02613naa a2200217 a 450000100080000000500110000800800410001910000220006024501410008226000090022352018860023265300170211865300100213565300150214565300170216065300200217770000220219770000210221970000180224077301370225811194002013-10-29       2013    bl uuuu     u00u1 u    #d1 aMARQUEZ, U. M. L.  aImpact of cooking on the levels of phenolic compounds and antioxidant activity in whole black, red and wild rice.h[electronic resource]  c2013  aTotal phenolic compounds, flavonoids, proanthocyanidins and anthocyanins contents were determined, before and after cooking, in 16 black and 9 red whole rice (Oryza sativa L.) genotypes produced in Brazil and six wild rice lines (Zizania ssp., L.) imported from Canada. Antioxidant activity was determined by ORAC and DPPH?? methods and anthocyanins were identified by HPLC-DAD-MS/MS. The mean levels of total phenolics for whole black, red and wild rice were 446, 372 and 215 mg ferulic acid eq./100g, respectively. The flavonoids contents were also higher in black rice, followed by red and wild rice and the mean values were 390, 217 and 106 mg catechin eq./100g, respectively. Cyanidin-3-O-glucoside and peonidin-3-O-glucoside were the predominant flavonoids in black rice and mean values were 365 mg cyanidin glucoside eq./100g. Contrary to black rice, the major flavonoids in red rice were proanthocyanidins which are responsible for the red pericarp color, and their total mean content was about 147 mg catechin eq./100g. Antiradical efficiency determined by ORAC method was higher in black rice and strongly correlated with the total phenolic and flavonoid contents (r=0.940; p&lt0.05). DPPH?? method showed similar results. Rice cooking caused a 50% reduction of flavonoid contents in black and red rice. Anthocyanins and proanthocyanidins showed to be the most sensitive and rice cooking decreased their contents to 50% and 30% of their original values, respectively. The antioxidant activity showed a similar behavior and its reduction was proportional to the loss of anthocyanins and proanthocyanidins in black and red cooked rice. Cooking of wild rice did not affect significantly the contents of total phenolic compounds, flavonoid or the antioxidant activity. Nevertheless, black rice showed the highest flavonoid content and antioxidant activity even after cooking.  aAnthocyanins  aArroz  aFlavonoids  aOrysa sativa  aProanthocyanins1 aMASSARETTO, I. L.1 aBARROS, R. M. C.1 aNOLDIN, J. A.  tIn: AACC INTERNATIONAL 2013 ANNUAL MEETING, 2013, Albuquerque, New Mexico, USA. [Resumos...]. Albuquerque: AACC International, 2013.