scholarly journals Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques

2020 ◽  
Vol 58 (3) ◽  
pp. 348-355
Author(s):  
Derya Arslan ◽  
M. Kürşat Demir ◽  
Ayşenur Acar ◽  
Fatma Nur Arslan
Keyword(s):  
Fatty Acids ◽  
Wheat Germ ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thermal Stabilization ◽  
Tocopherol Content ◽  
Wheat Germ Oil ◽  
Lower Temperature ◽  
High Enzymatic Activity

Research background. Utilization of wheat germ (WG) and wheat germ oil (WGO) is limited due to high enzymatic activity and unsaturated fatty acids and therefore stabilization techniques are needed to overcome this problem. Experimental approach. In this study, the effects of stabilization methods (dry convective oven heating at 90 and 160 oC and microwave radiation under 180 W and 360 W output power, and steaming by autoclave) on both WG and WGO were evaluated. Results and conclusions. Steaming caused the most dramatic changes on lipoxygenase, free fatty acids (FFA), DPPH radical scavenging activity, tocopherols and tocotrienols. The lowest peroxide values (PVs) were measured in oils of convectional heating (160 oC) and steaming treatments which were performed at temperatures above 100 oC. However, para-anisidine values (pAVs) of samples treated at higher temperatures were considerably greater than those of stabilized at lower temperatures. Oven heating at 160 oC was also one of the most effective treatments on inactivation of lipoxygenase coming after steaming. Steaming also induced a significant reduction in total tocopherols which was directly associated with the greater lost in β-tocopherol content. On the contrary γ- and δ-tocopherols and tocotrienol homologs were abundant with higher amounts in steam applied samples. α-Tocopherol and γ-tocotrienol were the most resistant isomers to stabilization processes. Novelty and scientific contribution. This study shows that the high temperature oven heating method, which is widely used in the industry for thermal stabilization of wheat germ, does not provide an advantage in oxidative stability compared to steaming and microwave applications. Steaming delayed oxidation in germ, while further inhibiting lipoxygenase activity. Moreover, tocotrienols were more conservable. In industrial application, low power in microwave (180 W instead of 360 W), lower temperature in oven heating (90 instead of 160 oC) would be preferable.

scholarly journals Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink

2019 ◽  
Vol 18 (1) ◽  
Author(s):  
Muhammad Ajmal ◽  
Muhammad Nadeem ◽  
Muhammad Imran ◽  
Zarina Mushtaq ◽  
Muhammad Haseeb Ahmad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid ◽  
Vitamin A ◽  
Induction Period ◽  
Unsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Antioxidant

Abstract Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositional changes and oxidation status of UHT-treated tea whitener and dairy drink at different storage intervals have not been reported in literature. Methods UHT-treated tea whitener, milk and dairy drink samples (450 each) of the same manufacturing date were purchased from the market and stored at ambient temperature (25-30 °C) for 90 days. At the time of collection, all the samples were only one week old. Samples of UHT-treated tea whitener, milk and dairy drink were regarded as treatments and every treatment was replicated five times. Chemical composition, fatty acid profile, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) radical scavenging activity, total antioxidant activity, reducing power, antioxidant activity in linoleic acid system and induction period were determined at 0, 45 and 90 days of storage. Results Fat content in freshly collected samples of UHT treated-tea whitener, milk and dairy drink were 6 and 3.5%. UHT treated milk had highest total antioxidant capacity, antioxidant activity in linoleic acid and 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity followed by UHT tea whitener and dairy drink. In freshly collected samples of UHT-treated milk, concentrations vitamin A and E were 0.46 μg/100 g and 0.63 mg/100 g, respectively. UHT-treated tea whitener had the lowest concentrations of vitamin A and E. With the progression of storage period, amount of vitamin A and E decreased. In freshly collected samples, amount of short, medium and unsaturated fatty acids in UHT-treated milk were 10.54, 59.71 and 27.44%, respectively. After 45 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 7%, 7.1 and 5.8%, respectively. After 90 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 8.53, 13.51 and 11.88%, accordingly. After 45 days of storage of UHT-treated tea whitener, the loss of medium and unsaturated fatty acid was 1.6 and 0.99%, respectively. After 90 days of storage, the loss of medium and unsaturated fatty acids were 8.2 and 6.6%, respectively. The induction period of fresh UHT-treated tea whitener, milk and dairy drink was 15.67, .74 and 7.27 h. Strong correlations were recorded between induction period and peroxide value of UHT-treated products. Conclusion This investigation disclosed that UHT-treated tea whitener had 6% fat content with no short-chain fatty acids. Antioxidant capacity of UHT-treated milk was higher than dairy drink and tea whitener. Due to the presence of partially hydrogenated fat, oxidative stability of UHT-treated tea whitener was better than UHT-treated milk and dairy drink. Vitamin A and E was not found in UHT-treated tea whitener. For the anticipation of oxidative stability of UHT-treated milk, dairy drink and tea whitener, induction period/ Rancimat method can be used.

