Cereal Chem 54:997 - 1006.  |  VIEW ARTICLE
Sterol Lipids in Rice Bran.

N. Kuroda. M. Ohnishi, and Y. Fujino. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Sterol lipids were isolated from rice bran and systematically analyzed for their chemical compositions. Six classes of sterol lipids---free 4-demethylsterol, free 4-monomethylsterol, free 4, 4-dimethylsterol, sterolester, sterylglycoside, and acylsterylglycoside---were found. The principal fatty acid components of sterolester were linoleic and oleic acid in decreasing order, whereas those of acylsterylglycoside were linoleic, palmitic, and oleic acid. The principal 4-demethylsterol components of free 4-demethylsterol, sterolester, sterylglycoside, and acylsterylglycoside were beta-sitosterol, campesterol, and stigmasterol. The principal 4-monomethylsterol components of free 4-monomethylsterol and sterolester were gramisterol and citrostadienol. The principal 4, 4-dimethylsterol components of free 4, 4-dimethylsterol and sterolester were 24-methylenecycloartanol and cycloartenol. The component sugar was only D-glucose both in sterylglycoside and acylsterylglycoside. Possible metabolic relations of sterol lipids were suggested on the basis of their chemical compositions.