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

Abstract

Defatted rice bran was extracted with water and subcritical water at 50–250 °C for 5 min. The highest extract yield was achieved at 200 °C, at which the maximum amounts of protein and carbohydrate were also obtained. The total phenolic and furfural contents, radical scavenging activity, and antioxidative activity for the autoxidation of linoleic acid increased with increasing treatment temperature. The bran extracts exhibited emulsifying activity except for the extract prepared at 250 °C, which was concomitant with the disappearance of its high-molecular-mass substances. The extract prepared at 200 °C also had the highest emulsion-stabilizing activity.