Tocopherol and Tocotrienol Content in Commercial Wheat Mill Streams

Engelsen, Merete Møller; Hansen, Åse

doi:10.1094/cchem-86-5-0499

Cited by 29 publications

(24 citation statements)

References 25 publications

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“…Within the grain, tocopherols are primarily located in the germ and aleurone tissue, the metabolically active parts of grain (Engelsten & Hansen, 2009). Therefore, higher content was found in wholegrain than in refined crackers.…”

Section: Tocopherols Contentmentioning

confidence: 99%

Quality assessment of gluten-free crackers based on buckwheat flour

Sedej

Sakač

Mandić

et al. 2011

LWT - Food Science and Technology

101

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Section: Tocopherols Contentmentioning

confidence: 99%

Quality assessment of gluten-free crackers based on buckwheat flour

Sedej

Sakač

Mandić

et al. 2011

LWT - Food Science and Technology

101

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“…Vitamin E, a major biological antioxidant, is mainly provided by cereal grains. Engelsen and Hansen (2009) showed that tocopherols are primarily located in the germ fraction, but are also present in the fraction of fine bran. Several factors can influence tocopherol stability, including temperature, light, concentration and substrate.…”

Section: Introductionmentioning

confidence: 99%

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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“…Also, in another study it was observed that α-and β-T were predominant in the germ fraction of einkorn wheat while α-and β-T3 levels were highest in its bran fraction (Hidalgo & Brandolini, 2008). In a study by Engelsen and Hansen (2009), the content of tocopherols and tocotrienols varied depending on the wheat fractions. The content of tocotrienols was distributed uniformly in the wheat grain with the highest content in the bran fractions.…”

Section: Vitamin E Content Of Korean Whole Wheat Cultivarsmentioning

confidence: 91%

Variations in vitamin E, phenolic content, and antioxidant properties of different wheat cultivars of South Korea

Jeong

Chun

Jung

et al. 2017

CyTA - Journal of Food

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The vitamin E, total phenolic content (TPC), and antioxidant activity (AA) profiles of 32 whole wheat cultivars were investigated. Samples were classified based on its hardness (HW: hard wheat, MW: medium wheat, and SW: soft wheat) for easy identification. Total vitamin E content ranged from 64.38 SW2 to 111.83 MW9 mg/kg; α-tocopherol (6.03 MW13 to 21.98 MW2 mg/kg), β-T (2.14 MW8 to 21.01 MW9 mg/kg), α-tocotrienol (4.28 MW12 to 9.34 MW9 mg/kg), and β-T3 (38.71 MW16 to 61.07 MW9 mg/kg) were the predominant homologs, with β-T3 as the highest. AA ranged from 334.40 MW4 to 584.80 HW4 μmol gallic acid equivalent/kg while TPC varied from 1139.70 SW6 to 2772.60 MW1 μmol GAE/kg. Significant differences in the vitamin E content, TPC, and AA were found among the cultivars regardless of its hardness index. A very weak correlation was found between TPC and AA while a moderate negative correlation was observed between vitamin E content and AA. Results from this study can serve as basis of further studies on the bioactive profiles of Korean wheat cultivars.Variaciones en el contenido de vitamina E, el contenido fenólico y las propiedades antioxidantes de cultivares de trigo procedentes de Corea del Sur RESUMEN El presente estudio analizó el perfil de 32 cultivares de trigo integral, determinando su contenido de vitamina E, el contenido fenólico total (TPC) y la actividad antioxidante. Para facilitar su identificación, las muestras fueron clasificadas según su dureza (HW: trigo duro, MW: trigo medio, SW: trigo blando). Se comprobó que el contenido total de vitamina E osciló entre 64,38 SW2~1 11,83 MW9 mg/kg, y que los homólogos predominantes fueron α-Tocoferol (6,03 MW13~2 1,98 MW2 mg/kg), β-T (2,14 MW8~2 1,01 MW9 mg/kg), α-Tocotrienol (4,28 MW12~9 ,34 MW9 mg/kg) y β-T3 (38,71 MW16~6 1,07 MW9 mg/kg), siendo β-T3 el que presentó mayor concentración. La AA varió entre 334,40 MW4 y 584,80 HW4 μmol equivalentes de ácido gálico (GAE)/kg, mientras que el TPC osciló entre 1139,70 SW6 y 2772,60 MW1 μmol GAE/kg. Independientemente del índice de dureza, se registraron diferencias significativas en el contenido de vitamina E, el TPC y la AA de los distintos cultivares. Asimismo, se constató una correlación muy débil entre el TPC y la AA, y una correlación negativa moderada entre el contenido de vitamina E y la AA. Los resultados de este estudio pueden servir de base para la realización de estudios adicionales sobre perfiles bioactivos de cultivares de trigo coreano. ARTICLE HISTORY

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Tocopherol and Tocotrienol Content in Commercial Wheat Mill Streams

Cited by 29 publications

References 25 publications

Quality assessment of gluten-free crackers based on buckwheat flour

Quality assessment of gluten-free crackers based on buckwheat flour

Wheat germ stabilization by infrared radiation

Variations in vitamin E, phenolic content, and antioxidant properties of different wheat cultivars of South Korea

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