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)

16029.83 ± 0.75210.36 ± 4.35145.61 ± 3.0923.32 ± 0.1415.60 ± 0.870.85 ± 0.1431.54 ± 0.73
17028.27 ± 0.79174.02 ± 2.4192.41 ± 0.2327.12 ± 0.3718.27 ± 0.193.39 ± 0.2745.00 ± 2.30
18030.00 ± 0.73163.77 ± 1.4261.86 ± 2.9839.05 ± 0.4620.31 ± 0.407.31 ± 0.3573.77 ± 1.15
19020.64 ± 0.73112.56 ± 6.1448.86 ± 1.4050.50 ± 0.5428.12 ± 0.8818.73 ± 1.15103.28 ± 2.41
20021.73 ± 0.3589.16 ± 1.8119.01 ± 1.1467.25 ± 0.7349.00 ± 1.4023.75 ± 0.36126.37 ± 0.88
21022.17 ± 0.2561.08 ± 2.093.13 ± 0.04571.14 ± 0.5458.12 ± 0.6438.67 ± 1.14156.19 ± 3.47
22020.86 ± 0.2039.09 ± 0.930.54 ± 0.009176.18 ± 0.4566.12 ± 0.6943.43 ± 0.58177.12 ± 8.77
23020.30 ± 0.2322.83 ± 0.440.30 ± 0.01470.82 ± 0.6565.91 ± 0.6641.83 ± 1.53169.61 ± 9.70