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... higher iodine value indicates a higher de- gree of unsaturation and consequently higher refractive indices. For this study, the oil showed a high iodine value 115.47 (g I 2 •100 g −1 oil) due to its high unsaturated fatty acid content such as oleic and linoleic acid ( Table 3). Its iodine value places it in the semi-drying oil group. ...
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... profil- ing the principal components carried out the determination of the FA compositions of the test seed oil by GC. A striking feature of wheat germ lipids was the relatively high level of polyunsaturated fatty acids (PUFA), especially linoleic fatty acid which was estimated at higher levels (55%) ( Table 3). ...
Context 3
... higher iodine value indicates a higher degree of unsaturation and consequently higher refractive indices. For this study, the oil showed a high iodine value 115.47 (g I 2 •100 g −1 oil) due to its high unsaturated fatty acid content such as oleic and linoleic acid ( Table 3). Its iodine value places it in the semi-drying oil group. ...
Context 4
... profiling the principal components carried out the determination of the FA compositions of the test seed oil by GC. A striking feature of wheat germ lipids was the relatively high level of polyunsaturated fatty acids (PUFA), especially linoleic fatty acid which was estimated at higher levels (55%) ( Table 3). ...
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... Wheat germ oil (WGO) is extracted from wheat germ by a milling process, and wheat endosperm contains roughly 10% oil. WGO has numerous uses in the food and cosmetic industries [22,23]. WGO is thought to have medicinal properties, and its protein composition has been observed to be high in amino acids such as methionine, threonine, and lysine [24]. ...
... vitamins and several essential amino acids including methionine, threonine, and histidine (Barton-Wright & Moran, 1946). The defatted WGM has considerable amounts of natural antioxidants with antimicrobial prosperities (Mahmoud et al., 2015). Moreover, the germ contains more than 80% of its oil as unsaturated fatty acids, even the oil content of the defatted WGM is low (Dapčević-Hadnađev et al., 2018;Mahmoud et al., 2015). ...
... The defatted WGM has considerable amounts of natural antioxidants with antimicrobial prosperities (Mahmoud et al., 2015). Moreover, the germ contains more than 80% of its oil as unsaturated fatty acids, even the oil content of the defatted WGM is low (Dapčević-Hadnađev et al., 2018;Mahmoud et al., 2015). Linoleic, oleic and palmitic are the major three fatty acids (represent about 92% of total fatty acids) (Mahmoud et al., 2015). ...
... Moreover, the germ contains more than 80% of its oil as unsaturated fatty acids, even the oil content of the defatted WGM is low (Dapčević-Hadnađev et al., 2018;Mahmoud et al., 2015). Linoleic, oleic and palmitic are the major three fatty acids (represent about 92% of total fatty acids) (Mahmoud et al., 2015). The oil of wheat germ is the richest natural source of vitamin E (α-tocopherol) (Combs & McClung, 2017), and functional plant secondary metabolites, mainly flavonoids, sterols, octacosanols and glutathione (Zhu et al., 2006). ...
This experiment aimed to evaluate the replacement of cottonseed meal (CSM) with
wheat germ meal (WGM) in diets of growing lambs on feed utilization and growth
performance. Twenty‐eight Ossimi male lambs (38 ± 0.8 kg weight), and 180 ± 5 days
were divided randomly into four experimental groups in a complete randomized
design for 105 days. Cottonseed meal was replaced with WGM at 0 (WGM0
treatment), 50 (WGM50 treatment), 75 (WGM75 treatment) and 100% (WGM100
treatment). The chemical analysis of the total essential and non‐essential amino acids
showed an increase at the WGM diet compared to CSM. The replacement of CSM
withWGM linearly and quadratically improved (p ˂ 0.05) lambs' growth performance
and feed conversion. The WGM50 and WGM100 treatments lowered (p ˂ 0.05) feed
intake, without affecting nutrient digestibility or diets' nutritive. Feeding WGM
increased (p ˂ 0.05) total protein, albumin, and urea‐N concentrations in blood of
lambs. The WGM100 treatment showed the highest relative percentage of net
revenue compared to the other treatments. It is concluded that the complete
replacement of CSM withWGM showed positive effects on lambs' performance and
economic efficiency.
... In concomitant, wheat germ is a well-recognized nutritious food rich in vitamins, minerals, and antioxidants. It contains B vitamins, vitamin E, and essential minerals like zinc and magnesium which makes it a suitable ingredient to improve the nutritional profile of protein bars [8]. Moreover, its nutty flavor might help to enhance the flavor and sensory experience for the consumer, as well as the overall acceptability of the product. ...
... Considering that, F1 contains the highest amount of ash and total inorganic residue as compared to other formulation bars and control groups. This change might be due to it containing the highest amount of wheat germ at 21.4 g which was reported with high amount of ash (3.94%), as shown in Table 2. Similar to our results, a previous study reported the highest amount of ash in wheat germ [8]. ...
