Together, these data suggest that there is a significant difference in
the concentration of TSPCs and in AOAs among genotypes with higher
values for the grains with red and black pericarp colors. Furthermore,
a positive and significant correlation between the TSPCs concentration
and AOA was demonstrated. Parboiling reduces the concentration
of TSPCs in the grains due to the loss of part of these
compounds in the water, thermal decomposition and, potentially, interactions
with other components. Additionally, the reduction in
TSPCs concentration is related to the lower AOA of these grains. Cooking
also reduces the concentration of phenolic compounds, mainly in
brown and polished grains, due to thermal decomposition