Antioxidant activity of extracts from roasted wheat germ

Research output: Contribution to journal › Article › Research › peer review

Authors

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

Research Organisations

External Research Organisations

  • Cairo University
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Details

Original languageEnglish
Pages (from-to)91-95
Number of pages5
JournalFood chemistry
Volume71
Issue number1
Publication statusPublished - 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.

Keywords

    Antioxidants, Ethanolic extract, Roasting, Wheat germ

ASJC Scopus subject areas

Cite this

Antioxidant activity of extracts from roasted wheat germ. / Krings, Ulrich; El-Saharty, Yasser S.; El-Zeany, Bader A. et al.
In: Food chemistry, Vol. 71, No. 1, 23.08.2000, p. 91-95.

Research output: Contribution to journal › Article › Research › 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, vol. 71, no. 1, pp. 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 ; Vol. 71, No. 1. pp. 91-95.
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AU - Krings, Ulrich

AU - El-Saharty, Yasser S.

AU - El-Zeany, Bader A.

AU - Pabel, Bettina

AU - Berger, Ralf G.

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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.

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