Investigation of sorption isotherms of wheat germ for its effect on lipid oxidation

Koc A., ERBAŞ M.

JOURNAL OF FOOD SCIENCE, cilt.87, sa.5, ss.2072-2082, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 87 Sayı: 5
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/1750-3841.16133
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Computer & Applied Sciences, EMBASE, Environment Index, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.2072-2082
  • Anahtar Kelimeler: adsorption isotherms, monolayer moisture content, oxidation, shelf-life, wheat germ
  • Akdeniz Üniversitesi Adresli: Evet

Özet

This research aimed to investigate the oxidation and sorption isotherm properties of wheat germ and to determine monolayer moisture content (m(0)) in particular, because it has a limiting effect on lipid oxidation. This research comprised two stages. The first stage was the determination of sorption properties and m(0) at three temperatures (15, 25, and 35 degrees C). The second stage of the research was to investigate lipid oxidation properties of stored wheat germ at two different temperatures (4 and 25 degrees C) and m(0) for 28 days. As a result, it was determined that wheat germ has a Type II sorption isotherm, Halsey is the best fitting sorption equation, and the average m(0) is 4.25 g moisture per 100 g dry matter. Furthermore, the free fatty acid and peroxide value of wheat germ oil increased with increasing storage moisture content and temperature, determined as 12.63% and 5.01 mEqO(2)/kg on average, respectively. In conclusion, storage of impermeably packaged wheat germ at low temperature and m(0) content is an applicable method for decreasing rancidity and prolonging shelf-life.