Comparison of chemical composition of two durum wheat (Triticum durum L.) and bread wheat (Triticum aestivum L.) germ oils

Authors : Youkabed Zarroug, Jamel Mejri, Noussaiba Dhawefi, Safouane Ben Sik Ali, Mouldi EL Felah, Mnasser Hassouna

Pages : 69-73

View : 16 | Download : 3

Publication Date : 2015-01-01

Article Type : Research Paper

Abstract :Wheat belong to the genus Triticum, as annual plants of the family Gramineae or Poaceae, grown in many countries, including Tunisia with one million hectares annually. Wheat grain is a particular fruit, caryopsis and the outer envelope is adherent to plant seed material. During milling, envelopes insert ignore into journalissuearticles values(hulls); are separated from the grain insert ignore into journalissuearticles values(endosperm + embryo);. The embryo or germ is the essential part of the seed to plant reproduction and is containing a lot of fat insert ignore into journalissuearticles values(about 15%); or oils. The Soxhlet technique is used for the extraction of wheat germ oil. Normal hexane insert ignore into journalissuearticles values(n-hexane); is commonly used for edible oil extraction. Comparison of the extracted oil of durum wheat germ and soft wheat germ showed a marked difference in their chemical composition. The basic chemical composition analyses revealed low values of dry matter insert ignore into journalissuearticles values(14.77g /100g of durum wheat germ and 19.87g /100g of Soft wheat germ);, low amounts of total ash content insert ignore into journalissuearticles values(5.3g/100g of durum wheat germ and 4.99g /100g of Soft wheat germ); and high fat contents insert ignore into journalissuearticles values(17.12g /100g of durum wheat germ and 15.96g /100g of Soft wheat germ);. The yield of extraction by Soxhlet was about 13.12% for durum wheat germ and 11.22% for soft wheat germ. The fatty acid composition of these two wheat germ oils indicates the presence of C18:2, C16:0 and C18:1. The major one is C18:2 with 56.68% for Soft wheat germ oil and 53.43% for durum wheat germ oil
Keywords : germ oil, durum soft wheats, soxhlet extraction, fatty acid composition, chemical composition