Effect of Temperature and Storage Time of Wheat Germ on the Oil Tocopherol Concentration

@inproceedings{Capitani2011EffectOT,
  title={Effect of Temperature and Storage Time of Wheat Germ on the Oil Tocopherol Concentration},
  author={Mirco Capitani and Carlos M. Mateo and Susana Mar{\'i}a Nolasco},
  year={2011}
}
Wheat germ represents approximately 3% of the grain and it contains 8-14% oil, which is a rich source of tocopherols (vitamin E) and polyunsaturated fatty acids, mainly linoleic acid. The present work shows the influence of temperature (27oC and 45oC) and storage time (maximum 35 days) of the wheat germ on the concentration of tocopherol in the oil. Their effect on other quality parameters was also investigated. Results indicated that oil oxidation and free fatty acid formation increased… CONTINUE READING