Table 2.
Carotenoid content (µg/g d.m.) in raw and cooked Thai and wild rice samples and loss (%) due to cooking.
| Lutein | Zeaxantin | |||||
|---|---|---|---|---|---|---|
| Raw | Cooked | Loss | Raw | Cooked | Loss | |
| BTH | 0.64 ± 0.06 a,A | 0.36 ± 0.04 a,B | 44 | 0.02 ± 0.00 a,A | 0.01 ± 0.00 a,B | 35 |
| RTH | 0.19 ± 0.00 b,A | 0.08 ± 0.01 b,B | 57 | 0.01 ± 0.00 a,A | 0.01 ± 0.00 b,B | 47 |
| CWR | 1.88 ± 0.14 c,A | 0.61 ± 0.09 c,B | 67 | 0.06 ± 0.01 b,A | 0.02 ± 0.00 c,B | 67 |
Mean values within a column superscripted by the same letter are not significantly different at p < 0.05. Mean values within a row in raw and cooked samples superscripted by the same capital letter are not significantly different at p < 0.05. BTH, Thai black rice; RTH, Thai Jasmine red rice; CWR, Canadian wild rice; d.m., dry matter.