Document Type : Articles
Authors
University of Baghdad
Abstract
The core portion of the wheat grain that results from the milling process is called the germ. Therefore, the study's goal was to create alcoholic, water-based extracts and oil of wheat germ, and to produce cream using a major proportion of the extracts and oil. The oil was extracted by supercritical fluid method (SFE) using CO2 as solvent. Our experiment used a GC-MS, or gas chromatography-mass spectrometry, to examine and determine the wheat germ oil components. Phytochemical screening detected glycosides, alkaloids, phenols, coumarin, saponin, steroids, terpenoids and flavonoids, in the wheat germ extracts and oil. Additionally, the study examined the effects of various extracts on the antioxidants, free fatty acids, and organoleptic characteristics of freshly made and stored cream samples for ten days at 8°C ± 1. It was found that wheat germ oil extract exerted stronger antioxidant activity than ethanol and water extracts. This research showed that the incorporation of oil from wheat germ at a concentration of 0.4% could extend samples of cream that can be stored for up to 10 days at 8 ± 1°C. This extension in shelf life was achieved without the need for any chemical preservatives, while still maintaining acceptable taste, flavor, and texture. This study found that wheat germ oil and extracts offer a substitute for artificial preservatives in the food industry. It will also assist researchers in identifying important aspects of functional dairy products that many others could not investigate
Keywords
)