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dc.contributor.authorRebolleda Alonso, Sara 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.contributor.authorGarcía Solaesa, Ángela 
dc.date.accessioned2020-10-21T12:00:06Z
dc.date.available2020-10-21T12:00:06Z
dc.date.issued2020-05
dc.identifier.urihttp://hdl.handle.net/10259/5524
dc.description.abstractA 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.en
dc.description.sponsorshipHASENOSA 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.es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherMDPIes
dc.relation.ispartofFoods, 2020, V. 9, n. 5, 625es
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectwheat bran oily extracten
dc.subjectalkylresorcinolsen
dc.subjecttocopherolsen
dc.subjectsteryl ferulatesen
dc.subjectphenolic compoundsen
dc.subjectantioxidantsen
dc.subjectstorageen
dc.subjectsupercritical fluid extractionen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.titleBioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxideen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttps://doi.org/10.3390/foods9050625
dc.identifier.doi10.3390/foods9050625
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU301P18
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU301P18
dc.identifier.essn2304-8158
dc.journal.titleFoodses
dc.volume.number9es
dc.issue.number5es
dc.page.initial625es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersion


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