Steryl Ferulates Research Articles

Bioactive compounds in lipids of selected wheat genotypes

SummaryThe chemical composition of whole wheat grains has been extensively studied, yet the literature on the lipophilic bioactive compounds of Turkish local wheat genotypes is limited. This study was carried out to determine some lipid‐soluble bioactive compounds in whole wheat lipids of selected on‐farm conserved Turkish wheat varieties (including four monococcum, three dicoccum, four durum and seven aestivum genotypes). For this purpose, fatty acid composition, phytosterol profile, and steryl ferulate contents were determined by GC‐FID and HPLC‐DAD. The major fatty acids in wheat lipids were identified as linoleic, oleic and palmitic acids, whereas β‐sitosterol was observed as the predominant phytosterol. The local wheat varieties, such as Siyez‐4, Karakılçık, Köse 220/33, Sünter and Spelt S. başak, contain higher amounts of beneficial bioactive compounds, for example unsaturated fatty acids (linoleic, oleic and α‐linolenic acids), phytosterols (β‐sitosterol, campesterol and stigmasterol) and steryl ferulates (campesteryl, sitosteryl and sitostanyl ferulate), making them a better choice over the commercial ones. This study offered a quick approach to obtain important information regarding bioactive compounds in the lipids of local wheat varieties. Furthermore, it could also provide valuable insights into the selection of on‐farm conserved wheat genotypes for future wheat breeding programmes.

From farm to plate: Spatio-temporal characterization revealed compositional changes and reduced retention of γ-oryzanol upon processing in rice.

Antioxidants detain the development and proliferation of various non-communicable diseases (NCDs). γ-oryzanol, a group of steryl ferulates and caffeates, is a major antioxidant present in rice grain with proven health benefits. The present study evaluated the distribution and dynamics of γ-oryzanol and its components in spatial and temporal scales and also delineated the effect of processing and cooking on its retention. Six rice varieties (four Basmati and two non-Basmati) belonging to indica group were analyzed at spatial scale in four different tissues (leaf blades, leaf sheaths, peduncle and spikelets) and temporal scale at three developmental stages (booting, milky and dough). Additionally, the matured grains were fractioned into husk, embryo, bran, and endosperm to assess differential accumulation in these tissues. Further, milling and cooking of the samples was done to assess the retention upon processing. After extraction of γ-oryzanol by solvent extraction method, individual components were identified by UPLC-QToF-ESI-MS and quantified by RP-HPLC. The non-seed tissues were significantly different from the seed tissues for composition and quantitative variation of γ-oryzanol. Cycloartenyl caffeate was predominant in all the non-seed tissues during the three developmental stages while it showed significant reduction during the growth progression toward maturity and was totally absent in the matured grains. In contrary, the 24-methylenecycloartanyl ferulate, campesteryl ferulate and β-sitosteryl ferulate showed significant increment toward the growth progression to maturity. Milling caused significant reduction, retaining only an average of 58.77% γ-oryzanol. Cooking of brown rice in excess water showed relatively lower average retention (43.31%) to samples cooked in minimal water (54.42%). Cooked milled rice showed least mean retention of 21.66%. The results demonstrate prominent compositional variation of γ-oryzanol during different growth stages. For the first time, the study demonstrated that ferulate esters of γ-oryzanol were predominant in the seed tissues while caffeate esters were dominant in non-seed tissues. Basmati cultivars show differential expression of γ-oryzanol and its components compared to non-Basmati cultivars. Cooking in excess water causes maximum degradation of γ-oryzanol. Post-harvest losses due to milling and cooking indicate the necessity of biofortification for γ-oryzanol content in rice grain.

γ‐Oryzanol concentrations in various rice genotypes ripened under different air temperatures

