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Effects of cooking on anthocyanin concentration and bioactive antioxidant capacity in glutinous and non-glutinous purple rice

Yamuangmorn, S., Dell, B. and Prom-u-thai, C. (2018) Effects of cooking on anthocyanin concentration and bioactive antioxidant capacity in glutinous and non-glutinous purple rice. Rice Science, 25 (5).

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Free to read: https://doi.org/10.1016/j.rsci.2018.04.004
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Abstract

Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after a range of cooking processes was evaluated by measuring the change in anthocyanin concentration (ATC) and antioxidant capacity (DPPH activity) of four non-glutinous and four glutinous genotypes. However, soaking in water prior to cooking generally decreased ATC and DPPH activity more in non-glutinous than in glutinous genotypes. Wet cooking (WC) and soaking before wet cooking (S-WC) led to almost all the ATC and DPPH activity being lost with only slight variation between genotypes. In the glutinous genotype PES, which had the highest raw rice ATC, the highest ATC remained when cooked by the WC method. By contrast, almost no ATC remained after WC and S-WC in the low ATC genotypes such as KDK. Overall, the loss of ATC on cooking was greater in non-glutinous than glutinous genotypes for both WC and S-WC, but the reverse occurred for DPPH activity. Wet cooking using electric rice cooker retained higher ATC than the pressure cooking. Thus, for genotypes with high ATC and antioxidant capacity, the selection of cooking method is critical for retaining and stabilizing rice quality.

Item Type: Journal Article
Murdoch Affiliation: Vice Chancellery
Publisher: Elsevier B.V.
Copyright: © 2018, China National Rice Research Institute
URI: http://researchrepository.murdoch.edu.au/id/eprint/41638
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