Pressurized solvent extraction of wheat germ oil

Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

Optimization of bread dough formulation with defatted wheat germ (DWG) in terms of dough rheological properties was the objective of this study. Fractional factorial design 2 V 5 - 1 was applied in order to investigate influence of DWG granulation (<150 µm and 150-1000 µm), DWG content (10 and 20%), addition of gluten (0 and 5%), ascorbic acid (0.004 and 0.008%) and combined improver (0.1 and 0.3%) on farinograph and extensograph parameters. Responsive variables were water absorption and the degree of softening, obtained by farinograph, and resistance to extension and extensibility as well as their ratio, obtained by extensograph analysis. Gluten addition expressed dominant positive effect on water absorption and the degree of softening. The most pronounced negative effect on dough resistance exhibited DWG content (contribution of 57%). The combination of DWG with smaller particle size and 5% of gluten addition increased both resistance and extensibility, but R/E ratio was not affected. The optimal values for DWG granulation, DWG content, gluten content, ascorbic acid content and combined improver content were: < 150 µm, 14.24%, 4.83%, 0.004% and 0.1%, respectively, while predicted values for desired responsible variables were: water absorption 65.90%, degree of softening 84.05 FU, resistance 301.30 EU, extensibility 108.55 mm and R/E 2.5.

Cytotoxicity of subcritical water extracts obtained from byproducts generated at commercial pecan shelling operations on cancer cells

This study examined potential of the extracts obtained from the byproducts generated at commercial pecan nut-shelling operations in cancer treatment. The subcritical water extracts obtained from two varieties, Native and Pawnee, were analyzed for their phenolic contents and compositions. Effects of the extracts on viability and IC50 of the human cell lines representing a broad range of cancer types, cervical, lung, skin, breast, colon and prostate cancers, were investigated. Although the effect of the temperature on the phenolic contents and compositions of the extracts was not statistically significant, the influence of the variety was extensive. The pecan shell extracts were not cytotoxic to the healthy cell line Vero in the concentration range examined. Some of the pecan shell extracts had greater efficay than Doxorubicin, a drug used in cancer chemotherapy, in reducing cancer cell viability. This study is novel and practical implications of the data generated in this study are noteworthy, because this is the first report on the beneficial effects of subcritical water extracts obtained from pecan shelling industry byproducts on a broad range of cancer cell lines. It is likely that the experimental data presented in this study will support and encourage future research on the biological pathways involved in the interactions of the cancer cells and the extracts. The findings of this study will facilitate research on downstream processing and purification of the crude extracts exhibiting high cancer cell cytotoxcity, potentially improving the final product efficacy and lead to commercial applications.

Cereal Waste Valorization through Conventional and Current Extraction Techniques-An Up-to-Date Overview

Nowadays, in the European Union more than 100 million tons of food are wasted, meanwhile, millions of people are starving. Food waste represents a serious and ever-growing issue which has gained researchers’ attention due to its economic, environmental, social, and ethical implications. The Sustainable Development Goal has as its main objective the reduction of food waste through several approaches such as the re-use of agro-industrial by-products and their exploitation through complete valorization of their bioactive compounds. The extraction of the bioactive compounds through conventional methods has been used for a long time, whilst the increasing demand and evolution for using more sustainable extraction techniques has led to the development of new, ecologically friendly, and high-efficiency technologies. Enzymatic and ultrasound-assisted extractions, microwave-assisted extraction, membrane fractionation, and pressure-based extraction techniques (supercritical fluid extraction, subcritical water extraction, and steam explosion) are the main debated green technologies in the present paper. This review aims to provide a critical and comprehensive overview of the well-known conventional extraction methods and the advanced novel treatments and extraction techniques applied to release the bioactive compounds from cereal waste and by-products.

