2026-04-28T12:19:46Zhttps://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 466 600 González San José, Mª Luisa 258 500 0000-0003-2973-7287 Sanz Díez, Mª Teresa 530 500 0000-0003-1799-3099 Beltrán Calvo, Sagrario 57 500 0000-0003-2559-3925 García Solaesa, Ángela 219 600 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. 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. application/pdf eng MDPI 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 wheat bran oily extract alkylresorcinols tocopherols steryl ferulates phenolic compounds antioxidants storage supercritical fluid extraction Alimentos Ingeniería química Food Chemical engineering Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Foods 9 5 625 TEXT Rebolleda-foods_2020.pdf.txt Rebolleda-foods_2020.pdf.txt Extracted text text/plain 80268 https://riubu.ubu.es/bitstream/10259/5524/5/Rebolleda-foods_2020.pdf.txt 57f33e838b7b43c1a1c212fa4da7b481 MD5 5 THUMBNAIL Rebolleda-foods_2020.pdf.jpg Rebolleda-foods_2020.pdf.jpg IM Thumbnail image/jpeg 3344 https://riubu.ubu.es/bitstream/10259/5524/4/Rebolleda-foods_2020.pdf.jpg 4d73f0344eb1c313468a840804ce27a7 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/5524/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/5524/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Rebolleda-foods_2020.pdf Rebolleda-foods_2020.pdf application/pdf 1050652 https://riubu.ubu.es/bitstream/10259/5524/1/Rebolleda-foods_2020.pdf 030bdada5afe0e8052771038ccdf309d MD5 1 10259/5524 oai:riubu.ubu.es:10259/5524 2022-12-20 11:41:35.919 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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