CONICET | Buscador de Institutos y Recursos Humanos

Wheat germ represents around 3% of grain. It contains 8-14% oil, indicating it is an abundant source of tocopherols (vitamina E) and polyunsaturated fatty acids, mainly linoleic acid. The present work shows the influence of temperature (27ºC and 45ºC) as well as that of storage time (maximum 35 days) of wheat germ on the tocopherol concentration in oil. Its effect on other quality parameters was also investigated. Results evidenced that oil oxidation and free fatty acid formation markedly increased with temperature and storage time. The initial sample contained 3134 µg/g total tocopherol where 67% was α- tocopherol and in a minor proportion β- tocopherol and γ- tocopherol (30.5% and 2.4%, respectively). The concentration of total tocopherols and their isomers α- and γ- were strongly affected by storage time, evidencing a decreasing linear trend. The concentration of β- tocopherol was significantly diminished by the increase of time and temperature. An interaction between both storage factors was detected. The acidic composition was found to be not affected by storage conditions.