Comparison of autoxidative stability and minor compounds in oils extracted from bran and germ of Keumkang wheat and Dark Northern Spring wheat

Korean Journal of Food Science and Technology

Volumn 41, Issue 6, 2009, Pages 628-635

  Choi, Hyunki ^a   Choe, Eunok ^a  

^a Inha University   (South Korea)

Author keywords

Autoxidation; Phospholipids; Wheat bran and germ oil

Indexed keywords

TRITICUM AESTIVUM;

EID: 79959431324     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (45)

1. Frankel EN. Lipid oxidation: Mechanisms, products, and biological significance. J. Am. Oil Chem. Soc. 61: 1908-1917 (1984)
2. Ebong PE, Owu DU, Isong EU. Influence of palm oil (Elaesis quineensis) on health. Plant Food Hum. Nutr. 53: 209-222 (1999) (Pubitemid 29452201)
3. Galeone C, Talamini R, Levi F, Pelucchi C, Negri E, Giacosa A, Montella M, Franceschi S, La Vecchia C. Fried foods, olive oil, and colorectal cancer. Ann. Oncol. 18: 36-39 (2007) (Pubitemid 46152496)
4. Carl HR. Principles of Cereal Science and Technology, American Association of Cereal Chemists, St. Paul, MN, USA. pp. 1-10 (1990)
5. Morrison WR. Wheat lipid composition. Cereal Chem. 55: 548-558 (1978)
6. Nam HY, Lee KT. Analysis of phytosterols and tocopherol, and production of structured lipids from the extracted plant oils. Korean J. Food Preserv. 10: 370-375 (2003)
7. Dimitrios B. Sources of natural phenolic antioxidants. Trends Food Sci. Tech. 17: 505-512 (2006) (Pubitemid 43975746)
8. Kim HJ, Min DB. Chemistry of Lipid Oxidation; Food Lipids. 3rd ed. CRC press, Boca Raton, FL, USA. pp. 299-310 (2008)
9. Wagner KH, Elmadfa I. Effects of tocopherols and their mixtures on the oxidative stability of olive oil and linseed oil under heating. Eur. J. Lipid Sci. Tech. 102: 624-629 (2000)
10. Kim M, Choe E. Effects of burdock (Arctium lappa L.) extracts on autoxidation and thermal oxidation of lard. Food Sci. Biotechnol. 13: 460-466 (2004)
11. Choe E. Effects and mechanisms of minor compounds in oil on lipid oxidation. pp. 449-467. In: Food Lipids. 3rd ed. CRC Press, Boca Raton, FL, USA (2008)
12. Koidis A, Boskou D. The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils. Eur. J. Lipid Sci. Tech. 108: 323-328 (2006) (Pubitemid 43672262)
13. Choe E, Min DB. Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. Food Safety 5: 169-186 (2006) (Pubitemid 44656611)
14. Kim HG, Cheigh HS. Oxidative stability of wheat germ lipid and changes in the concentration of carotenoid and tocopherol during oxidation. Korean J. Food Sci. Technol. 27: 478-482 (1995)
15. Wang T, Johnson LA. Refining high-free fatty acid wheat germ oil. J. Am. Oil Chem. Soc. 78: 71-76 (2001) (Pubitemid 32252709)
16. Srivastava AK, Sudha ML, Baskaran V. Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. Eur. Food Res. Tech. 224: 365-372 (2007) (Pubitemid 44878443)
17. Pyo YH. Oxidative stability of crude wheat germ oil. J. Korean Home Econo. Assoc. 29: 37-43 (1991)
18. Jang EH, Lim HS, Koh BK, Lim ST. Quality of Korean wheat noodles and relations to physicochemical properties of flour. Korean J. Food Sci. Technol. 31: 138-146 (1999)
19. Lee SC, Ha JU. Chemical characteristics of domestic and imported wheat flour. J. Basic Sci. Res. Inst. 11: 243-250 (1997)
20. Lee SY, Hur HS, Song JC, Park NK. Comparison of noodlerelated characteristics of domestic and imported wheat. Korean J. Food Sci. Technol. 29: 44-50 (1997)
21. Song JC, Lee SY, Park NK, Hur HS, Nam JH. Comparison of flour quality between some domestic and imported wheat flour. Korean J. Breed. 30: 156-161 (1998)
