Isolation and identification of phenolic compounds accumulated in brown rice grains ripened under high air temperature.

This study aimed to examine the compounds increasing or decreasing in concentration in brown rice grains ripened under high air temperature during ripening using a heat-tolerant cultivar Fusaotome, a heat-intolerant cultivar Hatsuboshi, and an intermediate cultivar Koshihikari. 6-O-Feruloylsucrose (1), 3′,6-di-O-sinapoylsucrose (2), 3′-O-sinapoyl-6-O-feruloylsucrose (3), 3′,6-di-O-feruloylsucrose (4), cycloartenyl ferulate (5), and 24-methylenecycloartanyl ferulate (6) were isolated from the extracts of brown rice grains. The structures of the isolated compounds (1–6) were elucidated on the basis of spectroscopic analyses. The mean concentrations of compounds 2, 3, and 6 in the grains ripened under high air temperature were markedly higher than those ripened under normal air temperature. In contrast, the mean concentration of compound 5 in the grains ripened under high air temperature was markedly lower than those ripened under normal air temperature. Thus, compounds 2, 3, 5, and 6 constitute potential bi...