Subcritical water extraction of barley to produce a functional drink.

Subcritical water extraction of barley to produce a functional drink. Research Abstract Details 

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Subcritical water extraction of barley to produce a functional drink. Abstract Text:

Aditya Kulkarni,Tadashi Yokota,Shin'ichi Suzuki,Hideo Etoh,Aditya Kulkarni,Tadashi Yokota,Shin'ichi Suzuki,Hideo Etoh,Aditya Kulkarni,Tadashi Yokota,Shin'ichi Suzuki,Hideo Etoh,

We investigated the effects of various temperatures between 150 and 280 degrees C during subcritical water extraction of barley to make a barley tea-like extract, a popular summer beverage in Japan. Each barley extract was analyzed for sensory properties, antioxidative activity, and the amount of residual matter, which revealed 205 degrees C to be the best extraction parameter. 5-Hydroxymethyl-2-furaldehyde was found to be the major antioxidative component in the 205 degrees C extract, along with the formation of several important amino acids.

Subcritical water extraction of barley to produce a functional drink. Publishing Authors By Initials

A Kulkarni,T Yokota,S Suzuki,H Etoh,A Kulkarni,T Yokota,S Suzuki,H Etoh,A Kulkarni,T Yokota,S Suzuki,H Etoh,

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Subcritical water extraction of barley to produce a functional drink. Journal Published:

PUBLICATION TYPE: Journal Article

Journal: Bioscience, biotechnology, and biochemistry

VOLUME: 72

Page Numbers: 236-9

Journal Abbreviation: Biosci. Biotechnol. Biochem.

ISSN: 1347-6947

DAY: 7

MONTH: 01

YEAR: 2008

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LANGUAGE: eng

NlmUniqueID: 9205717

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AFFILIATION: United Graduate School of Agricultural Science, Gifu University.

Country: Japan

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MEDLINETA: Biosci Biotechnol Biochem

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