Investigation on Cell Disruption Techniques and Supercritical Carbon Dioxide Extraction of Mortierella alpina Lipid

Mortierella alpina, an oleaginous fungus, has been shown to be a potential source for arachidonic acid (ARA) production. The recovery of intracellular lipids from M. alpina is an important step for the downstream bioprocessing, and green extraction techniques with a focus on being efficient and eco-friendly have drawn much attention. In this study, different cell disruption techniques (mechanical: high-speed homogenization 10,000 rpm, ultrasonication 20 kHz, high-pressure process (HPP) 200–600 MPa; non- mechanical: acid treatment HCl) were investigated for lipid recovery from M. alpina, and process parameters (A. temperature, B. pressure, C. cosolvent ratio) of supercritical carbon dioxide (SC-CO₂) lipid extraction were studied by applying response surface methodology (RSM). Compared with Soxhlet extraction as a control group (100%), high-speed homogenization has the highest lipid recovery (115.40%) among mechanical disruption techniques. Besides, there was no significant difference between high-speed homogenization and 1 M HCl treatment (115.55%) in lipid recovery. However, lipid recovery decreased to 107.36% as the concentration of acid was increased to 3 M, and acid treatment showed a negative effect on the ARA ratio. In HPP treatment, the highest lipid recovery (104.81%) was obtained at 400 MPa, 1 time of treatment and water medium. In the response surface model of SC-CO₂ extraction, results showed the major influence of the process parameters to lipid recovery was pressure, and there are interaction effects of AC (temperature and cosolvent ratio) and BC (pressure and cosolvent ratio). Lipid recovery of SC-CO₂ extraction reached 92.86% at 201 bar, 58.9 °C and cosolvent ratio 1:15. The microbial lipid recovery process of this study could be used as a reference and an eco-friendly alternative for the future downstream bioprocessing of ARA production by M. alpina.

An Evaluation of the Equilibrium Properties in Hexane and Ethanol Extractive Systems for Moringa oleifera Seeds and Fatty Acid Profiles of the Extracts

Until the present, oilseed extractions have been mainly performed using hexane: a toxic, non-sustainable solvent. Extraction methods using ethanol have recently been proposed and, to evaluate the suitability of ethanol as an alternative solvent, Moringa seeds with an oil content as high as 40% have been chosen to determine the equilibrium properties in solid–liquid ethanol extractions. The equilibrium constant (Keq) and the specific retained solution (M) of the extractive systems seeds–oil–hexane and seeds–oil–ethanol were determined and validated, following a counter-current multi-stage extraction model. The extractions were carried out at 40 and 50 °C, the mass to solvent ratios used were 1:5, 1:10 and 1:20, and shelled and unshelled seeds (kernels) were tested. The Keq and M of the different kinetics revealed that Keq was not infinite in the hexane systems, whereas the ethanol systems registered slightly lower values. Regarding M, although the seed powder allowed more rapid extractions, particle size was increased to reduce M for an easier phase preparation. Finally, a counter-current multi-stage extraction system was simulated and applied under suitable conditions. The fatty acid profiles for both types of extract were similar regarding their main components. definition:

Effect of solvent pre-treatment on the physicochemical, thermal profiles and morphological behavior of Mangifera pajang seed fat

In this work, the effect of solvent pre-treatment (hexane, petroleum ether and ethanol) on the physicochemical, thermal and morphology behavior of Mangifera pajang seed fat (MPSF) were investigated. Fat extraction was performed using Soxhlet method, and results showed that the yield, physicochemical, and crystalline structures of the MPSF were significantly (p < 0.05) influenced by the extraction solvents. Hexane gave the highest fat yield (7.67 %) with low unsaturation value (52.13 g iodine/g) compared with petroleum ether and ethanol. Hexane MPSF also had low oxidation rate (peroxide value of 1.1 mEq/g). Both non-stabilized and stabilized hexane MPSF showed a single melting endothermic peak at high temperature with onset, maximum peak and offset temperature of 16.23 ˚C-18.21 °C, 28.22 ˚C-31.25 °C and 34.85 ˚C-39.58 °C, respectively. Hexane MPSF crystallized rapidly at high temperature with single maximum peak starting at 16.51 ˚C-16.68 °C and ending at 0.23 ˚C-1.13 °C. In comparison with ethanol extract, hexane MPSF demonstrated a compact crystalline structure with a large densely packed center. Therefore, MPSF obtained from hexane presented better overall quality than those obtained from other extraction solvents. MPSF exhibited similar melting and morphological behavior to mango kernel fat and commercial cocoa butter. These results suggested that hexane was the best solvent for the extraction of MPSF. This fat also has the potential to be applied as a cocoa butter alternative fat or functional fat.