AbstractBackground and ObjectiveTwo steryl ferulates (γ‐oryzanol), that is, cycloartenyl ferulate and 24‐methylenecycloartanyl ferulate, were previously isolated as biomarkers for heat stress during ripening in rice (Oryza sativa L.). γ‐Oryzanol is also known to exert several biomedical effects, such as antihyperlipidemic, antidiabetic, anti‐inflammatory, and anticancer activities. In the present study, we aimed to determine the effect of air temperature during 1–30, 1–15, and 16–30 days after heading on the concentrations of γ‐oryzanol using 92 rice genotypes.FindingsThe concentration of cycloartenyl ferulate had strong negative correlations with daily maximum air temperatures during 16–30 days after heading. However, the concentrations of 24‐methylenecycloartanyl ferulate and total γ‐oryzanol exhibited strong positive correlations with daily minimum air temperatures during 1–15 days after heading. Moreover, there were strong genotypic differences in the concentrations of these compounds.ConclusionThe concentrations of cycloartenyl ferulate, 24‐methylenecycloartanyl ferulate, and total γ‐oryzanol can be modulated by the selection of cultivars and growing seasons.Significance and NoveltyThis study investigates the concentrations of cycloartenyl ferulate, 24‐methylenecycloartanyl ferulate, and total γ‐oryzanol in 92 rice genotypes ripened under different air temperatures, which provided essential information for the development of rice cultivars and farming methods modulating γ‐oryzanol concentration.

Steryl ferulates composition in twenty-two millet samples: Do “microwave popping” and fermentation affect their content?

Climate change has led to rediscovery of minor drought tolerant grains such as millet. Among its bioactive molecules, steryl ferulates have been poorly explored. Steryl ferulates composition of was investigated by high performance liquid chromatography-diode array detector-tandem mass spectrometry and high resolution tandem mass spectrometry in twenty-two millet samples and also in some fermented and microwave heated samples. Six compounds were found in Panicum, Pennisetum, Eleusine and Setaria genera, with a prevalence of campestanyl and sitostanyl ferulate. The lowest steryl ferulates content was found in Panicum, with values ranging from 2.98 ± 0.04 µg/g to 8.72 ± 0.41 µg/g. Foxtail millet and finger millet showed the highest amount with 46.07 ± 5.20 µg/g and 85.29 ± 4.30 µg/g, respectively. As for pearl millet, microwave heating and fermentation increased steryl ferulates by two (33.77 ± 0.88 µg/g) and five (75.83 ± 1.25 µg/g) times, with respect to the untreated sample. Microwave heating and fermentation could be used to increase steryl ferulates in millet.

What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties

A big challenge for our century concerns discovering new foods, including re-discovering ancient wheat. Phenolic and steryl ferulates composition of Tuscan and Campania wheat samples was evaluated by HPLC-DAD-MS/MS. Cinnamic acids and flavonoids were expressed as ferulic acid and schaftoside equivalents, respectively. Agronomic conditions with a higher rate of plants/m2 promoted higher amounts of phenols in most of the Tuscan varieties. The ancient varieties Gentil Rosso (1137 μg/mg dry weight) and Carosella 2 (854 μg/mg dry weight) showed the highest phenols amount, determined by HPLC-DAD. Steryl ferulates were expressed as ferulic acid equivalents. Campestanyl and sitostanyl ferulates were found as main steryl ferulates compounds in wheat, differently from rice, millet and sorghum; 10 steryl ferulates and 2 caffeoyl phytosterols were tentatively identified. Total steryl ferulates in Tuscan and Campania wheat samples ranged 37.6–62.3 μg/g dry weight and 14.4–56.6 μg/g dry weight, respectively. Ancient whole wheat pasta showed 50 % higher steryl ferulates with respect to modern whole wheat pasta. The study compared for the first time the content of γ-oryzanol derivatives in ancient and modern wheat varieties.

Identification and Bioinformatic Analysis of the ASAT Gene Family in <i>Oryza staiva</i>

Rice bran oil is rich in bioactive steryl ferulates that are important not only for seed development, drought stress and lipid metabolism, but also for grain nutrition quality and human healthy. However, its complete compositions and associated metabolic pathways are poorly understood.  Arabidopsis thaliana  Acyl-CoA Sterol Acyltransferase1 (AtASAT1) is the only one in the superfamily of Membrane-Bound O-Acyltransferases that has ASAT activity, which prefers saturated fatty acyl-CoAs as acyl donors and cycloartenol as the acyl acceptor. Overexpression of  AtASAT1  in Arabidopsis results in a strong accumulation of cycloartenol fatty acyl esters accompanied by an increase of the whole steryl esters contents in seeds. Here we present our bioinformatic based analysis data aiming to identify more plant ASAT family members and to in silico study of them in rice. We identified 105 ASAT Family members from public genome database of 10 plant species including Arabidopsis and tomato, and the phylogenetic tree of ASAT family constructed revealed evolutionary relationships of ASAT family members between oil-bearing crop and non-oil-bearing species, and between monocotyledons and dicotyledons. We further investigated into physical and chemical properties of 14 OsASAT proteins, and chromosome distributions, structures and promoter sequences, and expression patterns of corresponding  OsASAT  genes, providing a solid theoretical basis for further study of the biological functions of OsASAT proteins.

