Rice is one of the major staple foods consumed worldwide and due to the presence of γ-oryzanol (γ-OZ) it is well-recognized as functional food. For this reason, the most appropriate varieties' identification in term of content of γ-OZ has become essential in order to assess their potential nutraceutical exploitation. This study reports a suitable and versatile procedure to obtain the isotopologues of sitosteryl ferulate, one of the major γ-OZ components, namely 3-O-(3-OC2H3-feruloyl)-β-sitosterol (14-d3) and 3-O-(3-OC2H3-8-2H-feruloyl)-β-sitosterol (14-d4) for use as analytical tool.
Stable isotopic labelling of β-sitosteryl ferulate for use as analytical tool / S. Mazzotta, G. Baron, L. Fumagalli. - In: FOOD CHEMISTRY X. - ISSN 2590-1575. - 13(2022 Mar 30), pp. 100227.1-100227.6. [10.1016/j.fochx.2022.100227]
Stable isotopic labelling of β-sitosteryl ferulate for use as analytical tool
S. MazzottaPrimo
;G. BaronSecondo
;L. Fumagalli
Ultimo
2022
Abstract
Rice is one of the major staple foods consumed worldwide and due to the presence of γ-oryzanol (γ-OZ) it is well-recognized as functional food. For this reason, the most appropriate varieties' identification in term of content of γ-OZ has become essential in order to assess their potential nutraceutical exploitation. This study reports a suitable and versatile procedure to obtain the isotopologues of sitosteryl ferulate, one of the major γ-OZ components, namely 3-O-(3-OC2H3-feruloyl)-β-sitosterol (14-d3) and 3-O-(3-OC2H3-8-2H-feruloyl)-β-sitosterol (14-d4) for use as analytical tool.
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