Research Article
Thermal Processing Effects on the Chemical Constituent and Antioxidant Activity of Okara Extracts Using Subcritical Water Extraction
Table 1
Chemical constituents and antioxidant activities of different okara extracts by using SWE.
| Temperature (°C) | TOC (%) | Total sugar (mg·GE/g) | Polysaccharides (mg·GE/g) | TPC (mg·GAE/g) | TFC (mg·RE/g) | DPPH (mM·AAE/g) | ABTS (mM·AAE/g) |
| 160 | 29.83 ± 0.75 | 210.36 ± 4.35 | 145.61 ± 3.09 | 23.32 ± 0.14 | 15.60 ± 0.87 | 0.85 ± 0.14 | 31.54 ± 0.73 | 170 | 28.27 ± 0.79 | 174.02 ± 2.41 | 92.41 ± 0.23 | 27.12 ± 0.37 | 18.27 ± 0.19 | 3.39 ± 0.27 | 45.00 ± 2.30 | 180 | 30.00 ± 0.73 | 163.77 ± 1.42 | 61.86 ± 2.98 | 39.05 ± 0.46 | 20.31 ± 0.40 | 7.31 ± 0.35 | 73.77 ± 1.15 | 190 | 20.64 ± 0.73 | 112.56 ± 6.14 | 48.86 ± 1.40 | 50.50 ± 0.54 | 28.12 ± 0.88 | 18.73 ± 1.15 | 103.28 ± 2.41 | 200 | 21.73 ± 0.35 | 89.16 ± 1.81 | 19.01 ± 1.14 | 67.25 ± 0.73 | 49.00 ± 1.40 | 23.75 ± 0.36 | 126.37 ± 0.88 | 210 | 22.17 ± 0.25 | 61.08 ± 2.09 | 3.13 ± 0.045 | 71.14 ± 0.54 | 58.12 ± 0.64 | 38.67 ± 1.14 | 156.19 ± 3.47 | 220 | 20.86 ± 0.20 | 39.09 ± 0.93 | 0.54 ± 0.0091 | 76.18 ± 0.45 | 66.12 ± 0.69 | 43.43 ± 0.58 | 177.12 ± 8.77 | 230 | 20.30 ± 0.23 | 22.83 ± 0.44 | 0.30 ± 0.014 | 70.82 ± 0.65 | 65.91 ± 0.66 | 41.83 ± 1.53 | 169.61 ± 9.70 |
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