Antioxidant activity of colored rice bran obtained at different milling yields.

In this study, we investigated the antioxidant components of three types of colored rice bran--forbidden rice, red rice and green rice--obtained from rice in which the pigment layer had been removed at milling yields of 90%-100% and 80%-90%. An evaluation of the effects of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity revealed that rice bran obtained from forbidden rice at milling yields of 90%-100% and 80%-90% and rice bran obtained from red rice at milling yields of 90%-100% showed favorable antioxidant activity. The antioxidant components were confirmed to be 3,4-dihydroxy methyl benzoate and p-methoxyphenol and they influence the antioxidant activity of the three types of colored rice bran.