• Asian Pacific Journal of Cancer Prevention
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• v.15 no.11
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• pp.4601-4607
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• 2014

Red rice contains pharmacological substances including phenolics, oryzanol, tocotrienol and tocopherol. Recently, red rice extract has been employed as a source of antioxidants for inhibition of tumor growth. This study was carried out to evaluate the anti-invasion effects of red rice extract fractions on cancer cells. It was found that at $100{\mu}g/ml$ of crude ethanolic extract (CEE), hexane fraction (Hex) and dichloromethane fraction (DCM) could reduce HT1080 and MDA-MB-231 cancer cell invasion. Hex and DCM revealed higher potency levels than CEE, whereas an ethyl acetate fraction (EtOAc) had no effect. Gelatin zymography revealed that Hex decreased the secretion and activity of matrix metalloproteinase-2 and -9 (MMP-2 and-9). In contrast, the DCM fraction exhibited slightly effect on MMPs secretion and had no effect on MMPs activity. Collagenase activity was significantly inhibited by the Hex and DCM fractions. High amounts of ${\gamma}$-oryzanol and ${\gamma}$-tocotrienol were found in the Hex and DCM fractions and demonstrated an anti-invasion property. On the other hand, proanthocyanidin was detected only in the CEE fraction and reduced MDA-MB-231 cells invasion property. These observations suggest that proanthocyanidin, ${\gamma}$-oryzanol and ${\gamma}$-tocotrienol in the red rice fractions might be responsible for the anti invasion activity. The red rice extract may have a potential to serve as a food-derived chemotherapeutic agent for cancer patients.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48
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• pp.1-12
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• 2003

Vitamin E is a fat-soluble vitamin that exists in eight different forms, which are $\alpha$, $\beta$, $\gamma$, and $\delta$ tocopherol, and $\alpha$, $\beta$, $\gamma$, and $\delta$ tocotrienol. Tocopherols and tocotrienols are important antioxidant in foods, feeds and their raw materials, where they scavenge lipid radicals. Each form has its own biological activity, the measure of potency or functional use in the body. Antioxidants such as vitamin E act to protect cells against the effects of free radicals, which are potentially damaging by-products of the body's metabolism. Free radicals can cause cell dam-age that may contribute to the development of cardiovascular disease and cancer, The content of tocopherols and tocotrienols vary depending on the environmental condition such as growing regions, temperature, crops and varieties. This report deals with chemical and physical properties and extends to their nutritional and health effect on the tocopherols and tocotrienols in cereal grains.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.226.2-227
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• 2003

The degree of milling is an important factor in terms of the nutritional value and the economic return of the milled rice. This study was to investigate the changes in compositions of the oils obtained from rice with different degree of milling. The content of total tocols in rice significantly (p＜0.05) decreased, as degree of milling increased. The relative ％ of -tocopherol in brown rice had lower than those in milled rices whereas the relative ％ of -tocotrienol, and -tocotrienol in brown rice higher than those in milled rices. -Oryzanol content significantly (P<0.05) decreased from 198.5 mg/kg rice for brown rice (0% milling) to 65.5 125.0 mg/kg rice for rice samples with 5.6, 8.0, and 9.6 ％ milling. -Sitosterol was most abundant sterol representing 50 ％ - 56% of the total sterol content in all analyzed samples. The content of total sterol as well as each sterol isomers in rice significantly (P<0.05) decreased, as degree of milling increased. A similar trend was observed in changes of octacosanol and squalene.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.591-600
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• 2013

This study investigated the changes in the nutraceutical lipid components of brown rice oil after germination. Four different high-yielding cultivars (Dasan1, Segyejinmi, Hanareum1 and Hanareum2) of Korean brown rice were selected and brown rice oil was extracted from each cultivar before and after germination. Free fatty acid, squalene, policosanols, and isomers of phytosterol were analyzed using GC, and isomers of tocols (tocopherol and tocotrienol) and ${\gamma}$-oryzanol were quantified using HPLC from both brown rice oil (BRO) and germinated brown rice oil (GBRO). The contents of phytosterol isomers, campesterol, stigmasterol, and ${\beta}$-sitosterol were increased by 8.3%, 31.6%, 3.3% in GBRO, respectively. Furthermore, the squalene content showed the highest increase of up to 2.4 fold in GBRO compared to BRO. In addition, linoleic and linolenic acid composition increased whereas oleic and palmitic acid decreased in the GRBO. However, the contents of tocols (tocopherol and tocotrienol) in GBRO were lower than those in BRO, and there was no significant difference in policosanol and ${\gamma}$-oryzanol between GBRO and BRO. These results suggest that GBRO has the potential as a healthy and functional source due to its lipid profile on improved lipid metabolism.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.288-292
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• 1998

