Properties of Extract from Okara by Its Subcritical Water Treatment |
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| Authors: | Jintana Wiboonsirikul Masayuki Mori Pramote Khuwijitjaru |
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| Affiliation: | 1. Department of Food Science and Technology, Faculty of Agricultural Technology , Phetchaburi Rajabhat University, Na Wung , Muang , Phetchaburi , Thailand;2. Division of Food Science and Biotechnology, Graduate School of Agriculture , Kyoto University , Sakyo-ku , Kyoto , Japan;3. Department of Food Technology, Faculty of Engineering and Industrial Technology , Silpakorn University , Nakhon Pathom , Thailand |
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| Abstract: | Okara was treated with subcritical water at temperatures ranging from 170 to 260°C for various times. After clarification, the extracts were analyzed for their protein and carbohydrate contents, DPPH radical scavenging activity, and antioxidative activity. The carbohydrate content significantly decreased with the increasing treatment temperature and time. The protein content, however, increased with the increasing treatment temperature and slightly decreased with a heating time longer than 10 min. The extract obtained from the subcritical water treatment at 240°C for 5 min, which would be used to evaluate the antioxidative activity, provided the relatively highest radical scavenging activity and the activity tended to decrease with the prolonging heating time and temperature. The extract also exhibited a suppressive activity to the autoxidation of linoleic acid with the increasing weight ratio of the extract to linoleic acid. The results clearly showed okara still contained highly valuable substances for human consumption. |
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| Keywords: | Okara Subcritical water Antioxidant Radical scavenging activity Protein Carbohydrate |
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