Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice.

ABSTRACT:

Background

Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice.

Methods

Cooked rice was prepared by washing 0-3 times followed by cooking in a rice cooker. The acidic methanol extracts of raw and cooked rice were used for the analyses.

Results

Raw black rice, both washed and unwashed, had higher contents of polyphenols, anthocyanins, and cyanidin-3-glucoside (C3G), but lower protocatechuic acid (PA), than did cooked samples. Similarly, raw rice extracts were higher in ferric-reducing antioxidant power (FRAP) activities than extracts of cooked samples. Nonetheless, extracts of raw and cooked rice showed similar inhibitory potencies

SUBMITTER: Bhawamai S 

PROVIDER: S-EPMC5031796 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature