:12 by (Table 41). The TG was over 90% of the NL in the germ Hirayama and Matsuda [55], and the range of (83-91): [137,138], about 60% in the endosperm NSL, but only (2-4):(1-3) by Azudin and Morrison [153]. 2.5% in endosperm SL. Over 90% of the NL was FFA in Azudin and Morrison [153] investigated NSL and SL in the SL. Weber [137] detected substantial quantities of CB milled rice of two waxy varieties (1.0-2.3% amylose) and and sulfolipids (tentative identification) in the GL of the 12 nonwaxy varieties (12.2-28.6% amylose). The TL germ and endosperm NSL. (NSL + SL) were extracted from rice flour and SL from pu-The major component in germ PL was PC, which was rified rice starch. The composition of the NSL could be ob-in good agreement between Tan and Morrison [138] and tained by the difference, as shown in Table 47. Weber [137]. However, the PL composition of the en-The major NL of NSL was TG, constituting 71-79% of dosperm NSL differed largely; Tan and Morrison [138] re-NSTL (Table 47) and 83-87% of NL [56,152]. The other ported 11.1% PC and 57.1% LPC, whereas Weber [137] important NL class was FFA, at 4-7% of the NSTL and reported 44.6% PC and 36.5% LPC plus an unknown. 13-17% of the NL for brown rice, bran, germ, and polish. The FA compositions were higher in levels of 18:0 and Unlike most other cereal NSL, the major GL of NSL of 18:3 for endosperm than germ (Table 42). For the LG-11 brown rice and its milling fractions were ASG and SG hybrid corn, germ lipids contained significantly more 18:2 (Table 47). Major PL classes were PC and PE. and less 16:0 and 18:3 than other parts of kernel [138]. For Choudhury and Juliano [56] reported that the distribu-the H-51 inbred corn, germ lipids contained less 18:3 than tion of brown rice NL was 14-18% in germ, 39-41% in other kernel parts but more 18:1 and 18:2 than pericarp and bran, 15-21% in polish, and 25-33% in milled rice tip cap. However, the 18:2 content was equal for both the (12-14% in subaleurone layer and 12-19% in the en-germ and the endosperm lipids [42]. The FA compositions dosperm). The distribution of the NSL of brown rice was in root and leaf lipids differ significantly from those of 43% in bran, 19% in germ, 15% in polish, and 21% in corn kernel or other kernel parts; corn leaf lipids contained milled rice; and for brown rice PL, 30% in bran, 14% each a much higher level of 18:3 and lower levels of 18:1 and in germ and polish, and 42% in milled rice [56,152]. 18:2 (Table 42). The TL (NSL + SL) compositions are different between Ohnishi et al. [150] investigated the positional distribu-waxy and nonwaxy rice varieties (Table 48). Azudin and tion of fatty acids in glycerolipid classes from corn total Morrison [153] reported that the two waxy rice (IR 29 and lipids (Table 43). Unsaturated fatty acids, 18:1 and 18:2, C441-4) starches prepared from the milled rice had very are located mainly in the 2-position of these glycerolipids. little amylose content (1.0-2.3%) and only traces of lipids However, PI showed relatively high 16:0 content at the 1-(16-19 mg per 100 g starch), which were probably SSL, position and 18:2 content at the 2-position. Fatty acid com-the NSL contaminants. The SSL were 100% FFA (Table positions of molecular species of glycerolipids were also 48). The TL in waxy rice were, therefore, NSL and they investigated by reverse-phase high-performance liquid evidently had suffered substantial lipolysis, judging by chromatography (Table 44). The main species generally high FFA values [153]. The nonwaxy starches contained contained 16:0-18:2, 18:1-18:2, and 18:2-18:2 for TG, 0.9-1.3% SL comprising, on average, 31.2% (29-45%) PC, PE, and PI. The main molecular species of DGDG FFA, 61.5% (48-67%) PL, and 3.2% GL [153], as shown contained 18:3-18:3, 18:1-18:2, 18:2-18:2, 18:2-18:3, in Table 48. and 18:1-18:3. Choudhury and Juliano [56] extracted SL from milled Vasanthan and Hoover [151] investigated the content rice after the NSL removal, using the one waxy variety (IR and composition of SSL and SL of purified corn starch 4445-63-1 with 2% amylose) and the two nonwaxy vari-(Table 45). The SSL contained mainly free S, SE, and LPL. eties (IR42 with 29% amylose and IR480-5-9 with 24% The SL contained mainly FFA and LPL. Fatty acid compo-amylose). The SL composition of the milled rice of the sition indicated that 16:0 and 18:2 were the principal fatty waxy variety contained 41% PL and 7% GL, whereas the acids of SL and SSL (Table 46). waxy starch by Azudin and Morrison [153] contained no GL and PL (Table 48). The SL compositions of waxy rice and nonwaxy rice (both milled and brown) were different Rice hull lipid composition differs significantly from that in [56] but not to the extent shown by Azudin and Morrison brown rice and its fractions (Table 47). Silicic acid fraction-[153]. ation of NSL from brown rice, bran, germ, and polish The FA compositions of NSL and SL classes in the three

2000 ◽  
pp. 440-448
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rice Bran ◽  
Molecular Species ◽  
Brown Rice ◽  
Corn Germ ◽  
Milled Rice ◽  
Waxy Rice ◽  
The Difference ◽  
H 51

scholarly journals Characteristics of Lipid Components and Triacylglycerol Molecular Species of Jack Bean (Canavalia gladiata DC.)

2012 ◽  
Vol 18 (6) ◽  
pp. 893-900 ◽  
Author(s):  
Hiromi YOSHIDA ◽  
Naoko YOSHIDA ◽  
Yuka TOMIYAMA-SAKAMOTO ◽  
Yoshiyuki MIZUSHINA
Keyword(s):  
Molecular Species ◽  
Jack Bean ◽  
Canavalia Gladiata ◽  
Triacylglycerol Molecular Species ◽  
Lipid Components

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

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