Properties of Extracts from Defatted Rice Bran by Its Subcritical Water Treatment

Wiboonsirikul, Jintana; Kimura, Yukitaka; Kadota, Megumi; Morita, H.; Tsuno, Takuo; Adachi, Shuji

doi:10.1021/jf072041l

Cited by 85 publications

(87 citation statements)

References 45 publications

(54 reference statements)

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“…These observations suggest that proteinaceous substances be the main components in the extracts obtained at higher temperatures (16). However, the decrease of protein content at 220 and 240 °C suggested that at these temperatures the degradation of proteins and the generation of small components, such as organic acids, occur (17,18).…”

Section: Total Solid and Protein Contents And Ph Of Extractsmentioning

confidence: 97%

Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavor

Koomyart

Nagamizu

Khuwijitjaru

et al. 2016

Food Technol. Biotechnol.

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SummaryCharacterization, sensory evaluation, and astaxanthin stability of isada krill under various subcritical water conditions were investigated to optimize the quality of krill extract and residue for producing food seasoning. Raw krill (82 % wet basis moisture content) without additional water was treated in a pressure-resistant vessel for 10 min at a temperature range of 100-240 °C. The yield of water-soluble protein was maximized by treatment at 200 °C and decreased with treatment at higher temperatures. The degradation of large molecules and the concomitant production of small molecules depended on the treatment temperature. Astaxanthin in the krill was unstable at temperatures higher than 140 °C. The odour intensities of krill extract and residue increased with higher treatment temperature; however, the highest intensity of pleasant shrimp-like fl avour was obtained by treatment at 140 °C. Subjective preference scores were the highest for extract and residue obtained at 140 °C. Thus, treatment at 140 °C is the most promising method for production of seasoning with shrimp-like fl avour from isada krill.

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Section: Total Solid and Protein Contents And Ph Of Extractsmentioning

confidence: 97%

Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavor

Koomyart

Nagamizu

Khuwijitjaru

et al. 2016

Food Technol. Biotechnol.

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“…The antioxidative ability of the extract in the bulk oil system was evaluated by measuring the fraction of unoxidized linoleic acid by gas chromatography GC with some modifications 24,31 . Solutions of linoleic acid and the extract were prepared at 2.24 w/w by dissolving them in methanol to prepare the linoleic acid with 1 w/w of the extract.…”

Section: Antioxidative Ability In Bulk Oil Systemmentioning

confidence: 99%

Characteristics and antioxidative ability of defatted rice bran extracts obtained using several extractants under subcritical conditions

Chiou¹,

Ogino²,

Kobayashi³

et al. 2013

J. Oleo Sci.

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Section: Introductionmentioning

confidence: 99%

“…Likewise, the treatment with supercritical carbon dioxide involves a great amount of carbon dioxide which is a predominant anthropogenic greenhouse gas. On the contrary, subcritical water treatment provides an environmentally friendly option for effective extraction of functional substances from food and agricultural wastes (Hata et al, 2008;Pourali et al, 2009;Watchararuji et al, 2008;Wiboonsirikul et al, 2007a;2007b).Subcritical water is water at over 100℃ that is compressed to maintain its liquid state below the critical point. The dielectric constant of water decreases from 80 to 27 with heating from room temperature to 250℃, which is similar to that of ethanol under ordinary pressure (Herrero et al, 2006;Miller and Hawthorne, 2000).…”

mentioning

confidence: 99%

“…Subcritical water could hydrolyze cellulose (Sasaki et al, 1998;. We have also reported that substances with antioxidative, radical scavenging, and emulsifying activities were extracted from rice bran by subcritical water treatment (Hata et al, 2008;Wiboonsirikul et al, 2007a;2007b;2008a;2008b).In order to find conditions for more effective recovery of useful substances from defatted rice bran, extraction with aqueous ethanol was examined under subcritical condiwas tightly closed and heated in a mantle heater (TXN-700B, As One, Osaka, Japan) to reach the desired extraction temperature and held for a prescribed extraction time. Figure 1 shows the temperature time courses of the subcritical extraction treatment using 20% (v/v) aqueous ethanol at different extraction temperatures for an extraction time of 5 min.…”

mentioning

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Properties of Extract Obtained from Defatted Rice Bran by Extraction with Aqueous Ethanol under Subcritical Conditions

Chiou

Neoh

Kobayashi

et al. 2012

FSTR

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Defatted rice bran was treated with water or aqueous ethanol under subcritical conditions to recover materials with antioxidative activity. The extraction conditions, namely ethanol concentration (10 − 100% (v/v)), temperature (120 − 237℃) and time after attainment of a desired temperature (5 − 60 min), were studied. On the basis of the determinations of total carbohydrate, protein and phenolic contents, yield, DPPH radical scavenging activity, and antioxidative activity against oxidation of bulk linoleic acid, the extraction with 20% (v/v) ethanol at 237℃ for 5 min was concluded to be comparatively more efficient than that by subcritical water at the same extraction temperature for the same length of time.Keywords: defatted rice bran, extraction, subcritical water, antioxidative activity, ethanol *To whom correspondence should be addressed. E-mail: adachi@kais.kyoto-u.ac.jp IntroductionRice bran (Oryza sativa) is a byproduct from the rice milling or polishing process of brown rice to produce more visually appealing white rice. In Japan, about 0.88 million tons of rice bran are produced every year, which accounts for approximately 10% of the annual rice production of the country. Defatted rice bran finds uses in animal feeds and fertilizers, but still most of it is discarded as an agricultural waste. Despite its considerable contents of several useful substances, this resource has yet to be fully utilized. The dietary fiber from defatted rice bran was found to exhibit higher water-binding, fat-binding, and emulsifying capacities than that from sugar beet (Abdul-Hamid and Luan, 2000). Defatted rice bran also contains phenolic compounds that have antioxidative (Cuvelier et al., 1992;Graf, 1992), ultraviolet absorbing (Castelluccio et al., 1995), and anti-tumor activities (Han et al., 2001). Several extraction methods, namely the extraction by organic solvents such as methanol (Iqbal et al., 2005), ethanol (Kaneda et al., 2004), and acetone (Chung and Woo, 2001) and non-organic solvents such as supercritical carbon dioxide (Kim et al., 1999), have been the subject of study to recover these functional substances. The organic solvent extraction is a time consuming process and the extensive use of organic solvents also causes pollution. Likewise, the treatment with supercritical carbon dioxide involves a great amount of carbon dioxide which is a predominant anthropogenic greenhouse gas. On the contrary, subcritical water treatment provides an environmentally friendly option for effective extraction of functional substances from food and agricultural wastes (Hata et al., 2008;Pourali et al., 2009;Watchararuji et al., 2008;Wiboonsirikul et al., 2007a;2007b).Subcritical water is water at over 100℃ that is compressed to maintain its liquid state below the critical point. The dielectric constant of water decreases from 80 to 27 with heating from room temperature to 250℃, which is similar to that of ethanol under ordinary pressure (Herrero et al., 2006;Miller and Hawthorne, 2000). At high temperatures, the substantially inc...

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Properties of Extracts from Defatted Rice Bran by Its Subcritical Water Treatment

Cited by 85 publications

References 45 publications

Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavor

Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavor

Characteristics and antioxidative ability of defatted rice bran extracts obtained using several extractants under subcritical conditions

Properties of Extract Obtained from Defatted Rice Bran by Extraction with Aqueous Ethanol under Subcritical Conditions

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