Why do you need to eat your pigmented rice unpolished?
2018
Bulatao, R.M. | Tubera, R.P. | Samin, J.P.A. | Zapanta, C.S. | Monserate, J.J. | Salazar, J.R.
Pigmented rice cultivars are reported to contain high levels of phytochemicals that are capable of reducing the risks of certain chronic diseases. In rice, these phtyochemicals are concentrated mainly in the bran layer. Since polishing of rice grain removes the bran layer, this process plays a significant role in the retention of phytochemicals since it may degrade the heat-sensitive bioactive compounds in rice. Thus, the effect of different polishing times and cooking on the phytochemical and antioxidant properties of pigmented rice cultivars were investigated in this study. Two pigmented rice cultivars, namely, Minaangan (red) and Brillante (black) were polished for 0, 15, 30 and 45 sec and were subjected to cooking. Their phytochemical properties were evaluated by determining the total anthocyanin content (TAC), total phenolic content (TPC), total flavanoid content (TFC), DPPH radical scavenging activity (DPPH-RSA) and Ferric reducing antioxidant power (FRAP) assay. Between the two pigmented rice cultivars, black rice Brillante had significantly higher reduction in TAC (52.7%), TPC (65.4%), TFC (61.4%), DPPH-RSA (79.9%) and FRAP value (66.0%) compared with red rice Minaangan (TAC-25.3, TPC-52.2%), TFC-49.2%, DPPH-RSA-75.6%, FRAP-58.9%) after polishing for 45 sec. After cooking, opposite trend was obtained wherein Minaangan had higher losses of phytochemicals than Brillante. The reduction of phytochemicals after cooking were 97-100% for TAC, 77.2-88.4% for TPC, 61.9-68.1% for TFC, 73.6-85.8 for DPPH RSA and 78.0-89% for FRAP. The results indicated that polishing and cooking significantly reduced the phytochemical content and antioxidant activities of pigmented rice cultivars.
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Эту запись предоставил University of the Philippines at Los Baños