Chemical Compositions, Phytochemicals, and Antioxidant Capacity of Rice Bran, Rice Bran Layer, and Rice Germ

AbstractIn the present study, chemical compositions, phytochemicals, and antioxidant activity of rice bran (contained bran layer and rice germ) rice bran layer (without germ), and rice germ of four indica rice cultivars (waxy and non waxy) were investigated. The yield of rice bran, bran layer, and rice germ of all rice types were ranged between 17.59 -21.75%, 14.63-17.14%, and 2.81- 3.19% of the whole kernel, respectively. Rice germ fraction was high in protein, lipid, and fiber, whilst rice bran layer fraction was a good source of carbohydrate and ash. In the phytochemical compositions and antioxidant activity study, rice germ contained highest amount of α-tocopherol, γ-tocopherol, and indicated the strongest antioxidant activity. The rice bran layer showed highest level of γ-oryzanol with the amount ranged from 5.07mg/g in RD 6 to13.55mg/g in black waxy rice