Effect of heating process on oil yield and fatty acid composition of wheat germ

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl Juhaimi, Fahad Y.
dc.contributor.authorGhafoor, K.
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorUslu, Nurhan
dc.date.accessioned2020-03-26T19:02:07Z
dc.date.available2020-03-26T19:02:07Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, fatty acid composition, antioxidant activity, total phenol and oil content of heat-treated wheat germs were investigated. Results of control samples were compared with heated wheat germs at different temperatures (100, 120, 150 and 180 degrees C) and times (5, 8 and 11 min). The maximum yield was obtained when heated at 120 degrees C/11 min with 7.293% and 120 degrees C/8 min with 7.256%, while the minimum oil content was observed at 100 degrees C/11 min with 5.794%. Linoleic, oleic acid and palmitic acids were the major fatty acids of wheat germ oil. The most dominant fatty acids of control samples were linoleic (58.382%), oleic acid (18.554%), palmitic acid (12.926%), and linolenic acid (6.848%). The fatty acid composition of wheat germ oil was not significantly affected by the heating treatment. On the other hand, a decrease was observed in antioxidant activity of heated samples. Wheat germ had the highest total phenol content.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 the research group (No. RG-1435-049).en_US
dc.identifier.doi10.3920/QAS2014.0457en_US
dc.identifier.endpage520en_US
dc.identifier.issn1757-8361en_US
dc.identifier.issn1757-837Xen_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage517en_US
dc.identifier.urihttps://dx.doi.org/10.3920/QAS2014.0457
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32044
dc.identifier.volume7en_US
dc.identifier.wosWOS:000356882600013en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWAGENINGEN ACADEMIC PUBLISHERSen_US
dc.relation.ispartofQUALITY ASSURANCE AND SAFETY OF CROPS & FOODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectwheat germen_US
dc.subjectheat treatmenten_US
dc.subjectoil contenten_US
dc.subjectfatty acid compositionen_US
dc.subjectlinoleicen_US
dc.subjectGCen_US
dc.titleEffect of heating process on oil yield and fatty acid composition of wheat germen_US
dc.typeArticleen_US

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