Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Table 4

The phenolic acid contents of ethanolic extracts of cooked mixtures of rice with various proportions of adzuki beans (Vigna angularis var. nipponensis cv. Arari).

Mixing ratio of adzuki bean (%)

Only water

Added 10% fermented alcohol

Normal rice cooker

High-pressure rice cooker

Normal rice cooker

High-pressure rice cooker

Phenolic compound (μg g^−1)

Raw material (Arari)

5

10

15

20

5

10

15

20

5

10

15

20

5

10

15

20

4-Hydroxybenzoic acid

5.98 ± 0.15

0.05 ± 0.04

0.54 ± 0.02

0.47 ± 0.02

0.80 ± 0.04

0.16 ± 0.05

0.38 ± 0.00

0.68 ± 0.04

1.09 ± 0.08

0.08 ± 0.06

0.34 ± 0.07

0.64 ± 0.01

0.79 ± 0.02

0.13 ± 0.03

0.38 ± 0.04

0.75 ± 0.19

0.73 ± 0.07

Vanillic acid

1.63 ± 0.01

0.76 ± 0.00

0.86 ± 0.06

0.76 ± 0.04

0.77 ± 0.00

0.86 ± 0.09

0.70 ± 0.05

0.89 ± 0.01

0.91 ± 0.03

—

—

—

0.63 ± 0.01

—

—

—

0.61 ± 0.01

Rutin

3.81 ± 0.11

1.51 ± 0.15

1.28 ± 0.01

1.86 ± 0.23

2.04 ± 0.13

1.97 ± 0.20

1.36 ± 0.01

1.93 ± 0.15

2.09 ± 0.28

0.82 ± 0.08

1.01 ± 0.10

1.34 ± 0.01

1.35 ± 0.05

0.58 ± 0.07

0.79 ± 0.14

0.97 ± 0.14

0.85 ± 0.01

Myricetin

6.92 ± 0.35

—^1

3.38 ± 0.15

2.62 ± 0.00

3.77 ± 0.29

—

4.29 ± 0.41

4.05 ± 0.01

4.90 ± 0.37

—

—

—

—

—

—

—

—

Syringic acid

4.60 ± 0.40

—

—

—

0.85 ± 0.11

—

0.89 ± 0.00

1.63 ± 0.13

2.20 ± 0.02

—

0.07 ± 0.00

0.63 ± 0.07

0.69 ± 0.02

—

1.17 ± 0.56

1.24 ± 0.02

1.20 ± 0.09

trans-3-Hydroxy cinnamic acid

8.48 ± 0.08

0.36 ± 0.01

1.41 ± 0.03

1.33 ± 0.03

1.53 ± 0.04

0.45 ± 0.11

0.92 ± 0.05

1.01 ± 0.03

1.36 ± 0.02

0.86 ± 0.01

0.67 ± 0.01

1.03 ± 0.07

1.14 ± 0.08

0.24 ± 0.10

0.45 ± 0.08

0.60 ± 0.03

0.58 ± 0.04

2-Hydroxy cinnamic acid

1.52 ± 1.91

0.84 ± 0.01

0.68 ± 0.03

0.70 ± 0.03

0.71 ± 0.00

1.10 ± 0.01

0.52 ± 0.02

0.90 ± 0.09

0.97 ± 0.02

0.67 ± 0.06

0.41 ± 0.01

0.23 ± 0.00

0.32 ± 0.03

0.21 ± 0.01

0.27 ± 0.04

0.65 ± 0.13

0.51 ± 0.07

Naringin

4.66 ± 0.16

—

—

—

—

—

—

—

—

—

—

—

—

—

—

—

—

Naringenin

1.48 ± 0.00

—

—

—

—

—

—

—

—

—

—

—

—

—

—

—

—

p-Coumaric acid

10.65 ± 0.18

1.05 ± 0.03

1.16 ± 0.02

1.88 ± 0.02

2.99 ± 0.03

1.79 ± 0.01

1.81 ± 0.04

3.70 ± 0.03

4.74 ± 0.03

0.69 ± 0.05

0.43 ± 0.06

0.83 ± 0.04

1.42 ± 0.01

0.47 ± 0.06

0.96 ± 0.02

1.49 ± 0.17

1.89 ± 0.08

Ferulic acid

1.88 ± 0.13

4.82 ± 0.01

4.70 ± 0.02

4.48 ± 0.10

5.16 ± 0.08

6.55 ± 0.04

4.04 ± 0.15

5.57 ± 0.13

5.22 ± 0.07

1.31 ± 0.02

1.66 ± 0.01

2.34 ± 0.08

3.53 ± 0.11

1.36 ± 0.01

1.51 ± 0.03

1.78 ± 0.12

1.94 ± 0.02

Sinapinic acid

4.18 ± 0.08

0.24 ± 0.04

0.82 ± 0.05

0.71 ± 0.08

0.93 ± 0.07

0.29 ± 0.12

0.52 ± 0.12

0.61 ± 0.18

0.81 ± 0.04

0.30 ± 0.11

0.31 ± 0.22

0.60 ± 0.06

0.45 ± 0.40

—

0.26 ± 0.07

0.52 ± 0.12

0.48 ± 0.03

Total

55.78 ± 3.36

9.62 ± 0.12

14.83 ± 0.10

14.82 ± 0.40

19.55 ± 0.44

13.17 ± 0.32

15.42 ± 0.21

20.96 ± 0.09

24.29 ± 0.40

4.73 ± 0.22

4.91 ± 0.33

7.63 ± 0.05

10.32 ± 0.62

2.99 ± 0.08

5.78 ± 0.81

7.99 ± 0.61

8.81 ± 0.07

¹Not detected.