scholarly journals The effects of process technology on the physicochemical properties of peony seed oil

2017 ◽  
Vol 68 (2) ◽  
pp. 192 ◽  
Author(s):  
J. Qu ◽  
F. Zhang ◽  
K. Thakur ◽  
J. J. Shi ◽  
J. G. Zhang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Soxhlet Extraction ◽  
Scavenging Activity ◽  
Inhibitory Effects ◽  
Process Technology

Peony seed oils (PSOs) were prepared using supercritical CO2 (SC) and compared with soxhlet extraction (SE) and mechanical screw press extraction (SPE) methods. The fatty acid compositions of the oils were determined, and the physicochemical properties of the oils, including free radical-scavenging activity, α-amylase and α-glucosidase inhibition, thermal and rheological properties were evaluated. The unsaturated fatty acids in the SE oils were higher than SC and SPE oils due to the higher percentage of olefinic, allylic methylene and allylic methine protons in the SE oils. The SPE oils also displayed the highest DPPH and ABTS+ radical scavenging activity at the tested concentrations. However, the SE oils showed stronger inhibitory effects on α-amylase and α-glucosidase enzymes under in vitro conditions when compared with the other oil samples. The three oils had similar melting and crystalline point due to similar contents of fatty acids (FAs). The SC oils had a lower Ea than the others.

scholarly journals Nutritional and antioxidant potential of seeds from two Cucurbitaceae species from Senegal

2020 ◽  
Vol 11 (4) ◽  
pp. 364-369
Author(s):  
Amadou Diop ◽  
Serigne Omar Sarr ◽  
Awa Boubou Sall ◽  
Ousmane Niass ◽  
Bara Ndiaye ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Citrullus Lanatus ◽  
Radical Scavenging Activity ◽  
Saturated Fatty Acids ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Chemical Components ◽  
Aqueous Fraction ◽  
Phytochemical Components

Cucurbits are largely grown in tropical and subtropical areas for nutritional and medicinal purposes. In Senegal, two species, watermelon (Citrullus lanatus) and pumpkin (Cucurbita pepo), are cultivated and their use include consumption of flesh or the whole fruit. In general, people don’t give importance to seeds which can have nutritional properties of great interest. Hence, the relevance of this study whose objective is to assess the nutritional and therapeutic properties of seeds. For that purpose, the seeds of watermelon and pumpkin were air-dried, manually shelled, ground, and subjected to assays including physicochemical determination, characterization of oils, phytochemical screening and antioxidant analysis. Proteins (28.46 - 32.85 %), fat (36.3 - 39.7 %) and carbohydrates (23.6 - 13.9 %) were the main chemical components found in watermelon and pumpkin seeds. Micro-elements such as potassium, magnesium, phosphorous, calcium, and iron were also found with potassium showing the highest levels as 1026.07 and 635.00 mg/100 g for watermelon and pumpkin, respectively. Magnesium and phosphorous were the following minerals in terms of level content. The unsaturated fatty acids (UFAs) were predominant in seed oils with the linoleic acid most representative as 73.01 and 35.90% for watermelon and pumpkin, respectively. From the saturated fatty acids (SFAs), the palmitic acid was the most important. Phytochemical components in seeds include the presence of alkaloids, cardiac glycosides, flavonoids, and tannins in the ethanolic extracts of pumpkin and watermelon seeds. Regarding to the radical scavenging activity, relatively close values have been obtained for fractions from the ethanolic watermelon extract, the aqueous fraction showing the highest antioxidant activity (26.82%). For pumpkin, the highest values were registered for ethyl acetate and aqueous fractions as 36.17 and 35.36%, respectively. Therefore, seeds from watermelons and pumpkin cultivated in Senegal exhibited interesting nutritional and antioxidant properties which argue in favor of their use to overcome malnutrition issues.

