SUBCRITICAL EXTRACTION OF BIOLOGICALLY ACTIVE SUBSTANCES FROM WHEAT BRAN
DOI:
https://doi.org/10.15421/jchemtech.v33i1.321987Keywords:
wheat bran, extraction; subcritical water; biologically active substances; extract; antioxidant properties.Abstract
Wheat bran (WB) is the main by-product in the grain processing industry and contains a large number of biologically active substances, which, unfortunately, are not used in the food industry today. The work is devoted to the study of the process of subcritical water extraction of WB. The aim of the study is to determine and scientifically substantiate the rational values of the parameters of subcritical extraction of biologically active substances from wheat bran: sugars, protein, phenols, and antioxidant properties. Methods. Liquid extracts were obtained on a laboratory installation based on a high-pressure reactor when varying the parameters in the following ranges: temperature – 140–180 °С; time – 3–18 min; fraction size – 0.25±0.05; 0.50±0.08 and 0.75±0.1 mm, hydraulic modulus – 1 : 10,
1 : 15, 1 : 20, 1 : 25 and pressure 5 MPa. Results. Empirical dependences of a number of indicators of subcritical wheat bran extracts on the parameters of the extraction process were experimentally obtained and their optimal values were determined: temperature, duration, hydraulic modulus, raw material fraction size and pressure. The influence of the extraction process parameters on the studied target substances was investigated; the values of the parameters were established (hydraulic modulus 1 : 20, PV fraction size 0.5 mm, pressure 5 MPa, temperature - 170 °С, extraction duration 12.0–14.9 min. depending on the target substance), at which the maximum values of the indicated indicators are achieved: sugar content – 317.9 mg/g CP; protein – 184.2 mg/g CP; total polyphenol content – 31.2 mg/g of CP and radical scavenging activity – 0.162 mmol/g of CP. Conclusions. The results obtained can be used to improve the technology for obtaining biologically active substances from PV using the subcritical water extraction method for further use in the food industry.
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