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Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction

Author

Listed:
  • Mehmet M. Özcan

    (Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey)

  • Antonella Rosa

    (Department of Experimental Biology and)

  • Maria A. Dessi

    (Department of Experimental Biology and)

  • Bruno Marongiu

    (Department of Chemical Science, University of Cagliari, Cagliari, Italy; 4Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia)

  • Alessandra Piras

    (Department of Chemical Science, University of Cagliari, Cagliari, Italy; 4Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia)

  • Fahad Y. I. AL-Juhaimi

Abstract

Laboratory-prepared wheat germ oil was obtained by cold pressing and supercritical CO2 extraction. The main objective was to compare the quality of both oil samples obtained, with emphasis on their fatty acids compositions and tocopherol contents. The percentages of palmitic, oleic, linoleic, and linolenic acids determined in the cold-pressed oil were 15.89, 15.48, 54.88, and 7.34% of total fatty acids, respectively, and those in the oil extracted by supercritical CO2 were 16.50, 15.05, 54.79, and 7.29% of total fatty acids, respectively. The average proportions of saturated, mono- and polyunsaturated fatty acids calculated for wheat germ oil obtained by cold pressing accounted for 17.15, 17.63, and 62.22% of total fatty acids, respectively, and those calculated for wheat germ oil extracted by supercritical CO2 were very similar, accounting for 18.14, 17.58, and 62.08% of total fatty acids, respectively. As expected, the fatty acid profiles determined in both oils studied were observed to be almost identical. In contrast, the level of α-tocopherol in the oil extracted by supercritical CO2 was found to be considerably higher (1.27 mg/g) than that in the oil obtained by the cold pressing procedure (0.79 mg/g).

Suggested Citation

  • Mehmet M. Özcan & Antonella Rosa & Maria A. Dessi & Bruno Marongiu & Alessandra Piras & Fahad Y. I. AL-Juhaimi, 2013. "Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 236-240.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:172-2012-cjfs
    DOI: 10.17221/172/2012-CJFS
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    Cited by:

    1. Grażyna WEJNEROWSKA & Anna CIACIUCH, 2018. "Optimisation of oil extraction from quinoa seeds with supercritical carbon dioxide with co-solvents," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(1), pages 81-87.

    More about this item

    Keywords

    fatty acid profile; α -tocopherol;

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