Research Article

Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

Table 3

Total phenolic content and antioxidant activity of the rice grain and the cooked rice from conventional cooking and microwave cooking.

SampleTotal phenolic content (mg GAE/100 g db)Scavenging activity using DPPH(mg TE/100 g db)Scavenging activity using ABTS (mg TE/100 g db)

Riceberry rice grain302.22 ± 2.47a157.09 ± 0.02a407.03 ± 2.26a
EC3214.41 ± 4.78c117.01 ± 2.64c230.05 ± 11.58c
L-MC2246.89 ± 4.68b134.98 ± 1.21b311.85 ± 2.90b
M-MC2241.15 ± 2.68b134.24 ± 1.13b304.91 ± 1.52b
H-MC2245.22 ± 1.97b137.15 ± 0.99b302.80 ± 12.52b

Data expressed as mean ± standard deviation in duplicate; a-cdifferent superscript letters indicate a significant () difference. EC: conventional cooking using an electric rice cooker, L-MC: microwave cooking using low power level, M-MC: microwave cooking using medium power level, and H-MC: microwave cooking using high power level; 1: low water ratio, 2: medium water ratio, and 3: high water ratio.