Meriles Silvina Patricia, Penci Maria Cecilia, Curet Sebastien, Boillereaux Lionel, Ribotta Pablo Daniel
Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET). Córdoba, Argentina.
Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET). Córdoba, Argentina; Departamento de Química Industrial y Aplicada. Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba. Córdoba, Argentina; Instituto de Ciencia y Tecnología de los Alimentos (ICTA - FCEFyN), Universidad Nacional de Córdoba. Universidad Nacional de Córdoba. Córdoba, Argentina.
Food Chem. 2022 Aug 30;386:132760. doi: 10.1016/j.foodchem.2022.132760. Epub 2022 Mar 21.
The aim of this work was to study the effects of microwaves (MW) and hot air (HA) treatments on enzyme activities and quality parameters in wheat germ (WG). Both MW and HA were effective at inactivating lipases. MW treatment inactivated lipases more at lower temperatures (60 and 70 °C) than HA (150-200 °C). Peroxide values, acidity, and fatty acid profiles of WG oil remained unaltered after HA and MW treatments. Loss of α-tocopherol contents was observed following HA treatment, but total tocopherol content remained above 77% baselines values in all treated samples. The main antioxidant mechanism of WG extracts was associated with inactivation of radicals, rather than reducing capacity. MW treatment at 60 and 70 °C enhanced radical scavenging activity, while total polyphenol contents and reducing capacities were negatively affected. Therefore, MW treatment is a promising technology to stabilise WG, retaining quality and antioxidant activity.
本研究旨在探讨微波（MW）和热风（HA）处理对小麦胚芽（WG）中酶活性和品质参数的影响。MW和HA均能有效灭活脂肪酶。MW处理在较低温度（60和70°C）下比HA（150 - 200°C）更能有效灭活脂肪酶。HA和MW处理后，WG油的过氧化值、酸度和脂肪酸谱未发生变化。HA处理后观察到α-生育酚含量有所损失，但所有处理样品中的总生育酚含量仍高于基线值的77%。WG提取物的主要抗氧化机制与自由基的失活有关，而非还原能力。60和70°C的MW处理增强了自由基清除活性，而总多酚含量和还原能力则受到负面影响。因此，MW处理是一种有前景的稳定WG的技术，可保留其品质和抗氧化活性。
