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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 …
Chemical And Biochemical Advantages Of The 'Hicaznar' Pomegranate Variety Over 'Katina' And 'Suruc' Varieties Grown In The Same Ecology, Beki̇r Erol Ak, Di̇cle Roza Sayi̇ner, İbrahi̇m Hali̇l Hati̇poğlu, Bi̇rgül Di̇kmetaş
Chemical And Biochemical Advantages Of The 'Hicaznar' Pomegranate Variety Over 'Katina' And 'Suruc' Varieties Grown In The Same Ecology, Beki̇r Erol Ak, Di̇cle Roza Sayi̇ner, İbrahi̇m Hali̇l Hati̇poğlu, Bi̇rgül Di̇kmetaş
Turkish Journal of Agriculture and Forestry
Pomegranate cultivation has spread to various parts of the world. Pomegranate has been grown almost anywhere in the world, mostly in Iran, India, China, Turkey and the United States. ‘Hicaznar’, ‘Katina’ and ‘Suruç’ pomegranate varieties were used as materials in this study. Analyses of antioxidants, sugars, anthocyanins, organic acids, and colourless phenolic compounds in the juices of these fruits were performed by HPLC and DPPH methods. According to our findings, the highest antioxidant capacity was found in ‘Hicaznar’ variety (19.42 mmol trolox L–1). ‘Hicaznar’ variety had high sugar composition in terms of glucose, fructose, and total sugars while the sucrose …