Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Note
Effect of Temperature-rising Rate on the Antioxidative Ability of the Defatted Rice Bran Extract Obtained by Subcritical Water Treatment
Narumon JEYASHOKETai Ying CHIOUTze Loon NEOHYusuke MURAYAMATakashi KOBAYASHIShuji ADACHI
著者情報
ジャーナル オープンアクセス

2010 年 16 巻 3 号 p. 197-200

詳細
抄録
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°C to obtain extracts, and the properties of the extracts were examined. The extract yield was higher at higher temperature rates. UV-Visabsorption 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.
著者関連情報
© 2010 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
前の記事 次の記事
feedback
Top