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Six pretreatment processes to extract oil from Khao Dok Mali 105 rice bran were tested to assess the effect of the processes on the γ-oryzanol content and DPPH scavenging activity of the extract. The pretreatment processes consisted of the following: microwave heating (60-110°C), hot air heating (70-180°C), roasting (60-80°C), parboiling (70°C), autoclaving (121°C), and enzyme (amylase) treatment (50°C). The highest amount of oil was obtained by hot air heating (70°C) of 0.27 g/g of dried ricedoi:10.2306/scienceasia1513-1874.2016.42.075 fatcat:xya2gad2lfdg7bivbparg5yzeq