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

50 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 2007
Externally publishedYes

Fingerprint

black rice
rice bran
water treatment
bran
Linoleic acid
Temperature
Water
Scavenging
extracts
Linoleic Acid
Carbohydrates
Emulsions
emulsifying
Proteins
carbohydrate content
emulsions
linoleic acid
Molecular mass
protein content
temperature

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Engineering (miscellaneous)

Cite this

Production of functional substances from black rice bran by its treatment in subcritical water. / Wiboonsirikul, Jintana; Hata, Shigeru; Tsuno, Takuo; Kimura, Yukitaka; Adachi, Shuji.

In: LWT - Food Science and Technology, Vol. 40, No. 10, 12.2007, p. 1732-1740.

Research output: Contribution to journalArticle

Wiboonsirikul, Jintana ; Hata, Shigeru ; Tsuno, Takuo ; Kimura, Yukitaka ; Adachi, Shuji. / Production of functional substances from black rice bran by its treatment in subcritical water. In: LWT - Food Science and Technology. 2007 ; Vol. 40, No. 10. pp. 1732-1740.
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