Profiles of Fatty Acid Distribution of Different Acyl Lipids from Red and Black Rices

Hiromi Yoshida, Yuka Tomiyama, Yoshiyuki Mizushina and Naoko Yoshida

Journal of Food Research, 2012, vol. 1, issue 3

Abstract: The present study is focused on the variation in fatty acid (FA) composition of the different acyl lipids in red and black rices. Total lipids were fractionated by TLC into eight subfractions. Significant differences (P < 0.05) in FA distribution were found among the different acyl lipids when the two cultivars were compared. There were no significant differences (P > 0.05) in the positional distribution of FA in triacylglycerols; unsaturated FA was predominantly concentrated in the sn-2 position while saturated FA primarily occupied the sn-1 position or sn-3 position in the oils. Significant differences (P < 0.05) in FA distribution existed when the individual phospholipids were compared. Based on the FA composition of the different acyl lipids, it seems that red and black rices are very similar to each other with a few exceptions. The results suggest that these rice lipids may be well incorporated into our daily diet to improve value of the Japanese diet.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2012
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