scholarly journals Optimization of Purslane Plant Using Cooking and Pickling Processes for Reducing Oxalate Conten

2018 ◽  
Vol 8 ◽  
pp. 1384-1398
Author(s):  
Waleed Z Badawy ◽  
Salwa G Arafa ◽  
Mihaly Czako
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Soluble Fraction ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Quality Characteristics ◽  
Portulaca Oleracea ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Edible Plant

Purslane (Portulaca oleracea) is an edible plant rich in benefcial nutrients. Therefore, this study aimed to determine the chemical composition, minerals, fatty acid analysis, phenolic compounds and radical scavenging activity of purslane plant. In addition, the effect of cooking of purslane at different temperatures (60, 80 and 100 °C), for various durations (5, 10, 15 and 20 minute), and pickling for various durations (3, 6 and 9 days) on oxalate content. Sensory evaluation of quality characteristics and fatty acids analysis of biscuits fortified by purslane powder after reducing oxalate content were carried out. Protein, fat, ash and fiber contents of purslane were 5.64, 5.30, 23.42 and 16.03 %, respectively on dry matter basis. The highest concentration mineral was K (4694.0 mg/100g), while the lowest concentration mineral was Zn (0.93 mg/100g). Total phenolic and radical scavenging activity of purslane were 193.22 mg/100g gallic acid equivalent and 87.29 %, respectively. Purslane contains high percentage of unsaturated fatty acids, especially linolenic acid (40.4 % of total fatty acids). On the other hand, the soluble fraction of total oxalate content of purslane cooked for 20 minutes at 60, 80 and 100 °C were 34.65, 19.84 and 15.84 %, respectively. While, the soluble fraction of total oxalate content of purslane pickled for 0, 3, 6 and 9 days were 47.80, 36.23, 25.60 and 14.39 %, respectively. Fortification of biscuits using purslane powder after treatments led to improvement of the quality characteristics of product. Portulaca oleracea could be used as a good source of minerals, antioxidants and omega-3 especially for functional food and nutraceutical applications.

scholarly journals Characterization of some vegetable oils in order to use them in the treatment of the varicose veins

2021 ◽  
Vol 26 (2) ◽  
pp. 2370-2374
Author(s):  
NATALIŢA IONESCU (BORDEI) ◽  
◽  
ANDREEA-MIRUNA NEAGU ◽  
ANCA DANIELA RAICIU ◽  
MARIANA POPESCU ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Wheat Germ ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Varicose Veins ◽  
Wheat Germ Oil ◽  
Pumpkin Seed ◽  
Evening Primrose ◽  
Pumpkin Seed Oil

The aim of the paper was to conduct a study regarding the composition of saturated and unsaturated fatty acids for a series of vegetable oils in order to correlate it with their antioxidant activity. The oils were then used in the development of hydrogels based on nanostructured lipid carriers (NLC) with therapeutic effect on varicose veins. Several vegetable oils (pumpkin seed oil, wheat germ oil, evening primrose seed oil, castor seed oil, grape seed and jojoba oil) were analyzed by gas chromatography coupled with mass spectrometry (GC-MS), establishing the profile of saturated and unsaturated fatty acids. Antioxidant activities were determined by the FRAP (Ferric Reducing Antioxidant Power) method and were correlated with the composition ratio of saturated and unsaturated fatty acids. It has been established that pumpkin seed oil and wheat germ oil are most indicated in the development of NLC-based hydrogels.

Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

2019 ◽  
pp. 1-7
Author(s):  
Hadeer Zakaria ◽  
Tarek M. Mostafa ◽  
Gamal A. El-Azab ◽  
Nagy AH Sayed-Ahmed
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Fish Oil ◽  
Wheat Germ ◽  
Hemodialysis Patients ◽  
Nutritional Indices ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wheat Germ Oil ◽  
Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

A PROPOSED MODIFICATION OF EMMERIE'S IRON-DIPYRIDYL METHOD FOR DETERMINING THE TOCOPHEROL CONTENT OF OILS

1940 ◽  
Vol 18b (12) ◽  
pp. 405-409 ◽  
Author(s):  
W. E. Parker ◽  
W. D. McFarlane
Keyword(s):  
Sulphuric Acid ◽  
Wheat Germ ◽  
Tocopherol Content ◽  
Wheat Germ Oil ◽  
Other Substances ◽  
Ether Solution ◽  
Proposed Modification ◽  
Petrol Ether

