Three differently pigmented rice varieties were analyzed before and after cooking.
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Black rice showed the highest TAC and was characterized by anthocyanins and flavonols.
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Flavan-3-ols were identified in red rice and phenolic acids in all the varieties.
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After cooking the content of (poly)phenolic compounds and TAC decreased.
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Risotto preserved more the (poly)phenolic compounds and TAC, especially in black rice.