2024-03-29T00:10:13Zhttps://riubu.ubu.es/oai/requestoai: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
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.
2020-10-21T12:00:06Z
2020-10-21T12:00:06Z
2020-10-21T12:00:06Z
2020-05
info:eu-repo/semantics/article
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
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
Atribución 4.0 Internacional
MDPI