Properties of Extracts from Wheat Bran by Subcritical Water Treatment

Masaaki Kataoka1, Yukitaka Kimura, Shuji Adachi, Jintana Wiboonsirikul

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

Wheat bran was extracted with water and subcritical water from 50°C to 260°C for 5 min. The highest extracted yield of ca. 53% on a weight basis was achieved at 200°C, at which the maximum saccharide content was also obtained. The protein, total phenolic, hydroxymethylfurfural and furfural contents were the highest at 240°C. The radical scavenging activity was also the highest at 240°C. It was demonstrated that the extract prepared at 250°C had the ability to suppress the autoxidation of linoleic acid by lengthening the induction period. The bran extracts prepared from 50° to 200°C exhibited emulsifying activity.

Original languageEnglish
Pages (from-to)553-556
Number of pages4
JournalFood Science and Technology Research
Volume14
Issue number6
DOIs
Publication statusPublished - 2008
Externally publishedYes

Keywords

  • antioxidative ability
  • emulsifying ability
  • subcritical water extraction
  • wheat bran

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Marketing
  • Industrial and Manufacturing Engineering

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