2026-04-28T21:05:47Zhttps://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

Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide Rebolleda Alonso, Sara González San José, Mª Luisa Sanz Díez, Mª Teresa Beltrán Calvo, Sagrario García Solaesa, Ángela wheat bran oily extract alkylresorcinols tocopherols steryl ferulates phenolic compounds antioxidants storage supercritical fluid extraction Alimentos Ingeniería química Food Chemical engineering 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. HASENOSA grant number ITC-20113029 and by the Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) grant number BU301P18. The APC was funded by JCyL and ERDF grant number BU301P18. 2020-10-21T12:00:06Z 2020-10-21T12:00:06Z 2020-05 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/10259/5524 10.3390/foods9050625 2304-8158 eng Foods, 2020, V. 9, n. 5, 625 https://doi.org/10.3390/foods9050625 info:eu-repo/grantAgreement/JCyL/BU301P18 info:eu-repo/grantAgreement/JCyL/BU301P18 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess application/pdf MDPI