Open AccessProperties of Rice Straw Extract after Subcritical Water Treatment
Author(s) -
Boonnakhom Tangkhavanich,
Takashi Kobayashi,
Shuji Adachi
Publication year - 2012
Publication title -
bioscience biotechnology and biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.509
H-Index - 116
eISSN - 1347-6947
pISSN - 0916-8451
DOI - 10.1271/bbb.110983
Subject(s) - scavenging , antioxidant , chemistry , rice straw , yield (engineering) , carbohydrate , straw , food science , absorption of water , horticulture , botany , organic chemistry , biology , materials science , inorganic chemistry , metallurgy
Rice straw was separated into four parts: the upper, middle, and lower parts of the stem, and the leaf. They were treated with subcritical water at 140 to 260 °C. The yield, carbohydrate, protein, and phenolic contents were obtained as well as the UV-Vis absorption spectra and the radical scavenging activity of the extracts. The extracts obtained from the stem parts had almost the same characteristics and were different from those of the leaf part. The extracts, prepared at higher temperature, exhibited higher radical scavenging ability. The radical scavenging ability and the phenolic content showed a correlation (R2=0.92), suggesting that the phenolic substances in the extract cause its antioxidant ability.
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