Fat-soluble nutraceuticals and their composition in heat-processed wheat germ and wheat bran

• Published in: International journal of food sciences and nutrition 2014-05, Vol.65 (3), p.327-334
• Main Authors: Suresh Kumar, G., Swathi, R., Gopala Krishna, A. G.
• Format: Article
• Language: English
• Subjects: Antioxidants - analysis; Antioxidants - pharmacology; Carotenoids; Carotenoids - analysis; Carotenoids - pharmacology; Color; Dietary Fiber - analysis; Dietary Supplements; Fatty acids; Fatty Acids - analysis; Food Handling; Food processing industry; Food science; Functional foods & nutraceuticals; Hot Temperature; Humans; minor components; Nutritive Value; Plant Oils - analysis; Seeds - chemistry; Solubility; steryl ferulates; total tocols; Triticum - chemistry; Triticum aestivum; Wheat; wheat bran; wheat germ
• ISSN: 0963-7486; 1465-3478
• DOI: 10.3109/09637486.2013.866640

Abstract Nutraceuticals availability in heat-processed foods is considered to be the index for healthy food. This study has made an attempt to optimize the temperature to retain nutraceuticals in wheat bran (WB) and wheat germ (WG). Heated WG (130 °C & 140 °C) and WB (140 °C & 150 °C) were analyzed for sensory profiles. Extracted oils were subjected to physicochemical parameter as well as its nutraceuticals. Increased oil yield, color values and reduced free fatty acids were found with varied temperatures. Fat-soluble compounds total tocols, steryl ferulates and carotenoids found in WG (0.316, 0.058 and 0.011%) and WB (0.228, 0.595 and 0.015%) and maximum reductions started in WG (0.183%, 0.034% and 0.004%) at 130 °C. The free radical-scavenging activities of control samples showed high EC50 values than processed samples; however, no differences were observed between two temperatures. Study may clearly spell out that the reduced nutraceuticals observed after subjecting food raw materials to optimum temperature eventually lead to its quality.