Evaluation of the Wheat Germ Oil Topical Formulations for Wound Healing Activity in Rats

Wheat Germ Oil (WGO), the flour-milling by-product of wheat has essential constituents for skin health care as vitamin E, B-complex, squalene and unsaturated fatty acids. Incorporate WGO into polymers of the cream and ointment bases and evaluate the wound healing potential of these WGO formulations in the rat-animal model. <b>Materials and Methods:</b> WGO creams and ointments were prepared in two concentrations, 10 and 20% and evaluated for storage stability, homogeneity and compatibility using Fourier Transform Infrared (FT-IR) spectrometry. An amount of 0.5 g of the WGO formulations was applied daily to the injured area of the rats back. Wounds were observed for any clinical changes and healing compared to the control animal group. <b>Results:</b> The WGO was compatible with the cream and ointment bases and physically stables over 60 days of storage. The formulations of WGO have induced dose-dependent wound healing properties however the ointment formulations were demonstrating wound healing activity significantly better than the creams at all the intervals of the treatment. Within three weeks, 20% WGO ointment has induced a 90%reduction in the wound size diameter. Also, wounds recovered by 50% in 10 and 14 days of treatment with 20% WGO ointment and cream, respectively. <b>Conclusion:</b> The results revealed that WGO is a potential wound-healing agent from the scope that WGO is a common cosmetic ingredient and available at affordable prices.

Chemical Composition and in vitro Anti-inflammatory Activity of Wheat Germ Oil Depending on the Extraction Procedure

This study aimed to examine the chemical composition of wheat germ oil extracted by three different methods, and to evaluate its inhibitory effect on the cyclooxygenase and proteinase activities. The results showed that the contents of policosanols, tocopherols and phytosterols were affected by the extraction procedure. However, the fatty acid composition of the different oil extracts was nearly the same. Among the tested oils samples, cold pressed oil exhibited the strongest inhibitory activity against proteinase (93.4%, IC₅₀ =195.7 µg/mL) and cyclooxygenase 1 (80.5%, IC₅₀ =58.6 µg/mL). Furthermore, the cold pressed oil had the highest content of octacosanol, β-sitosterol and α-linolenic acid, suggesting that those bioactive compounds could be essential for the potent ani-cyclooxygenase activity. The present data revealed that wheat germ oil contained cyclooxygenase and trypsin inhibitors, which are the promising therapeutic target for the treatment of various inflammatory diseases. Thus, wheat germ oil might be used to develop functional foods and pharmaceutic products for the human health.

Process optimization for the supercritical carbon dioxide (SC-CO2) extraction of wheat germ oil with respect to yield, and phosphorous and tocol contents using a Box Behnken design

