Blue-flesh potato and black rice: influence of cooking on the quali-quantitative content of anthocyanins

Aim of this study was the evaluation of the anthocyanin content in Vitellote noire potato and Italian black rice (cv Venere) after boiling and microwave cooking. After the boiling treatment the highest pigment decreases were revealed (up to 43% for Vitellote and about 62% for rice Venere). The microwave treatment guaranteed an optimum recovery of the anthocyanin up to 76% for potato and near 50% for rice. Both these heating treatments did not affect the relative concentration of these molecules within the sample. The amounts of the anthocyanins in the cooked foods range between 443,2-595,4 mg/Kg for the potato and 609-815,4 mg/Kg for the rice.