Academic Journal
Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide
| العنوان: | Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide |
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| المؤلفون: | Rebolleda, Sara, González San José, María Luisa, Sanz, María Teresa, Beltrán, Sagrario, García Solaesa, Ángela |
| بيانات النشر: | MDPI |
| سنة النشر: | 2020 |
| المجموعة: | UVaDOC - Repositorio Documental de la Universidad de Valladolid |
| مصطلحات موضوعية: | Ingeniería Agrícola, Wheat bran oily extract, Alkylresorcinols, Tocopherols, Extracto oleoso de salvado de trigo, Alquilresorcinoles, Tocoferoles, 3102 Ingeniería Agrícola |
| الوصف: | Producción Científica ; 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, α-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 γ-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 (ITC-20113029) ; Junta de Castilla y León (JCyL) y el Fondo Europeo de Desarrollo Regional (FEDER) grant (BU301P18) |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/9/5/625; https://doi.org/10.3390/foods9050625; Foods 2020, vol. 9, n. 5, 625; https://uvadoc.uva.es/handle/10324/58762; 625; Foods |
| DOI: | 10.3390/foods9050625 |
| الاتاحة: | https://uvadoc.uva.es/handle/10324/58762 https://doi.org/10.3390/foods9050625 |
| Rights: | Attribution-NonCommercial-NoDerivatives 4.0 Internacional ; info:eu-repo/semantics/openAccess ; http://creativecommons.org/licenses/by-nc-nd/4.0/ ; © 2020 The Authors |
| رقم الانضمام: | edsbas.3EFCF9FE |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 23048158 |
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| DOI: | 10.3390/foods9050625 |