Characterization and determination of free phytosterols and phytosterol conjugates: The potential phytochemicals to classify different rice bran oil and rice bran

Phytosterols are important beneficial compounds found in rice bran (RB) and rice bran oil (RBO). Although relationships have been confirmed between the forms of phytosterols and their bioactivities, the analysis of different forms of phytosterols in RB and RBO has been lacking. In this study, high temperature gas chromatography-mass spectrometry (HTGC-MS) was combined with the single standard to determine multi-components (SSDMC) method to determine free sterols (FSs) and steryl glycosides (SGs) in RB and RBO. High-performance liquid chromatography (HPLC) was used to determine steryl ferulates (SFs). There was clear variation in the composition of FS, SF and SG, indicating that different forms of phytosterols can discriminate between different RB and RBO. The developed method may be also useful for the detection of other compounds of interest in oils, oil seeds or cereals.

Bioactive Compounds of a Wheat Bran Oily Extract Obtained with Supercritical Carbon Dioxide.

A wheat bran oily extract obtained with supercritical carbon dioxide at 25.0 ± 0.1 MPa and 40 ± 2 °C has been analyzed in order to determine some valuable bioactive compounds as alkylresorcinols, α-linolenic acid, steryl ferulates, tocopherols and phenolic compounds, which levels were around 47, 37, 18, 7 and 0.025 mg/g oily extract, respectively. To our knowledge, this is the first time that the presence of steryl ferulates has been observed in a supercritical fluid extract of wheat bran and that γ-tocopherol has been described in wheat bran oily extracts. Other common quality parameters, directly correlated with oxidative degradation, were also evaluated. Acidity values around 15% oleic acid were detected, while low levels of hydroperoxides (around 2.4 meq O2/kg) and very low levels of hexanal (0.21 ppb) were found. Composition of the wheat bran oily extract was stable during 155 days of storage at 21 °C and darkness, and only a slight decrease in alkylresorcinols and tocopherols contents (13% and 20%, respectively) was observed. These results indicated an attractive potential of the obtained oily extract for industrial applications as food ingredients, nutraceuticals, and others.

Diversity in γ-oryzanol profiles of Japanese black-purple rice varieties.

The γ-oryzanol contents and the composition of steryl ferulates distributed in Japanese pigmented rice varieties were investigated using the high-performance liquid chromatography-ultraviolet detection method for the purpose of expanding their utilisation. The average γ-oryzanol content in nine black-purple, four red, four green and three brown rice varieties was 54.2, 47.3, 44.3 and 43.3mg γ-oryzanol equivalent/100g dried weight, respectively. Among the nine varieties of black-purple rice, five varieties showed steryl ferulate composition similar to that of brown, red and green varieties. In contrast, the composition of steryl ferulates in other four black-purple rice varieties was partially specific and was characterised by a low amount of campesteryl ferulate and high of campestanyl ferulate and stigmastanyl ferulate. The latter two steryl ferulates have been recognised as minor components of γ-oryzanol in rice and as major components in wheat and corn. These results indicate that the compositions of steryl ferulates vary among Japanese black-purple rice varieties.

Cycloartenyl Ferulate and β-Sitosteryl Ferulate - Steryl Ferulates of γ-Oryzanol - Suppress Intracellular Reactive Oxygen Species in Cell-based System.

γ-Oryzanol is a naturally occurring component of rice bran and consists of various steryl ferulates. The antioxidant activities of γ-oryzanol have mostly been demonstrated in cell-free systems. Therefore, we determined whether steryl ferulate of γ-oryzanol suppress spontaneous intracellular reactive oxygen species (ROS) in cell-based systems. We found that cycloartenyl ferulate and β-sitosteryl ferulate suppressed spontaneous intracellular ROS in a similar way to N-acetylcysteine and α-tocopherol.

