title: Effects of four different cooking methods  on anthocyanins, total phenolics and  antioxidant activity of black rice.
abstract: BACKGROUND
  Two cultivars of black rice were investigated for the effects of different cooking methods on anthocyanins, total phenolic compounds and antioxidant activities.
  
  
  RESULTS
  There was a significant loss of anthocyanins during cooking: roasting resulted in the greatest decrease (94%), followed by steaming (88%), pan-frying (86%) and boiling (77%). Contents of phenolic compounds decreased drastically after cooking, with significantly lower retention in the black rice cultivar that had higher amylose content. DPPH radical-scavenging activity of black rice decreased after cooking. In contrast, metal-chelating activity increased significantly after cooking. Anthocyanins showed a high positive correlation with total phenolic compounds (r2 = 0.936) but a significant negative correlation with metal-chelating activity (r2 = 0.6107).
  
  
  CONCLUSIONS
  The results indicate that cooking degraded anthocyanins and other phenolic compounds, but with a concomitant increase in phenolics from possible degradation of anthocyanins, which resulted in the enhancement of metal-chelating activity.
authors.forename: Jeonghee
authors.initials: J
authors.lastname: Surh
authors.forename: Eunmi
authors.initials: E
authors.lastname: Koh
mesh_terms: D000688:Amylose / Q000032:analysis; D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D002614:Chelating Agents / Q000032:analysis; D003296:Cooking / Q000379:methods*; D016166:Free Radical Scavengers / Q000032:analysis; D006358:Hot Temperature; D012275:Oryza / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D012639:Seeds / Q000737:chemistry; D013227:Steam
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D002614:Chelating Agents; D016166:Free Radical Scavengers; D010636:Phenols; D013227:Steam; D000688:Amylose