The antioxidative effect of rice bran extracts through linoleic acid peroxidation, during accelerated lipid peroxidation at 40 °C for 96 h at three different concentrations (10, 25, 50), are shown in Figures 4–6 for Fajr bran and Figures 7–9 for Tarem. The inhibition of lipid peroxidation decreased with incubation time, because of formation of peroxide.