Effect of temperature and storage time of wheat germ on the oil tocopherol concentration

Capitani, M.; Mateo, Carmen M.; Nolasco, Susana M.

doi:10.1590/s0104-66322011000200008

Cited by 23 publications

(20 citation statements)

References 16 publications

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“…The adjusted model explained 85.2% of the data variability. The TTC (3776.5 ± 4.6 mg/kg oil) and the relative abundances of a-tocopherol (62.8 ± 0.1%), b-tocopherol (32.5 ± 0.1%), c-tocopherol (4.69 ± 0.1%) and d-tocopherol (not detected) of the raw germ were in agreement with the reported values of Capitani et al (2011). TTC values of the heat-treated samples were between 3745 and 3367 mg/kg oil, with only four treatments (4, 11, 14 and 16) producing significantly lower values of TTC than raw germ (p B 0.05) ( Table 3).…”

Section: Effect Of Processing Conditionssupporting

confidence: 89%

“…Wheat germ is the name given to the embryo of the wheat seed, which represents approximately 2-3 g/100 g of the weight of the whole grain and contains between 8 and 14 g/ 100 g of oil (Capitani et al 2011). Large quantities of wheat flour are produced by the wheat milling industry every year, with the wheat germ fraction representing a low cost by-product with a high concentration of nutrients.…”

Section: Introductionmentioning

confidence: 99%

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Wheat germ stabilization by infrared radiation

et al. 2017

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Wheat germ has an important enzymatic activity, being lipases the enzymes which cause the highest impact in the reduction of shelf life. The objective of this study was to evaluate the effects of infrared radiation on wheat germ stabilization in an attempt to extend the shelf life. The effects of treatment time, gap (sample distance to IR emitters) and infrared radiation intensity on wheat germ were analyzed through response surface methodology. Final moisture content, final temperature, color of germ and germ oil quality parameters: free fatty acid content changes and total tocopherol content were the responses evaluated using a Box-Behnken design. A combination of an infrared radiation intensity of 4800 W/m 2 , a 3 min treatment and 0.2 m emitter-sample distance were the best processing condition to stabilize the wheat germ without significantly reduction of the tocopherol content. A confirmatory experiment was conducted with these optimal conditions, and the heat-treated and raw germ samples were stored for 90 days at room temperature in three layer packages to protect them against light and oxygen. The oil quality parameters indicated that the raw germ had a shelflife of about 15 days, with the heat-treated wheat germ maintaining its quality for at least 90 days under these stored conditions.

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Section: Effect Of Processing Conditionssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Wheat germ stabilization by infrared radiation

et al. 2017

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“…Wheat germ represents approximately 3% of the grain and it contains 8-14% oil, which is a rich source of tocopherols (vitamin E) and polyunsaturated fatty acids, mainly linoleic acid. The present work shows the influence of temperature (27 and 45°C) and storage time (maximum 35 days) of the wheat germ on the concentration of tocopherol in the oil (Capıtanı et al 2011). A Box-Behnken design combined with response surface methodology (RSM) was used to optimise the parameters of supercritical CO 2 extraction (SFE) of wheat germ oil.…”

Section: Resultsmentioning

confidence: 99%

Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction

Özcan¹,

Rosa²,

Dessì³

et al. 2013

Czech J. Food Sci.

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Laboratory-prepared wheat germ oil was obtained by cold pressing and supercritical CO 2 extraction. The main objective was to compare the quality of both oil samples obtained, with emphasis on their fatty acids compositions and tocopherol contents. The percentages of palmitic, oleic, linoleic, and linolenic acids determined in the cold-pressed oil were 15.89, 15.48, 54.88, and 7.34% of total fatty acids, respectively, and those in the oil extracted by supercritical CO 2 were 16.50, 15.05, 54.79, and 7.29% of total fatty acids, respectively. The average proportions of saturated, monoand polyunsaturated fatty acids calculated for wheat germ oil obtained by cold pressing accounted for 17.15, 17.63, and 62.22% of total fatty acids, respectively, and those calculated for wheat germ oil extracted by supercritical CO 2 were very similar, accounting for 18.14, 17.58, and 62.08% of total fatty acids, respectively. As expected, the fatty acid profiles determined in both oils studied were observed to be almost identical. In contrast, the level of α-tocopherol in the oil extracted by supercritical CO 2 was found to be considerably higher (1.27 mg/g) than that in the oil obtained by the cold pressing procedure (0.79 mg/g).

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“…Wheat germ is the name given to the embryo of the wheat seed, an important byproduct of the wheat milling industry. The germ represents approximately 2-3 g/100g of the whole grain weight, and contains between 8-14g of oil per 100g of germ (Capitani et al, 2011). Germ is considered a natural source of highly concentrated nutrients such as proteins, lipids, sugars and minerals, as well natural antioxidants as tocopherols, B-group vitamins, carotenoids, flavonoids, phytosterols and policosanols.…”

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confidence: 99%

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

Gili

Irigoyen

Penci

et al. 2018

Journal of Food Engineering

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Wheat germ is an abundant by-product of the milling industry, it has excellent nutritional qualities and high tocopherols content. The aim of this work was to study the kinetics of wheat germ drying in fluidised thin-layers by applying analytical solutions of the diffusion equation. Also, was determined the effective heat transfer coefficient by solving the macroscopic energy balance to contribute with the design and optimization of a thermal treatment for this product. Four air temperatures were studied in this work, 90-150°C. The heat transfer coefficients were estimated using experimental drying rates (7.87 to 16.55 W/m 2°C). The effective diffusion coefficient for water was determined to vary from 3.22 x 10-11 to 2.38 x 10-10 m 2 /s. The analytical solution for short times was not suitable for this high temperature process. Values of diffusion coefficient and activation energy (39.27 kJ/mol) were within the ranges expected for food drying at elevates temperatures.

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Effect of temperature and storage time of wheat germ on the oil tocopherol concentration

Cited by 23 publications

References 16 publications

Wheat germ stabilization by infrared radiation

Wheat germ stabilization by infrared radiation

Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

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