Variation in Fatty Acid Distribution of Different Acyl Lipids in Rice (Oryza sativa L.) Brans

The lipids extracted from rice brans were classified by thin-layer chromatography into eight fractions, and their fatty acid (FA) compositions were investigated among five different Japanese cultivars. The lipids of these rice brans comprised mainly triacylglycerols (TAG; 84.9–86.0 wt%), free FA (4.2–4.6 wt%), and phospholipids (PL; 6.5–6.7 wt%), whilst other components were also detected in minor proportions (0.2–2.1 wt%). The PL components included phosphatidyl choline (43.3–46.8 wt%) phosphatidyl ethanolamine (25.0–27.3 wt%) and phosphatidyl inositol (20.2–23.2 wt%). Comparison of the different cultivars showed, with a few exceptions, no substantial difference (P > 0.05) in FA distribution. FA distribution of TAG among the five cultivars was characterized as: unsaturated FA predominantly concentrated at the sn-2 position and saturated FA primarily occupying the sn-1 or sn-3 position in these lipids. These results suggest that the rice bran lipids may be well incorporated into our daily diet to improve nutritional value of the Japanese diet