Bioactive Compounds of a Wheat Bran Oily Extract Obtained with Supercritical Carbon Dioxide

Foods

ÁngelaG. Solaesa¹  MaríaTeresa Sanz²  MaríaLuisa González-San José²  Sagrario Beltrán²  Sara Rebolleda² 

[1] Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 47011 Valladolid, Spain;Department of Biotechnology and Food Science. University of Burgos. Plaza Misael Bañuelos s/n., 09001 Burgos, Spain;

关键词: wheat bran oily extract;    alkylresorcinols;    tocopherols;    steryl ferulates;    phenolic compounds;    antioxidants;   

DOI  :  10.3390/foods9050625

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown