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Effect of antioxidant activity of mixture obtained from brown seaweed and wheat germ oils using different extraction methods

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Abstract

Brown seaweeds have a low lipid content compared with wheat germ, thus being a low source of nutritional energy. Nevertheless, it is worth mentioning that the lipid fraction might contain higher levels of essential polyunsaturated fatty acids compared with wheat germ, which might be of interest if we consider the brown seaweeds. Thus, when mixing the brown seaweed and wheat germ oil can make new oils contained a variety of fatty acids, polyphenols, tocopherols, and fucoxanthin for antioxidant activity. Combination of brown seaweed and wheat germ was progressed two ways. One way was mixing the powder samples before the extraction, and another way was mixing the oil samples after extraction. Brown seaweed oil mixed wheat germ oil after SC-CO2 at 40°C and 300–400 bar and hexane extraction showed higher antioxidant activity than the oil extracted from mixture of brown seaweed and wheat germ powder in all experimental conditions.

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  1. Department of Food Science and Technology, Pukyong National University, Busan, 608-737, Korea

    Joo-Hee Lee & Byung-Soo Chun

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  1. Joo-Hee Lee
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Correspondence to Byung-Soo Chun.

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Lee, JH., Chun, BS. Effect of antioxidant activity of mixture obtained from brown seaweed and wheat germ oils using different extraction methods. Food Sci Biotechnol 22 (Suppl 1), 9–17 (2013). https://doi.org/10.1007/s10068-013-0042-8

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  • DOI: https://doi.org/10.1007/s10068-013-0042-8

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