The possibility of interaction of the phenolic compounds with
other components of rice should also be considered. The parboiling
process results in a reorganization of the internal structure of the
grains, mainly of starch and proteins. The polyphenols are also affected
by the formation of complexes, especially with proteins, which
makes the compounds unavailable. Consequently, a reduction in
polyphenol concentration in the parboiled grains was observed because
the methodology used quantified soluble phenolic compounds.