Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours
Phytoprostanes and phytofurans (PhytoPs and PhytoFs, respectively) are nonenzymatic lipid peroxidation products derived from α-linolenic acid (C18:3 n-3), considered biomarkers of oxidative degradation in plant foods. The present work profiled these compounds in white and brown grain flours and rice...
Guardado en:
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2017
|
| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/105504 https://pubs.acs.org/doi/10.1021/acs.jafc.7b03482 |
| Aporte de: |
| Sumario: | Phytoprostanes and phytofurans (PhytoPs and PhytoFs, respectively) are nonenzymatic lipid peroxidation products derived from α-linolenic acid (C18:3 n-3), considered biomarkers of oxidative degradation in plant foods. The present work profiled these compounds in white and brown grain flours and rice bran from 14 rice cultivars of the subspecies <i>indica</i> and <i>japonica</i> by ultrahigh performance liquid chromatography coupled to electrospray ionization and triple quadrupole mass spectrometry. For PhytoPs, the average concentrations were higher in rice bran (0.01−9.35 ng g<sup>−1</sup>) than in white and brown grain flours (0.01−1.17 ng g<sup>−1</sup>). In addition, the evaluation of rice flours for the occurrence PhytoFs evidenced average values 1.77, 4.22, and 10.30 ng g<sup>−1</sup> dw in rice bran, brown grain flour, and white grain flour, respectively. A significant correlation was observed between total and individual compounds. The concentrations retrieved suggest rice bran as a valuable source of PhytoPs and PhytoFs that should be considered in further studies on bioavailability and bioactivity of such compounds. |
|---|