Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice

Table 4

Antioxidant activity of black glutinous rice with/without superheated steam treatment.

Rice sample	Temperature of superheated steam (°C)	DPPH assay IC50 (mg·mL^−1)	FRAP value (μmol of Fe(II))·(1 g sample^−1)	Total phenolic (μg GAE)·(1 g sample^−1)
Uncooked	—	34.26 ± 0.14^e	4.99 ± 0.19^a	912.72 ± 64.38^a
Uncooked	250	108.43 ± 1.39^d	2.55 ± 0.11^b	742.04 ± 83.85^b
Uncooked	300	119.57 ± 3.20^c	1.79 ± 0.26^c	592.98 ± 12.45^c
Precooked	250	137.32 ± 3.18^a	1.55 ± 0.32^cd	436.46 ± 22.69^d
Precooked	300	129.95 ± 2.27^b	1.25 ± 0.12^d	130.50 ± 16.78^d

^a–dMeans with different letters in each column are significantly different ().