Phenolic compounds in edible and non-edible parts of plants possess antioxidant activity. Many phenolic compounds are primary antioxidants as they act as free radical receptors and chain breakers. An experiment was conducted at Post Graduate Department of Zoology, Acharya B.N. Seal College Cooch Behar, West Bengal, India to examine the presence of phenolic compound possessing antioxidant activity of rice grain of two indigenous cultivars and one high yielding cultivar in both parboiled and un-parboiled condition as a first step for their evaluations in their potentiality having antioxidant activity. From the results it was found that in parboiled grains give a view that parboiled grains have more anti oxidative ability as there present more phenolic acid in active state especially in indigenous cultivar.
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