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Analysis of Ferulic and p-Coumaric Acids in Japanese Rice for Sake Brewing

¹Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita 010-0195, Japan. ²Corresponding author. Phone: +81-18-872-1584. Fax: +81-18-872-1676. E-mail: hashizume@akita-pu.ac.jp ³National Research Institute of Brewing, Kagamiyama, Higashi-hiroshima 739-0046, Japan.

Ferulic and p-coumaric acids were analyzed in 50 rice (Oryza sativa L.) samples from 32 cultivars harvested in Japan. In brown rice, ferulic and p-coumaric acid levels ranged from 309 to 607 mg/kg and from 49 to 100 mg/kg, respectively. In 70% polished rice, ferulic and p-coumaric acid levels ranged from 27 to 103 mg/kg and from 0.4 to 3.5 mg/kg, respectively. Ratios of average phenolic acid levels in the 70% polished rice to the brown rice were 13.9% for ferulic acid and 1.9% for p-coumaric acid. The ferulic acid level was highly correlated between brown and 70% polished rice (R = 0.815; P < 0.01), but there was no clear correlation for p-coumaric acid. Phenolic acid levels in the 70% polished rice did not show any clear correlations between the analytical index measurements for sake brewing suitability (weight of 1,000 grains, water absorption, digestibility, crude protein, and potassium content). Phenolic acid levels in the 70% polished rice directly affected levels in the rice koji enzyme digest. The results indicated that phenolic acid levels in sake were affected by the levels in ingredient rice grains, which may then influence the sensory quality of sake.