RT info:eu-repo/semantics/article
T1 Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide
A1 Rebolleda, Sara
A1 González San José, María Luisa
A1 Sanz, María Teresa
A1 Beltrán, Sagrario
A1 García Solaesa, Ángela
K1 Ingeniería Agrícola
K1 Wheat bran oily extract
K1 Alkylresorcinols
K1 Tocopherols
K1 Extracto oleoso de salvado de trigo
K1 Alquilresorcinoles
K1 Tocoferoles
K1 3102 Ingeniería Agrícola
AB A wheat bran oily extract obtained with supercritical carbon dioxide at 25.0 ± 0.1 MPa and 40 ± 2 °C has been analyzed in order to determine some valuable bioactive compounds as alkylresorcinols, α-linolenic acid, steryl ferulates, tocopherols and phenolic compounds, which levels were around 47, 37, 18, 7 and 0.025 mg/g oily extract, respectively. To our knowledge, this is the first time that the presence of steryl ferulates has been observed in a supercritical fluid extract of wheat bran and that γ-tocopherol has been described in wheat bran oily extracts. Other common quality parameters, directly correlated with oxidative degradation, were also evaluated. Acidity values around 15% oleic acid were detected, while low levels of hydroperoxides (around 2.4 meq O2/kg) and very low levels of hexanal (0.21 ppb) were found. Composition of the wheat bran oily extract was stable during 155 days of storage at 21 °C and darkness, and only a slight decrease in alkylresorcinols and tocopherols contents (13% and 20%, respectively) was observed. These results indicated an attractive potential of the obtained oily extract for industrial applications as food ingredients, nutraceuticals, and others.
PB MDPI
YR 2020
FD 2020
LK https://uvadoc.uva.es/handle/10324/58762
UL https://uvadoc.uva.es/handle/10324/58762
LA eng
NO Foods 2020, vol. 9, n. 5, 625
NO Producción Científica
DS UVaDOC
RD 06-ago-2024