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Effect of stabilization on functional components and fatty acid profile of wheat germ
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F Zarenejad   , S.H Peighambardoust * |
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Abstract: (8847 Views) |
| Background and Objective: Wheat germ is a component of the wheat kernel with high nutritional value and a short shelf-life. In this study, wheat was grown and the germ separated and then stabilized using a heat treatment. The chemical composition of the raw and stabilized wheat germ was evaluated to determine its nutritional value and any changes to composition during stabilization.
Materials and Methods: Wheat germ was stabilized by steaming for 15 min and then dried at 80°C for 20 min. The chemical characteristics of raw and stabilized wheat germ (moisture, fiber, fat, ash, polyphenol) were determined. The tocopherol and fatty acid profiles were analyzed by HPLC and GC, respectively.
Results: Results showed that heat treatment decreased the moisture content of wheat germ. The fiber content of the wheat germ was about 14.6% (dry base), making it a good source of dietary fiber. Polyphenol content decreased from 3740 ppm in raw wheat germ to 2848 ppm after stabilization. This study showed that wheat germ has a balanced variety of essential fatty acids the dominant fatty acid in wheat germ oil was linoleic acid, a ω6 fatty acid. Stabilization had no significant effect on wheat germ fatty acids and significantly decreased the tocopherol content of the stabilized wheat germ.
Conclusion: Wheat germ is a good source of dietary fiber, polyphenol, unsaturated fatty acid and tocopherol. Stabilization significantly decreased the polyphenol and tocopherol content of wheat germ.
Keywords: Wheat germ, Stabilization, Functional components, Essential fatty acids, Tocopherol content |
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| Keywords: Wheat germ, Stabilization, Functional components, Essential fatty acids, Tocopherol content |
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Full-Text [PDF 217 kb]
(4870 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2014/01/28 | Accepted: 2014/01/28 | Published: 2014/01/28
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