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