Citation: AlJaloudi, R.; Al-Dabbas, M.M.; Hamad, H.J.; Amara, R.A.; Al-Bashabsheh, Z.; Abughoush, M.; Choudhury, I.H.; Al-Nawasrah, B.A.; Iqbal, S. Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties. Foods 2024, 13, 259. https://doi. Abstract: Protein-rich energy bars are known as an excellent nutritional supplement for athletes that help to build and repair connective tissues. The study is, therefore, aimed at developing high-protein bars using lupine seeds, wheat germ, and selected dried fruits including raisins, dates, apricots, and cranberries. Different formulations (F1, F2, F3, and F4) were performed at different ratios of ingredients to produce high-protein bars and compared them with a control bar made of whey-protein concentrate and oat flakes. For this purpose, a proximate analysis, total phenol content, total flavonoid content, DPPH radical scavenging activity, water content, nutritional, and sensory analysis was performed to evaluate the results. The proximate analysis of the produced protein bars showed a significantly higher protein content (22 ± 2) and total phenolic activity (57 ± 33) in formulation group 4 as compared to the other groups. Furthermore, the least water activity content was found in formulation group 1 (1 ± 0.0) when compared with the control group (1 ± 0.0). The results from the sensory evaluation revealed that T3 had the highest average scores in overall consumer acceptability. Our study found that total phenolic, flavonoid, and fiber content were significantly higher in the prepared protein bars indicating prospective health benefits when compared to the control group. Overall, the study demonstrates that high-protein bars using functional ingredients like dried fruit can provide enriched nutritionally valuable food options for consumers.
... The absence of aflatoxins, including aflatoxin G2, G1, B2, and B1, throughout the entire process indicates the safety and quality of the date snacks. These findings align with previous research by Mahmoud et al. (45) who have emphasized the importance of quality control measures in producing date-based products. ...
... The changes in meltability during storage could be related to the protein degradation that occurred in the cheese, which lead to high SN and increase of cheese flow in agreements with those of[27]. Also, the data in table(5) indicated that the oil index value was higher in fortified processed cheese with wheat germ than unfortified sample (control). This could be because adding wheat germ to the formula decreased the amount of intact casein. ...
... It is mostly composed of 75-80% carbohydrates, 9-18% protein, fiber, several vitamins (particularly B vitamins), calcium, iron, and a variety of macro-and micro-nutrients [23]. Also, the germ part is composed of almost 50%g/100 g dry matter total carbohydrates and various micronutrients such as phosphorus, magnesium, zinc, iron, manganese, thiamin (B1), riboflavin (B2) and pyridoxine (B6) [4,8,35]. Moreover, the outer layer of the seed (bran) contains 67.5%g/100 g dry matter carbohydrates and 48.2%g/100 g dry matter [45]. ...
Wheat is considered as the most important cereal grain globally. It has a vast economic importance as it is used in producing bread, pastries, and household flour and serving as food for livestock among other uses. Different biological activities of wheat were correlated with the presence of polyphenols due to their antioxidant activities and other preventative capabilities. Wheat can also be used as an antidiabetic, anti-inflammatory, anticancer, antimicrobial, and antiaging agent. Omics has established itself during the past 20 years as a crucial tool for comprehending the internal systems of various plant systems including wheat using LC–MS, GC–MS, and UV spectrophotometry as analytical techniques. The current review represents in depth search regarding wheat cultivation, botanical description, economic significance, quantitative phytochemical characterization, and biological importance. Additionally, a critical assessment of the cited omics research on wheat was conducted with an emphasis on the analytical instrument, methods of analysis and results interpretation.
... The review finally concludes and gives recommendations and biofuels production prospects for second-generation lipid-based biomasses in Ghana ( Figure 1). like nutraceuticals, as well as industrial polymers feedstock and several other products from industrial [24] . As a result, worldwide demand for edible oils is likely to continue to rise year after year, putting downward pressure on oil prices. ...
Ghana is a country rich in natural resources, including biodiversity and large water bodies, but it is also plagued by food and energy shortages. Fuel prices are also increasing. Biodiesel made from lipids will attract increasing attention as researchers and experts look for a solution. However, the obvious cheapest option of edible feedstock will be insufficient to meet rising energy and food demand, necessitating the need for a guaranteed feedstock. As a result, this research was conducted to identify lipid-based biomass feedstocks that would be ideal for biodiesel production in Ghana. This research seeks to give current information on the biofuel feedstock currently existing (mostly biodiesel) synthesis from lipid-based biomasses in Ghana. Edible plant oils were the first generation of lipid-based feedstocks, whereas alternative types of feedstocks were identified and reported as the second generation. Non-edible oils, like Jatropha oil, Neem oil, Karanja oil, Nagchampa oil, Calophyllum inophyllum oil, Mahua indica oil, Rubber seed oil, and other non-edible feedstocks are used to make second-generation biodiesels. Vegetable oil waste, industrial wastes and by-products, animal fats, and lipid-derived from microorganisms and insects are also among the 2nd generation feedstocks discussed in this paper. The advantages of 2nd generation feedstocks are the low-cost, high-yielding, and the fact that they do not economically or ethically compete with edible oils (food crops). Nevertheless, all 2nd generation feedstocks are often free fatty acids and having high moisture, which have a significant detrimental impact on the conventional biodiesel synthesis process. As a result, this article contains basic information on processing procedures that can handle 2nd generation feedstocks.
