Influence of amylose content on phenolics fortification of different rice varieties with butterfly pea (Clitoria ternatea) flower extract through parboiling

Abstract

Abstract Milled rice of different rice varieties (waxy, low-, and high-amylose) were evaluated on the impacts of amylose content on phenolic fortification with butterfly pea extract through parboiling. The total flavonoid content (TFC), total phenolic content (TPC), antioxidant activities, histology, microstructure, and physiochemical properties of the fortified rice were compared with positive (parboiled rice) and negative (raw rice) controls. TFC, TPC and antioxidant activities of all rice varieties significantly reduced with parboil treatment and restored when fortified with butterfly pea extract. Increment of TFC, TPC and antioxidant activities showed strong negative Pearson correlation with amylose content (r\xa0=\xa0−0.839 to −0.996, p