The total phenolic compound, flavonoid content and gamma oryzanol content of the
rice bran stabilized by domestic heatingwere comparable to those of
rice bran reported by Chotimarkorn, Benjakul, and Silalai (2008) and
Lai et al. (2009). Cold-pressed RBO contained total phenolic
compound content 1.44 mg CAE/100 g (Singer et al., 2008).