An aliquot of rice extract (100 µL) at appropriate dilution of sample was mixed
with 500 µL of the freshly prepared Folin–Ciocalteu reagent and 3.0 mL of distilled water
The mixture was shaken vigorously and 1.0 mL of sodium carbonate (15% w/v) was added
to the reaction mixture
The mixture was again shaken vigorously for 2 min
The final volume was made up to 5.0 ml with distilled water
The absorbance at 750 nm was measured using a UV–vis spectrophotometer
after the mixture was left to stand for 2 h at room temperature
The results of total phenolic content were expressed
as µg gallic acid equivalents (GAE) per 100 g of rice flour