The supercritical carbon dioxide (SC-CO2) extraction technique has emerged as one of the best possible alternatives to organic solvent (hexane) extraction. However, very limited information is available on process optimization for this extraction technique and the lack of available engineering data is causing the slow growth of this technique. In the present investigation, SC-CO2 extraction was carried out to extract the oil from wheat germ under various operating conditions and the oil samples were characterized for properties such as phosphorous and tocol contents (vitamin E). A three-level Box Behnken design from response surface methodology was applied to optimize the SC-CO2 extraction parameters such as pressure, temperature and CO2 flow rate with an objective to obtain high oil yield, rich tocol contents and low phosphorous content. The process parameters were maintained between 30 to 50 MPa, 40 to 60 °C and a flow rate of 10 to 30 g·min-1 in a Box Behnken design matrix. Three different second order polynomial models were obtained for oil yield, phosphorous content and tocol contents with high R2 values. The optimum conditions were found to be 50 M Pa, 60 °C and 30 g·min-1 where the predicted oil yield, phosphorous content and tocol contents were found to be 8.87%, 31.86 mg·Kg-1 and 2059.92 mg·Kg-1 respectively. Under the optimum conditions, the experimental oil yield, phosphorous content and tocol contents obtained were found to be very close to the values predicted by the model.

Efficient salt-aided aqueous extraction of bitter almond oil

BACKGROUND

Salt-aided aqueous extraction (SAAE) is an inexpensive and environmentally friendly method of oil extraction that is influenced by many factors. In the present study, we investigated the effect of SAAE on bitter almond oil yield.

RESULTS

This study used sodium bicarbonate solution as extraction solvent and the optimal extraction parameters predicted by Box-Behnken design (i.e., concentration of sodium bicarbonate, 0.4 mol L^-1 ; solvent-to-sample ratio, 5:1; extraction temperature, 84 °C; extraction time, 60 min), for oil recovery of 90.9%. The physiochemical characteristics of the extracted oil suggest that the quality was similar to that of the aqueous enzymatic extracted oil. Moreover, the content of hydrocyanic acid (HCN) in bitter almond oil was found to be less than 5 mg kg^-1 , which was lower compared to that obtained by other reported methods. Results of microanalysis indicated that SAAE led to significant improvement in oil yield by allowing the release of oil and decreasing the emulsion fraction. Therefore, extraction of bitter almond oil by SAAE is feasible.

CONCLUSION

These results demonstrate that extraction of bitter almond oil by SAAE based on the salt effect is feasible on a laboratory scale. © 2017 Society of Chemical Industry.

Ultrasonic Removal of Mucilage for Pressurized Liquid Extraction of Omega-3 Rich Oil from Chia Seeds (Salvia hispanica L.)

Chia (Salvia hispanica L.) seeds contain an important amount of edible oil rich in omega-3 fatty acids. Fast and alternative extraction techniques based on polar solvents, such as ethanol or water, have become relevant for oil extraction in recent years. However, chia seeds also contain a large amount of soluble fiber or mucilage, which makes difficult an oil extraction process with polar solvents. For that reason, the aim of this study was to develop a gentle extraction method for mucilage in order to extract chia oil with polar solvents using pressurized liquids and compare with organic solvent extraction. The proposed mucilage extraction method, using an ultrasonic probe and only water, was optimized at mild conditions (50 °C and sonication 3 min) to guarantee the omega-3 oil quality. Chia oil extraction was performed using pressurized liquid extraction (PLE) with different solvents and their mixtures at five different extraction temperatures (60, 90, 120, 150, and 200 °C). Optimal PLE conditions were achieved with ethyl acetate or hexane at 90 °C in only 10 min of static extraction time (chia oil yield up to 30.93%). In addition, chia oils extracted with nonpolar and polar solvents by PLE were analyzed by gas chromatography-mass spectrometry (GC-MS) to evaluate fatty acid composition at different extraction conditions. Chia oil contained ∼65% of α-linolenic acid regardless of mucilage extraction method, solvent, or temperature used. Furthermore, tocopherols and tocotrienols were also analyzed by HPLC in the extracted chia oils. The mucilage removal allowed the subsequent extraction of the chia oil with polar or nonpolar solvents by PLE producing chia oil with the same fatty acid and tocopherol composition as traditional extraction.

