Total Anthocyanin Content and Antioxidant Activities of Pigmented Black Rice (Oryza Sativa L. Japonica) Subjected to Soaking and Boiling

Abstract

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<0.05) decreased in antioxidant activities and total anthocyanin content as compared to soaking. Highest losses in total anthocyanin and antioxidant activity in cooked black rice were as follows: 35 minutes > 25 min >15 min cooking. β- Carotene degradation rate was also highest in 35 minutes cooked black rice.

Anthocyanin and Phenolic Acid Profiles in Purple, Red and Non-Pigmented Rice during Germination

“…The mechanism of anthocyanin degradation cause by increasing of pH and thermal condition has been extremely studied, whereas knowledge regarding its degradation by germination process is limited (Patras et al, 2010). The observed decrease in anthocyanin content of more than half of the initial content over the first two days of germination is in accordance with observations that anthocyanin leached into water when purple rice was soaked (Noorlaila et al, 2018). Even, this study was not detected anthocyanin loss in soaked water due to the type of paddy rice used, anthocyanins are water-soluble compounds located mainly in the rice pericarp, and it is likely that the structural breakdown of cell walls begins to liberate anthocyanins during imbibition and cell growth.…”