TOTAL ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITIES OF PIGMENTED BLACK RICE (ORYZA SATIVA L. JAPONICA) SUBJECTED TO SOAKING AND BOILING | Zendy

Noorlaila Ahmad | Zendy; N. Nur Suhadah | Zendy; A. Noriham | Zendy; H. Nor Hasanah | Zendy

Open Access

TOTAL ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITIES OF PIGMENTED BLACK RICE (ORYZA SATIVA L. JAPONICA) SUBJECTED TO SOAKING AND BOILING

Author(s) -

Noorlaila Ahmad,

N. Nur Suhadah,

A. Noriham,

H. Nor Hasanah

Publication year - 2018

Publication title -

jurnal teknologi

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.191

H-Index - 22

eISSN - 2180-3722

pISSN - 0127-9696

DOI - 10.11113/jt.v80.11135

Subject(s) - black rice , anthocyanin , antioxidant , food science , chemistry , oryza sativa , white rice , pigment , japonica , horticulture , botany , biology , raw material , biochemistry , organic chemistry , gene

Pigmented rice contains high value of anthocyanin and antioxidant activity. However, the different process for black rice might affect the concentration of these phytochemicals. Therefore, the present study focused on the effect of soaking and cooking on the total anthocyanin content and antioxidant activity of pigmented black rice. The raw black rice was subjected to two treatments. First, black rice was soaked for 3 hours. Second, black rice was soaked and cooked for 15, 25 and 35 minutes. The study revealed that the second treatment (soaking and cooking) caused a significant (p 25 min >15 min cooking. β- Carotene degradation rate was also highest in 35 minutes cooked black rice.

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