Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Determination of Tocopherol and Tocotrienol Contents in Rice Cooked with Various Cereals

밥의 종류에 따른 토코페롤 및 토코트리에놀 함량 분석 -연구노트-

  • Kim, Yangsoo (Division f Applied Sciences, Soonchunhyang University) ;
  • Park, Soonriang (Gyeonggi-do Agricultural research and Extension Services) ;
  • Lee, Young-Sang (Division of Life Sciences, Soonchunhyang University) ;
  • Jung, Hwan (Division f Applied Sciences, Soonchunhyang University) ;
  • Koh, Kwangoh (Division f Applied Sciences, Soonchunhyang University) ;
  • Kim, Hee-Seon (Division f Applied Sciences, Soonchunhyang University)
  • 김양수 (순천향대학교 응용과학부) ;
  • 박순량 (경기도농업기술원) ;
  • 이영상 (순천향대학교 생명과학부) ;
  • 정 환 (순천향대학교 응용과학부) ;
  • 고광오 (순천향대학교 응용과학부) ;
  • 김희선 (순천향대학교 응용과학부)
  • Published : 2005.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to characterize and determine contents of vitamin E isomers (alpha-, beta-, gamma-, delta-tocopherols and tocotrienols) in different steamed rice dishes, with or without other grains. Five different rice dishes were evaluated for the vitamin E nutritional value as major Korean staple foods. They were plain steamed rice (SR) and steamed rice mixed with barley (SRBa), red bean (SRRB), black bean (SRBB), or multi-grains (SRMG) containing a mixture of black rice, barley, red beans, and black beans. Vitamin E isomers were extracted from five grams of freeze-dried samples with hexane after saponification. An analytical method, using a normal-phase HPLC with a UV detector, was developed and used to determine the amount of each vitamin E component. The results showed that SR contained three vitamin E isomers (alpha-tocopherol, alpha-tocotrienol, and gamma-tocotrienol). Alpha-tocopherol and gamma-tocotrienol were de-tected from all samples while only SRBB contained beta-tocopherol and beta-tocotrienol. SRMG showed the highest (3.9$\mu$g/g dry wt) and SRRB showed the lowest alpha-tocopherol (1.3$\mu$g/g dry wt) contents. SRBB contained about 5 to 16 times more gamma-tocopherol (19.7$\mu$g/g dry wt) than othe.5. These results suggested that adding black bean or multi-grains can dramatically improve the vitamin E nutritional values compared to the plain steamed rice (SR). Information obtained from this study can be directly related to the amount of vitamin E intake and can be used to balance the diet for Koreans.

본 연구에서는 한국인의 주식인 쌀밥과 각종 잡곡밥에 함유된 토코페롤의 8가지 이성질체의 함량을 HPLC를 이용하여 분석하였다. 쌀밥에서는 8가지 이성체중 3개의 이성체가 검출되었고, 보리밥에서는 2개, 팥밥에서는 5개, 콩밥은 7개 그리고 여러가지 곡류의 혼합인 잡곡밥에서는 6개의 이성체가 검출되었다. 본 연구결과 쌀밥에는 alpha-토코페롤 외에도 alpha-, gamma-토코트리에놀이 검출되었고 그 값을 합한 토코트리에놀 함량은 alpha-토코페롤보다 더 높은 것으로 나타나 쌀밥의 비타민 E 영양가치는 일반적으로 알려진 것보다 더 높을 것으로 추정된다. 분석된 토코페롤 이성체의 총합인 비타민 E의 함량은 콩밥>잡곡밥>팥밥>쌀밥>보리밥의 순서로 나타나 콩밥과 잡곡밥의 영양적 우수성을 증명하였다. 따라서 매일 섭취하는 주식인 밥을 쌀밥에서 콩밥이나 잡곡밥으로 대치할 경우, 각종 성인병의 예방효과가 뛰어난 것으로 알려진 토코페롤과 토코트리에놀의 이성체를 골고루 꾸준히 섭취할 수 있으므로 쌀밥에 콩 등의 잡곡을 혼합하는 것이 건강증진을 위해 매우 중요한 사안으로 사료된다.

