Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice

Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice

Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after a range of cooking processes was evaluated by measuring the changes in anthocyanin concentration (ATC) and antioxidant capacity (DPPH activity) of four non-glutinous and four glutinous...

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Bibliographic Details
Main Authors: Supaporn Yamuangmorn, Bernard Dell, Chanakan Prom-u-thai
Format: Article
Language:English
Published: Elsevier 2018-09-01
Series:Rice Science
Online Access:http://www.sciencedirect.com/science/article/pii/S1672630818300544

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