Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products

Foods

Graziana Difonzo¹  Antonella Pasqualone¹  Roccangelo Silletti¹  Francesco Caponio¹  Giacomo Squeo¹  Giulia Napoletano²  Marcello Greco Miani² 

[1] Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy;Laboratory R&D Casillo Group, Casillo Next Gen Food srl., Via A. Sant’elia, I-70033 Corato, Italy;

关键词: durum wheat oil;    bran;    milling;    edible oil;    refining process;    tocotrienols;   

DOI  :  10.3390/foods11050683

来源: DOAJ

【 摘 要 】

Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to characterize the oils extracted from the by-products of debranning (DP) and milling processes (MP) of durum wheat and to follow the changes due to the refining process on the minor components. The results showed that DP had significantly higher oil content than MP, but it was characterized by a significantly lower amount of tocols. Polyunsaturated fatty acids content was similar (around 62% of total fatty acids). Consequently, a mixture of DP/MP (60/40 w/w) was chosen as a basis for further studies concerning the refining process. During refining, carotenoids almost disappeared while tocols were reduced by 24% on average. Free fatty acids, peroxide value, and oxidized triacylglycerols were significantly reduced by refining, while triacylglycerol oligopolymers were significantly higher than the crude oil. Durum wheat oil had an outstanding content of phytosterols and policosanols. Overall, the edible oil obtained from durum wheat after refining could be considered a good source of phytochemicals and could represent a valuable strategy to valorize the by-products from durum wheat mills.

【 授权许可】

Unknown