Storage Effects on Total Phenolics, Antioxidant Capacity in Indica-Japonica Genotype Rice Grain

Rice is a whole grain finding applications in gourmet foods due to its nutritional value and unique taste. For food nurtrition and health concerns, the genotype of health benefits of whole grain consumption after storage should be comfirmed. However, little is known about its antioxidant properties and phytochemical components following storage. The objectives of this study were to evaluate totle phenolics and the antioxidant properties of indica-japonica genotype rice. The results showed that total phenolics content were increased after long time natural storage, and significant differences between indica-japonica genotype. 2,2-Diphenyl-1-picrylhydrazyl radical (DPPH·) scavenging activity were evaluated to determine the antioxidant properties. The antioxidant activity of indica rice increase, but japonica rice decrease, respectively.