Improvement of stability and antioxidant activity of wheat germ by mixed fermentation versus single fermentation

2021 ◽  
Author(s):  
E. D. Khosroshahi ◽  
S. H. Razavi ◽  
H. Kaini ◽  
A. Aghakhani
Keyword(s):  
Antioxidant Activity ◽  
Wheat Germ ◽  
Mixed Fermentation

STUDIES ON ANTIOXIDANT ACTIVITY: I. ESTIMATION OF ANTIOXIDANT ACTIVITY IN STABILIZING VITAMIN A IN OILS

1941 ◽  
Vol 19b (1) ◽  
pp. 17-23 ◽  
Author(s):  
W. E. Parker ◽  
A. C. Neish ◽  
W. D. McFarlane
Keyword(s):  
Antioxidant Activity ◽  
Vitamin A ◽  
Wheat Germ ◽  
Chloroform Solution ◽  
Ultra Violet ◽  
Antimony Trichloride ◽  
Direct Application ◽  
Wheat Germ Oil ◽  
Destructive Action ◽  
Antioxidant Potency

The efficiency of wheat-germ oil in stabilizing vitamin A against the destructive action of ultra-violet radiations was investigated. A rapid and convenient method of estimating antioxidant potency is described which is based on ultraviolet irradiation of mixtures of halibut liver oil and antioxidant in chloroform solution and estimation of vitamin A by the direct application of the antimony trichloride reaction employing photoelectric colorimetry.

EVALUATION OF ANTIOXIDANT ACTIVITY BY STABILIZATION OF VITAMIN A AND CAROTENE

1950 ◽  
Vol 28f (6) ◽  
pp. 157-165 ◽  
Author(s):  
H. J. Lips ◽  
W. D. McFarlane
Keyword(s):  
Antioxidant Activity ◽  
Vitamin A ◽  
Ultraviolet Irradiation ◽  
Wheat Germ ◽  
Mineral Oil ◽  
Ethylene Dichloride ◽  
Antioxidant Action ◽  
Accelerated Tests ◽  
Wheat Germ Oil ◽  
General Evaluation

Accelerated tests for antioxidant activity are described which depend on the protection of vitamin A concentrates (in ethylene dichloride solution) against ultraviolet irradiation, and on the protection of carotene (in mineral oil solution) against heat and aeration. The protection of vitamin A was influenced by light-filtering effects; the carotene method appeared to be more generally useful. The stabilizing power of wheat-germ oil for both solutions of Vitamin A and carotene against light is partly due to a screening effect by pigments. Some of the protection is also due to other components of the wheat-germ oil, but it is not known whether these function as stabilizers against light according to the usual theories of antioxidant action. Light-accelerated decomposition of vitamin A and carotene appeared more suitable for special tests than for general evaluation of antioxidants; stability experiments in the absence of light gave a more generally applicable picture of antioxidant activity.

Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ

2017 ◽  
Vol 20 ◽  
pp. 141-148 ◽  
Author(s):  
Fengru Liu ◽  
Zhengxing Chen ◽  
Juanjuan Shao ◽  
Chunxian Wang ◽  
Chen Zhan
Keyword(s):  
Antioxidant Activity ◽  
Wheat Germ
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