Antioxidant Characteristics of Extracts from Cereal Residues by Their Subcritical Water Treatment

被引：3

作者：

Murayama, Yusuke ^{[1
]}

Wiboonsirikul, Jintana ^{[2
]}

Khuwijitjaru, Pramote ^{[3
]}

Kobayashi, Takashi ^{[1
]}

Adachi, Shuji ^{[1
]}

机构：

[1] Kyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan

[2] Phetchaburi Rajabhat Univ, Fac Agr Technol, Dept Food Sci & Technol, Muang 76000, Phetchaburi, Thailand

[3] Silpakorn Univ, Fac Engn & Ind Technol, Dept Food Technol, Nakhon Pathom 73000, Thailand

来源：

JOURNAL OF OLEO SCIENCE | 2012年 / 61卷 / 09期

关键词：

cereal residues; antioxidative activities; subcritical water; 5-axe cobweb chart; RADICAL SCAVENGING ACTIVITY; RICE BRAN; PRODUCTS; CAPACITY;

D O I：

10.5650/jos.61.465

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Subcritical water treatment of cereal residues including okara, defatted rice bran, desalted soy sauce lees, sake lees, corn kernel hull, and defatted rapeseed was conducted at 260 degrees C for 5 min to obtain the antioxidative extracts. The antioxidative activities of the extracts were evaluated using DPPH radical, peroxyl radical, hydroxyl radical, hypochlorite ion, and peroxynitrite ion. The results show that the extracts from the sake lees, corn kernel hull, and defatted rapeseed had differently the antioxidative activities against all radicals and ions. However, the okara, defatted rice bran and desalted soy sauce lees had no activity against the hypochlorite ion.

引用

页码：465 / 468

页数：4

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