ライフサイエンスコーパス: gamma-oryzanol

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1 l phenolic content, total phenolic acids and gamma-oryzanol (0.2mg GAE/g, 63.61 mug/g and 139.76 mg/1

2 ions were found in the precipitated soap for gamma-oryzanol (14.2 mg g(-1), representing 95.3% of tot

3 gamma-Oryzanol (279 mug/g) was also present as a mixture

4 from soap was found to be the best source of gamma-oryzanol (43.1 mg g(-1), representing 11.5% of tot

5 ons of fatty acids, tocopherol, tocotrienol, gamma-oryzanol and phenolic acids in glutinous rice were

6 tively for enhancing antioxidant activities, gamma-oryzanol and phenolic compounds.

7 indicated that PGBR had a higher content of gamma-oryzanol and tocols compared to BR and WR, when di

8 The methods used for analysis of gamma-oryzanol and tocols included solvent extraction an

9 rice (PGBR) of the same variety, focusing on gamma-oryzanol and tocols.

10 ment of profitable industrial procedures for gamma-oryzanol and tocopherol recovery, the contents of

11 nificant amounts of the natural antioxidants gamma-oryzanol and tocopherols, which are lost to a larg

12 the most relevant bioactive compounds (GABA, gamma-oryzanol and total phenolic compounds) and antioxi

13 to 15.2-fold differences, and differences in gamma-oryzanol and total phenolics ranged between 100-27

14 pressure and modifier) to extract vitamin E, gamma-oryzanols and xanthophylls from rice bran.

15 ith 16.65, 2480, and 0.10mug/g of vitamin E, gamma-oryzanols and xanthophylls in pigmented and non-pi

16 on the phenolic compounds (alpha-tocopherol, gamma-oryzanol) and on the fatty acids of glutinous rice

17 room temperature retains more anthocyanins, gamma-oryzanols, and vitamin E than does paddy stored at

18 e parboiling methods increased the levels of gamma-oryzanol by three or fourfold compared with the le

19 es the performances of NP-HPLC in separating gamma-oryzanol components and develops a validated metho

20 Steaming method retained the higher gamma-oryzanol content (53.6-62.2mg/100g) in both PGBR a

21 Frying reduced the gamma-oryzanol content significantly regardless of the r

22 Total tocopherol and gamma-oryzanol contents of stabilized rice bran fraction

23 The gamma-oryzanol extract from biomass (72h) showed the gre

24 cluded proanthocyanidins, phenolic acids and gamma-oryzanols (ferulic acid derivatives).

25 (SFA), mono-unsaturated fatty acids (MUFA), gamma-oryzanol, gamma-tocotrienol and total phenolic aci

26 had higher levels of PUFA, total vitamin E, gamma-oryzanol, hydrobenzoic acid, hydroxycinnamic acid

27 The contents of gamma-oryzanol in cellulase treated ground rice husk wer

28 (14.2 mg g(-1), representing 95.3% of total gamma-oryzanol in crude RBO), and in the deodorisation d

29 (43.1 mg g(-1), representing 11.5% of total gamma-oryzanol in crude RBO).

30 three or fourfold compared with the level of gamma-oryzanol in raw rice.

31 gamma-Oryzanol is an important phytochemical used in pha

32 The gamma-oryzanol major components changing in their profil

33 drying reduces the loss of anthocyanins and gamma-oryzanols more than does hot air drying.

34 SSC) time of rice bran by Rhizopus oryzae on gamma-oryzanol recovery and its antioxidant properties.

35 SSC provides an increase in the gamma-oryzanol recovery followed by improving of the fun

36 The biomass showed the gamma-oryzanol recovery increased by 51.5% (20.52mg/g),

37 otal phenolic content, total phenolic acids, gamma-oryzanol, saturated fatty acid and mono-unsaturate

38 ns of lipophilic antioxidants (vitamin E and gamma-oryzanol), soluble (including proanthocyanidins an

39 ycerol (TAG) along with micro nutrients like gamma-oryzanol, tocotrienols, tocopherols and phytostero

40 Gamma-oryzanol was extracted with organic solvents and i

41 s effects on the contents of tocopherols and gamma-oryzanol were investigated.

42 The major component in rice bran is gamma-oryzanol which consisted of 4 main compounds, name

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