title: Genotypic variation in phenolic acids, vitamin E and fatty acids in whole grain rice.
abstract: The genetic diversity of phenolic content (PC), individual phenolic acids, vitamin E isomers (VE) and fatty acids (FA) in the whole grain rice were investigated. The most abundant phenolic acid was ferulic acid ranging from 155.6 to 271.1 μg/g and comprising approximately 40-57% of total phenolic acid (TPA). The predominant tocopherols (T) and tocotrienols (T3) were α-T (6.43-12.67 μg/g) and γ-T3 (12.88-32.75 μg/g). The unsaturated fractions of FAs accounted for 74-81% of the total FAs in rice. Most of the phytochemicals among phenolics and VEs showed significant differences between white and red rice, with red rice demonstrating significantly higher levels. However, white rice had higher content of oleic, linolenic, eicosenoic and total fatty acids than red rice. The wide genetic diversity in whole grain rice allows food processors to have a good selection for producing rice products, and breeders to have new rice lines that can be bred for high nutrient levels.
authors.affiliation: Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China; Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
authors.forename: Lilei
authors.initials: L
authors.lastname: Yu
authors.affiliation: Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China; Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
authors.forename: Guanglei
authors.initials: G
authors.lastname: Li
authors.affiliation: Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
authors.forename: Mei
authors.initials: M
authors.lastname: Li
authors.affiliation: Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China.
authors.forename: Feifei
authors.initials: F
authors.lastname: Xu
authors.affiliation: Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
authors.forename: Trust
authors.initials: T
authors.lastname: Beta
authors.affiliation: Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China. Electronic address: jsbao@zju.edu.cn.
authors.forename: Jinsong
authors.initials: J
authors.lastname: Bao
mesh_terms: D003373:Coumaric Acids / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D062385:Hydroxybenzoates / Q000032:analysis*; D012275:Oryza / Q000737:chemistry* / Q000235:genetics*; D010636:Phenols / Q000032:analysis; D024505:Tocopherols / Q000032:analysis; D024508:Tocotrienols / Q000032:analysis; D014810:Vitamin E / Q000032:analysis*; D000067348:Whole Grains / Q000737:chemistry*; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D003373:Coumaric Acids; D005227:Fatty Acids; D062385:Hydroxybenzoates; D010636:Phenols; D024508:Tocotrienols; D014810:Vitamin E; C004999:ferulic acid; D024502:alpha-Tocopherol; C017616:phenolic acid; D024505:Tocopherols
keywords: Brown rice; Fatty acids; Phenolic acids; Vitamin E