Flavonoid contents in all the stored rice hull ranged from 9.9345 ± 0.029 to 16.3803 ± 0.043 mg/g while the mean flavonoid contents among the non-stored rice hull were 17.5244 ± 0.044 mg/g. The total antioxidant capacity was measured using the DPPH assay and converted to EC50. It was EC50 0.1759, among the non-stored rice hull (Table 1). Among the stored rice, the mean EC50 was 3.530, ranging from 3.21 to 4.295. The 7 months stored rice hull samples had antioxidant capacity of 4.295, around 109.57 times less than of that of the non-stored rice hull (Table 1).