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Comparative Study of the Phytoprostane and Phytofuran Content of indica and japonica Rice (Oryza sativa L.) Flours.
Pinciroli, M; Domínguez-Perles, R; Abellán, A; Guy, A; Durand, T; Oger, C; Galano, J M; Ferreres, F; Gil-Izquierdo, A.
Afiliação
  • Pinciroli M; Programa Arroz, Facultad de Ciencias Agrarias y Forestales Universidad Nacional de la Plata . Calle 60 y 119, 1900 La Plata, Buenos Aires, Argentina.
  • Domínguez-Perles R; Research Group on Quality, Safety and Bioactivity of Plant Foods.Department of Food Science and Technology, CEBAS-CSIC , Campus de Espinardo 25, 30100 Espinardo, Spain.
  • Abellán A; Research Group on Quality, Safety and Bioactivity of Plant Foods.Department of Food Science and Technology, CEBAS-CSIC , Campus de Espinardo 25, 30100 Espinardo, Spain.
  • Guy A; Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, ENSCM , 34090 Montpellier, France.
  • Durand T; Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, ENSCM , 34090 Montpellier, France.
  • Oger C; Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, ENSCM , 34090 Montpellier, France.
  • Galano JM; Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, University of Montpellier, ENSCM , 34090 Montpellier, France.
  • Ferreres F; Research Group on Quality, Safety and Bioactivity of Plant Foods.Department of Food Science and Technology, CEBAS-CSIC , Campus de Espinardo 25, 30100 Espinardo, Spain.
  • Gil-Izquierdo A; Research Group on Quality, Safety and Bioactivity of Plant Foods.Department of Food Science and Technology, CEBAS-CSIC , Campus de Espinardo 25, 30100 Espinardo, Spain.
J Agric Food Chem ; 65(40): 8938-8947, 2017 Oct 11.
Article em En | MEDLINE | ID: mdl-28931281
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 indica and japonica 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-1) than in white and brown grain flours (0.01-1.17 ng g-1). In addition, the evaluation of rice flours for the occurrence PhytoFs evidenced average values 1.77, 4.22, and 10.30 ng g-1 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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Extratos Vegetais / Farinha / Furanos Idioma: En Revista: J Agric Food Chem Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Argentina País de publicação: Estados Unidos
Texto completo
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Imprimir
XML
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Extratos Vegetais / Farinha / Furanos Idioma: En Revista: J Agric Food Chem Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Argentina País de publicação: Estados Unidos