Quantitative trait loci regulate the concentrations of steryl ferulates in brown rice

AbstractBackground and objectivesγ‐Oryzanol and its major components, 24‐methylenecycloartanyl ferulate and cycloartenyl ferulate, which are distributed in the rice bran layer, exert biomedical effects. The objective of the present study was to detect QTLs regulating the concentrations of 24‐methylenecycloartanyl ferulate and cycloartenyl ferulate by using the reciprocal CSSLs derived from a cross between an indica‐type cultivar Takanari and a japonica‐type cultivar Koshihikari, having low and high concentrations, respectively.FindingsWe detected QTLs for the concentrations of γ‐oryzanol and 24‐methylenecycloartanyl ferulate (μg/grain and/or mg/kg) on chromosome 5 and the concentrations of cycloartenyl ferulate (μg/grain and/or mg/kg) on chromosomes 4 and 11 in reciprocal genetic backgrounds. The concentrations were increased by the Koshihikari allele but decreased by the Takanari allele. In addition, we found a QTL for cycloartenyl ferulate concentration (mg/kg) on chromosome 2 in reciprocal genetic backgrounds. Interestingly, unlike the QTLs on chromosomes 4, 5, and 11, the concentrations were decreased by the Koshihikari allele but increased by the Takanari allele.ConclusionsThe favorable alleles from japonica‐type cultivars can be used to improve the lower concentrations of γ‐oryzanol, 24‐methylenecycloartanyl ferulate, and cycloartenyl ferulate in indica‐type cultivars. In addition, the favorable alleles from indica‐type cultivars can be used to further increase the higher concentrations of cycloartenyl ferulate in japonica‐type cultivars.Significance and noveltyThe QTLs detected in this study should contribute to future‐breeding programs can enhance the health benefits conferred by rice.

The unique compositions of steryl ferulates in foxtail millet, barnyard millet and naked barley

Although oryzanol in rice bran is one of the most utilised steryl ferulates (SFs, ferulic acid/coumaric acid esters of phytosterol/triterpene alcohol), SFs are also present in other cereals. Thus, we herein report the SF profiles present in various cereals, pseudo-cereals and millets using a high performance liquid chromatography (HPLC) method. The SF contents of whole foxtail millet, whole proso millet, and whole barnyard millet were 28.9, 0.2, and 4.8 mg-oryzanol equivalent/100 g, respectively, indicating that the SF content in whole foxtail millet was about 80% of oryzanol in brown rice. Using an atmospheric pressure chemical ionisation method combined with mass spectrometry (APCI-MS), the SF components from several millets and cereals were identified. It revealed that SFs of whole foxtail millet was composed of stigmastanyl ferulate (73%), stigmastanyl coumarate (10%), and others (17%). Furthermore, SF compositions of whole barnyard millet and naked barley were firstly determined and they were considerably different from those of other cereals.

The content and distribution of steryl ferulates in wheat produced in Japan.

Oryzanol contained in rice bran is a complex mixture of steryl ferulates (SFs) with many identified health benefits. Recently, SF has been shown to exist in other cereals such as wheat, rye, and corn. In this study, SFs in several wheats produced in Japan were analyzed. For instance, SF content of whole wheat grain, Yumekaori (Japan) was 15.2±1.4 mg-oryzanol-equivalent/100g grain, while that of the imported one, 1CW (Canada) was 11.4±1.3 mg-oryzanol-equivalent/100g grain. The main SF components in the examined wheats were campesteryl ferulate, campestanyl ferulate, and sitostanyl ferulate. SF distribution in whole wheat grain was investigated using 14 fractions produced by a conventional test milling machine. SF was intensively accumulated in the four bran fractions (24 - 95 mg-oryzanol-equivalent/100g bran fraction). These results suggest that the wheat bran would be an important source of SF.

Quantification and Determination of Composition of Steryl Ferulates in Refined Rice Bran Oils Using an UPLC‐MS Method

