| Literature DB >> 35499030 |
Sarah Mazzotta1, Giovanna Baron1, Laura Fumagalli1.
Abstract
Rice is one of the major staple foods consumed worldwide and due to the presence of γ-oryzanol (γ-OZ) it is well-recognized as functional food. For this reason, the most appropriate varieties' identification in term of content of γ-OZ has become essential in order to assess their potential nutraceutical exploitation. This study reports a suitable and versatile procedure to obtain the isotopologues of sitosteryl ferulate, one of the major γ-OZ components, namely 3-O-(3-OC2H3-feruloyl)-β-sitosterol (14-d 3) and 3-O-(3-OC2H3-8-2H-feruloyl)-β-sitosterol (14-d 4) for use as analytical tool.Entities:
Keywords: Convenient synthesis; Isotope labelling; Rice bran; Sitosteryl ferulate; γ-Oryzanol
Year: 2022 PMID: 35499030 PMCID: PMC9039913 DOI: 10.1016/j.fochx.2022.100227
Source DB: PubMed Journal: Food Chem X ISSN: 2590-1575
Fig. 1Main components of γ-oryzanol mixture from rice bran.
Scheme 1Synthetic route for 3-O-(trans-feruloyl)-β-sitosterol (6).
Scheme 2Synthetic route for 3-O-(3-OC2H3-feruloyl)-β-sitosterol (14-d) and 3-O-(3-OC2H3-8-2H-feruloyl)-β-sitosterol (14-d).
Fig. 21H NMR spectra of commercial trans-ferulic acid (1) vs isotopologues [3-OC2H3] ferulic acid (10-d3) and [3-OC2H3-8-2H] ferulic acid (10-d4).