In addition to the processing during industrialization, cooking of
the grains before consumption should also be considered. Therefore,
the polyphenol concentration of the rice cultivars was evaluated in
raw and cooked grains (Fig. 3). The brown and polished grains were
affected the most by cooking. When compared to the TSPCs concentration
in raw grains, the cooked brown grains displayed a reduction
between 20.9% and 72.0%, and the cooked polished grains had a reduction
between 39.6% and 62.2%. In the parboiled grains, the effect
was smaller, with a reduction between 12.0% and 32.6% for cooked
parboiled brown grains and between 15.1% and 27.8% for cooked