Comparison of phenolic and anthocyanin content among four differences of raw and cooked rice
Keywords:
Purple cooked rice, phenolic content, anthocyanin contentAbstract
The study is aimed to determine phenolic and anthocyanin content among 4 differences of raw and cooked rice. The phenolic content of raw|cooked rice in mg gallic acid equivalent (SD), among black sticky rice, riceberry, Khaohommaephyathongdam, and jasmine rice, were 52.18 (0.01)|42.78 (0.07), 25.83 (0.02)|18.41 (0.10), 22.19 (0.01)|16.54 (0.01) and 1.88 (0.01)|0.69 (0.01), respectively. While the anthocyanin content of raw|cooked rice in mg cyanidin-3-glucoside equivalent (SD), among black sticky rice, Khaohommaephyathongdam, riceberry, and jasmine rice, were 88.97 (0.01)|9.49 (0.06), 12.68 (0.01)|2.43 (0.06), 6.67 (0.02)|0.63 (0.02) and 3.26 (0.01)|0.006 (0.003), respectively. In fact, soaking before cooking and wet cooking can also reduce the phenolic and anthocyanin contents.
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