title: Subcritical water extraction of barley to produce a functional drink.
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.
authors.affiliation: United Graduate School of Agricultural Science, Gifu University, Yanagido, Gifu, Japan.
authors.forename: Aditya
authors.initials: A
authors.lastname: Kulkarni
authors.forename: Tadashi
authors.initials: T
authors.lastname: Yokota
authors.forename: Shin'ichi
authors.initials: S
authors.lastname: Suzuki
authors.forename: Hideo
authors.initials: H
authors.lastname: Etoh
mesh_terms: D000596:Amino Acids / Q000032:analysis; D001628:Beverages; D001467:Hordeum / Q000737:chemistry*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007564:Japan; D009812:Odorants; D013649:Taste; D014867:Water / Q000032:analysis*
chemical_list: D000596:Amino Acids; D014867:Water