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

Year 2015, Volume: 1 Issue: 1, 69 - 73, 01.01.2015

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 (hulls) are separated from the grain (endosperm + embryo). The embryo or germ is the essential part of the seed to plant reproduction and is containing a lot of fat (about 15%) or oils. The Soxhlet technique is used for the extraction of wheat germ oil. Normal hexane (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 (14.77g /100g of durum wheat germ and 19.87g /100g of Soft wheat germ), low amounts of total ash content (5.3g/100g of durum wheat germ and 4.99g /100g of Soft wheat germ) and high fat contents (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

Year 2015, Volume: 1 Issue: 1, 69 - 73, 01.01.2015

Abstract

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Other ID JA35VF58FM
Journal Section Articles
Authors

Youkabed Zarroug This is me

Jamel Mejri This is me

Noussaiba Dhawefi This is me

Safouane Ben Sik Ali This is me

Mouldi EL Felah This is me

Mnasser Hassouna This is me

Publication Date January 1, 2015
Published in Issue Year 2015 Volume: 1 Issue: 1

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APA Zarroug, Y., Mejri, J., Dhawefi, N., Ali, S. B. S., et al. (2015). Comparison of chemical composition of two durum wheat (Triticum durum L.) and bread wheat (Triticum aestivum L.) germ oils. Ekin Journal of Crop Breeding and Genetics, 1(1), 69-73.
AMA Zarroug Y, Mejri J, Dhawefi N, Ali SBS, Felah ME, Hassouna M. Comparison of chemical composition of two durum wheat (Triticum durum L.) and bread wheat (Triticum aestivum L.) germ oils. Ekin Journal. January 2015;1(1):69-73.
Chicago Zarroug, Youkabed, Jamel Mejri, Noussaiba Dhawefi, Safouane Ben Sik Ali, Mouldi EL Felah, and Mnasser Hassouna. “Comparison of Chemical Composition of Two Durum Wheat (Triticum Durum L.) and Bread Wheat (Triticum Aestivum L.) Germ Oils”. Ekin Journal of Crop Breeding and Genetics 1, no. 1 (January 2015): 69-73.
EndNote Zarroug Y, Mejri J, Dhawefi N, Ali SBS, Felah ME, Hassouna M (January 1, 2015) Comparison of chemical composition of two durum wheat (Triticum durum L.) and bread wheat (Triticum aestivum L.) germ oils. Ekin Journal of Crop Breeding and Genetics 1 1 69–73.
IEEE Y. Zarroug, J. Mejri, N. Dhawefi, S. B. S. Ali, M. E. Felah, and M. Hassouna, “Comparison of chemical composition of two durum wheat (Triticum durum L.) and bread wheat (Triticum aestivum L.) germ oils”, Ekin Journal, vol. 1, no. 1, pp. 69–73, 2015.
ISNAD Zarroug, Youkabed et al. “Comparison of Chemical Composition of Two Durum Wheat (Triticum Durum L.) and Bread Wheat (Triticum Aestivum L.) Germ Oils”. Ekin Journal of Crop Breeding and Genetics 1/1 (January 2015), 69-73.
JAMA Zarroug Y, Mejri J, Dhawefi N, Ali SBS, Felah ME, Hassouna M. Comparison of chemical composition of two durum wheat (Triticum durum L.) and bread wheat (Triticum aestivum L.) germ oils. Ekin Journal. 2015;1:69–73.
MLA Zarroug, Youkabed et al. “Comparison of Chemical Composition of Two Durum Wheat (Triticum Durum L.) and Bread Wheat (Triticum Aestivum L.) Germ Oils”. Ekin Journal of Crop Breeding and Genetics, vol. 1, no. 1, 2015, pp. 69-73.
Vancouver Zarroug Y, Mejri J, Dhawefi N, Ali SBS, Felah ME, Hassouna M. Comparison of chemical composition of two durum wheat (Triticum durum L.) and bread wheat (Triticum aestivum L.) germ oils. Ekin Journal. 2015;1(1):69-73.