The effect of roasting temperature (70, 120, 140 • C) and food processing (soaking, steaming, and roasting) on the content of bioactive constituents (total phenolic content, total flavonoid content, total anthocyanin, and γ-oryzanol) and antioxidant activity of processed riceberry were investigated. In addition, the degradation kinetics of bioactive constituents and antioxidant activity during storage were assessed using zero-order and first-order kinetic models. Resultsshowed riceberry roasted at 120 • C had the highest total anthocyanin content and antioxidant activity. In addition, riceberry obtained from roasting exhibited the highest bioactive compound and antioxidant activity. Besides, first-order kinetic was confirmed as the best-fitted model to describe degradation of bioactive constituents and antioxidant activity of processed riceberry during storage. This finding suggested that roasting at 120 • C was chosen as an optimum condition to maximize the content of bioactive constituents and antioxidant activity and kinetic models provided a better understanding of antioxidant property reduction of processed riceberry during storage.