摘要：Total phenolic content of cereal brans (wheat, rice, oat) singly and in combination (wheat: rice: oat:: 2:1.5:1.5) extracted using conventional and microwave-assisted solvent extraction (2, 3.5 and 5 min) methods were studied. Three different solvents (methanol, acetone and hexane) were used in the conventional solvent extraction using three different temperatures (50, 60 and 70°C). Methanol at 60°C was the most effective solvent, producing higher total phenolic compound content in all types brans singly and in combination than either acetone or hexane. Microwave-assisted solvent extraction significantly increased the total phenolic compound content in solvents used at 2450 MHZ for 3.5 min. Maximum total phenolic content was recorded in m ethanolic extract s using microwave energy at 2450 MHZ for 3.5 min. However, total phenolic content of conventional and microwave-assisted extractions at different temperatures and different time durations, respectively were significantly different (p≤0.05). The mean total phenolic content of brans ranged from 1.24-2.87 and 2.20-4.09 mg GAE g-1 by conventional and microwave assisted extraction, respectively. Among different solvents m ethanolic extract recorded maximum mean total phenolic content in both types of extraction systems i.e., 2.83±0.17 and 4.50±0.25 mg GAE g-1 in conventional and microwave extraction, respectively.
