Abstract
Rice is one of the major staple foods consumed worldwide and due to the presence of γ-oryzanol (γ-OZ) it is well-recognized as functional food. For this reason, the most appropriate varieties' identification in term of content of γ-OZ has become essential in order to assess their potential nutraceutical exploitation. This study reports a suitable and versatile procedure to obtain the isotopologues of sitosteryl ferulate, one of the major γ-OZ components, namely 3-O-(3-OC2H3-feruloyl)-β-sitosterol (14-d 3) and 3-O-(3-OC2H3-8-2H-feruloyl)-β-sitosterol (14-d 4) for use as analytical tool.