ESTIMATION OF TOTAL PHENOLIC, FLAVONOIDAL CONTENTS, ANTIOXIDANT ACTIVITY AND GC-MS OF RAW AND STABILIZED DEFATTED RICE BRAN

The by-product of the rice milling procedure, which entails turning
brown rice into polished rice, is rice bran. It has a sizable number of useful
bioactive substances. The present study to investigate the rice bran ethanolic
extract for Antioxidant assay and GC-MS analysis of three treatments:
Defatted Un-treated rice bran, Defatted dry-heating rice bran, and Defatted
autoclaving rice bran. In vitro, three different antioxidant techniques (DPPH,
FRAP and ABTS) were estimated, Our result revealed that the Defatted
Dry-heating Rice bran sample extract exhibited maximum inhibition,
followed by the Defatted Autoclaving Rice Bran extract. The lowest level
showed in Defatted Un-Treated Rice Bran extract. The more efficient
treatment of rice bran extract is Defatted Dry- heating Rice bran in the total
phenolic, total flavonoid compounds, and antioxidant assay compared to the
other treatments for the study. The presence of seven different
phytochemical components of dry heating Rice bran extract, each of
which has an additional biological action, was detected by GC-MS,
including the, Lanosta-8, 24-dien-3-ol, (3á), Isochiapin B, ά-Sitosterol and
Ethyl iso-allocholate .