FATTY ACID CONTENT AND BIOLOGICAL VALUE OF OIL OBTAINED FROM SPROUTED SOFT WHEAT GRAIN
Abstract
A number of scientific works have been devoted to the study of methods of obtaining oil from wheat germ. However, the research concerns the methods of obtaining such oil. Research results of the production and quality of oil from sprouted soft wheat grain have not been sufficiently covered. The purpose of the article is to study the content of fatty acids and the biological value of oil obtained from sprouted soft wheat grain. The results of research indicate that the main fatty acid and the main PUFA component of oil from sprouted soft wheat grain is linoleic acid – 55.1%. In addition, the PUFA content in this oil was at the level of 61.9%. The content of EFA and MUFA was 17.6 and 15.3%, respectively, that is, it was almost the same. The content of palmitic fatty acid was the highest in EFA– 16.8%. The content of myristic and stearic fatty acids was in the range of 0.2–0.6%. The content of oleic fatty acid was the highest in MUFA – 14.7%. The content of palmitoleic fatty acid was at the level of 0.6%. It should be noted that oil from sprouted soft wheat grain can be a source of PUFA, as it exceeds the daily requirement of the human body by 6 times. While the integral score was 619.0%. Consumption of 100 g of such oil provides the human body with 58.7% of EFA and 25.5% of MUFA. The oil from sprouted soft wheat grain also contains some other biologically active substances. Thus, 100 g of oil contained the most vitamin E – 151.2 mg. In case of consumption of 100 g of this oil, it is 10 times higher than the human body's daily need for vitamin E. In addition, vitamin K content was 0.026 mg/100 g, the integral score of which was 35.0%. Vitamin B4 content was the lowest – 20.5 mg/100 g. 100 g of oil met its daily need by only 4.1%. It should be noted that the oil from sprouted soft wheat grain contained phytosterols – 558 mg/100 g. Therefore, the oil from sprouted soft wheat grain can be a source of high content of PUFA ω-6 and vitamin E. This creates prerequisites for the expediency of using oil or processed products of sprouted soft wheat grain in the production technology of increased biological value products.
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