Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics

Mahmoud, Awad; Mohdaly, Adel Abdelrazek Abdelazim; Elneairy, Nady

doi:10.4236/fns.2015.62027

Cited by 49 publications

(56 citation statements)

References 23 publications

(30 reference statements)

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“…The WG comprised 13.2% moisture, 9.0% fat, 5.9% ash, 24.1% protein, and 48.2% carbohydrate. The above results are similar to other studies [1,4,38]. Values are mean ± standard deviations of n = 3.…”

Section: Simulation Of the Inlet Air Temperature Of Fbdsupporting

confidence: 92%

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Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Chan

Kuo

2018

Processes

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Abstract:A low-temperature drying with fluidized bed dryer (FBD) for wheat germ (WG) stabilization could prevent the loss of nutrients during processing. However, both evaporation and condensation behaviors occurred in sequence during FBD drying of WG. The objective of this study was to develop a theoretical thin-layer model coupling with the macro-heat transfer model and the bubble model for simulating both the dehydration and condensation behaviors of WG during low-temperature drying in the FBD. The experimental data were also collected for the model modification. Changes in the moisture content of WG, the air temperature of FBD chamber, and the temperature of WG during drying with different heating approaches were significantly different. The thermal input of WG drying with short heating time approach was one-third of that of WG drying with a traditional heating approach. The mathematical model developed in this study could predict the changes of the moisture content of WG and provide a good understanding of the condensation phenomena of WG during FBD drying.

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Section: Simulation Of the Inlet Air Temperature Of Fbdsupporting

confidence: 92%

“…It is rich in many nutrients and bioactive compounds, thus, it is widely applied in bread, snack foods, and breakfast cereals [1]. Since WG contains phenolic compounds, it is also used to produce valuable antioxidant supplements [2].…”

Section: Introductionmentioning

confidence: 99%

Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Chan

Kuo

2018

Processes

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“…The extracts prepared from WGO has tendency to reduce 2, 2‐diphenyl‐1‐picrylhydrazyl or DPPH free radicals and this tendency is comparable with those of synthetic antioxidants such as butylated hyroxytoluence (BHT) and butylated hydroxyanisole (BHA) . The antibacterial activity of WGO extracts have also been tested against pathogenic bacteria and it was observed that L. monocytogenes and S. aureus were the most sensitive strains, followed by E. coli and S. enterica . It has been observed that WGO is an excellent source of natural antioxidants, bioactives, and antimicrobial compounds.…”

Section: The Functional Activities and Utilization Areas Of Wheat Germentioning

confidence: 89%

Nutritional composition, extraction, and utilization of wheat germ oil: A review

Ghafoor

Özcan

Juhaimi

et al. 2017

Euro J Lipid Sci & Tech

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Wheat germ is a by‐product of wheat milling from which wheat germ oil (WGO) can be obtained using different techniques. For a better quality WGO, techniques such supercritical fluid fractionation, molecular distillation, and other innovative methods can be adopted. WGO is composed of nonpolar lipids, glycolipids, phospholipids, alcohols, esters, alkene, aldehydes, tocopherols, n‐alkanols, sterols, 4‐methyl sterols, triterpenols, hydrocarbons, pigments, and volatile components. The most abundant WGO fatty acid is linoleic acid which composes 42–59% of total triglycerides followed by palmitic (16:0) and oleic acids (18:1). The stearic acid, a saturated fatty acid, is usually less than 2%. WGO is rich in tocopherols particularly vitamin E. It contains α‐tocopherol and β‐tocopherol which gives various health benefits to it. It is being used in medicine, cosmetic, agricultural, and food industry. Some of its applications include production of vitamins and food supplements, animal feed and biological insect control and for treating circulatory/cardiac disorders and weaknesses. More studies are required for producing better quality WGO such as application of more innovative and optimized techniques that can increase its health benefits and hence utilization. More mechanistic approaches for extraction, evaluation, and utilization of WGO can help in making this by‐product of wheat processing more valuable. Practical application: Wheat is a major food crop around the globe and produced and processed in large quantities. Its by‐products such as wheat germ can be used to obtain value added products. Oil obtained from wheat germ is found to be a good source of various nutritionally beneficial constituents and carry important health benefits and functional properties. The review will help researchers to carry out further research to improve processing and the quality of oil besides emphasizing on its beneficial aspects. It will also assist in better utilization of this wheat by‐product to develop value added products and nutraceuticals after carrying out further studies. Wheat germ oil is a valuable by‐product from wheat grain which is a good source of important nutraceuticals such as α‐ and β‐tocopherol. Extraction of this oil from wheat germ is important for the effective utilization of its various potential nutraceuticals that have reported health benefits. This review also explains detailed chemical composition, processing, functional activities, and potential utilization of wheat germ oil.

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“…It is expected because phenolic substances are concentrated in the bran and germ fractions of wheat that are removed during the milling process. Moreover, Mahmoud et al . reported the radical scavenging activity of DWG was close to that of synthetic antioxidants (BHA, BHT).…”

Section: Resultsmentioning

confidence: 99%

“…The ABTS assay was used according to Ravikumar et al . and Mahmoud et al . with some modifications to determine the ABTS radical scavenging activity of the extracts.…”

Section: Methodsmentioning

confidence: 99%

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

2019

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BACKGROUND Wheat germ (WG) is a valuable by‐product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) (1%, 3%, 5%, 10%) in chewing gum formulation, which is a different food matrix besides the conventional structures, and investigate the release kinetics of phenolics from DWG incorporated chewing gums with a new centrifugation method. RESULTS According to the results, it was observed that DWG was a good source of total phenolics (2254.15 mg GAE kg−1). Based on the results obtained from texture profile and sensory analyses, DWG addition did not cause any reverse effect on the chewing gum texture. Centrifugation method was used to indirectly simulate the physical effects of the chewing process. In particular, after 5 min of chewing and centrifugation, phenolic release levels were 59.07% and 59.41%, respectively. The model used in the previous studies showed a better correlation than Korsmeyer–Peppas model for ABTS (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulphonic acid), CUPRAC (cupric ion reducing antioxidant capacity), and DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) assay results. CONCLUSION The results showed that phenolics release from gum base polymer matrix might be dominated by erosion of matrix due to chewing action. Similar phenolic release kinetics were obtained by centrifugation and chewing methods. Therefore, centrifuge equipment can be used to simulate the chewing forces acting on the gum when optimization is performed. © 2019 Society of Chemical Industry

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Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics

Cited by 49 publications

References 23 publications

Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Nutritional composition, extraction, and utilization of wheat germ oil: A review

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

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