EXTRACTION AND COMPARATIVE STUDY OF PHENOLIC COMPOUNDS FROM TENDER AND TREATED WHEAT GERM AND THEIR ANTIOXIDANT POWER

Lahouaria LABGA, Ghania TIBOURA, Fatima Zohra CHENNI, Dounia DJEBBOURI, Nadjet OUAFI, Souad SAIDANI, Samira MEZIANI

Abstract

Wheat is the second most consumed cereal for human consumption after rice due to the presence of high calories. Wheat germ (2-3% of the grain) can be separated as a by-product when milling wheat. It is considered an important by-product and can be used in various applications such as food, and other biological purposes. It is considered a nutrient rich in vitamin and antioxidant included, vitamin B, minerals, polyphenols and flavonoids. The goal of our work is to estimate the total polyphenol composition and the evaluation of antioxidant potential present in pure and Industrial common wheat germ. The manual dissection was carried out to produce pure wheat germ and based on the co-product of the flour mill for the treated wheat germ. The results obtained show that the total polyphenols represent values of 0.074 ± 0.001 mg (EAG) / g and 0.062 ± 0.001 mg (EAG) / g for the pure wheat germ and the treated wheat germ, respectively. A similarity in flavonoids was noted for the two varieties of common wheat (pure and treated) with a value of 0.022 ± 0.002 mg of EC / g DM. The evaluation of the antioxidant activity, show that the treated wheat germ has the best activity against the radical DPPH with an IC50= 0.051 mg / ml compared to the pure wheat germ with IC50 = 0.361 mg / ml. Wheat germ can be used as a protective agent, as a rich source of bioactive compounds with beneficial health effects.

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