Impact of Milling on Rice Constituents (Oryza Sativa L.): A Metabolomic Approach

Dong Kyu Lim, Nguyen Phuoc Long, Sanghan Choo, Changyeun Mo, Ziyuan Dong, Giyoung Kim, Sung Won Kwon

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Milling is an influential factor that affects the nutritional components in rice. However, the alteration of rice constituents by milling has not been thoroughly examined. In this study, rice with various degrees of milling was analyzed by gas chromatography–mass spectrometry and high-performance liquid chromatography–mass spectrometry. Principal component analysis and partial least square-discriminant analysis were performed to characterize the nutritional components that have significant changes during milling. The concentrations of sugars and sugar alcohols decreased while the phospholipids increased in accordance with the milling degree. These results provide a contrast to the common idea that brown rice is nutritionally superior to white rice. In conclusion, the knowledge of nutritional alterations related to milling may benefit rice production and consumption.

Original languageEnglish (US)
Pages (from-to)2519-2529
Number of pages11
JournalAnalytical Letters
Volume50
Issue number16
DOIs
StatePublished - Nov 2 2017

Fingerprint

Metabolomics
Spectrometry
Sugar Alcohols
Phospholipids
Discriminant analysis
Sugars
Principal component analysis
Gases
Spectrum Analysis
Liquids
Discriminant Analysis
Principal Component Analysis
Least-Squares Analysis
Oryza

Keywords

  • Degree of milling
  • discriminant analysis
  • gas chromatography–mass spectrometry
  • high-performance liquid chromatography–mass spectrometry
  • Oryza sativaL
  • phospholipid

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Spectroscopy
  • Clinical Biochemistry
  • Biochemistry, medical
  • Electrochemistry

Cite this

Lim, D. K., Long, N. P., Choo, S., Mo, C., Dong, Z., Kim, G., & Kwon, S. W. (2017). Impact of Milling on Rice Constituents (Oryza Sativa L.): A Metabolomic Approach. Analytical Letters, 50(16), 2519-2529. https://doi.org/10.1080/00032719.2017.1303503

Impact of Milling on Rice Constituents (Oryza Sativa L.) : A Metabolomic Approach. / Lim, Dong Kyu; Long, Nguyen Phuoc; Choo, Sanghan; Mo, Changyeun; Dong, Ziyuan; Kim, Giyoung; Kwon, Sung Won.

In: Analytical Letters, Vol. 50, No. 16, 02.11.2017, p. 2519-2529.

Research output: Contribution to journalArticle

Lim, DK, Long, NP, Choo, S, Mo, C, Dong, Z, Kim, G & Kwon, SW 2017, 'Impact of Milling on Rice Constituents (Oryza Sativa L.): A Metabolomic Approach', Analytical Letters, vol. 50, no. 16, pp. 2519-2529. https://doi.org/10.1080/00032719.2017.1303503
Lim, Dong Kyu ; Long, Nguyen Phuoc ; Choo, Sanghan ; Mo, Changyeun ; Dong, Ziyuan ; Kim, Giyoung ; Kwon, Sung Won. / Impact of Milling on Rice Constituents (Oryza Sativa L.) : A Metabolomic Approach. In: Analytical Letters. 2017 ; Vol. 50, No. 16. pp. 2519-2529.
@article{9cf487d83cc9450094b80de4deb1c0e2,
title = "Impact of Milling on Rice Constituents (Oryza Sativa L.): A Metabolomic Approach",
abstract = "Milling is an influential factor that affects the nutritional components in rice. However, the alteration of rice constituents by milling has not been thoroughly examined. In this study, rice with various degrees of milling was analyzed by gas chromatography–mass spectrometry and high-performance liquid chromatography–mass spectrometry. Principal component analysis and partial least square-discriminant analysis were performed to characterize the nutritional components that have significant changes during milling. The concentrations of sugars and sugar alcohols decreased while the phospholipids increased in accordance with the milling degree. These results provide a contrast to the common idea that brown rice is nutritionally superior to white rice. In conclusion, the knowledge of nutritional alterations related to milling may benefit rice production and consumption.",
keywords = "Degree of milling, discriminant analysis, gas chromatography–mass spectrometry, high-performance liquid chromatography–mass spectrometry, Oryza sativaL, phospholipid",
author = "Lim, {Dong Kyu} and Long, {Nguyen Phuoc} and Sanghan Choo and Changyeun Mo and Ziyuan Dong and Giyoung Kim and Kwon, {Sung Won}",
year = "2017",
month = "11",
day = "2",
doi = "10.1080/00032719.2017.1303503",
language = "English (US)",
volume = "50",
pages = "2519--2529",
journal = "Analytical Letters",
issn = "0003-2719",
publisher = "Taylor and Francis Ltd.",
number = "16",

}

TY - JOUR

T1 - Impact of Milling on Rice Constituents (Oryza Sativa L.)

T2 - A Metabolomic Approach

AU - Lim, Dong Kyu

AU - Long, Nguyen Phuoc

AU - Choo, Sanghan

AU - Mo, Changyeun

AU - Dong, Ziyuan

AU - Kim, Giyoung

AU - Kwon, Sung Won

PY - 2017/11/2

Y1 - 2017/11/2

N2 - Milling is an influential factor that affects the nutritional components in rice. However, the alteration of rice constituents by milling has not been thoroughly examined. In this study, rice with various degrees of milling was analyzed by gas chromatography–mass spectrometry and high-performance liquid chromatography–mass spectrometry. Principal component analysis and partial least square-discriminant analysis were performed to characterize the nutritional components that have significant changes during milling. The concentrations of sugars and sugar alcohols decreased while the phospholipids increased in accordance with the milling degree. These results provide a contrast to the common idea that brown rice is nutritionally superior to white rice. In conclusion, the knowledge of nutritional alterations related to milling may benefit rice production and consumption.

AB - Milling is an influential factor that affects the nutritional components in rice. However, the alteration of rice constituents by milling has not been thoroughly examined. In this study, rice with various degrees of milling was analyzed by gas chromatography–mass spectrometry and high-performance liquid chromatography–mass spectrometry. Principal component analysis and partial least square-discriminant analysis were performed to characterize the nutritional components that have significant changes during milling. The concentrations of sugars and sugar alcohols decreased while the phospholipids increased in accordance with the milling degree. These results provide a contrast to the common idea that brown rice is nutritionally superior to white rice. In conclusion, the knowledge of nutritional alterations related to milling may benefit rice production and consumption.

KW - Degree of milling

KW - discriminant analysis

KW - gas chromatography–mass spectrometry

KW - high-performance liquid chromatography–mass spectrometry

KW - Oryza sativaL

KW - phospholipid

UR - http://www.scopus.com/inward/record.url?scp=85029686086&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85029686086&partnerID=8YFLogxK

U2 - 10.1080/00032719.2017.1303503

DO - 10.1080/00032719.2017.1303503

M3 - Article

AN - SCOPUS:85029686086

VL - 50

SP - 2519

EP - 2529

JO - Analytical Letters

JF - Analytical Letters

SN - 0003-2719

IS - 16

ER -