ArticleFood technology and biotechnology2020
Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques.
Article in Food technology and biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 11 citations in OpenAlex.
- Comparative attenuation of TiO₂ nanoparticle dose-dependent toxicities in lung, spleen, and blood by nanoencapsulated wheat germ oil in male rats.Scientific reports · 2026Article
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Lipids and Fatty Acid Composition Reveal Differences between Durum Wheat Landraces and Modern Cultivars.Plants (Basel, Switzerland) · 2024Article
- Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina.Foods (Basel, Switzerland) · 2023Article
- Assessment of Wheat Germ Oil Role in the Prevention of Induced Breast Cancer in Rats.ACS omega · 2022Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
RESEARCH
backgroundUtilization of wheat germ and wheat germ oil is limited due to high enzymatic activity and the presence of unsaturated fatty acids, which require stabilization techniques to overcome this problem. EXPERIMENTAL APPROACH: In this study, the effects of stabilization methods (dry convective oven heating at 90 and 160 °C, microwave radiation at 180 and 360 W, and autoclave steaming) on both wheat germ and its oil were evaluated. RESULTS AND
conclusionsSteaming caused the most dramatic changes in lipoxygenase activity, free fatty acid content, DPPH radical scavenging activity, and mass fractions of tocopherols and tocotrienols. Lower peroxide values were measured in the oil samples treated with convectional heating (160 °C) and steaming at temperatures above 100 °C. However, NOVELTY AND SCIENTIFIC CONTRIBUTION: This study shows that the high temperature oven heating method, which is widely used in the industry for thermal stabilization of wheat germ, does not provide an advantage in oxidative stability compared to steaming and microwave applications. Steaming delayed oxidation in the germ, while further inhibiting lipoxygenase activity. Moreover, tocotrienols were more conservable. In industrial application, low-power microwave (180 instead of 360 W) and oven heating at lower temperature (90 instead of 160 °C) would be preferable.
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Registered trials
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