Murayama Yusuke, Wiboonsirikul Jintana, Khuwijitjaru Pramote, Kobayashi Takashi, Adachi Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan.
J Oleo Sci. 2012;61(9):465-8. doi: 10.5650/jos.61.465.
Subcritical water treatment of cereal residues including okara, defatted rice bran, desalted soy sauce lees, sake lees, corn kernel hull, and defatted rapeseed was conducted at 260°C for 5 min to obtain the antioxidative extracts. The antioxidative activities of the extracts were evaluated using DPPH radical, peroxyl radical, hydroxyl radical, hypochlorite ion, and peroxynitrite ion. The results show that the extracts from the sake lees, corn kernel hull, and defatted rapeseed had differently the antioxidative activities against all radicals and ions. However, the okara, defatted rice bran and desalted soy sauce lees had no activity against the hypochlorite ion.
对包括豆渣、脱脂米糠、脱盐酱油糟、酒糟、玉米皮和脱脂菜籽在内的谷物残渣进行亚临界水处理，在260°C下处理5分钟以获得抗氧化提取物。使用DPPH自由基、过氧自由基、羟基自由基、次氯酸根离子和过氧亚硝酸盐离子评估提取物的抗氧化活性。结果表明，酒糟、玉米皮和脱脂菜籽的提取物对所有自由基和离子具有不同的抗氧化活性。然而，豆渣、脱脂米糠和脱盐酱油糟对次氯酸根离子没有活性。