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a temperature- controlled short wave infrared (SIR) radiation system was adopted to retard its rancidity and retain a maximum level of fat-soluble nutrients. Meanwhile, the critical storage water activity (Aw) of WG for inhibiting both hydrolytic and oxidative rancidity was appraised. Results indicate that WG irradiated at 90°C for 20 min acquired the optimal stabilization effect, and its residual LA and LOX activity were 18.02% and 19.21%, respectively. At this condition, the free fatty acids (FFA) content and peroxide value (PV) increment of WG oil at 40°C remained below 5% and 2.24 meq O2/kg for 60 days, respectively. The residual Aw of this WG sample was 0.13, and it is near the Aw corresponding to its monolayer. No significant decrease of fatty acids was observed during SIR processing, while about 96.42% of its original tocopherols still retained in WG treated at 90°C for 20 min.

Subcritical Butane Extraction of Wheat Germ Oil and Its Deacidification by Molecular Distillation

Extraction and deacidification are important stages for wheat germ oil (WGO) production. Crude WGO was extracted using subcritical butane extraction (SBE) and compared with traditional solvent extraction (SE) and supercritical carbon dioxide extraction (SCE) based on the yield, chemical index and fatty acid profile. Furthermore, the effects of the molecular distillation temperature on the quality of WGO were also investigated in this study. Results indicated that WGO extracted by SBE has a higher yield of 9.10% and better quality; at the same time, its fatty acid composition has no significant difference compared with that of SE and SCE. The molecular distillation experiment showed that the acid value, peroxide value and p-anisidine value of WGO were reduced with the increase of the evaporation temperatures, and the contents of the active constituents of tocopherol, polyphenols and phytosterols are simultaneously decreased. Generally, the distillation temperature of 150 °C is an appropriate condition for WGO deacidification with the higher deacidification efficiency of 77.78% and the higher retention rate of active constituents.

Lipophilic bioactive compounds in the oils recovered from cereal by-products

BACKGROUND

The by-products of seven different cereal grains were investigated as a source of extractable oil, rich in lipophilic bioactive compounds.

RESULTS

Oil yields (g kg(-1) DW) recovered from cereal by-products were as follows: 189 (rice bran) > 112 (wheat germ) > 74 (corn bran) > 58 (oat bran) > 41 (buckwheat bran) > 39 (spelt bran) > 33 (wheat bran) > 27 (rye bran). The main fatty acids identified in the studied oil samples were palmitic acid (11.39-17.23%), oleic acid (11.76-42.73%), linoleic acid (35.54-62.65%) and α-linolenic acid (1.05-9.46%). The range of total tocochromanols and phytosterols in the obtained oils was 0.369-3.763 and 1.19-35.24 g kg(-1) of oil, respectively. The oils recovered from buckwheat and corn bran, and wheat germ were dominated by tocopherols (99.9, 84.2 and 96.5%, respectively), whereas the oat, rice, rye, spelt, wheat bran oils were rich in tocotrienols (73.9, 79.6, 78.1, 90.6 and 73.8%, respectively). The campesterol and β-sitosterol constituted 10.1-32.5 and 30.4-63.7%, respectively, of total phytosterols contents identified in all of the studied samples.

CONCLUSION

The present study demonstrated that oils recovered from the cereal by-products are richer sources of bioactive compounds, compared with traditional oils. © 2015 Society of Chemical Industry.

Pressurized liquid extraction and chemical characterization of safflower oil: A comparison between methods

This work investigates the extraction process of safflower oil using pressurized ethanol, and compares the chemical composition obtained (in terms of fatty acids) with other extraction techniques. Soxhlet and Ultrasound showed maximum global yield of 36.53% and 30.41%, respectively (70°C and 240min). PLE presented maximum global yields of 25.62% (3mLmin(-1)), 19.94% (2mLmin(-1)) and 12.37% (1mLmin(-1)) at 40°C, 100bar and 60min. Palmitic acid showed the lower concentration in all experimental conditions (from 5.70% to 7.17%); Stearic and Linoleic acid presented intermediate concentrations (from 2.93% to 25.09% and 14.09% to 19.06%, respectively); Oleic acid showed higher composition (from 55.12% to 83.26%). Differences between percentages of fatty acids, depending on method were observed. Results may be applied to maximize global yields and select fatty acids, reducing the energetic costs and process time.

Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil

FCIR was used to inhibit lipase and lipoxygenase activities of WG to extend its shelf life. FCIR inhibits rapid hydrolytic and oxidative rancidity of WG in minutes. The optimum water activity for inhibiting both hydrolytic and oxidative rancidity of WG is about 0.186.

Biosynthesis of Essential Polyunsaturated Fatty Acids in Wheat Triggered by Expression of Artificial Gene

The artificial gene D6D encoding the enzyme ∆⁶desaturase was designed and synthesized using the sequence of the same gene from the fungus Thamnidium elegans. The original start codon was replaced by the signal sequence derived from the wheat gene for high-molecular-weight glutenin subunit and the codon usage was completely changed for optimal expression in wheat. Synthesized artificial D6D gene was delivered into plants of the spring wheat line CY-45 and the gene itself, as well as transcribed D6D mRNA were confirmed in plants of T₀ and T₁ generations. The desired product of the wheat genetic modification by artificial D6D gene was the γ-linolenic acid. Its presence was confirmed in mature grains of transgenic wheat plants in the amount 0.04%-0.32% (v/v) of the total amount of fatty acids. Both newly synthesized γ-linolenic acid and stearidonic acid have been detected also in leaves, stems, roots, awns, paleas, rachillas, and immature grains of the T₁ generation as well as in immature and mature grains of the T₂ generation. Contents of γ-linolenic acid and stearidonic acid varied in range 0%-1.40% (v/v) and 0%-1.53% (v/v) from the total amount of fatty acids, respectively. This approach has opened the pathway of desaturation of fatty acids and production of essential polyunsaturated fatty acids in wheat.

Population Growth of the Generalist Mite Tyrophagus putrescentiae (Acari: Acaridida) Following Adaptation to High- or Low-Fat and High- or Low-Protein Diets and the Effect of Dietary Switch

Tyrophagus putrescentiae (Schrank, 1781) is a cosmopolitan generalist feeder that prefers foodstuffs of high-fat and high-protein content. Our aim was to investigate the population growth of T. putrescentiae after long-term nutritional adaptation to two distinct diets that are commonly infested in the synanthropic environment. Crushed dry dog food kernels provided a high-fat, high-protein, and low-carbohydrate diet, whereas wholemeal spelt flour provided a low-protein, low-fat, and high-carbohydrate diet. After >6 mo of nutritional adaptation, each of the two populations were used in two 28-d population growth tests: one that mites remained on their adaptation diet (homogenous diet treatment) and one that mites underwent a dietary switch (dietary switch treatment). Dietary treatment, nutritional adaptation, and their interaction all significantly influenced population growth. The homogenous diet treatment showed 7.5 times higher growth on the dog food diet than on flour. In the dietary switch, flour-adapted mites switching to dog food experienced five times greater population growth than the flour-adapted mites remained on flour, whereas the dog food-adapted population showed a 2.8-fold decrease in population growth when transferred to the flour. A comparison of means between the two dietary switch treatments showed a 1.9-fold higher population growth after flour-adapted mites were shifted to dog food than when the dog food-adapted mites were shifted to flour. We demonstrated that T. putrescentiae is able survive and reproduce for many generations on dry dog food and flour with different levels of success. High-fat and -protein food accelerated T. putrescentiae population growth compared with the high-carbohydrate diet.

