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R. J. B. HEINEMANN1, P. L. Fagundes1, C. A. A. Fagundes2, M. A. Schiocchet3, P. Z. Bassinello4, and U. M. Lanfer-Marquez1. (1) Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Univ. of Sao Paulo, Av. Prof. Lineu Prestes, 580, B14, Sao Paulo, 05508-900, Brazil, (2) Estação Experimental do Arroz, Instituto Rio Grandense do Arroz - IRGA, Av. Bonifacio C. Bernardes, 1494, Cachoeirinha, 94930030, Brazil, (3) Estação Experimental de Itajaí, Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina- EPAGRI, Rod. Antonio Hell, Km 6,5, Itajaí, 88301970, Brazil, (4) Qualidade de Grãos, Embrapa Arroz e Feijão, Rod. Goiania a Nova Veneza, Km 12, Santo Antonio de Goias, 75375000, Brazil Brazil is currently the world's tenth largest rice producer with an estimated consumption of 39.2 kg/per capita/year. Although rice is mostly consumed in milled form, the search for brown rice and other rice-based products is increasing because of their nutritional and health claims. γ-oryzanol which is a group of phytosteryl ferulates present in rice bran has been recognized as a potent antioxidant and cholesterol lowering agent. Some reports have been published about γ-oryzanol contents in rice bran, but little is known regarding its levels in brown rice. Considering that brown rice contains approximately 10% of bran, the contribution of γ-oryzanol could be interesting. The objective of this study was to perform a screening of different varieties with considerable genetic variation produced by Agronomic Institutes located in the 3 major rice cropping areas in Brazil, representing the most promising varieties for trading purposes. Thirty-three varieties of rice (21 indica, 10 japonica and 2 black rice samples) cultivated in irrigated or non-irrigated systems were analyzed. γ-oryzanol was extracted from dehulled rice with isopropanol and total γ-oryzanol was quantified by reverse-phase HPLC-UV. The results showed a wide variation in γ-oryzanol levels ranging from 16.3 to 40.8 mg/100g rice (dry basis). A group of 9 varieties showed the highest contents (>30mg/100g) and there was no statistical difference among them (P>0.01). It is outstanding that this group was composed of 7 japonica and 2 black rice from both cropping systems and that no one of other indica varieties belong to this group. Although the relationship between geographic location, cropping management, genetics and γ-oryzanol is still unclear, the results showed that japonica and black rice deserve further studies focusing on the accumulation of this nutraceuti-cal. Therefore, the systematic evaluation of promising rice varieties seems to be important for the trading of γ-oryzanol rich brown rice.
Session 35, Nutraceutical & Functional Foods: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |