Özcan, Mehmet MusaAl Juhaimi, Fahad Y.Ghafoor, K.Babiker, Elfadil E.Uslu, Nurhan2020-03-262020-03-2620151757-83611757-837Xhttps://dx.doi.org/10.3920/QAS2014.0457https://hdl.handle.net/20.500.12395/32044In 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.en10.3920/QAS2014.0457info:eu-repo/semantics/closedAccesswheat germheat treatmentoil contentfatty acid compositionlinoleicGCArticle74517520Q2WOS:000356882600013Q4