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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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... 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.
... m (Vitaglione et al., 2008). k (Mahmoud et al., 2015). They can thus affect various quality characteristics of the final product, especially in baked products. ...
Over the past decades, adding dietary fibers (DF) to the human diet has gained interest due to their evident health effects. It led to more extensive studies for finding their purpose and exploring the utilization of some specific agro-processing wastes as their sustainable sources. Wheat bran (WB) is one of the popular sources available in huge quantity, generated during the wheat milling process as a co-product. It contains a good proportion of healthy DF, as claimed, and so several researchers are working to explore its potential as a prospective food ingredient. However, despite being a rich source of DF, its food applications are limited owing to poor textural and functional properties. Lower bioavailability, instability, and losses of available nutrients and bioactives during different processing conditions are severe points of concern. However, there are some technical developments to limit these negative effects and increase the usability of WB as an important ingredient in different food products. This review explores and highlights the dietary role of fiber, opportunities and challenges in valorizing WB as a sustainable DF source, health benefits, including gut health, and their food applications. Moreover, physical, chemical, and biological modifications, including novel treatments, have been critically discussed. The future scope for developing functional food products based on modified WB-DF using current technologies and processes has been compiled in this review.
... Wheat Germ Oil, used in traditional medicine, is a natural product obtained from the germ of wheat germ, which is the most important structure of wheat and contains many bioactive compounds, including α-tocopherol (vitamin E), α-linolenic acid (omega-3 fatty acid), and sterols (Eisenmenger and Dunford, 2008;Yuldasheva, Ul'chenko, and Glushenkova, 2010. It has been reported in many studies that WGO has anti-inflammatory and antioxidant properties, and therefore it has been reported that it will contribute to the prevention, and treatment of diseases, especially in cases of exposure to oxidative stress (Abdel-Gawad, 2015;Hamdi, 2019;Mahmoud, Mohdaly, and Elneairy, 2015). The proliferation and migration of fibroblasts, which play an important role in the wound healing process, form the basis of in vitro wound healing models and are widely used by the scientific community (Liang, Park, and Guan, 2007;Nicolaus et al., 2017). ...
Purpose: Wound healing is a set of mechanisms that are activated to restore structurally damaged tissue. There are many studies aimed at accelerating wound healing. In this context, products obtained from plants come to the fore. In this article, the effects of wheat germ oil (WGO), which is known to have antioxidant and anti-inflammatory properties, on wound healing were investigated by in vitro method. Material and Methods: Wheat germ oil and α-tocopherol were applied to L929, a healthy fibroblast cell line, at different doses for 24, 48 and 72 hours. Cell viability was measured by XTT colorimetric method. In vitro wound healing model was applied at the dose where the oil was effective. Obtained results were analyzed statistically. Results: As a result of the application of α-tocopherol to L929 cells at different doses, it was observed that there was no significant contribution to cell proliferation compared to the control group. However, WGO was observed to significantly increase proliferation at the 100 ng/ml concentration. In the wound healing model, cells treated with WGO at 48 hours were observed to proliferate faster and invade the wound site more rapidly. (p
... Phenolic acids may occur in the free form, but are mostly glycosylated with different sugars, especially glucose (Chandrasekara, 2018). In this concern, Vichapong et al. Mahmoud et al. (2015) reported that wheat bran, wheat germ and rice bran are a source of phytonutrients with potential health bene ts, but the nutritional properties will only be fully exploited if whole-meal products are available. Potentially health bene cial compounds such as phenolics, carotenoids and tocopherols are concentrated in the bran layers and germ. ...
The use of fermentation and nano technology can promote the absorption efficiency and improve the functionality and the added value of cereal by-products. 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, phenolic acids profile, antioxidant and cytotoxic 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 raw materials. The cytotoxic activity of ultrafine ground samples increased compared to raw materials. NRB extract was the most effective treatment with IC50 value of 4.10 mg/mL. These results indicate that superfine grinding and solid state fermentation altered the rigid structure of wheat and rice by-products and increased their bioactivity through increasing the releasable bioactive molecules.
... The peak integration is done on the software GC, GC solution (Shimadzu). Peak identification of fatty acids on the chromatogram is made using standard fatty acids (Restek, Food industry FAME Mix-methylene chloride 30 mg/ ml) (Mahmoud et al., 2015). ...
The formulation of a novel functional juice, enriched with wheat germ powder and spirulina algae and based on cantaloupe and pear juice, was optimized by D-optimal combined design. Firstly, sensory evaluation was performed by hedonic test to evaluate the organoleptic properties, and organoleptically desirable samples were screened for further experiments. Various chemical experiments including PH, acid-ity, formalin index, total phenol, flavonoids, antioxidant capacity, mineral contents (Fe, Zn, Ca, P, K, Mg, and Cu), and fatty acids profile were evaluated. The steady shear flow rheological test also was performed on the screened samples. The results of sensory evaluation showed that the samples containing 1% spirulina and wheat germ had the highest organoleptic score. The results of physicochemical tests on the selected sam-ples showed that the addition of spirulina and wheat germ powder had little effect on pH, acidity, and formalin index but they affected brix, dry matter, and protein content. Also, the addition of spirulina and wheat germ powder, changed the amounts of anti-oxidant capacity (from 90 to 98%), total phenol (from 4 to 22 mg GAE/g), and flavonoid content (from 5 to 15 mg/L) in the functional beverages. Furthermore, the results of rheological tests showed that the addition of wheat germ powder in the functional fruit juices increased apparent viscosity however; spirulina did not affect important change in rheological properties. The GC-Mass analysis presented fatty acid profiles of the functional beverages and confirmed the presence of polyunsaturated fatty acids (for example decanoic acid and heptadecanoic acid) in the samples.
... However, most of the available functional foods are marketed as premium products and only affordable by a narrow segment of consumers, which is a major hurdle against employing their full potential. There is also an urgent need to move towards a more sustainable and environmentally friendly food production system to produce highly nutritive foods for all, to enhance public health and address the nutritional demand of the growing number of patients suffering from diet-related diseases including chronic diseases and mineral deficiency [3]. Thus, identifying and using highly nutritive plant-based products are essential to address these issues. ...
... Wheat germ is an economical and nutrient dense by-product of wheat milling factories. In 2012, about 120,000 tons of wheat germ were produced from wheat milling with an anticipated increase in the recent years due to higher wheat production and consumption [3]. ...
... It contains 27-30% protein, 9-17% lipid, 50-51% carbohydrate (mainly simple sugars) and 10-14% dietary fibre [4,5]. Wheat germ is considered as an economical source of high-quality plant proteins which are comparable to egg and milk proteins and contains a high amount of essential amino acids (e.g., lysine) [3,[5][6][7]. It is the richest plant source of α-tocopherol (vitamin E) and contains high quantities of vitamin B group and phytochemicals (e.g., ferulic acid and phytosterols) [8]. ...
Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm.