Keywords

References

  1. Lee DJ, Lee J. 2003. Tocopherols and tocotrienols in cereal grains. Korean J Crop Sci 48(S): 1-12
  2. Park KY, Kang CS, Lee YS, Lee YH, Lee YS. 2004. Tocotrienol and tocopherol content in various plant seeds. Korean J Crop Sci 49: 207-210
  3. Lin M, Wallmon A, Olsson-Mortlock C, Wallin R, Saldeen T. 2003. Mixed tocopherols inhibit platelet aggregation in humans: Potential mechanisms. Am J Clin Nutr 77: 700-706 https://doi.org/10.1093/ajcn/77.3.700
  4. Ricciarelli R, Zingg JM, Azzi A. 2001. Vitamin E: protective role of a Janus molecule. FASEB J 15: 2314-2325 https://doi.org/10.1096/fj.01-0258rev
  5. Schaffer S, Muller WE, Eckert GP. 2005. Tocotrienols: constitutional effects in aging and disease. J Nutr 135: 151-154
  6. Lee HO. 1993. Antioxidant effect of tocopherols and tocotrienols and cis/trans-. trans/trans-hydroperoxide isomer from linolenic acid methylester. Korean J Food Sci Technol 25: 307-312
  7. Qureshi AA, Salser W, Winston W, Parmar R. 2001. Novel tocotrienols of bran inhibit atherosclerotic lesions in C57BL/6 apo E-deficient mice. J Nutr 131: 2606-2118
  8. Lloyd BJ, Siebenmorgen TJ, Beers KW. 2000. Effects of commercial processing on antioxidants in rice bran. Cereal Chem 77: 551-555 https://doi.org/10.1094/CCHEM.2000.77.5.551
  9. Park KY, Kang CS, Cho YC, Lee YS, Lee YH, Lee YS. 2004. Tocopherol and tocotrienol contents in rice bran by milling recovery. Korean J Crop Sci 49: 468-471
  10. Park KY, Kang CS, Cho YC, Lee YS, Lee YH, Lee YS. 2003. Genotype differences in tocopherol and tocotrienol content in rice bran. Korean J Crop Sci 48: 469-472
  11. Mishima K, Tanaka T, Pu F, Egashira N, Iwasaki K, Kidaka R, Matsunaga K, Takata J, Kame Y, Fujuwara M. 2003. Vitamin E isoforms alpha-tocopherol and gamma-tocopherol prevent cerebral infarction in mice. Neurosci Letters 337: 56-60 https://doi.org/10.1016/S0304-3940(02)01293-4
  12. Jacobs DR, Steffen LM. 2003. Nutrients, foods and dietary patterns as exposures in research: a framework for fook synergy. Am J Clin Nutr 78: 508S-513S https://doi.org/10.1093/ajcn/78.3.508S
  13. Qureshi AA, Sami SA, Salser WA, Khan FA. 2001. Synergistic effect of tocotrienol-rich fraction (TRF25) of rice bran and lovastatin on lipid parameters in hypercholesterolemic humans. J Nutr Biochem 12: 318-329 https://doi.org/10.1016/S0955-2863(01)00144-9
  14. Kim lH, Kim CJ, You JM, Lee KW, Kim CT, Chung SH, Tae BS. 2002. Effect of roasting temperature and time on the chemical composition of rice germ oil. J Am Oil Chem Soc 79: 413-418 https://doi.org/10.1007/s11746-002-0498-2

Cited by

  1. Comparison of the organic acids, fusel oil contents and antioxidant activities of Yakju with the additions of various rice cultivars vol.20, pp.3, 2013, https://doi.org/10.11002/kjfp.2013.20.3.365
  2. Quality Characteristics of Cooked Rice with Mixed Cereals by Blending Ratio of the Cereals Frequently Consumed in Korea vol.23, pp.4, 2012, https://doi.org/10.7856/kjcls.2012.23.4.537
  3. Establishment of Mixing Ratio of Multigrain Rice for Adolescent and Aged People and Its Nutritional and Functional Estimation vol.42, pp.1, 2013, https://doi.org/10.3746/jkfn.2013.42.1.053
  4. Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean–rice mixture cooking: Electric rice cooker vs electric pressure rice cooker vol.176, 2015, https://doi.org/10.1016/j.foodchem.2014.12.024