Extraction was carried out following the method reported
by Zuo, Chen, and Deng (2002). Bran samples
(5.0 g) were ground to pass 1-mm sieve and extracted
266 S. Iqbal et al. / Food Chemistry 93 (2005) 265–272
thrice with 25 ml of 80% methanol for 3 h in an electrical
shaker at room temperature. The contents of the flasks
were further extracted twice with 20 ml of 80% methanol
containing 0.15% HCl under the same set of conditions.
The extracts were combined and filtered through a 0.45
lm of Nylon membrane filter. The extracts were evaporated
to dryness under reduced pressure at 45 C by a
rotary evaporator and stored under freezer at 18 C
until used for further analysis.