Subcritical Water Extraction of Barley to Produce a Functional Drink | Zendy

Aditya Kulkarni | Zendy; Tadashi Yokota | Zendy; Shinichi Suzuki | Zendy; Hideo Etoh | Zendy

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Subcritical Water Extraction of Barley to Produce a Functional Drink

Author(s) -

Aditya Kulkarni,

Tadashi Yokota,

Shinichi Suzuki,

Hideo Etoh

Publication year - 2008

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.70520

Subject(s) - extraction (chemistry) , water extraction , chemistry , food science , hydroxymethyl , chromatography , stereochemistry

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.

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