Lipid
peroxidation is thought to proceed via radical mediated abstraction of hydrogen atoms from methylene carbons in polyunsaturated fatty acids (Rajapakse et al., 2005). Among the non-stored rice hull and stored rice hull extracts, the highest antioxidant activity was found in non-stored rice hull extracts, which exhibited a significant (P < 0.05) inhibition of linoleic acid peroxidation. The non-stored rice hull extract exhibited an inhibition of linoleic acid peroxidation (EC50 (lidpid peroxidation) 0.1150). The results showed that the antioxidant properties both of DPPH (1-1 Diphenyl-2-picryl hydrazyl) scavenging and lipid peroxidation of the stored rice hull at 37°C were higher than that of the stored rice hull at 25°C.