By treating a petrol ether solution of wheat-germ oil with 85% sulphuric acid, centrifuging, and washing the supernatant petrol ether with dilute alkali, carotenoids and other substances that interfere with the iron-dipyridyl method for determining tocopherol are removed. Tocopherol is not affected by the treatment. The tocopherol content of the solution is finally determined by a modification of Emmerie's method.

scholarly journals Ellagic Acid Suppresses the Oxidative Stress Induced by Dietary-Oxidized Tallow

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Alam Zeb ◽  
Adnan Akbar
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Ellagic Acid ◽  
Animal Studies ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Rabbit Heart ◽  
The Body ◽  
Margaric Acid

Dietary tallow was thermally oxidized at 180°C in an open fryer. The oxidized tallow (OT) and unoxidized tallow were characterized for oxidation parameters and fatty acid composition using GC-MS. Tallow samples were fed to rabbits along with 50, 100, and 150 mg/kg/day of ellagic acid (EA) for three weeks. Results revealed that the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) significantly increased, while radical scavenging activity (RSA) of the tallow decreased significantly with oxidation. GC-MS analysis showed eight fatty acids in the tallow samples, where palmitic acid (48.5-49.7 g/100 g), linoleic acid (18.7-23.7 g/100 g), stearic acid (13.5-15.6 g/100 g), and margaric acid (6.32-6.42 g/100 g) were the major fatty acids. Animal studies showed that oxidized tallow (OT) alone or in combination with EA significantly altered the body weight of the rabbits. Serum biochemical parameters and renal function tests were affected by OT and ameliorated by EA. The toxic effects of OT on haematological indices were minimized by EA. The supplementation of OT alone had significant effects on the liver structure and functions. The coadministration of EA reduced the toxic properties of OT on the liver, by increasing the antioxidant (GSH) system. The rabbit heart was also affected by the OT, which was ameliorated by EA supplementation. These results suggested that the supplementation of EA was beneficial against the OT-induced oxidative stress and may be considered for foods containing oxidized lipids.

Solvent Extraction and GC-MS Analysis of Sesame Seeds for Determination of Bioactive Antioxidant Fatty Acid/Fatty Oil Components

Drug Research ◽  
2017 ◽  
Vol 68 (06) ◽  
pp. 344-348 ◽  
Author(s):  
Abdul Qadir ◽  
Athar Ali ◽  
Muhammad Arif ◽  
Abdulmohsen Al-Rohaimi ◽  
Satya Singh ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Palmitic Acid ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Gas Chromatography Mass Spectrometry ◽  
Sesame Seeds ◽  
Fatty Oil ◽  
Oleoyl Chloride

AbstractThe seed kernels of Sesamum indicum L. (family: Pedaliaceae) were extracted with ethanol and yield of components determined by Gas Chromatography/Mass Spectrometry (GC/MS). The free radical scavenging activities of ethanolic extract against1, 1-Diphenyl-2-picrylhydrazyl (DPPH) were determined by UV spectrophotometer at 517 nm. Phytochemical screening revealed the presence of numerous bioactive compounds including steroids, phenolic, terpenoids, fatty acids and different types of ester compounds. The ethanolic extract was purified and analyzed by GC MS.The prevailing compounds found in ethanolic extract were Carvacrol (0.04%),Sesamol (0.11%), 4-Allyl-2-methoxy-phenol(0.04%),Palmitic acid (1.08%), cis-9-Hexadecenal (85.40%), Lineoleoyl chloride (0.52%), Palmitic acid β-monoglyceride (0.40%), Dihydro-aplotaxene (0.61%), Oleoyl chloride (1.11%), (+)-Sesamin (4.73%), 1,3-Benzodioxole, 5-[4-(1,3-benzodioxol-5-yloxy)tetrahydro-1 H,3 H-furo [3,4-c]furan-1-yl], [1 S-(1,3,4,6α.), (2.01%)], 6-Nitrocholest-5-en-3-yl acetate (0.22%), Ergost-5-en-3β-ol (2.35%) and 24-Propylidenecholesterol (0.16%). The presence ofsaturated and unsaturated fatty acids in ethanolicextract justifies the use of this plant to treat many ailments in folk and traditional medicine. Ethanolic extract have shown significant antioxidant activity(IC50120.38±2.8 µg/ml). The presence of phenolic (Sesamol), lignin (Sesamin) compounds and unsaturated fatty acids are reported as possible contributor for antioxidantactivity of seed extract.

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