Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction

Mehmet M. Özcan, Antonella Rosa, Maria A. Dessi, Bruno Marongiu, Alessandra Piras and Fahad Y. I. AL-Juhaimi
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Mehmet M. Özcan: Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
Antonella Rosa: Department of Experimental Biology and
Maria A. Dessi: Department of Experimental Biology and
Bruno Marongiu: Department of Chemical Science, University of Cagliari, Cagliari, Italy; 4Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
Alessandra Piras: Department of Chemical Science, University of Cagliari, Cagliari, Italy; 4Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia

Czech Journal of Food Sciences, 2013, vol. 31, issue 3, 236-240

Abstract: Laboratory-prepared wheat germ oil was obtained by cold pressing and supercritical CO2 extraction. The main objective was to compare the quality of both oil samples obtained, with emphasis on their fatty acids compositions and tocopherol contents. The percentages of palmitic, oleic, linoleic, and linolenic acids determined in the cold-pressed oil were 15.89, 15.48, 54.88, and 7.34% of total fatty acids, respectively, and those in the oil extracted by supercritical CO2 were 16.50, 15.05, 54.79, and 7.29% of total fatty acids, respectively. The average proportions of saturated, mono- and polyunsaturated fatty acids calculated for wheat germ oil obtained by cold pressing accounted for 17.15, 17.63, and 62.22% of total fatty acids, respectively, and those calculated for wheat germ oil extracted by supercritical CO2 were very similar, accounting for 18.14, 17.58, and 62.08% of total fatty acids, respectively. As expected, the fatty acid profiles determined in both oils studied were observed to be almost identical. In contrast, the level of α-tocopherol in the oil extracted by supercritical CO2 was found to be considerably higher (1.27 mg/g) than that in the oil obtained by the cold pressing procedure (0.79 mg/g).

Keywords: fatty acid profile; α -tocopherol (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:172-2012-cjfs

DOI: 10.17221/172/2012-CJFS

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