Antioxidative Ability of Defatted Rice Bran Extract Obtained by Subcritical Water Extraction in Bulk Oil and Aqueous Dispersion Systems
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Antioxidative Ability of Defatted Rice Bran Extract Obtained by Subcritical Water Extraction in Bulk Oil and Aqueous Dispersion Systems
Defatted rice bran was treated with subcritical water between 120 and 240°C. The extraction temperature af fected the total carbohydrate and protein contents of the extracts. In the tested temperature range, the total carbohydrate and protein contents were the highest at 180°C and 210°C. The DPPH radical scavenging activity of the extracts increased with increasing extraction temperature up to ...
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ژورنال
عنوان ژورنال: Japan Journal of Food Engineering
سال: 2011
ISSN: 1345-7942,1884-5924
DOI: 10.11301/jsfe.12.147