Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours

Autores
Pinciroli, María; Domínguez Perles, R.; Abellán, A.; Guy, A.; Durand, T.; Oger, C.; Galano, J. M.; Ferreres, F.; Gil Izquierdo, A.
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Facultad de Ciencias Agrarias y Forestales
Materia
Ciencias Agrarias
white rice flour
brown rice flour
rice bran
phytoprostanes
phytofurans
processing
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/105504

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spelling Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) FloursPinciroli, MaríaDomínguez Perles, R.Abellán, A.Guy, A.Durand, T.Oger, C.Galano, J. M.Ferreres, F.Gil Izquierdo, A.Ciencias Agrariaswhite rice flourbrown rice flourrice branphytoprostanesphytofuransprocessingPhytoprostanes 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.Facultad de Ciencias Agrarias y Forestales2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf8938-8947http://sedici.unlp.edu.ar/handle/10915/105504enginfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acs.jafc.7b03482info:eu-repo/semantics/altIdentifier/issn/1520-5118info:eu-repo/semantics/altIdentifier/doi/10.1021/acs.jafc.7b03482info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:23:27Zoai:sedici.unlp.edu.ar:10915/105504Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:23:27.599SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours
title Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours
spellingShingle Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours
Pinciroli, María
Ciencias Agrarias
white rice flour
brown rice flour
rice bran
phytoprostanes
phytofurans
processing
title_short Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours
title_full Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours
title_fullStr Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours
title_full_unstemmed Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours
title_sort Comparative Study of the Phytoprostane and Phytofuran Content of <i>indica</i> and <i>japonica</i> Rice (<i>Oryza sativa</i> L.) Flours
dc.creator.none.fl_str_mv Pinciroli, María
Domínguez Perles, R.
Abellán, A.
Guy, A.
Durand, T.
Oger, C.
Galano, J. M.
Ferreres, F.
Gil Izquierdo, A.
author Pinciroli, María
author_facet Pinciroli, María
Domínguez Perles, R.
Abellán, A.
Guy, A.
Durand, T.
Oger, C.
Galano, J. M.
Ferreres, F.
Gil Izquierdo, A.
author_role author
author2 Domínguez Perles, R.
Abellán, A.
Guy, A.
Durand, T.
Oger, C.
Galano, J. M.
Ferreres, F.
Gil Izquierdo, A.
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Ciencias Agrarias
white rice flour
brown rice flour
rice bran
phytoprostanes
phytofurans
processing
topic Ciencias Agrarias
white rice flour
brown rice flour
rice bran
phytoprostanes
phytofurans
processing
dc.description.none.fl_txt_mv 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.
Facultad de Ciencias Agrarias y Forestales
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/105504
url http://sedici.unlp.edu.ar/handle/10915/105504
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acs.jafc.7b03482
info:eu-repo/semantics/altIdentifier/issn/1520-5118
info:eu-repo/semantics/altIdentifier/doi/10.1021/acs.jafc.7b03482
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
8938-8947
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repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
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