Journal of Food Quality

Research Article

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

Table 6

DPPH- and ABTS-radical-scavenging activities of the ethanolic extracts with different mixing ratios of adzuki bean (Vigna angularis var. nipponensis cv. Arari and cv. Geomguseul) and cooking methods.


Variety	Mixing ratio of adzuki bean (%)	DPPH radical-scavenging activity (mg trolox equivalents/100 g sample)				ABTS radical-scavenging activity (mg trolox equivalents/100 g sample)
Variety	Mixing ratio of adzuki bean (%)	GRC¹ (water)	HPRC² (water)	GRC (10% alcohol)	HPRC (10% alcohol)	GRC (water)	HPRC (water)	GRC (10% alcohol)	HPRC (10% alcohol)

Arari	0	3.1 ± 0.0^e3	3.7 ± 0.0^e	3.7 ± 0.1^e	3.2 ± 0.1^e	6.4 ± 0.4^e	5.0 ± 0.2^e	5.7 ± 0.2^e	6.2 ± 0.6^e
	5	7.2 ± 0.5^d	5.8 ± 0.8^d	10.0 ± 0.5^d	9.7 ± 0.4^d	17.9 ± 0.2^d	17.5 ± 0.2^d	19.0 ± 0.1^d	18.0 ± 0.3^d
	10	15.2 ± 0.5^c	14.4 ± 0.4^c	18.5 ± 0.3^c	17.0 ± 0.3^c	30.1 ± 0.4^c	28.8 ± 0.3^c	32.2 ± 0.2^c	29.9 ± 0.1^c
	15	24.4 ± 1.6^b	20.9 ± 1.4^b	26.8 ± 0.2^b	24.4 ± 0.5^b	41.5 ± 0.3^b	37.8 ± 0.3^b	42.8 ± 0.3^b	39.6 ± 0.2^b
	20	29.0 ± 1.5^a	27.7 ± 1.4^a	33.5 ± 0.1^a	31.4 ± 0.2^a	48.1 ± 0.4^a	46.0 ± 0.2^a	49.9 ± 0.1^a	48.5 ± 0.2^a

Geomguseul	0	3.1 ± 0.0^e	3.7 ± 0.0^e	3.7 ± 0.1^e	3.2 ± 0.1^e	6.4 ± 0.4^e	5.0 ± 0.2^e	5.7 ± 0.2^e	6.2 ± 0.6^e
	5	8.4 ± 2.1^d	7.9 ± 2.1^d	9.1 ± 1.9^d	9.0 ± 1.6^d	18.3 ± 0.1^d	17.7 ± 0.0^d	20.1 ± 0.2^d	18.9 ± 0.3^d
	10	15.6 ± 0.5^c	13.7 ± 0.5^c	18.1 ± 0.2^c	16.1 ± 0.3^c	31.4 ± 0.2^c	28.9 ± 0.2^c	32.2 ± 0.2^c	29.2 ± 0.1^c
	15	22.8 ± 0.3^b	20.5 ± 0.4^b	26.1 ± 0.2^b	22.2 ± 0.2^b	41.0 ± 0.5^b	37.6 ± 0.2^b	42.4 ± 0.3^b	38.2 ± 0.3^b
	20	27.7 ± 1.7^a	29.4 ± 1.6^a	34.0 ± 0.6^a	29.2 ± 0.3^a	46.8 ± 0.2^a	45.5 ± 0.2^a	51.5 ± 0.1^a	46.6 ± 0.1^a

¹Normal rice cooker; ²high-pressure rice cooker. All values are expressed as the mean ± SD of triplicate determinations; ³all values are expressed as the mean ± SD of triplicate determinations. Means with different superscripts within a column (a–f) are significantly different at by one-way analysis of variance (ANOVA) using Duncan’s multiple range test.