Effect of Temperature-rising Rate on the Antioxidative Ability of the Defatted Rice Bran Extract Obtained by Subcritical Water Treatment
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概要
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During the batch treatment of defatted rice bran by subcritical water, the temperature changes with time in order to reach the desired level. The bran was treated with subcritical water at different temperature rates from room temperature to 250°C to obtain extracts, and the properties of the extracts were examined. The extract yield was higher at higher temperature rates. UV-Visabsorption and high-performance liquid chromatography analyses indicated that the rate affected the substances contained in the extracts. However, the antioxidative ability of the extract versus the oxidation of linoleic acid only slightly depended on the rate. Therefore, a fast temperature increase to the desired level is favorable for high yield and short treatment time.
- 2010-05-01
著者
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KOBAYASHI Takashi
Division of Cellular and Molecular Pathology, Niigata University Graduate School of Medicine and Den
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Neoh Tze
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Adachi Shuji
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Neoh Tze
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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JEYASHOKE Narumon
Biochemical Technology Division, School of Bioresources and Technology, King Mongkut's University of
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CHIOU Tai
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MURAYAMA Yusuke
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Murayama Yusuke
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Chiou Tai
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Jeyashoke Narumon
Biochemical Technology Division School Of Bioresources And Technology King Mongkut's University
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Kobayashi Takashi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kobayashi Takashi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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