Kinetic modeling of oxidation parameters and activities of lipase-lipoxygenase in wheat germ oil

Y.  Erim Köse

doi:10.3989/gya.0554201

Autores/as

Y. Erim Köse Van Yüzüncü Yıl University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0002-8008-0009

DOI:

https://doi.org/10.3989/gya.0554201

Palabras clave:

Energía de activación, Enzimas lipasa, Estabilidad oxidativa, Parámetros cinéticos

Resumen

Este estudio tuvo como objetivo investigar el perfil de la oxidación del aceite crudo extraído del germen de trigo durante tratamientos de estabilización con microondas (MW), y la cinética de los parámetros de oxidación (ácidos grasos libres (FFA), índice de peróxido (PV), ácido tiobarbitúrico (TBA), actividades de enzimas α-tocoferol, lipasa (LA) y lipoxigenasa (LOX), en diferentes condiciones de almacenamiento. Para estabilizar el germen crudo en MW, se trató a 700 W durante tres minutos. Los parámetros de oxidación para el modelo cinético se analizaron a diferentes tiempos de almacenamiento (0, 15, 30, 45, 60, 75, 90 y 105 días) y temperaturas de almacenamiento (-18, 0, 4 y 25 °C). Los parámetros fueron tratados matemáticamente y el PV y LA se ajustaron bien al modelo cinético de orden cero, mientras que FFA con α-tocoferol y TBA siguieron una cinética de primer y segundo orden, respectivamente. La constante cinética (k) se describió mediante una ecuación de Arrhenius y la energía de activación varió de 5,72 a 18,5 kJ/mol para los gérmenes estabilizados.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Ali S, Usman S, Nasreen Z, Zahra N, Nazir S, Yasmeen A, Yaseen T. 2013. Nutritional evaluation and stabilization studies of wheat germ. Pak. J. Food Sci. 23, 148-152.

AOCS 1994. Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th Edition. AOCS Press, Illinois.

Attia RS, Abou-Gharbia HA. 2011. Evaluation and stabilization of wheat germ and its oil characteristics. Alex J. Fd. Sci. Technol. 8, 31-39. https://doi.org/10.21608/ajfs.2011.20208

Bakkalbaşı E, Yılmaz ÖM, Javidipour I, Artık N. 2012. Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts. LWT-Food Sci Technol. 46, 203-209. https://doi.org/10.1016/j.lwt.2011.10.006

Capitani M, Mateo CM, Nolasco SM. 2011. Effect of temperature and storage time of wheat germ on the oil tocopherol concentration. Braz. J. Chem. Eng. 28, 243-250. https://doi.org/10.1590/S0104-66322011000200008

Ercoşkun H, Özkal SG. 2011. Kinetics of traditional Turkish sausage quality aspects during fermentation. Food Control 22 (2), 165-172. https://doi.org/10.1016/j.foodcont.2010.06.015

Ge Y, Sun A, Ni Y, Cai T. 2000. Some nutritional and functional properties of defatted wheat germ protein. J. Agric. Food. Chem. 48, 6215-6218. https://doi.org/10.1021/jf000478m PMid:11141279

Gili RD, Palavecino PM, Penci MC, Martinez ML, Ribotta PD. 2017. Wheat germ stabilization by infrared radiation. J. Food Sci. Technol. 54, 71-81. https://doi.org/10.1007/s13197-016-2437-z PMid:28242905 PMCid:PMC5305703

Gomez M, Gonzalez J, Oliete B. 2012. Effect of extruded wheat germ on dough rheology and bread quality. Food Bioprocess Technol. 5, 2409-2418. https://doi.org/10.1007/s11947-011-0519-5

Hygreeva D, Pandey MC, Radhakrishna K. 2012. A prelimınary study on evaluatıon of antıoxıdant actıvıty and oxıdatıve stabılıty of wheat germ oil in poultry and mutton meat systems. IJFANS 2, 40-46.

Jha PK, Kudachikar VB, Kumar S. 2013. Lipase inactivation in wheat germ by gamma irradiation. Radiat. Phys. Chem. 86, 136-139. https://doi.org/10.1016/j.radphyschem.2013.01.018

Krings U, El-Saharty YS, El-Zeany BA, Pabel B, Berger RG. 2000. Antioxidant activity of extracts from roasted wheat germ. Food Chem. 71, 91-95. https://doi.org/10.1016/S0308-8146(00)00148-5

Li B, Zhao L, Chen H, Sun D, Deng B, Li J, Liu Y, Wang F. 2016. Inactivation of lipase and lipoxygenase of wheat germ with temperature-controlled short wave infrared radiation and its effect on storage stability and quality of wheat germ oil. Plos One 11, 1-13. https://doi.org/10.1371/journal.pone.0167330 PMid:27936025 PMCid:PMC5147867

