Subcritical water extraction of barley to produce a functional drink |
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| Authors: | Kulkarni Aditya Yokota Tadashi Suzuki Shin'ichi Etoh Hideo |
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| Affiliation: | United Graduate School of Agricultural Science, Gifu University, Yanagido, Gifu, Japan. |
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| Abstract: | 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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