Steaming protected the bioactive compounds with the increase in extraction and viscosity.
Boiling enhanced the leaching of bioactive compounds, and frying degraded the bioactive compounds through high temperature.
This study can help to establish guidelines for cooking methods for rice and to provide recommendations to consumers. The information from this study provides a motive for the government to support the consumption of BR and PGBR. Furthermore, the use of microscopy is useful, and it should be used along with biochemical analysis to elucidate the relationship between tocols and c-oryzanol and the rice matrix.