Premium
Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice
Author(s) -
Surh Jeonghee,
Koh Eunmi
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6690
Subject(s) - chemistry , steaming , food science , anthocyanin , antioxidant , dpph , black rice , cultivar , roasting , flavonoid , botany , organic chemistry , biology , raw material
BACKGROUND Two cultivars of black rice were investigated for the effects of different cooking methods on anthocyanins, total phenolic compounds and antioxidant activities. RESULTS There was a significant loss of anthocyanins during cooking: roasting resulted in the greatest decrease (94%), followed by steaming (88%), pan‐frying (86%) and boiling (77%). Contents of phenolic compounds decreased drastically after cooking, with significantly lower retention in the black rice cultivar that had higher amylose content. DPPH radical‐scavenging activity of black rice decreased after cooking. In contrast, metal‐chelating activity increased significantly after cooking. Anthocyanins showed a high positive correlation with total phenolic compounds ( r 2 = 0.936) but a significant negative correlation with metal‐chelating activity ( r 2 = 0.6107). CONCLUSION The results indicate that cooking degraded anthocyanins and other phenolic compounds, but with a concomitant increase in phenolics from possible degradation of anthocyanins, which resulted in the enhancement of metal‐chelating activity. © 2014 Society of Chemical Industry