A research on antioxidant activities and fatty acids distributions of wheat germ oils isolated from diffrent wheat varieties

In this study, bread wheat (Triticum aestivum L.) varieties Bezostaja-1 and Esperia widely grown in Turkey, wheat-germs supplied from varieties of durum wheat (Triticum durum L.) and their wheat-germ oil samples obtained by the cold extraction were used. While the distribution of fatty acids, anti-oxidant activity, the total phenolic compound, the amount of vitamin E, the amount rate of free fatty acid, peroxide value, the number of iodine value, the refractive index value and color value are investigated in oil samples; dry matter, fats and proteins, such as rate of classical composition analyzes were conducted in wheaat-germ oils. Oil samples were a total of 14 kinds of fatty acids. All samples the same time a dominant fatty acids polyunsaturated fatty acid (PUFA), which is linoleic acid and was found between of vary 53.88% - 57.55% (D-1252-Esperia). Fatty acids containing high proportion of monounsaturated fatty acids (MUFA) oleic acid the ratio of between 16.56% - 20.38% (Esperia-Ç-1252) and saturated fatty acids (SFA) palmitic acid with the ratio between 16.66% - 17.70% (Esperia-Ç-1252) was identified. While difference in rates of linoleic acid in the oil samples was statistically significant (p <0.05) and amount of wheat-germ oil was higher in bread wheat varieties. In addition, the height of the rate of MUFA and PUFA, due to positive effects in terms of health, at the height of the rate of oleic acid is thought to be positive in terms of health and oxidation stability.