Antioxidant activity of extracts from roasted wheat germ

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autoren

  • Ulrich Krings
  • Yasser S. El-Saharty
  • Bader A. El-Zeany
  • Bettina Pabel
  • Ralf G. Berger

Organisationseinheiten

Externe Organisationen

  • Cairo University
Forschungs-netzwerk anzeigen

Details

OriginalspracheEnglisch
Seiten (von - bis)91-95
Seitenumfang5
FachzeitschriftFood chemistry
Jahrgang71
Ausgabenummer1
PublikationsstatusVeröffentlicht - 23 Aug. 2000

Abstract

Solvents extracts of roasted wheat germ, an actual waste stream of wheat processing, retarded the autoxidation of corn oil stored at 60°C. Best stabilisation of stripped corn oil was obtained with an ethanolic extract (antioxidative extract, AOE) from wheat germ that was roasted at 160°C for 20 min. Even high dosages of 20 and 40% AOE did not show prooxidative effects. Using accelerated ageing of commercial plant oils, and peroxide value, conjugated diene hydroperoxide concentration and α-tocopherol concentration as analytical indicators, a significant improvement of storability was demonstrated for each oil. Results indicate the presence of classes I and II antioxidants in ethanolic AOE of wheat germ. (C) 2000 Elsevier Science Ltd.

ASJC Scopus Sachgebiete

Zitieren

Antioxidant activity of extracts from roasted wheat germ. / Krings, Ulrich; El-Saharty, Yasser S.; El-Zeany, Bader A. et al.
in: Food chemistry, Jahrgang 71, Nr. 1, 23.08.2000, S. 91-95.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Krings, U, El-Saharty, YS, El-Zeany, BA, Pabel, B & Berger, RG 2000, 'Antioxidant activity of extracts from roasted wheat germ', Food chemistry, Jg. 71, Nr. 1, S. 91-95. https://doi.org/10.1016/S0308-8146(00)00148-5
Krings, U., El-Saharty, Y. S., El-Zeany, B. A., Pabel, B., & Berger, R. G. (2000). Antioxidant activity of extracts from roasted wheat germ. Food chemistry, 71(1), 91-95. https://doi.org/10.1016/S0308-8146(00)00148-5
Krings U, El-Saharty YS, El-Zeany BA, Pabel B, Berger RG. Antioxidant activity of extracts from roasted wheat germ. Food chemistry. 2000 Aug 23;71(1):91-95. doi: 10.1016/S0308-8146(00)00148-5
Krings, Ulrich ; El-Saharty, Yasser S. ; El-Zeany, Bader A. et al. / Antioxidant activity of extracts from roasted wheat germ. in: Food chemistry. 2000 ; Jahrgang 71, Nr. 1. S. 91-95.
Download
@article{4ff5fc6783e74b7eb69b8e8c7f0c0e91,
title = "Antioxidant activity of extracts from roasted wheat germ",
abstract = "Solvents extracts of roasted wheat germ, an actual waste stream of wheat processing, retarded the autoxidation of corn oil stored at 60°C. Best stabilisation of stripped corn oil was obtained with an ethanolic extract (antioxidative extract, AOE) from wheat germ that was roasted at 160°C for 20 min. Even high dosages of 20 and 40% AOE did not show prooxidative effects. Using accelerated ageing of commercial plant oils, and peroxide value, conjugated diene hydroperoxide concentration and α-tocopherol concentration as analytical indicators, a significant improvement of storability was demonstrated for each oil. Results indicate the presence of classes I and II antioxidants in ethanolic AOE of wheat germ. (C) 2000 Elsevier Science Ltd.",
keywords = "Antioxidants, Ethanolic extract, Roasting, Wheat germ",
author = "Ulrich Krings and El-Saharty, {Yasser S.} and El-Zeany, {Bader A.} and Bettina Pabel and Berger, {Ralf G.}",
year = "2000",
month = aug,
day = "23",
doi = "10.1016/S0308-8146(00)00148-5",
language = "English",
volume = "71",
pages = "91--95",
journal = "Food chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd.",
number = "1",

}

Download

TY - JOUR

T1 - Antioxidant activity of extracts from roasted wheat germ

AU - Krings, Ulrich

AU - El-Saharty, Yasser S.

AU - El-Zeany, Bader A.

AU - Pabel, Bettina

AU - Berger, Ralf G.

PY - 2000/8/23

Y1 - 2000/8/23

N2 - Solvents extracts of roasted wheat germ, an actual waste stream of wheat processing, retarded the autoxidation of corn oil stored at 60°C. Best stabilisation of stripped corn oil was obtained with an ethanolic extract (antioxidative extract, AOE) from wheat germ that was roasted at 160°C for 20 min. Even high dosages of 20 and 40% AOE did not show prooxidative effects. Using accelerated ageing of commercial plant oils, and peroxide value, conjugated diene hydroperoxide concentration and α-tocopherol concentration as analytical indicators, a significant improvement of storability was demonstrated for each oil. Results indicate the presence of classes I and II antioxidants in ethanolic AOE of wheat germ. (C) 2000 Elsevier Science Ltd.

AB - Solvents extracts of roasted wheat germ, an actual waste stream of wheat processing, retarded the autoxidation of corn oil stored at 60°C. Best stabilisation of stripped corn oil was obtained with an ethanolic extract (antioxidative extract, AOE) from wheat germ that was roasted at 160°C for 20 min. Even high dosages of 20 and 40% AOE did not show prooxidative effects. Using accelerated ageing of commercial plant oils, and peroxide value, conjugated diene hydroperoxide concentration and α-tocopherol concentration as analytical indicators, a significant improvement of storability was demonstrated for each oil. Results indicate the presence of classes I and II antioxidants in ethanolic AOE of wheat germ. (C) 2000 Elsevier Science Ltd.

KW - Antioxidants

KW - Ethanolic extract

KW - Roasting

KW - Wheat germ

UR - http://www.scopus.com/inward/record.url?scp=0033883120&partnerID=8YFLogxK

U2 - 10.1016/S0308-8146(00)00148-5

DO - 10.1016/S0308-8146(00)00148-5

M3 - Article

AN - SCOPUS:0033883120

VL - 71

SP - 91

EP - 95

JO - Food chemistry

JF - Food chemistry

SN - 0308-8146

IS - 1

ER -