Marti A, Torri L, Casiraghi MC, Franzetti L, Limbo S, Morandin F, Pagani MA. 2014. Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties. LWT-Food Sci. Technol. 59, 1100-1106. https://doi.org/10.1016/j.lwt.2014.06.039

Mahmoud AA, Mohdaly AA, Elneairy NA. 2015. Wheat germ: an overview on nutritional value, antioxidant potential and antibacterial characteristics. Food Nutr. Sci. 6, 265-277. https://doi.org/10.4236/fns.2015.62027

Megahed MG. 2011. Study on stability of wheat germ oil and lipase activity of wheat germ during periodical storage. Agric. Biol. J. N. Am. 2, 163-168. https://doi.org/10.5251/abjna.2011.2.1.163.168

Meriles SP, Steffolani ME, León AE, Penci MC, Ribotta PD. 2019. Physico-chemical characterization of protein fraction from stabilized wheat germ. Food Sci. Biotechnol. 28, 1327-1335. https://doi.org/10.1007/s10068-019-00594-9 PMid:31695931 PMCid:PMC6811462

Orthoefer FT. 2005. Rice bran oil. Bailey's industrial oil and fat products. https://doi.org/10.1002/047167849X.bio015

Sjövall O, Virtalaine T, Lapveteläinen A, Kallio H. 2000. Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis. J. Agric. Food Chem. 48, 3522-3527. https://doi.org/10.1021/jf981309t PMid:10956143

Sudha ML, Srivastava AK, Leelavathi K. 2007. Studies on pasting and structural characteristics of thermally treated wheat germ. Eur. Food Res. Technol. 225, 351-357. https://doi.org/10.1007/s00217-006-0422-x

Srivastava AK, Sudha ML, Baskaran V, Leelavathi K. 2007. Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. Eur. Food Res. Technol. 224, 365-372. https://doi.org/10.1007/s00217-006-0317-x

Suresh Kumar G, Swathi R, Gopala Krishna AG. 2014. Fat-soluble nutraceuticals and their composition in heat-processed wheat germ and wheat bran. Int. J. Food Sci. Nutr. 65, 327-334. https://doi.org/10.3109/09637486.2013.866640 PMid:24328437

Sørensen G, Jørgensen SS. 1996. A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products. Z. Lebensm. Unters Forsch. 202, 205-210. https://doi.org/10.1007/BF01263541

Tarladgis BG, Watts BM, Younathan MT, Dugan L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37 44-48. https://doi.org/10.1007/BF02630824

Xu B, Zhou SL, Miao WJ, Gao C, Cai MJ, Dong Y. 2013. Study on the stabilization effect of continuous microwave on wheat germ. J. Food Eng. 117, 1-7. https://doi.org/10.1016/j.jfoodeng.2013.01.031

Xu B, Wang LK, Miao WJ, Wu QF, Liu YX, Sun Y, Gao C. 2016. Thermal versus microwave inactivation kinetics of lipase and lipoxygenase from wheat germ. J. Food Process Eng. 39, 247-255. https://doi.org/10.1111/jfpe.12216

Yöndem-Makascıoǧlu F, Gürün B, Dik T, Suzan Kıncal N. 2005. Use of a spouted bed to improve the storage stability of wheat germ followed in paper and polyethlyene packages. J. Sci. Food Agric. 85, 1329-1336. https://doi.org/10.1002/jsfa.2102

Wray Derek, Ramaswamy HS. 2015. Novel concepts in microwave drying of foods. Drying Technol. 33 (7), 769-783. https://doi.org/10.1080/07373937.2014.985793

Yılmaz N, Tuncel NB, Kocabıyık H. 2014. Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition. J. Sci. Food Agric. 94, 1568-1576. https://doi.org/10.1002/jsfa.6459 PMid:24166149

Zhu KX, Sun XH, Chen ZC, Peng W, Qian HF, Zhou HM. 2010. Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation. Food Chem. 123, 1163-1169. https://doi.org/10.1016/j.foodchem.2010.05.081

Zou Y, Gao Y, He H, Yang T. 2018. Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil. LWT-Food Sci. Technol. 90, 246-253. https://doi.org/10.1016/j.lwt.2017.12.038

Zhang YR, Zhou XQ, Guo Y R. 2008. Study on the technologıcal parameters of de actıvatıng enzyme ın wheat germ by mıcrowave. Journal of Henan University of Technol. (Natural Sci. Edt.) 2, 7-10.