AbstractGamma‐oryzanol contains a mixture of steryl ferulates found in rice bran oil. Several studies have attributed nutraceutical properties to this mixture, such as hypocholesterolemic and anti‐inflammatory activities. A method based on ultra‐performance liquid chromatography coupled with electrospray ionization mass spectrometry was developed and evaluated for the simultaneous quantification of gamma‐oryzanol and identification of five major steryl ferulates directly in refined rice bran oils (RBO) samples. The proposed method was evaluated according to linearity by obtaining standard curves with R2 values above 0.990, and limit of detection values ranged from 1.9 to 5.9 µg/mL, whereas limits of quantification ranged from 5.9 to 17.9 µg/mL; inter‐ and intraday accuracy and precision were within the range required by the US Food and Drug Administration guidelines; recovery levels ranged from 78 to 85% for gamma‐oryzanol, and from 84 to 119% for steryl ferulates. The method can be considered robust in relation to the NH4OH (ammonium hydroxide) content and cone voltage variations, with coefficient of variation and average relative percentage deviation values lower than 7.0 and 4.4%, respectively. The stability during the storage test was maintained in concentrated samples (18.5 µg/mL), with recovered values between 93 and 113%. This method was successfully applied to the analysis of RBO samples, demonstrating that it could be easily used for quality control purposes.

Evaluation of genotypic wheat bran varieties for nutraceutical compounds.

The proximate composition and bioactive components were screened in eight wheat bran cultivars such as UAS (304, 415, 428), DWR (162, 185, 1006) and DDK (1025, 1029). The results showed that carbohydrate content ranged from 62.3 to 73.9%, protein 11-21%, fat 2.4-5.6%, ash content 5-6.5% among the wheat bran genotypes and dietary fiber content was found to be between 21 and 52%. Mineral content vary viz., Fe (0.7-2.45), Mg (4.78-8.36), K (16.47-44.58), Zn (0.78-1.44), Cu (3.35-15.79), Na (1.22-7.14) and Mn (21.77-70.09) μg/gm, highest being in UAS-428 variety, except for Ca content. Linoleic acid was the major fatty acid present to the extent of 47-53%. The antioxidant capacity of wheat bran extract through free radical scavenging showed the IC50 values (mg/mL) of 9.4 for UAS 428 and 10.55 for UAS 415 indicating higher activity. The steryl ferulates, total tocopherols and carotenoids were estimated as fat soluble nutraceuticals. Higher content of steryl ferulate was observed in DWR 185 (477mg/100g) followed by DDK 1025 (465mg/100g) and the least in UAS 415 (119mg/100g) variety. In conclusion genotypic wheat bran is an important source of dietary micronutrients like minerals especially in UAS variety with a potential free radical reducing ability. These varieties have health protective properties and can be incorporated in various food formulations for improved lifestyles.

Antioxidant Activity of γ-Oryzanol: A Complex Network of Interactions.

γ-oryzanol (Orz), a steryl ferulate extracted from rice bran layer, exerts a wide spectrum of biological activities. In addition to its antioxidant activity, Orz is often associated with cholesterol-lowering, anti-inflammatory, anti-cancer and anti-diabetic effects. In recent years, the usefulness of Orz has been studied for the treatment of metabolic diseases, as it acts to ameliorate insulin activity, cholesterol metabolism, and associated chronic inflammation. Previous studies have shown the direct action of Orz when downregulating the expression of genes that encode proteins related to adiposity (CCAAT/enhancer binding proteins (C/EBPs)), inflammatory responses (nuclear factor kappa-B (NF-κB)), and metabolic syndrome (peroxisome proliferator-activated receptors (PPARs)). It is likely that this wide range of beneficial activities results from a complex network of interactions and signals triggered, and/or inhibited by its antioxidant properties. This review focuses on the significance of Orz in metabolic disorders, which feature remarkable oxidative imbalance, such as impaired glucose metabolism, obesity, and inflammation.

Enzymatic synthesis of steryl ferulates

Steryl ferulates are plant sterols esterified to ferulic acid, a common phenolic acid. This esterification leads to sterol esters with improved biological properties, such as antioxidant activity. Commercially available and extracted steryl ferulates from rice bran are often limited in their sterol profiles. For further research and later food applications, a simple enzymatic esterification could address the lack of availability of single steryl ferulates. Whereas several enzymatic procedures for the esterification of steryl fatty acid esters have been published, no fully enzymatic procedure for steryl ferulates has been reported so far. We optimized both direct esterification of β‐sitosterol with ferulic acid as well as transesterification with ethyl ferulate yielding steryl ferulates. The reaction was catalyzed by a lipase from Candida rugosa, which lead to yields of 35 and 55% for the direct esterification and transesterification, respectively. Moreover, both reactions followed a similar time course over incubation. The enzyme activity was rather low, which is probably due to the specificity of the different isoenzymes of C. rugosa lipase. However, successful conditions for a fully enzymatic synthesis of steryl ferulates are reported for the first time.Practical applications: This enzymatic procedure leads to steryl ferulates, which do not need thorough purification, as no toxic catalysts were applied. This is especially an advantage when animal or human studies are conducted, which are needed for further evaluation of the potential health benefits of steryl ferulates. Further, it is less labor intensive than earlier published procedures using vinyl esters as substrates, which have to be synthesized and chromatographically purified.Steryl ferulates are enzymatically synthesized using two approaches: direct esterification of ferulic acid and transesterification from ethyl ferulate yielding steryl ferulates. The two systems are optimized by surface response methodology and compared. Resulting yields of steryl ferulates after five days of incubations are 35 and 55% for the esterification and transesterification, respectively.

