2026-06-29T20:28:06Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/55242022-12-20T10:41:35Zcom_10259_5827com_10259_5086com_10259_2604com_10259_4244col_10259_5828col_10259_4245

Rebolleda Alonso, Sara González San José, Mª Luisa Sanz Díez, Mª Teresa Beltrán Calvo, Sagrario García Solaesa, Ángela 2020-10-21T12:00:06Z 2020-10-21T12:00:06Z 2020-05 http://hdl.handle.net/10259/5524 10.3390/foods9050625 2304-8158 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, -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 -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. eng http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional wheat bran oily extract alkylresorcinols tocopherols steryl ferulates phenolic compounds antioxidants storage supercritical fluid extraction Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide info:eu-repo/semantics/article