Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Effects Of Redrying Methods On The Milling Potential, Crude Protein And Total Phenolic Content, And Antioxidant Activity Of Stored Inorganic And Organically-Grown Paddy, Mary Ann Baradi, Jessica Solero, Clarence Dangcil, Gerome Corpuz, Marissa Romero
Effects Of Redrying Methods On The Milling Potential, Crude Protein And Total Phenolic Content, And Antioxidant Activity Of Stored Inorganic And Organically-Grown Paddy, Mary Ann Baradi, Jessica Solero, Clarence Dangcil, Gerome Corpuz, Marissa Romero
The Philippine Agricultural Scientist
This study sought to determine the effects of redrying techniques (no redrying or Control, 2-h, 4-h, and 6-h redrying with stirring every 30 min, Farmer's Practice or 6-h redrying with one stirring) on grain quality of stored inorganic and organic paddy rice as well as the redrying method that gives the best quality rice. PSB Rc82 rice harvested in October 2016 was used in the experiment conducted in February 2017. Quality parameters evaluated were moisture content, brown rice, total milled rice, crude protein content in percent, total phenolic content, and 2-2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. PSB Rc82 paddy exposed …
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 …