Journal of Oleo Science
Online ISSN : 1347-3352
Print ISSN : 1345-8957
ISSN-L : 1345-8957
Oils and Fats
Antioxidant Characteristics of Extracts from Cereal Residues by Their Subcritical Water Treatment
Yusuke MurayamaJintana WiboonsirikulPramote KhuwijitjaruTakashi KobayashiShuji Adachi
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2012 Volume 61 Issue 9 Pages 465-468


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°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.

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© 2012 by Japan Oil Chemists' Society
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