EFFECTS OF COOKING ON ANTIOXIDANT PROPERTIES IN BLACK GLUTINOUS RICE (ORYZA SATIVA L. CV. SHAW MAI PAI 49): EFFECTS OF COOKING ON ANTIOXIDANT PROPERTIES IN BLACK GLUTINOUS RICE (ORYZA SATIVA L. CV. SHAW MAI PAI 49)

Pornpachen Chuchird

Authors

Pornpachen Chuchird Department of food and nutrition Faculty of Home Economics Technology Rajamangala University of Technology Thanyaburi

Keywords:

Black glutinous rice (Oryza sativa L. cv. Shaw Mai Pai 49), phenolic compound, anthocyanin, cyadinin-3-glucoside, antioxidant, cooking

Abstract

This research aimed to study the effects of cooking on antioxidant properties in black glutinous rice (Oryza sativa L. cv. Shaw Mai Pai 49). Phenolic compounds, anthocyanin, cyadinin-3-glucoside and antioxidant activity were examined. This research found that phenolic compound, anthocyanin, cyadinin-3-glucoside and antioxidant activity were 0.27 ± 0.01 mg GAE/100g crude, 46.12 ± 2.24, 57.27 ± 6.00 mg/l and 5.32 ± 0.88 mg/ml, respectively. The antioxidant properties of black glutinous rice changed after cooking in electric cooker for 35 minutes. It was found that the phenolic compound, anthocyanin, cyadinin-3-glucoside and antioxidant activity were 1.30 ± 0.02 mg GAE/100g crude, 33.25 ± 0.52, 9.00 ± 0.40 mg/l and 0.13 ± 0.16 mg/ml, respectively. Cooking affected the antioxidant properties by reducing anthocyanin, cyadinin-3-glucoside whereas total phenolic compounds and antioxidant activity were increased.

Author Biography

Pornpachen Chuchird, Department of food and nutrition Faculty of Home Economics Technology Rajamangala University of Technology Thanyaburi

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EFFECTS OF COOKING ON ANTIOXIDANT PROPERTIES IN BLACK GLUTINOUS RICE (ORYZA SATIVA L. CV. SHAW MAI PAI 49)