2024-03-29T04:56:37Z
https://tsukuba.repo.nii.ac.jp/oai
oai:tsukuba.repo.nii.ac.jp:00051776
2022-04-27T09:24:53Z
160:1251
3:62:5592:7549
Thermal Processing Effects on the Chemical Constituent and Antioxidant Activity of Okara Extracts Using Subcritical Water Extraction
張, 振亜
チヨウ, シンア
ZHANG, Zhen Ya
Sun, Hongyi
Yuan, Xi
Su, Xin
Shi, Min
Subcritical water extraction (SWE) has been employed for the extraction of bioactive compounds from plant materials with cost-effectiveness, less consuming time, and environmental sustainability. To explore the effects of thermal processing during SWE, total organic content (TOC), total sugar, polysaccharides, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (ABTS and DPPH assays) of eight aqueous extracts have been quantitatively investigated. The results indicated that elevated temperatures indeed resulted in significant changes in the constituents and antioxidant activities of okara extracts. Among them, the extract obtained at 220°C exhibited the highest total phenolic, flavonoid content, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate)] radical-scavenging activity. However, phenolic compounds were destroyed after the treatment above 230°C, suggesting that any polymer processing is improper to undertake at higher than this value to achieve the high antioxidant activity. Moreover, a significant positive correlation between TPC or TFC and antioxidant capacity (DPPH and ABTS) values was detected.
journal article
Hindawi
2018-08
application/pdf
Journal of Chemistry
6823789
2018
1
8
2090-9063
https://tsukuba.repo.nii.ac.jp/record/51776/files/JC_2018.pdf
eng
10.1155/2018/6823789
© 2018 Hongyi Sun et al.
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.