@article{b8d747987874480c97faf678637c7e74,
title = "Isolation and structural elucidation of unique γ-oryzanol species in rice bran oil",
abstract = "Even though γ-oryzanol (OZ) such as 24-methylenecycloartanyl ferulate (24MCAFA) is abundant in purified rice bran oil, we realized that the oil contained the prospect of two additional novels of OZ species. To identify this, we isolated and analyzed their chemical structures by using HPLC-UV-MS, NMR, and IR. We revealed for the first time that the oil had also contained cyclobranyl ferulate (CBFA) and cyclosadyl ferulate (CSFA) which are likely to be exist due to the isomerism of 24MCAFA under acid condition. OZ profile including CBFA and CSFA was roughly similar between commercial rice bran oils and processed foods containing the oils, suggesting that people might have often consumed CBFA and CSFA from rice bran oils and/or processed foods. Since different OZ species are known to have different functionality, this study opens the chance to explore more the contribution of CBFA and CSFA for human health and wellness.",
keywords = "24-methylenecycloartanyl ferulate, Cyclobranyl ferulate, Cyclosadyl ferulate, Processed foods containing rice bran oil, Rice bran oil, γ-Oryzanol",
author = "Kazue Sawada and Takuya Nakagami and Halida Rahmania and Midori Matsuki and Junya Ito and Tomoyo Mohri and Yusuke Ogura and Shigefumi Kuwahara and Hiroyuki Hashimoto and Kiyotaka Nakagawa",
note = "Funding Information: We thank Prof. Teruo Miyazawa (Tohoku University), President Fumi Tsuno, and Vice president Takuo Tsuno (Tsuno Food Industrial Co., Ltd.) for their valuable advice. This work was supported in part by the Research and Development Support Project for Pioneering Industrial Technology by Wakayama Prefectural Government, Japan and The Development Program of Promising Enterprises by Public Interest Incorporated Foundation Wakayama Industry Promotion Foundation, Japan. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. Tsuno Food Industrial Co., Ltd. provided support in the form of salaries for author Kazue Sawada, Takuya Nakagami, Midori Matsuki, and Hiroyuki Hashimoto, but did not have any additional role in the study design, data collection and analysis, decision to publish, or preparation of the manuscript. Funding Information: We thank Prof. Teruo Miyazawa (Tohoku University), President Fumi Tsuno, and Vice president Takuo Tsuno (Tsuno Food Industrial Co., Ltd.) for their valuable advice. This work was supported in part by the Research and Development Support Project for Pioneering Industrial Technology by Wakayama Prefectural Government, Japan and The Development Program of Promising Enterprises by Public Interest Incorporated Foundation Wakayama Industry Promotion Foundation, Japan . The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. Tsuno Food Industrial Co., Ltd. provided support in the form of salaries for author Kazue Sawada, Takuya Nakagami, Midori Matsuki, and Hiroyuki Hashimoto, but did not have any additional role in the study design, data collection and analysis, decision to publish, or preparation of the manuscript. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",
year = "2021",
month = feb,
day = "1",
doi = "10.1016/j.foodchem.2020.127956",
language = "English",
volume = "337",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd.",
}
