Effect of heating process on oil yield and fatty acid composition of wheat germ

被引：9
作者：
Ozcan, M. M. [1 ]
Al-Juhaimi, F. [2 ]
Ghafoor, K. [2 ]
Babiker, E. E. [2 ]
Uslu, N. [1 ]
机构：
[1] Selcuk Univ, Fac Agr, Dept Food Engn, TR-42079 Konya, Turkey
[2] King Saud Univ, Coll Food & Agr Sci, Dept Food Sci & Nutr, Riyadh 11451, Saudi Arabia
来源：
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS | 2015年 / 7卷 / 04期
关键词：
wheat germ; heat treatment; oil content; fatty acid composition; linoleic; GC;
D O I：
10.3920/QAS2014.0457
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, fatty acid composition, antioxidant activity, total phenol and oil content of heat-treated wheat germs were investigated. Results of control samples were compared with heated wheat germs at different temperatures (100, 120, 150 and 180 degrees C) and times (5, 8 and 11 min). The maximum yield was obtained when heated at 120 degrees C/11 min with 7.293% and 120 degrees C/8 min with 7.256%, while the minimum oil content was observed at 100 degrees C/11 min with 5.794%. Linoleic, oleic acid and palmitic acids were the major fatty acids of wheat germ oil. The most dominant fatty acids of control samples were linoleic (58.382%), oleic acid (18.554%), palmitic acid (12.926%), and linolenic acid (6.848%). The fatty acid composition of wheat germ oil was not significantly affected by the heating treatment. On the other hand, a decrease was observed in antioxidant activity of heated samples. Wheat germ had the highest total phenol content.
引用
收藏
页码：517 / 520
页数：4
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