Purification and Identification of Components of γ-Oryzanol in Rice Bran Oil†

Zhimin Xu and J. Samuel Godber*
Department of Food Science, Louisiana Agricultural Experimental Station, Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803
J. Agric. Food Chem., 1999, 47 (7), pp 2724–2728
DOI: 10.1021/jf981175j
Publication Date (Web): June 9, 1999
Copyright © 1999 American Chemical Society
†

 Approved for publication by the Director of the Louisiana Agricultural Experiment Station as Manuscript 98-21-0230.

,
*

 Corresponding author [telephone (504) 388-5192; fax (504) 388-5300].

Abstract

High-purity γ-oryzanol was obtained from crude rice bran oil using a normal-phase preparative scale HPLC. A reverse-phase HPLC method was used for separating the individual components of γ-oryzanol present in rice bran oil. Ten fractions were isolated and collected using the reverse-phase HPLC method, and their structures were identified. Identification was accomplished using GC/MS with an electron impact mass spectrum after components were transformed into trimethylsilyl ether derivatives. The 10 components of γ-oryzanol were identified as Δ7-stigmastenyl ferulate, stigmasteryl ferulate, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, Δ7-campestenyl ferulate, campesteryl ferulate, Δ7-sitostenyl ferulate, sitosteryl ferulate, compestanyl ferulate, and sitostanyl ferulate. Three of these, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, and campesteryl ferulate, were major components of γ-oryzanol.

Keywords: γ-Oryzanol; ferulate; rice bran oil

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History

  • Published In Issue July 19, 1999
  • Received for review October 26, 1998. Revised manuscript received April 12, 1999. Accepted April 28, 1999.

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