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Effects Of Polishing And Cooking On The Phytochemical Properties And Antioxidant Activities Of Selected Philippine Rice Cultivars [Research Note], Rodel M. Bulatao, Charleo S. Zapanta, Maricar B. Castillo, Reniel P. Tubera, Joel R. Salazar
Effects Of Polishing And Cooking On The Phytochemical Properties And Antioxidant Activities Of Selected Philippine Rice Cultivars [Research Note], Rodel M. Bulatao, Charleo S. Zapanta, Maricar B. Castillo, Reniel P. Tubera, Joel R. Salazar
The Philippine Agricultural Scientist
This paper evaluated the effects of different polishing times and regular cooking on the phytochemical properties and antioxidant activities of black rice Brillante, red rice Minaangan, and white rice NSIC Rc 160. Rice samples were polished for 0, 15, 30, and 45 s, and were cooked using their optimum cooking water ratio. The samples were then characterized for their phytochemical properties [total anthocyanin content (TAC), total phenolic content (TPC), and total flavonoid content (TFC)] and antioxidant activities [DPPH-radical scavenging activity (DPPH-RSA) and ferric reducing antioxidant power (FRAP)]. Pearson’s correlation analysis (PCA) was employed to determine the strength of …