Effect of Temperature-rising Rate on the Antioxidative Ability of the Defatted Rice Bran Extract Obtained by Subcritical Water Treatment

被引：7

作者：

Jeyashoke, Narumon ^{[2
]}

Chiou, Tai Ying ^{[1
]}

Neoh, Tze Loon ^{[1
]}

Murayama, Yusuke ^{[1
]}

Kobayashi, Takashi ^{[1
]}

Adachi, Shuji ^{[1
]}

机构：

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

[2] King Mongkuts Univ Technol Thonburi, Biochem Technol Div, Sch Bioresources & Technol, Bangkok 10150, Thailand

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2010年 / 16卷 / 03期

关键词：

defatted rice bran; subcritical water; increasing temperature rate; antioxidative ability;

D O I：

10.3136/fstr.16.197

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

During the batch treatment of defatted rice bran by subcritical water, the temperature changes with time in order to reach the desired level. The bran was treated with subcritical water at different temperature rates from room temperature to 250 degrees C to obtain extracts, and the properties of the extracts were examined. The extract yield was higher at higher temperature rates. UV-Vis absorption and high-performance liquid chromatography analyses indicated that the rate affected the substances contained in the extracts. However, the antioxidative ability of the extract versus the oxidation of linoleic acid only slightly depended on the rate. Therefore, a fast temperature increase to the desired level is favorable for high yield and short treatment time.

引用

页码：197 / 200

页数：4

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