Optical sensor based on hybrid FBG/titanium dioxide coated LPFG for monitoring organic solvents in edible oils

A hybrid optical sensing scheme based on a fiber Bragg grating (FBG) combined with a titanium dioxide coated long period fiber grating (LPFG) for monitoring organic solvents in high refractive index edible oils is reported. In order to investigate and optimize the sensor performance, two different FBG/LPFG interrogation systems were investigated. The readout of the sensor was implemented using either the wavelength shift of the LPFG resonance dip or the variation in the optical power level of the reflected/transmitted light at the FBG wavelength peak, which in turn depends on the wavelength position of the LPFG resonance. Hexane concentrations up to 20%V/V, corresponding to the refractive index range from 1.451 to 1.467, were considered. For the transmission mode of operation, sensitivities of 1.41 nm/%V/V and 0.11 dB/%V/V, with resolutions of 0.58%V/V and 0.29%V/V, were achieved when using the LPFG wavelength shift and the FBG transmitted optical power, respectively. For the FBG reflection mode of operation, a sensitivity of 0.07 dB/%V/V and a resolution better than 0.16%V/V were estimated.

Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat

BACKGROUND

Lipid peroxidation is the cause of declining the meat quality. Natural antioxidants plays a vital role in enhancing the stability and quality of meat. The supplementation of natural antioxidants in feed decreases lipid peroxidation and improves the stability of meat.

METHODS

The present research was conducted to determine the effect of α-lipoic acid, α-tocopherol and wheat germ oil on the status of antioxidants, quality and lipid stability of broiler meat. One day old male broilers were fed with different feeds containing antioxidants i.e. natural (wheat germ oil) and synthetic α-tocopherol and α-lipoic acid during the two experimental years.

RESULTS

The feed treatments have significant variation on the body weight and feed conversion ratio (FCR) while having no influence on the feed intake. The broilers fed on wheat germ oil (natural α-tocopherol) gained maximum body weight (2451.97 g & 2466.07 g) in the experimental years 2010-11 & 2011-12, respectively. The higher total phenolic contents were found in the broilers fed on wheat germ oil plus α-lipoic acid in breast (162.73±4.8 mg Gallic acid equivalent/100 g & 162.18±4.5 mg Gallic acid equivalent/100 g) and leg (149.67±3.3 mg Gallic acid equivalent/100 g & 146.07±3.2 mg Gallic acid equivalent/100 g) meat during both experimental years. Similar trend was observed for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP). The production of malondialdehydes in the breast and leg meat increased with progressive increase in the time period. The deposition of α-tocopherol (AT) and α-lipoic acid (ALA) contents were found to be higher in the broilers fed on wheat germ oil plus α-lipoic acid in breast and leg meat during the both experimental years.

CONCLUSION

In conclusion, the combination of wheat germ oil and α-lipoic acid has more beneficial for stability and the quality of the broiler meat and more work should be needed in future for the bio-evaluation of this kind of functional meat in humans.

Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma

The influence of wheat flour type (refined (RWF)/whole (WWF)) on bread crust aroma was investigated. Differences were characterized by aroma extract dilution analysis and quantified utilizing stable isotope surrogate standards. For RWF breads, five aroma compounds were higher in concentration, 2-acetyl-1-pyrroline, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-phenylethanol, 2-acetyl-2-thiazoline, and 2,4-dihyroxy-2,5-dimethyl-3(2H)-furanone, by 4.0-, 3.0-, 2.1-, 1.7-, and 1.5-fold, respectively, whereas three compounds were lower, 2-ethyl-3,5-dimethylpyrazine, (E,E)-2,4-decadienal, and (E)-2-nonenal by 6.1-, 2.1-, and 1.8-fold, respectively. A trained sensory panel reported the perceived aroma intensity of characteristic fresh refined bread crust aroma was significantly higher in RWF compared to WWF crust samples. Addition of 2-acetyl-1-pyrroline, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-phenylethanol, 2-acetyl-2-thiazoline, and 2,4-dihyroxy-2,5-dimethyl-3(2H)-furanone to the WWF crust (at concentrations equivalent to those in the RWF crust) increased the intensity of the fresh refined bread crust aroma attribute; no significant difference was reported when compared to RWF crust. The liberation of ferulic acid from WWF during baking was related to the observed reduction in these five aroma compounds and provides novel insight into the mechanisms of flavor development in WWF bread.

