Antioxidant activity of extracts from roasted wheat germ

Solvents extracts of roasted wheat germ, an actual waste stream of wheat processing, retarded the autoxidation of corn oil stored at 60°C. Best stabilisation of stripped corn oil was obtained with an ethanolic extract (antioxidative extract, AOE) from wheat germ that was roasted at 160°C for 20 min. Even high dosages of 20 and 40% AOE did not show prooxidative effects. Using accelerated ageing of commercial plant oils, and peroxide value, conjugated diene hydroperoxide concentration and α-tocopherol concentration as analytical indicators, a significant improvement of storability was demonstrated for each oil. Results indicate the presence of classes I and II antioxidants in ethanolic AOE of wheat germ.