Table 2
Compar ison of vitamin, β-sitosterol, total phenolics, phenolic acid contents, and the DPPH radical-scavenging activity between conventionally grown brown rice (CGBR) and organically grown brown r ice (OGBR)

	CGBR	OGBR
Vitamins (μg/100 g)
B₂	22.12±2.24¹⁾	27.22±2.56^*2)
B₆	39.91±3.32	46.32±2.66^*
α-Tocopherol	857.04±24.39	800.91 ±98.28NS3)
β- and/or γ-tocopherol	97.81±21.34	119.81±14.45NS
δ-Tocopherol	ND4)	ND
β-Sitosterol (mg/100 g)	24.75±1.06	27.40±2.79NS
Total phenolics (mg/100 g)	6.64±0.02	6.72±0.02^NS
Phenolic acids (μg/100 g)
4-Hydroxybenzoic acid	820.50±60.06	836.50±211.71^NS
Vanillic acid	448.25±126.08	419.86±32.93^NS
p-Coumaric acid	360.47±85.77	341.92±32.62^NS
Ferulic acid	1107.77±143.77	1748.29±445.47^NS
DPPH radical-scavenging activity (%)	48.29±3.38	53.09±1.90^NS

Values are mean SD (n=5).
*OGBR versus CGBR (p<0.05).
NS, no significant difference between OGBR and CGBR at p<0.05.
ND, not detectable.