Nutritional composition, extraction, and utilization of wheat germ oil: A review

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dc.contributor.authorGhafoor, Kashif
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl-Juhaimi, Fahad Y.
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorSarker, Zaidul Islam
dc.contributor.authorAhmed, Isam A. Mohamed
dc.contributor.authorAhmed, Mohammed Asif
dc.date.accessioned2020-03-26T19:42:11Z
dc.date.available2020-03-26T19:42:11Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractWheat germ is a by-product of wheat milling from which wheat germ oil (WGO) can be obtained using different techniques. For a better quality WGO, techniques such supercriticalfluid fractionation, molecular distillation, and other innovative methods can be adopted. WGO is composed of nonpolar lipids, glycolipids, phospholipids, alcohols, esters, alkene, aldehydes, tocopherols, n-alkanols, sterols, 4-methyl sterols, triterpenols, hydrocarbons, pigments, and volatile components. The most abundant WGOfatty acid is linoleic acid which composes 42-59% of total triglycerides followed by palmitic (16:0) and oleic acids (18:1). The stearic acid, a saturated fatty acid, is usually less than 2%. WGO is rich in tocopherols particularly vitamin E. It contains alpha-tocopherol and beta-tocopherol which gives various health benefits to it. It is being used in medicine, cosmetic, agricultural, and food industry. Some of its applications include production of vitamins and food supplements, animal feed and biological insect control and for treating circulatory/cardiac disorders and weaknesses. More studies are required for producing better qualityWGOsuch as application of more innovative and optimized techniques that can increase its health benefits and hence utilization. More mechanistic approaches for extraction, evaluation, and utilization of WGO can help in making this by-product of wheat processing more valuable.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding through the Research Group No. RG-1435-049.en_US
dc.identifier.doi10.1002/ejlt.201600160en_US
dc.identifier.issn1438-7697en_US
dc.identifier.issn1438-9312en_US
dc.identifier.issue7en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1002/ejlt.201600160
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35331
dc.identifier.volume119en_US
dc.identifier.wosWOS:000407034700001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCompositionen_US
dc.subjectExtractionen_US
dc.subjectFatty acidsen_US
dc.subjectHealth benefitsen_US
dc.subjectTocopherolen_US
dc.subjectWheat germ oilen_US
dc.titleNutritional composition, extraction, and utilization of wheat germ oil: A reviewen_US
dc.typeReviewen_US

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