Properties of extracts from defatted rice bran by its subcritical water treatment

Jintana Wiboonsirikul, Yukitaka Kimura, Megumi Kadota, Hisahiro Morita, Takuo Tsuno, Shuji Adachi

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84 Citations (Scopus)


Defatted rice bran was extracted with water and subcritical water at 50-250°C for 5 min. The highest extract yield was achieved at 200°C, at which the maximum amounts of protein and carbohydrate were also obtained. The total phenolic and furfural contents, radical scavenging activity, and antioxidative activity for the autoxidation of linoleic acid increased with increasing treatment temperature. The bran extracts exhibited emulsifying activity except for the extract prepared at 250°C, which was concomitant with the disappearance of its high-molecular-mass substances. The extract prepared at 200°C also had the highest emulsion-stabilizing activity.

Original languageEnglish
Pages (from-to)8759-8765
Number of pages7
JournalJournal of agricultural and food chemistry
Issue number21
Publication statusPublished - Oct 17 2007
Externally publishedYes


  • Antioxidative activity
  • Radical scavenging activity
  • Rice bran
  • Subcritical water
  • Total phenolic content

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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