Subcritical Water Extraction of Barley to Produce a Functional Drink

descriptionPublicationkeyboard_double_arrow_right Article 23 Jan 2008 English Publisher:Oxford University Press (OUP)Journal:Bioscience, Biotechnology, and Biochemistry, volume 72, pages 236-239 (issn: 0916-8451, eissn: 1347-6947,

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Authors: Aditya, Kulkarni; Tadashi, Yokota; Shin'ichi, Suzuki; Hideo, Etoh;

doi: 10.1271/bbb.70520

pmid: 18175903

Subcritical Water Extraction of Barley to Produce a Functional Drink

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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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Keywords

Beverages, Japan, Taste, Odorants, Humans, Water, Hordeum, Amino Acids, Hydrogen-Ion Concentration

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