Subcritical Water Extraction of Barley to Produce a Functional Drink

Aditya KULKARNI; Tadashi YOKOTA; Shin’ichi SUZUKI; Hideo ETOH

doi:10.1271/bbb.70520

この記事には本公開記事があります。本公開記事を参照してください。
引用する場合も本公開記事を引用してください。

Subcritical Water Extraction of Barley to Produce a Functional Drink

Aditya KULKARNI, Tadashi YOKOTA, Shin’ichi SUZUKI, Hideo ETOH

著者情報

キーワード: barley (Hordeum vulgare), subcritical water, peroxynitrite, antioxidative compound, 5-hydroxymethyl-2-furaldehyde

ジャーナルフリー早期公開

論文ID: 70520

DOI https://doi.org/10.1271/bbb.70520

この記事には本公開記事があります。

The final version of this article is now available: Vol. 72 (2008) , No. 1 p.236

詳細

抄録

We investigated the effects of various temperatures between 150 and 280 °C during subcritical water extraction of barley to make a barley tea-like extract, a popular summer beverage in Japan. Each barley extract was analyzed for sensory properties, antioxidative activity, and the amount of residual matter, which revealed 205 °C to be the best extraction parameter. 5-Hydroxymethyl-2-furaldehyde was found to be the major antioxidative component in the 205 °C extract, along with the formation of several important amino acids.

責任著者(Corresponding author)

J-STAGEへの登録はこちら（無料）