Table 2.
Phenolic compounds determined by HPLC for pigmented rice starches (black and red).
| Formulation | Gallic Acid (mg of Gallic Acid L−1) | Proanthocyanidins (mg of Catechin L−1) |
Quercetin (mg of Quercetin L1) |
|---|---|---|---|
| AP | 2.49 ± 0.19 A | 0.71 ± 0.06 C | 2.96 ± 0.12 A |
| APHMT | 1.52 ± 0.17 B | 0.48 ± 0.04 D | 2.58 ± 0.09 B |
| AV | 0.91 ± 0.09 C | 1.37 ± 0.10 A | 1.95 ± 0.18 C |
| AVHMT | 0.63 ± 0.11 D | 1.02 ± 0.05 B | 1.20 ± 0.11 D |
Note: Equal superscript capital letters in the same column indicate that the values did not differ significantly according to Tukey’s test (p > 0.05). AP—Native black rice starch; APHMT—Modified black rice starch; AV—Native red rice starch; AVHMT—Modified red rice starch.