2024-03-29T06:47:42Zhttps://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
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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