Development of Lipophilic Antioxidants and Chloroplasts during the Sprouting of Diverse Triticum spp.

The influence of sprouting times and illumination conditions on lipophilic antioxidants (carotenoids, tocochromanols, alkylresorcinols, and steryl ferulates), chlorophylls, and α-amylase activity was investigated using four varieties each of bread wheat (Triticum aestivum ssp. aestivum), spelt (T. aestivum ssp. spelta), durum (T. durum), emmer (T. dicoccum), and einkorn (T. monococcum). Carotenoid levels significantly increased during sprouting, particularly, under light exposure. In contrast, concentrations of other lipophilic antioxidants were affected to a lesser extent. Moreover, the quantitative development of lipophilic antioxidants was evidently determined by genotype. On the basis of the levels of carotenoids newly synthesized during sprouting, a chloroplast development index indicated that chloroplast ontogenesis during sprouting occurred at different species-dependent rates. Thermal degradation of carotenoids, tocochromanols, chlorophylls, and α-amylase activity was observed during the drying of sprouts at 40 and 90 °C, while alkylresorcinol and steryl ferulate levels remained unaffected. Wheat sprouts were shown to be potential functional ingredients to increase the nutritional value of cereal products.

Antioxidant Activity of Individual Steryl Ferulates from Various Cereal Grain Sources.

Steryl ferulates (SFs) are a subclass of bioactive lipids contributing to the health-promoting effects of whole grains. Most related studies focus on γ-oryzanol, a SF mixture from rice, since individual steryl ferulates are not commercially available. There is little evidence that individual SFs may vary in their bioactivity. The aim of this study was to evaluate the antioxidant activity of eight individual SFs by determining their radical scavenging capacity. Additional molecular properties of the individual SFs were determined by molecular simulation in order to identify correlations with their antioxidant activities. Our study demonstrates that individual SFs exhibit 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and superoxide anion radical scavenging abilities with subtle differences that were highly dependent on the kind of reaction taking place. The grouping of SFs by principle component analysis was mainly attributed to molecular properties, not antioxidant activities. Solvation energy was significantly correlated with some experimental observations. To our knowledge, this is the first study to evaluate the antioxidant activity of eight individual steryl ferulates from different sources. Results of this work will provide better insight into the antioxidant activity of SFs and the health benefits of whole grains.

Microwave (MW) promoted high yield expedient synthesis of steryl ferulates – A class of novel biologically active compounds: A comparative study of their antioxidant activity with that of naturally occurring γ-oryzanol

Synthetic steryl ferulates [3-O-(trans-4-feruloyl)-sterols] are currently gaining considerable importance in recent years to be used as nutraceuticals and food additives as well as in pharmaceutical applications substituting γ-oryzanol – a class of naturally occurring steryl ferulates having potent antioxidant and other organoleptic properties. Considering the importance of this class of compounds coupled with green technology associated with microwave energy (MW) in organic synthesis, we report here an expedited and high yield synthesis of steryl ferulates from abundant steroids, viz., cholesterol, cholestanol, stigmasterol, stigmastanol, β-sitosterol, β-campesterol, β-campestanol and ergosterol applying MW energy in the crucial step of esterification process of sterols with trans-4-O-acetylferulic acid to furnish their esterified products, viz., 3-O-(trans-4-O-acetylferuloyl)-sterols for their eventual deprotection to their respective steryl ferulates. We further report an efficient and scalable process of producing acetylferulic acid. Testing of synthesized steryl ferulates against antioxidant assays has also been highlighted.