Abstract
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.
Original language | English |
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Pages (from-to) | 384-392 |
Number of pages | 9 |
Journal | Bioscience, Biotechnology and Biochemistry |
Volume | 72 |
Issue number | 2 |
DOIs | |
Publication status | Published - Mar 13 2008 |
Externally published | Yes |
Keywords
- Antioxidative activity
- Compressed hot water
- Emulsifying ability
- Radical scavenging activity
- Rice bran
ASJC Scopus subject areas
- Biotechnology
- Analytical Chemistry
- Biochemistry
- Applied Microbiology and Biotechnology
- Molecular Biology
- Organic Chemistry