Journal article
Effects of cooking on anthocyanin concentration and bioactive antioxidant capacity in glutinous and non-glutinous purple rice
Rice Science, Vol.25(5)
2018
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.
Details
- Title
- Effects of cooking on anthocyanin concentration and bioactive antioxidant capacity in glutinous and non-glutinous purple rice
- Authors/Creators
- S. Yamuangmorn (Author/Creator)B. Dell (Author/Creator)C. Prom-u-thai (Author/Creator)
- Publication Details
- Rice Science, Vol.25(5)
- Publisher
- Elsevier B.V.
- Number of pages
- 9
- Identifiers
- 991005542404007891
- Copyright
- © 2018, China National Rice Research Institute
- Murdoch Affiliation
- Vice Chancellery
- Language
- English
- Resource Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.16 Phytochemicals
- 3.16.28 Antioxidant Activity
- Web Of Science research areas
- Agronomy
- Plant Sciences
- ESI research areas
- Agricultural Sciences