GRP contained the highest amount of
TPC, followed by GRR, GBR, and UGR (110, 98.6, 84.3, and
70.3 mg/100 g, respectively. TPC, reported by Iqbal et al. (2005),
was in the range of 251–359 mg/100 g of the rice bran extracts.
The level of TPC, in the present study, was lower, because the concentration
of TPC was high in the bran layer. However, in this
study, the phenolic content, determined, came from the whole kernel.