2008 Volume 72 Issue 2 Pages 384-392
A by-product of rice bran oil and protein production was treated with water and compressed hot water at 20 °C to 260 °C for 5 min, and at 200 °C and 260 °C for 5 to 120 min. Each extract was evaluated for its yield, radical scavenging activity, carbohydrate, protein, total phenolic and furfural contents, molecular-mass distribution and antioxidative activity. The maximum yield was obtained at 200 °C. The radical scavenging activity and the protein, total phenolic and furfural contents of the extract increased with increasing temperature. However, the carbohydrate content abruptly decreased when treated at above 200 °C. The extract treated at 260 °C for 5 min exhibited suppressive activity toward the autoxidation of linoleic acid. Each extract obtained at temperatures lower than or equal to 200 °C exhibited emulsifying ability.
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