Pressurized liquid extraction and HPLC quantification of folic acid in fortified wheat flours

A pressurized liquid extraction (PLE) method using phosphate buffer as solvent was applied for folic acid (FA) extraction from fortified wheat flours and was compared to a standard solid-liquid extraction (SLE) method. Extracted FA was quantified by reverse phase high-performance liquid chromatography (RP-HPLC) hyphenated with a phenyl column and an absorption photometric detector (λ = 280 nm). Detection and quantification limits were 0.12 and 0.4 ng, respectively, corresponding to 0.06 and 0.2 μg g(-1) of analyzed wheat flour. Equivalent FA contents were found by both extraction methods, but a single PLE allowed a total recovery of FA content, whereas at least three successive SLEs were needed to achieve a total recovery of FA. The obtained results indicated that PLE is a rapid and efficient technique for FA extraction from fortified wheat flour.

Wheat germ: not only a by-product

The wheat germ (embryonic axis and scutellum) represents about 2.5-3.8% of total seed weight and is an important by-product of the flour milling industry. The germ contains about 10-15% lipids, 26-35% proteins, 17% sugars, 1.5-4.5% fibre and 4% minerals, as well as significant quantities of bioactive compounds such as tocopherols [300-740 mg/kg dry matter (DM)], phytosterols (24-50 mg/kg), policosanols (10 mg/kg), carotenoids (4-38 mg/kg), thiamin (15-23 mg/kg) and riboflavin (6-10 mg/kg). Oil recovery is achieved by mechanical pressing or solvent extraction, which retrieve about 50% or 90% lipids, respectively; innovative approaches, such as supercritical carbon dioxide extraction, are also proposed. The oil is rich in triglycerides (57% of total lipids), mainly linoleic (18:2), palmitic (16:0) and oleic (18:1) acids, but relevant amounts of sterols, mono- and diglycerides, phospho- and glycolipids are present. The lypophilic antioxidants tocopherols and carotenoids are also abundant. The main by-product of oil extraction is defatted germ meal, which has high protein content (30-32%), is rich in albumin (34.5% of total protein) and globulin (15.6%), and thus presents a well-balanced amino acid profile. Its principal mineral constituents are potassium, magnesium, calcium, zinc and manganese, in decreasing order. Total flavonoid content is about 0.35 g rutin equivalent/100 g DM. The wheat germ is therefore a unique source of concentrated nutrients, highly valued as food supplement. While the oil is widely appreciated for its pharmaceutical and nutritional value, the defatted germ meal is a promising source of high-quality vegetable proteins. Better nutrient separation from the kernel and improved fractioning techniques could also provide high-purity molecules with positive health benefits.

Improvement of total lipid and glycerophospholipid recoveries from various food matrices using pressurized liquid extraction

The extraction of three major phospholipid (PL) classes contained in soybean, egg yolk, calf brain, and ox liver was investigated by means of two methods. The PL amounts were evaluated. A new method, based on pressurized liquid extraction (PLE), was applied for total lipids (TL), including PL, extraction and compared with a standard liquid extraction method, a modified Folch method. The three PL classes (phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylcholine (PC)) that were recovered in the obtained TL extracts were quantified using HPLC with an evaporative light-scattering detector (ELSD). Using the PLE method, a single extraction allowed a recovery of more than 94% of TL and 96% of each PL class. Two successive extractions could achieve a total recovery of the three studied PL classes. With the modified Folch method, 77-83% of TL, 80-91% of PE, 82-94% of PC, and no more than 78% of PI could be achieved from various food matrices after one extraction. Four successive extractions were necessary to recover the whole TL content and each PL class. Results indicate that PLE is a rapid and efficient lipid extraction system for the broad range of plant and animal tissues.