Thermooxidative stabilities of soybean oil, beef tallow and palm oil were studied during frying of steamed noodles. Steamed noodles were fried in $150^{\circ}C$ oils for 70 sec at the interval of 30 min. The frying oil was taken every 8 hrs for the analysis of peroxide value (PV) and free fatty acid (FFA) content, fatty acid composition, and tocopherol and tocotrienol content. A little change was shown in PV and FFA content in soybean oil during frying; on the other hand, rapid increase in beef tallow and palm oil was observed. Unsaturated fatty acid content was the highest in soybean oil, followed by palm oil and beef tallow. While fatty acid composition in soybean oil was not changed during frying, unsaturated fatty acid content decreased and saturated fatty acid increased in beef tallow and palm oil, which showed susceptibility to the oxidation. The ratio of linoleic acid to palmitic acid did not show difference with frying time in soybean oil: however, it decreased in other oils with a high correlation with frying time and higher decreasing rate in palm oil was observed. These suggested that soybean oil was the most stable to thermooxidation and the stability was followed by beef tallow and palm oil. Tocopherol was disappeared during frying and 87.5, 81.1, and 73.1% were remained in soybean oil after 8, 16 and 24 hour frying, respectively. Also the rate decreased in the order of ${\gamma}-,\;{\beta}-\;and\;{\alpha}-tocopherol$. However, 34.2 and 169.0 ppm tocopherol and tocotrienol which were present in control samples of beef tallow and palm oil were completely disappeared by 8 hr frying. Therefore, high thermooxidative stability of soybean oil resulted from higher residual amount of tocopherol during frying, and lower stability of palm oil than beef tallow was partly due to high degree of unsaturation.

• Nutrition Research and Practice
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• v.16 no.5
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• pp.616-627
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• 2022

BACKGROUND/OBJECTIVES: Vitamin E is essential for health, and although vitamin E deficiency seems rare in humans, studies on estimates of dietary intake are lacking. This study aimed to estimate dietary vitamin E intake, evaluate dietary adequacy of vitamin E, and detail major food sources of vitamin E in the Korean population. SUBJECTS/METHODS: This study used data from the Korea National Health and Nutrition Examination Survey (KNHANES) 2016-2019. Individuals aged ≥ 1 year that participated in a nutrition survey (n = 28,418) were included. Dietary intake was assessed by 24-h recall and individual dietary vitamin E intake was estimated using a newly established vitamin E database. Dietary adequacy was evaluated by comparing dietary intake with adequate intake (AI) as defined by Korean Dietary Reference Intakes 2020. RESULTS: For all study subjects, mean daily total vitamin E intake was 7.00 mg α-tocopherol equivalents, which was 61.6% of AI. The proportion of individuals that consumed vitamin E at above the AI was 12.9%. Inadequate intake was observed more in females, older individuals, rural residents, and those with a low income. Mean daily intakes of tocopherol (α-, β-, γ-, and δ-forms) and tocotrienol were 6.02, 0.30, 6.19, 1.63, and 1.61 mg, respectively. The major food groups that contributed to total dietary vitamin E intake were grains (22.3%), seasonings (17.0%), vegetables (15.3%), and fish, and shellfish (7.4%). The top 5 individual food items that contributed to total vitamin E intake were baechu kimchi, red pepper powder, eggs, soybean oil, and rice. CONCLUSIONS: This study shows that mean dietary vitamin E intake by Koreans did not meet the reference adequate intake value. To better understand the status of vitamin E intake, further research is needed that considers intake from dietary supplements.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.196-201
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• 2015

To improve functionality of rice, we manufactured mixed cereals and mixed cereals with taste materials and evaluated their antioxidant component (ascorbic acid, tocopherols, polyphenols and flavonoids) contents and sensory evaluation. Ascorbic acid content in water extract of the control was 6.68 mg%, and mixed cereals were 18.23 and 21.84 mg%, respectively. Ascorbic acid content in methanol extract of the control was lower than those of mixed cereals too. ${\beta}$-Tocopherol was the only tocopherol detected in the control. However, tocopherols detected in mixed cereals were ${\alpha}$-, ${\beta}$-. ${\gamma}$-, ${\delta}$-tocopherol and ${\alpha}$-, ${\gamma}$-tocotrienol, with a highest content of ${\gamma}$-tocopherol. Total tocophenols content of the control was 1.26 mg%, whereas, those of mixed cereals were 19.24 and 39.32 mg%, respectively. Polyphenols contents in water extract of the control was 2.20 mg%, and mixed cereals were 14.38 and 21.91 mg%, respectively. In addition, polyphenols contents in methanol extract of mixed cereals were higher than that of the control, too. Flavonoids were undetected in water extract of the control, but flavonoids contents of mixed cereals were 42.45 and 32.54 mg%, respectively. In methanol extracts, flavonoids contents of the control and mixed cereals were not significantly different. The sensory parameters including taste, flavor, color, texture and overall acceptance of control were lower than those of mixed cereals. Especially, mixed cereals with taste materials was the highest acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1223-1230
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• 2008

