Stable isotopic labelling of β-sitosteryl ferulate for use as analytical tool

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 nutr...

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Main Authors: Sarah Mazzotta, Giovanna Baron, Laura Fumagalli
Format: Article
Language:English
Published: Elsevier 2022-03-01
Series:Food Chemistry: X
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522000256
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author Sarah Mazzotta
Giovanna Baron
Laura Fumagalli
author_facet Sarah Mazzotta
Giovanna Baron
Laura Fumagalli
author_sort Sarah Mazzotta
collection DOAJ
description 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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spelling doaj.art-f746e33761b0472aa09ba24da637ca4d2022-12-22T02:50:39ZengElsevierFood Chemistry: X2590-15752022-03-0113100227Stable isotopic labelling of β-sitosteryl ferulate for use as analytical toolSarah Mazzotta0Giovanna Baron1Laura Fumagalli2Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, ItalyDepartment of Pharmaceutical Sciences, University of Milan, 20133 Milan, ItalyCorresponding author at: Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy.; Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, ItalyRice 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.http://www.sciencedirect.com/science/article/pii/S2590157522000256γ-OryzanolSitosteryl ferulateIsotope labellingConvenient synthesisRice bran
spellingShingle Sarah Mazzotta
Giovanna Baron
Laura Fumagalli
Stable isotopic labelling of β-sitosteryl ferulate for use as analytical tool
Food Chemistry: X
γ-Oryzanol
Sitosteryl ferulate
Isotope labelling
Convenient synthesis
Rice bran
title Stable isotopic labelling of β-sitosteryl ferulate for use as analytical tool
title_full Stable isotopic labelling of β-sitosteryl ferulate for use as analytical tool
title_fullStr Stable isotopic labelling of β-sitosteryl ferulate for use as analytical tool
title_full_unstemmed Stable isotopic labelling of β-sitosteryl ferulate for use as analytical tool
title_short Stable isotopic labelling of β-sitosteryl ferulate for use as analytical tool
title_sort stable isotopic labelling of β sitosteryl ferulate for use as analytical tool
topic γ-Oryzanol
Sitosteryl ferulate
Isotope labelling
Convenient synthesis
Rice bran
url http://www.sciencedirect.com/science/article/pii/S2590157522000256
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AT laurafumagalli stableisotopiclabellingofbsitosterylferulateforuseasanalyticaltool