Skip to main content
. Author manuscript; available in PMC: 2014 Nov 15.
Published in final edited form as: Food Chem. 2013 Apr 17;141(2):1545–1552. doi: 10.1016/j.foodchem.2013.04.020

Table 5.

Concentrations* of vitamin E isoforms and γ-oryzanol in whole rice bran.

Variety δT3 γT3 αT3 δT γT αT γ-Oryzanol
Jasmine 85 2.1 ± 0.0 e 231.6 ± 0.2b 28.8 ± 3.6b 0.0 ± 0.0e 3.3 ± 0.7d 24.1 ± 3.9d 3564.7 ± 49.9cd
IAC 600 6.0 ± 0.2 b 103.5 ± 5.4f 98.5 ± 3.8a 0.3 ± 0.0de 1.3 ± 0.4d 56.6 ± 1.6bc 3633.3 ± 141.4cd
Red Wells 6.7 ± 0.0 a 154.0 ± 0.6d 108.3 ± 2.1a 0.6 ± 0.1cd 14.0 ± 0.6c 56.0 ± 0.5bc 4266.7 ± 0.0b
IL 121-1-1 6.5 ± 0.0 a 126.9 ± 1.4e 109.7 ± 2.8a 4.3 ± 0.2a 28.8 ± 0.6b 96.5 ± 0.8a 932.8 ± 0.7e
Cypress 3.6 ± 0.0 d 180.2 ± 2.6c 117.9 ± 14.8a 1.0 ± 0.1bc 23.3 ± 1.0b 71.2 ± 7.8b 3864.5 ± 3.0c
Wells 5.5 ± 0.0 c 184.2 ± 1.8c 98.7± 6.4a 1.3 ± 0.1b 24.4 ± 0.5b 41.6 ± 3.2c 5133.3 ± 94.3a
Shu 121 5.8 ± 0.0 bc 272.2 ± 3.3a 13.1± 0.1b 1.4 ± 0.1b 41.0 ± 4.1a 5.0 ± 0.3e 3533.3 ± 0.0d
*

values are mean ± SD (n = 2) of ug/g bran. Similar letters in the same column are not significantly different.