https://www.selleckchem.com/pr....oducts/ins018-055-is
Utilization of wheat germ and wheat germ oil is limited due to high enzymatic activity and the presence of unsaturated fatty acids, which require stabilization techniques to overcome this problem. In this study, the effects of stabilization methods (dry convective oven heating at 90 and 160 °C, microwave radiation at 180 and 360 W, and autoclave steaming) on both wheat germ and its oil were evaluated. Steaming caused the most dramatic changes in lipoxygenase activity, free fatty acid content, DPPH radical scavenging activi
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