Claim · model-written summary
Black rice had the highest antioxidant properties except antioxidant scavenging activity.
- Taxon
- Oryza sativa L.
Oryza sativat0 - Material
- Black ricee0
- Outcome
- antioxidant propertiese0
- Direction
- higheste0
- Qualifier
- except for antioxidant scavenging activity (ASA)e0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Black rice samples had the highest values of antioxidant properties, except for antioxidant scavenging activity (ASA) where the highest value was obtained in red rice.”
t0“Effects of Germination on the Proximate Composition, Antioxidant Property and Eating Quality of Brown Rice (Oryza sativa L.)”
Title
Rodel Bulatao; Marissa Romero The Philippine Agricultural Scientist 2014. doi:10.62550/rb1927
Other claims from this paper (13)
- Observation Pigmented rice had greater germination capacity than white rice.
- Intervention effect Germination significantly reduced ash and fat content in brown rice, except ash in red rice.
- Intervention effect Germination significantly increased crude fiber in black rice.
- Intervention effect Other rice cultivars had significantly reduced crude fiber after germination.
- Intervention effect Germination did not change protein and carbohydrate content of brown rice.
- Observation Red rice had the highest antioxidant scavenging activity.
- Intervention effect Germination significantly reduced total anthocyanin content by about 23 to 40%.
- Intervention effect Germination significantly reduced phenolic content by about 21 to 28%.
- Intervention effect Total carotenoid and vitamin E content increased with germination, although not significantly in some cultivars.
- Intervention effect Germination significantly improved antioxidant scavenging activity in pigmented rice.
- Intervention effect Germination reduced antioxidant scavenging activity in white rice.
- Intervention effect Germinated brown rice cooked faster and was softer than brown rice.
- Intervention effect Germination enhanced most sensory properties of brown rice.