Study of composition, stabilization and processing of wheat germ and maize industrial by-products
2012; Elsevier BV; Volume: 42; Linguagem: Inglês
10.1016/j.indcrop.2012.06.007
ISSN1872-633X
AutoresM. C. B. M. De Vasconcelos, Richard N. Bennett, C. R. Castro, Pedro Cardoso, María José Saavedra, Eduardo Rosa,
Tópico(s)Seed and Plant Biochemistry
ResumoWheat germ and corn bran are by-products derived from the bread baking industry. This study aims to development of efficient and low cost processing methods to transform these residues in added value co-products. The basic chemical composition analyses revealed high values of dry matter (87.5–89.8 g/100 g FW), significant amounts of total ash (13.3–18.0 g/100 g FW) content and low fat contents (2.2–9.8 g/100 g FW). The starch values found in the original samples were much lower than after the sequential defatting method revealing a content of starch 3.39, 3.44 and 3.27-fold higher for the samples of wheat germ, maize flour of zootechnical grade and fine, respectively. The performed stabilization studies revealed significant increases up to week 3 in the total phenolics content of the wheat germ and maize cell wall samples. Within the low molecular weight phenolics, quercetin was the major compound (47.3 mg/100 g FW), in the cell wall of wheat germ samples. The antioxidant activity showed significant differences between liquid and solid fractions, with the highest values (0.38 μmol/L Trolox Eq. FW) in the wheat germ liquid fraction. The results show that these by-products can be used as a source of bioactive compounds beneficial for health, while the method used for starch "enrichment" may potentially transform the fine maize flour into an added value co-product.
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