Effect of polishing and cooking on the antioxidant activities of local rice

Rahmah Mastura Rosnaini, Aminah Abdullah

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

The effect of polishing and cooking on the antioxidant activities of local rice was studied. Brown rice was polished to 2%, 4% and 6% of polishing degree using embryo rice machine to produce three levels of embryo rice. All rice sample (brown rice, embryo rice 1 (2%), embryo rice 2 (4%), embryo rice 3 (6%) and white rice) were cooked using electric rice cooker. The raw and cooked rice samples were analyzed for antioxidant by total phenolic content (TPC), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Polishing degree and cooking treatment showed significant (p≤ 0.05) effects on both antioxidant activities (TPC, FRAP and DPPH radical scavenging values) of the raw and cooked rice samples. Results showed that raw brown rice and raw embryo rice 1 were significantly higher than the other type of rice samples for TPC and FRAP values. In DPPH radical scavenging activities, raw brown rice had the highest value while white rice indicated the otherwise. Cooked brown rice demonstrated significantly higher of FRAP values (p≤ 0.05) than embryo rice 1, followed by embryo rice 2, embryo rice 3 and white rice. No significant differences were observed either between TPC values of cooked brown rice and cooked embryo rice 1 or between the DPPH radical scavenging values of cooked embryo rice 2 and cooked embryo rice 3. High positive correlations were determined between TPC, FRAP and DPPH assays (R2 > 0.70) of the samples. In overall, moderate level of antioxidant activities were detected in the raw and cooked rice samples.

Original languageEnglish
Title of host publication2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium
PublisherAmerican Institute of Physics Inc.
Volume1784
ISBN (Electronic)9780735414464
DOIs
Publication statusPublished - 17 Nov 2016
Event2016 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2016 - Selangor, Malaysia
Duration: 13 Apr 201614 Apr 2016

Other

Other2016 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2016
CountryMalaysia
CitySelangor
Period13/4/1614/4/16

Fingerprint

antioxidants
rice
polishing
embryos
scavenging

Keywords

  • antioxidant activities
  • brown rice
  • embryo rice
  • Polishing
  • white rice

ASJC Scopus subject areas

  • Physics and Astronomy(all)

Cite this

Rosnaini, R. M., & Abdullah, A. (2016). Effect of polishing and cooking on the antioxidant activities of local rice. In 2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium (Vol. 1784). [030034] American Institute of Physics Inc.. https://doi.org/10.1063/1.4966772

Effect of polishing and cooking on the antioxidant activities of local rice. / Rosnaini, Rahmah Mastura; Abdullah, Aminah.

2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium. Vol. 1784 American Institute of Physics Inc., 2016. 030034.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Rosnaini, RM & Abdullah, A 2016, Effect of polishing and cooking on the antioxidant activities of local rice. in 2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium. vol. 1784, 030034, American Institute of Physics Inc., 2016 Postgraduate Colloquium of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology, UKM FST 2016, Selangor, Malaysia, 13/4/16. https://doi.org/10.1063/1.4966772
Rosnaini RM, Abdullah A. Effect of polishing and cooking on the antioxidant activities of local rice. In 2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium. Vol. 1784. American Institute of Physics Inc. 2016. 030034 https://doi.org/10.1063/1.4966772
Rosnaini, Rahmah Mastura ; Abdullah, Aminah. / Effect of polishing and cooking on the antioxidant activities of local rice. 2016 UKM FST Postgraduate Colloquium: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2016 Postgraduate Colloquium. Vol. 1784 American Institute of Physics Inc., 2016.
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