Background: In the current study, porridges were analyzed for antioxidant properties (total
phenolic content-TPC, DPPH radical scavenging activity-DPPH-RSA and Trolox equivalent antioxidant
capacity-TEAC) extracted with acetone, methanol and hexane under conventional and microwave
Methods: Two extraction methods (traditional and microwave assisted) with different solvents (acetone, hexane and
methanol) were followed for potential extraction of antioxidants.
Results: The effect of system solvents and different types of brans employed for the precise quantification of antioxidant
properties showed that for various types of bran enriched porridge; methanol gave the highest yield of total phenolic content
followed by acetone and hexane under both extraction methods. The level of supplementation of brans increased the
total phenolic content of porridge significantly (P≤0.05). Methanolic extracts of all cereal bran enriched porridge showed
the highest values for percent inhibition of DPPH-RSA. With the ABTS method (TEAC), wheat bran enriched methanolic
extracts showed the highest values (up to 8.88 TEµmole/g).
Conclusion: Bran enriched porridge showed high phenolic content having high antioxidant activity, which could be serve
a potential ingredient for consumer health. Moreover, methanol was found to be effective in solvent extraction of phenolic