22. Song JC, Park NK, Hur HS, Lee SY. Nam JH, Park MW. Comparison of volatile compounds between some domestic and imported wheat cultivar. Korean J. Breed. 31: 153-159 (1999)
23. Lee YT. Quality characteristics of high-fiber breads added with domestic wheat bran. J. Korean Soc. Agric. Chem. Biotechnol. 46: 323-328 (2003)
24. Hwang JK, Kim CT, Cho SJ, Kim CJ. Effects of various thermal treatments on physicochemical properties of wheat bran. Korean J. Food Sci. Technol. 27: 394-403 (1995)
25. th ed. Association of Official Analytical Chemists, Method 970.64. Arlington, VA, USA (2000)
26. th ed. American Oil Chemists' Society Press, Champaign, IL, USA (1998)
27. Lowry RR, Tinsley IJ. Rapid colorimetric determination of free fatty acids. J. Am. Oil Chem. Soc. 53: 470-472 (1975)
28. Lee J, Kim M, Choe E. Effects of carrot powder in dough on the lipid oxidation and carotene content of fried dough during storage in the dark. J. Food Sci. 69: 411-414 (2004)
29. Chung J, Lee Y, Choe E. Effects of sesame oil addition to soybean oil during frying on the lipid oxidative stability and antioxidants contents of the fried products during storage in the dark. J. Food Sci. 71: 222-226 (2006)
30. Nzai JM, Proctor A. Phospholipids determination in vegetable oil by thin-layer chromatography and imaging densitometry. Food Chem. 63: 571-576 (1998) (Pubitemid 29037481)
31. Kim CS, Hwang CM, Kim HI, Chung DJ, Han JH. Suitability of various domestic wheats for Korean-style steamed bread. J. Korean Soc. Food Sci. Nutr. 30: 1129-1136 (2001)
32. Kim HK. Studies on the milling quality of major varieties of domestic and foreign produced wheat. J. Korean Soc. Crop Sci. 10: 57-60 (1971)
33. Dunford NT, Zhang M. Pressuized solvent extraction of wheat germ oil. Food Res. Int. 36: 905-909 (2003) (Pubitemid 37435410)
34. Lee Y, Lee J, Choe E. Effects of flour storage conditions the lipid oxidation of fried products during storage in the dark. Soc. Food Sci. Biotechnol. 15: 399-403 (2006)
35. Lee HO. Oxidations product of α-, γ-tocopherol and γ-tocotrienol. J. Korean Soc. Agric. Chem. Biotechnol. 36: 33-37 (1993)
36. Eldin AK, Appelqvist LÅ. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids 31: 671-701 (1996)
37. 3) addition on lipid oxidation and tocopherol content in plant oils. Nahrung/Food 47: 11-16 (2003) (Pubitemid 37372058)
38. Setiadi DH, Chass GA, Torday LL, Varro A, Papp JG. Vitamine E models. Shortened sidechain models of α, β, γ, and δ tocopherol and tocotrienol-a density functional study. J. Mol. Struc. Theochem. 637: 11-26 (2003)
39. Woodall AA, Lee SWM, Weesie RJ, Jackson MJ, Britton G. Oxidation of carotenoids by free radicals: Relationship between structure and reactivity. Biochim. Biophys. Acta 1336: 33-42 (1997) (Pubitemid 27300160)
40. Hidalgo FJ, Nogales F, Zamora R. Changes produced in the antioxidative activity of phospholipids as a consequence of their oxidation. J. Agr. Food Chem. 53: 659-662 (2005) (Pubitemid 40194387)
41. Lyberg AM, Fasoli E, Adlercreutz P. Monitoring the oxidation ofdocosahexaenoic acid in lipids. Lipids 40: 969-979 (2005) (Pubitemid 41531947)
42. Takenaka A, Hosokawa M, Miyashita K. Unsaturated phosphatidylethanolamine as effective synergist in combination with α- tocopherol. J. Oleo Sci. 56: 511-516 (2007)
43. Bandarra NM, Campos RM, Batista I, Nunes ML, Empis JM. Antioxidant synergy of α-tocopherol and phospholipids. J. Am. Oil Chem. Soc. 76: 905-913 (1999)
44. Saito H, Ishihara K. Antioxidant activity and active sites of phospholipids as antioxidants. J. Am. Oil Chem. Soc. 74: 1531-1536 (1997) (Pubitemid 127638962)
45. Chen ZY, Nawar WW. Prooxidative and antioxidative effects of phospholipids on milk fat. J. Am. Oil Chem. Soc. 68: 938-940 (1991)