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

Table 5

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

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 (Geomguseμl)

5

10

15

20

5

10

15

20

5

10

15

20

5

10

15

20

4-Hydroxybenzoic acid

5.50 ± 0.03

0.36 ± 0.00

0.37 ± 0.04

0.55 ± 0.04

0.84 ± 0.01

0.29 ± 0.01

0.56 ± 0.00

0.65 ± 0.03

1.26 ± 0.04

0.16 ± 0.02

0.30 ± 0.04

0.60 ± 0.03

0.91 ± 0.01

0.22 ± 0.06

0.26 ± 0.04

0.73 ± 0.01

1.23 ± 0.06

Vanillic acid

1.87 ± 0.08

—^1

0.78 ± 0.05

0.70 ± 0.05

0.75 ± 0.03

0.76 ± 0.07

0.75 ± 0.03

0.88 ± 0.05

0.98 ± 0.15

0.81 ± 0.03

—

—

—

—

—

—

—

Rutin

4.89 ± 0.95

0.92 ± 0.13

1.90 ± 0.15

2.31 ± 0.11

2.55 ± 0.01

2.10 ± 0.42

2.13 ± 0.12

2.38 ± 0.10

2.90 ± 0.09

0.98 ± 0.01

1.49 ± 0.05

1.94 ± 0.05

2.14 ± 0.02

0.76 ± 0.10

1.66 ± 0.09

2.04 ± 0.05

2.02 ± 0.02

Myricetin

8.99 ± 0.39

—

—

3.08 ± 0.00

3.46 ± 0.07

—

3.24 ± 0.23

3.50 ± 0.05

5.13 ± 0.22

—

—

—

—

—

—

—

—

Gallic acid

2.79 ± 0.14

—

—

—

2.86 ± 0.51

—

—

1.80 ± 0.17

1.01 ± 0.16

—

—

—

0.14 ± 0.00

—

—

0.11 ± 0.08

1.22 ± 0.02

Syringic acid

16.90 ± 1.54

—

1.51 ± 0.08

3.18 ± 0.15

2.70 ± 0.16

—

1.15 ± 0.15

2.27 ± 0.05

2.50 ± 0.19

0.70 ± 0.04

1.34 ± 0.12

2.55 ± 0.06

3.49 ± 0.03

0.84 ± 0.41

0.78 ± 0.09

1.95 ± 0.01

2.68 ± 0.10

trans-3-Hydroxy cinnamic acid

8.02 ± 0.20

0.31 ± 0.00

1.37 ± 0.14

0.89 ± 0.04

1.80 ± 0.02

0.49 ± 0.03

1.04 ± 0.05

0.87 ± 0.01

1.94 ± 0.07

0.62 ± 0.06

0.53 ± 0.02

1.36 ± 0.08

1.55 ± 0.01

0.89 ± 0.00

0.31 ± 0.03

0.85 ± 0.04

1.20 ± 0.03

2-Hydroxy cinnamic acid

2.87 ± 1.19

0.59 ± 0.02

0.93 ± 0.07

0.40 ± 0.00

0.99 ± 0.17

1.22 ± 0.03

0.97 ± 0.06

0.41 ± 0.04

1.29 ± 0.07

0.35 ± 0.04

0.73 ± 0.09

0.83 ± 0.19

0.98 ± 0.03

0.23 ± 0.01

0.63 ± 0.06

0.78 ± 0.04

1.06 ± 0.02

Naringin

4.83 ± 0.29

—

1.07 ± 0.32

—

—

—

0.70 ± 0.04

—

1.95 ± 0.03

—

—

—

—

—

—

—

—

Cinnamic acid

3.35 ± 0.12

—

—

—

—

—

—

—

—

—

—

—

—

—

—

—

—

Naringenin

4.23 ± 0.07

—

—

—

1.01 ± 0.12

—

—

0.54 ± 0.03

0.67 ± 0.10

—

—

—

0.49 ± 0.04

—

—

0.55 ± 0.04

1.41 ± 0.08

p-Coumaric acid

4.60 ± 0.09

0.54 ± 0.02

0.73 ± 0.03

0.95 ± 0.02

1.05 ± 0.01

1.00 ± 0.11

1.28 ± 0.00

1.59 ± 0.07

2.18 ± 0.04

0.11 ± 0.04

0.52 ± 0.04

0.59 ± 0.01

0.78 ± 0.03

0.90 ± 0.07

0.14 ± 0.06

0.67 ± 0.04

0.88 ± 0.05

Ferulic acid

5.16 ± 0.18

6.23 ± 0.04

4.97 ± 0.21

5.17 ± 0.01

5.41 ± 0.03

6.29 ± 0.09

6.16 ± 0.06

5.68 ± 0.01

6.52 ± 0.07

1.18 ± 0.10

2.21 ± 0.22

2.56 ± 0.08

5.82 ± 0.12

0.95 ± 0.07

2.28 ± 0.12

2.54 ± 0.01

6.01 ± 0.04

Sinapinic acid

4.34 ± 0.06

0.24 ± 0.03

0.80 ± 0.14

0.59 ± 0.02

1.17 ± 0.03

0.24 ± 0.03

0.66 ± 0.14

0.60 ± 0.18

1.20 ± 0.01

0.37 ± 0.02

0.51 ± 0.11

0.84 ± 0.12

0.95 ± 0.02

0.53 ± 0.02

0.14 ± 0.02

0.31 ± 0.02

0.44 ± 0.37

Total

78.35 ± 0.95

9.19 ± 0.14

14.44 ± 0.36

17.81 ± 0.37

24.58 ± 0.36

12.39 ± 0.61

18.62 ± 0.71

21.18 ± 0.47

29.54 ± 0.38

5.30 ± 0.07

7.63 ± 0.10

11.27 ± 0.32

17.25 ± 0.13

5.32 ± 0.71

6.19 ± 0.14

10.52 ± 0.06

18.15 ± 0.20

¹Not detected.