was evaluated. It was observed that in the genotype with a light
brown pericarp color, 62% of the phenolic compounds were in the
pericarp, whereas in the grains with red and black pericarp colors,
the phenolic compounds in the pericarp varied between 92% and
97% (Fig. 2). Similar results were reported by Zhou et al. (2004) and
Hu et al. (2003), with the bran accounting for 70 to 90% of the phenolic
acids in light brown pericarp color grains, and around 85% of the
anthocyanins in black pericarp color rice grains. The results demonstrate
that the phenolic compounds in rice are mainly associated
with the pericarp. Therefore, polishing, which removes the external
layers of the grain, significantly reduces the concentration of TSPCs
in polished rice grains.
Parboiling is another process used in the industrialization of rice.
In this process, the grains with a hull are soaked in warm water
(65 °C±2 °C) for 300 min, autoclaved (116 °C±1 °C) for 10 min