Studies on the lipid content and neutral lipid composition of brown rice and milled rice
1988
Lee, H.J. (Jungkyong Technical Coll., Daejeon (Korea R.). Dept. of Food and Nutrition) | Lee, H.J. (Chosun Univ., Kwangju (Korea R.). Dept. of Food and Nutrition) | Byun, S.M. (Korea Advanced Inst. of Science and Technology, Seoul (Korea R.)) | Kim, H.S. (Yonsei Univ., Seoul (Korea R.). Dept. of Food and Nutrition)
The lipid contents and neutral lipid components of brown rice, milled rice and bran were studied for four varieties of rice such as Nampung, Milyang 23, Whasung and Jinhung. Total lipid contents of brown rice, milled rice and bran were 2.65%, 1.09% and 20.24% respectively. The ratios of neutral lipids, glycolipids and phospholipids in total lipids were 82.53:12.39:4.08 in brown rice and 87.72:7.02:5.26 in bran. Neutral lipids were separated on the TLC; among them 6 neutral lipids were identified by comparing the RF value of standards. Triglycerides(TG), free fatty acids(FFA) and steryl esters(SE) were major neutral lipid components in brown rice, milled rice and bran. TG content of the bran, compared to that of brown rice and milled rice, was very low in contrast the FFA content was high. The major fatty acids of total lipid and neutral lipid fractions were palmitic, linoleic and oleic acids, comprising over 95% of these classes
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