... Wheat germ oil (WGO) is produced from the wheat germ by a milling process, and the wheat endosperm contains approximately 10% oil. WGO has broad applications in the food industry as well as in the cosmetic industry [4,5]. WGO is believed to have medical value, and the protein content of WGO has been reported to be a rich source of amino acids such as methionine, threonine, and lysine [6]. ...
Wheat germ oil (WGO) is the richest source of unexplored antioxidants and anti-inflammatory compounds. In this study, we identified the constituents of WGO by gas chromatography–mass spectrometry (GC-MS). The physicochemical and pharmacokinetic behaviors were evaluated for the top 12 constituents with the common target FABP4. Three fatty acids with significant anti-inflammatory activity were evaluated for their interaction with FABP4 by molecular docking. The molecular mechanisms involved in anti-inflammatory responses were analyzed by various in- silico analytical tools and multidimensional data analysis. WGO showed anti-inflammatory activities via FABP4 interacting physically with target genes (77.84%) and by co-expressing with 8.01% genes. Primary targets for inflammatory pathways were PPARα, PPARγ, LPL, LEP, and ADIPOQ, as depicted by gene network enrichment analysis. The key pathways implicated were the metabolism of lipids, PPAR signaling, cellular response to alcohol, oxygen and nitrogen pathway, inflammatory response pathway, and regulation of the inflammatory pathway. The common transcription factors implicated were HNF1, AP2α, CEBP, FOX, STATS, MYC, Zic, etc. In this study, we found that WGO possesses anti-inflammatory potential via FABP4 binding to PPARα, PPARγ, LPL, LEP, and ADIPOQ gene expression by regulatory transcription factors HNF, AP2α, and CEPB.
... It is a miraculous by-product and has different applications like biological and pharmaceutical purposes and also as food. It is also used in snack foods, enriched germ bread, and in breakfast cereals for enrichment purposes (Ghafoor et al., 2017;Mahmoud et al., 2015). Naturally, there is a distinct line between the germ and endosperm that makes the separation of germ from grain easy. ...
... It contains almost 8-14% oil and is used in different industries like food, cosmetics, and medical as an oil source. The fatty acid composition of wheat germ in another study was found to be palmitic acid (17.42%), myristic acid (0.13%), pentadecanoic acid (0.16%), palmitoleic acid (0.23%), and oleic acid (0.29%), with total saturated fatty acids (19.07%), total un-saturated fatty acids (80.93%), total mono-unsaturated fatty acids (17.22%), and total poly-unsaturated fatty acids (63.71%) (Mahmoud et al., 2015). Similarly, in another study, the lipid composition of wheat bran oil was calculated. ...
... Phenolic acids may occur in the free form, but are mostly glycoylated with different sugars, especially glucose [7]. In this concern, Vichapong et al. [8], Zilic et al. [9] and Mahmoud et al. [10] reported that wheat bran, wheat germ and rice bran are a source of phytonutrients with potential health benefits, but the nutritional properties will only be fully exploited if whole-meal products are available. Potentially health beneficial compounds such as phenolics, carotenoids and tocopherols are concentrated in the bran layers and germ. ...
... ABTS radical scavenging activity [51]. Mahmoud et al. [10] mentioned that 1 µg/ml of wheat germ extract had ability to scavenging 70% from the ABTS •+ radicals. ...
In this study, nano and fermented-nano powders of wheat and rice by-products were prepared by superfine grinding of raw and solid-state fermented materials. Effects of fermentation and superfine grinding on phytochemical content, phenolic acids profile as well as antioxidant and anticancer activity were investigated. The results revealed that, phenolic contents of fermented-nano wheat bran (FNWB), fermented-nano wheat germ (FNWG) and fermented-nano rice bran (FNRB) increased by 40.5, 59.2 and 27.9%, respectively compared to their raw samples. The free, conjugated and bound forms of most identified phenolic acids apparently increased. Also, the antioxidant activity of nano and fermented-nano forms significantly increased compared to its raw materials. The anticancer activity of nano and fermented-nano materials against human colon cancer cell line (HCT 116) increased compared to its raw materials. Nano rice bran (NRB) extract was the most effective one with IC 50 value of 4.10 mg/mL under the investigated condition. The obtained results indicated that superfine grinding and solid-state fermentation could change the rigid microstructure and liberate bioactive compounds, which enhanced their bio-accessibility and bioavailability to improve bran functionality and usability.
