Properties of Extracts from Wheat Bran by Subcritical Water Treatment

Masaaki Kataoka1; Yukitaka Kimura; Shuji Adachi; Jintana Wiboonsirikul

doi:10.3136/fstr.14.553

Properties of Extracts from Wheat Bran by Subcritical Water Treatment

Masaaki Kataoka1, Yukitaka Kimura, Shuji Adachi, Jintana Wiboonsirikul

Research output: Contribution to journal › Article › peer-review

20 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 language	English
Pages (from-to)	553-556
Number of pages	4
Journal	Food Science and Technology Research
Volume	14
Issue number	6
DOIs	https://doi.org/10.3136/fstr.14.553
Publication status	Published - 2008
Externally published	Yes

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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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.",

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language = "English",

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AU - Kataoka1, Masaaki

AU - Kimura, Yukitaka

AU - Adachi, Shuji

AU - Wiboonsirikul, Jintana

PY - 2008

Y1 - 2008

N2 - 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.

AB - 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.

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KW - emulsifying ability

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Properties of Extracts from Wheat Bran by Subcritical Water Treatment

Abstract

Keywords

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