Fat-Soluble Bioactive Components in Colored Rice Varieties.

Minatel IO, Han SI, Aldini G, Colzani M, Matthan NR, Correa CR, Fecchio D, Yeum KJ.

Abstract Bioactive components in rice vary depending on the variety and growing condition. Fat-soluble components such as γ-oryzanol, tocopherols, tocotrienols, carotenoids, and fatty acids were analyzed in brown, sugary brown, red, and black rice varieties using established high-performance liquid chromatography (HPLC) and GC methodologies. In addition, these colored rice varieties were further analyzed using a high-resolution liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) (LTQ-Orbitrap XL) to identify the [M-H]- ions of γ-oryzanol, ranging from m/z 573.3949 to 617.4211. The highest content of tocopherols (α-, 1.5; γ-, 0.5 mg/100 g) and carotenoids (lutein 244; trans-β carotene 25 μg/100 g) were observed in black rice; tocotrienols (α-, 0.07; γ-, 0.14 mg/100 g) in red rice, and γ-oryzanol (115 mg/100 g) in sugary brown rice. In all colored rice varieties, the major fatty acids were palmitic (16:0), oleic (18:1n-9), and linoleic (18:2n-6) acids. When the γ-oryzanol components were further analyzed by LC-MS/MS, 3, 10, 8, and 8 triterpene alcohols or sterol ferulates were identified in brown, sugary brown, red, and black rice varieties, respectively. Such structural identification can lead to the elucidation of biological function of each component at the molecular level. Consumption of colored rice rich in beneficial bioactive compounds may be a useful dietary strategy for achieving optimal health.

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UPLC method for the determination of vitamin E homologues and derivatives in vegetable oils, margarines and supplement capsules using pentafluorophenyl column.

Foo Wong Y, Makahleh A, Saad B, Ibrahim MN, Abdul Rahim A, Brosse N.

A sensitive and rapid reversed-phase ultra performance liquid chromatographic (UPLC) method for the simultaneous determination of tocopherols (α-, β-, γ-, δ-), tocotrienols (α-, β-, γ-, δ-), α-tocopherol acetate and α-tocopherol nicotinate is described. The separation was achieved using a Kinetex pentafluorophenyl (PFP) column (150×2.1mm, 2.6µm) with both photodiode array (PDA) and fluorescence (FL) detectors that were connected in series. Column was thermostated at 42°C. Under a gradient system consisting of methanol and water at a constant flow rate of 0.38mLmin(-1), all the ten analytes were well separated in less than 9.5min. The method was validated in terms of linearity, limits of detection and quantitation, precision and recoveries. Calibration curves of the ten compounds were well correlated (r(2)>0.999) within the range of 100 to 25,000μgL(-1) for α-tocopherol acetate and α-tocopherol nicotinate, 10 to 25,000μgL(-1) for α-tocotrienol and 5 to 25,000μgL(-1) for the other components. The method is simple and sensitive with detection limits (S/N, 3) of 1.0 to 3.0μgL(-1) (FL detection) and 30 to 74μgL(-1) (PDA detection). Relative standard deviations for intra- and inter-day retention times (<1%) and peak areas (≤4%) were obtained. The method was successfully applied to the determination of vitamin E in vegetable oils (extra virgin olive, virgin olive, pomace olive, blended virgin and refined olive, sunflower, soybean, palm olein, carotino, crude palm, walnut, rice bran and grape seed), margarines and supplements.

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Distribution of Tocopherols and Tocotrienols in Guinea Pig Tissues Following Parenteral Lipid Emulsion Infusion.

Xu Z, Harvey KA, Pavlina TM, Zaloga GP, Siddiqui RA.

Background: Tocopherols and tocotrienols possess vitamin E activity and function as the major lipid-soluble antioxidants in the human body. Commercial lipid emulsions are composed of different oils and supply different amounts of vitamin E. The objective of this study was to measure all 8 vitamin E homologs within 4 different commercial lipid emulsions and evaluate their distribution in guinea pig tissues. Materials and Methods: The distribution of vitamin E homologs within plasma and guinea pig tissues was determined using a high-performance liquid chromatography (HPLC) system. Lipid hydroperoxides in lipid emulsions were determined using a commercial kit (Cayman Chemical Company, Ann Arbor, MI), and malondialdehyde tissue levels were determined using an HPLC system. Results: The lipid emulsions contained variable amounts of tocopherols, which were significantly different between emulsions. Tocotrienols were present at very low concentrations (≤0.3%). We found no correlation between the amount of vitamin E present in the lipid emulsions and lipid peroxidation. Hydroperoxides were the lowest with an olive oil-based emulsion and highest with a fish oil emulsion. The predominant vitamin E homolog in guinea pig tissues was α-tocopherol. No tissues had detectable levels of tocotrienols. Vitamin E levels (primarily α-tocopherol and γ-tocopherol) were highly variable among organ tissues. Plasma levels were a poor reflection of most tissue levels. Conclusion: Vitamin E levels within different lipid emulsions and plasma/tissues are highly variable, and no one tissue or plasma sample serves as a good proxy for levels in other tissues. All study emulsions were well tolerated and did not significantly increase systemic lipid peroxidation.

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Antioxidant activities of annatto and palm tocotrienol-rich fractions in fish oil and structured lipid-based infant formula emulsion.

Zou L, Akoh CC.

The abilities of annatto and palm tocotrienol-rich fractions (TRFs), as natural antioxidants, to inhibit lipid oxidation in menhaden fish oil and structured lipid-based infant formula emulsion, were evaluated and compared. The peroxide and anisidine values of the bulk oil and oil-in-water emulsion samples stored at 37°C were measured over a 28-day period. The results showed that annatto TRF was a more effective antioxidant than palm TRF and α-tocopherol in both food systems at 0.02% and 0.05%. Factors, including structural differences in chromanol head and isoprenoid tail, polarity, concentration, oxidation time, and the method used to monitor lipid oxidation, were responsible for the different behaviours of tocopherols and tocotrienols. In contrast to the reported findings in vivo, addition of α-tocopherol (0-75%) did not interfere with the antioxidant activity of tocopherol-free annatto TRF in foods. Our findings may lead to the development of new natural antioxidant products for food applications.

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