To evaluate the potential of a new breed, Suweon-511, antioxidant components and antioxidant activities of the 70% ethanol extracts of Suweon-511 (SWE) and Ilpum (IPE) were measured. Total polyphenol and flavonoid contents were 318.17 and 167.21 $\mu$g/g for SWE, which were higher than that of IPE (222.16 and 100.89 $\mu$g/g). Both $\alpha$- and $\gamma$-tocopherol contents were higher in SWE as well. The total tocopherol contents of SWE (1.31 mg/100 g) was higher than that of IPE (0.86 mg/100 g). The $\alpha$-, $\gamma$- and $\delta$-tocotrienol contents of SWE (0.10, 0.43, and 0.02 mg/100 g) that of IPE (0.09, 0.43, and 0.03 mg/100 g) showed little difference. For $\gamma$-oryzanol, Suweon-511, which contained 76.58 $\mu$g/g, contained ten times as much as I lpum (7.77 $\mu$g/g). The total antioxidant activity of SWE and IPE were 16.00 and 9.73 mg AA eq/g, respectively. For reducing power, at 5 mg/mL, both extracts were 0.18, but at 20 mg/mL, SWE showed 0.61 and that of IPE was 0.58. The DPPH radical, hydroxyl radical, superoxide radical and hydrogen peroxide scavenging activity of SWE were 42.00, 21.59, 23.27, and 17.13% at 5 mg/mL, and for IPE, they were 30.10, 22.37, 25.18, and 18.08%, respectively. These data, as well, did not show big difference between the two breeds. As indicated in the data above, the newly-bred Suweon-511 had higher content of antioxidant components compared to Ilpum, but similar or a little higher antioxidant activity.

• Korean Journal of Plant Resources
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• v.21 no.6
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• pp.435-439
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• 2008

Due to the fact that tocopherols and tocotrienols have antioxidant and anticancer properties, the commercial utilization of unsaponifiable fractions in rice bran is increasing. These nutraceutical compounds, however, are fairly unstable and readily break down when exposed to oxygen or lighting conditions. To compare the relative sensitivity of vit E isomers to heat and oxygen, concentrated unsaponifiable fractions extracted from crude rice bran oil were exposed to various temperature, oxygen (nitrogen-balanced), and bathing solvent conditions and resultant concentration changes in ${\alpha}$- and ${\gamma}$-tocopherols (T) and tocotrienols (T3) were evaluated. Each isomer exhibited different heat stability. Among them, ${\alpha}$-T3 degraded more rapidly compared to other vit E isomers while ${\alpha}$-T was the most stable isomer. Oxygen level also showed significant impact on each isomer's stability where severe reductions of ${\gamma}$-T (by 20%) and ${\gamma}$-T3 (by 29%) were observed under 2% oxygen conditions, while under 0% oxygen conditions no degradation could be observed even after exposure to $95^{\circ}C$ for 4 hours. When various blending solvents were mixed with concentrated unsaponifiable fractions, organic solvents such as isooctane and hexane were more effective in maintaining the stability of ${\gamma}$- T3 compared to edible oils, among which com oil was more efficient than soybean and rice bran oils.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.19-28
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• 2021

Vitamin E and K are essential micronutrients required by our body in small amounts for proper metabolic functions; however, the content of vitamin E and K commonly consumed in foods has not been comprehensively defined. In this study, the contents of vitamins E and K in sea algae and vegetables were analyzed and the analytical methods were validated. The α-tocopherol equivalent (α-TE) and vitamin K1 content in sea algae ranged from 0.15 to 1.14 mg/100 g and from 11.91 to 1,629.5 ㎍/100 g, respectively. In addition, α-TE and vitamin K1 of vegetables were detected in the range of 0.02-2.48 mg/100 g and 16.15-979.60 ㎍/100 g, respectively. In particular, β- and γ-tocopherol and α- and β-tocotrienol were detected in several vegetables. The analytical methods were accurate and reproducible. These results provide reliable data on the vitamin E and K contents of foods consumed in Korea for the development of National Standard Food Composition Database.