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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.
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