Production of functional substances from black rice bran by its treatment in subcritical water

Jintana Wiboonsirikul, Shigeru Hata, Takuo Tsuno, Yukitaka Kimura, Shuji Adachi

Research output: Contribution to journalArticle

53 Citations (Scopus)

Abstract

Black rice bran was treated by water and subcritical water at temperatures ranging from 20 to 260 °C for 5 min and at 200 and 260 °C for 5-120 min. The bran extracts were analyzed for their radical scavenging activity, protein and carbohydrate contents, molecular-mass distribution, antioxidation activity, emulsifying activity, and emulsion-stabilizing activity. The radical scavenging activity and the protein content of the extract were higher at higher treatment temperature. The carbohydrate content also increased with increasing temperature up to 200 °C, then steeply decreased at the temperatures higher than 200 °C. The bran extracts treated at 260 °C for 5 min exhibited a suppressive activity toward autoxidation of linoleic acid with the increasing the weight ratio of the bran extract to linoleic acid. The bran extracts prepared at 40-200 °C for 5 min showed the emulsifying- and emulsion-stabilizing activities, while the extracts prepared at 220-260 °C were low in the activities.

Original languageEnglish
Pages (from-to)1732-1740
Number of pages9
JournalLWT - Food Science and Technology
Volume40
Issue number10
DOIs
Publication statusPublished - Dec 1 2007
Externally publishedYes

Keywords

  • Black rice bran
  • Emulsifying activity
  • Emulsion-stabilizing activity
  • Radical scavenging activity
  • Subcritical water

ASJC Scopus subject areas

  • Food Science

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