Defatted soy flour is a potential source of food protein, amino acids, ash and isoflavones. The supercritical carbon dioxide (SC-CO) and a traditional organic solvent extraction methods were used to remove fat from soy flour, and the quality characteristics of a control soy flour (CSF), defatted soy flour by SC-CO (DSFSC-CO) and defatted soy flour by an organic solvent (DSF-OS) were compared. The SC-CO process was carried out at a constant temperature of 45 °C, and a pressure of 40 MPa for 3 h with a CO flow rate of 30 g/min. The DSFSC-CO had significantly higher protein, ash, and amino acids content than CSF and DSF-OS. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis demonstrated that CSF and DSFSC-CO had protein bands of similar intensity and area that indicated no denaturation of protein, whereas DSF-OS showed diffuse bands or no bands due to protein denaturation. In addition to higher nutritional value and protein contents, DSFSC-CO showed superior functional properties in terms of total soluble solids content, water and oil absorption, emulsifying and foaming capacity. The SC-CO method offers a nutritionally and environmentally friendly alternative extraction processing approach for the removal of oil from high-protein food sources. It has a great potential for producing high-protein fat-free, and low-calorie content diet than the traditional organic solvent extraction method.

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The objective of this study was to determine the efficacy of supercritical carbon dioxide turmeric extract (STE) on the oxidative stability of perilla oil (PO), as measured by acid value (AV), peroxide value (PV) and oxidation induction time and compared to control and a-tocopherol containing PO as a positive control. The antioxidant activity was determined by DPPH, ABTS and FRAPS assays and individual bioactive compounds identified by chromatography. STE demonstrated significantly higher antioxidant activity than the a-tocopherol. The major components of the STE were identified as ar-turmerone, turmerone, curlone and bisabolene by GC-MS and curcumin and demethoxycurcumin by UPLC-Q-TOF MS. During thermal treatment at 65°C for 24 h, the PO containing STE at different concentrations (100, 300, 500 and 1000 lg mL À1) had significantly lower AV and PV, and at least 1.5 times higher induction period than those of the control and a-tocopherol-incorporated PO.

Effect of relative humidity on the microbial and physicochemical characteristics of'Samnamul'(Aruncus dioicus var. kamtschaticus) during storage