Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil
Table 1
Effect of RPO concentration and addition timing on the DPPH and ABTS radical scavenging activity and total carotenoid content.
Parameters
Addition timing
Red palm oil concentration
0%
1%
2%
3%
4%
DPPH radical scavenging activity (%)
Before cooking
1.86 ± 0.7a
3.73 ± 3.1ab
4.28 ± 2.2ab
5.65 ± 1.5b
9.97 ± 5.3c
f
f
f
f
f
After cooking
2.12 ± 1.2a
5.39 ± 2.0a
8.17 ± 2.6b
8.32 ± 1.2b
10.40 ± 3.2b
f
f
f
f
f
ABTS radical scavenging activity (%)
Before cooking
1.81 ± 2.8a
2.75 ± 2.5ab
3.86 ± 2.3ab
5.71 ± 2.8b
10.38 ± 1.9c
f
f
f
f
g
After cooking
1.75 ± 0.7a
3.56 ± 0.8a
4.82 ± 2.7a
10.57 ± 2.3b
11.12 ± 1.5b
f
f
f
g
g
Total carotenoid content (ppm)
Before cooking
94.1 ± 13.8a
136.5 ± 3.9b
187.5 ± 23.1c
246.7 ± 30.0d
278.0 ± 45.5e
g
g
g
h
h
After cooking
88.9 ± 4.6
163.1 ± 30.5b
229.9 ± 32.1c
300.6 ± 4.8d
377.0 ± 56.9e
g
g
g
h
h
Data are means ± standard deviations (n = 3). Values within the same row (a, b, c, d, e) and the same column (f, g, h) with different letters are significantly different ().
