Enhancing the physicochemical properties and oxidative stability of wheat germ oil by blending with local and imported buffalo (Bubalus bubalis) butter fats
Main Article Content
Keywords
Bubalus bubalis butter fat, conjugated dienes, fatty acid composition, oxidative stability, peroxide value, physicochemical properties, sensory evaluation, thiobarbituric acid, wheat germ oil
Abstract
This study investigates the potential of blending wheat germ oil (WGO) with local and imported Bubalus bubalis butter fats to enhance its physicochemical properties, oxidative stability, and sensory characteristics. Blends were prepared at ratios of 5%, 10%, and 15% WGO with butter fats and analyzed for fatty acid composition, oxidative stability, and sensory acceptability. Oxidative stability was assessed using peroxide value (PV), conjugated diene (CD), and thiobarbituric acid (TBA) tests. Results revealed that blending WGO with butter fats significantly enhanced oxidative stability. Local butterfat blends demonstrated superior oxidative stability, with a PV of 1.22 meq O2/kg compared to 1.65 meq O2/kg for imported butterfat blends after 30 days of storage—a 25% improvement. Sensory evaluation indicated that the 5% WGO and 95% butterfat blend achieved the highest scores in flavor, texture, and overall acceptability, with an overall score of 86.19%. In contrast, higher WGO ratios reduced sensory appeal. This study highlights the potential of WGO-butterfat blends to improve oxidative stability while maintaining sensory quality, with 5% WGO being the optimal blend ratio.
References
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Augusto, P.E., Soares, B.M., Chiu, M.C., Gonçalves, L.A. (2012). Modelling the effect of temperature on the lipid solid fat content (SFC). Food Research International, 45(1): 132–135.
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El-Hadad, S.S., El-Aziz, A., Tikhomirova, N., Zahran, H., Sayed, R. (2024). The Effect of Minor Components of Wheat Germ Oil on Thermal Behavior, Crystallization Characteristics, and Oxidative Stability of Butter Oil. Egyptian Journal of Chemistry, 67(4): 329–338. 10.21608/ejchem.2024.244642.8776
Feldsine, P., Abeyta, C., Andrews, W.H. (2002). AOAC International methods committee guidelines for validation of qualitative and quantitative food microbiological official methods of analysis. Journal of AOAC International, 85(5): 1187–1200. 10.1093/jaoac/85.5.1187
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Frakolaki, G., Kekes, T., Bizymis, A.-P., Giannou, V., Tzia, C. (2023). Fundamentals of food frying processes. In: High-Temperature Processing of Food Products, Elsevier, pp. 227–291.
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Grille, L., Vieitez, I., Garay, A., Romero, M., Jorcín, S., Krall, E., Méndez, M.N., Irigaray, B., Bejarano, E., López-Pedemonte, T. (2024). Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter. Dairy, 5(3): 555–575. 10.3390/dairy5030042
Hájek, M., Vávra, A., de Paz Carmona, H., Kocík, J. (2021). The catalysed transformation of vegetable oils or animal fats to biofuels and bio-lubricants: a review. Catalysts, 11(9): 1118. 10.3390/catal11091118
Iordache, A.M., Nechita, C., Voica, C., Roba, C., Botoran, O.R., Ionete, R.E. (2022). Assessing the health risk and the metal content of thirty-four plant essential oils using the ICP-MS technique. Nutrients, 14(12): 2363. 10.3390/nu14122363
Islam, M.A., Islam, S. (2024). Sourdough bread quality: Facts and Factors. Foods, 13(13): 2132. 10.3390/foods13132132
Johnson, M., and Peters, J. (2017). The role of wheat germ oil in cardiovascular health. Nutritional Advances, 40(2): 91–99.
Kenneth, R.F. (2024). The effect of diet on cardiovascular disease and lipid and lipoprotein levels. Endotext [Internet]. https://pubmed.ncbi.nlm.nih.gov/33945244/
Kiritsakis, A.K., Kiritsakis, K.A., Tsitsipas, C.K. (2020). A review of the evolution in the research of antioxidants in olives and olive oil during the last four decades. Journal of Food Bioactives, 11: 31–56. 10.31665/JFB.2020.11236
López, S., Lim, E.L., Horswell, S., Haase, K., Huebner, A., Dietzen, M., Mourikis, T.P., Watkins, T.B., Rowan, A., Dewhurst, S.M. (2020). Interplay between whole-genome doubling and the accumulation of deleterious alterations in cancer evolution. Nature Genetics, 52(3): 283–293. 10.1038/s41588-020-0584-7
Martínez, J., García-Ladona, E., Ballabrera-Poy, J., Isern-Fontanet, J., González-Motos, S., Allegue, J.M., González-Haro, C. (2024). Atlas of surface currents in the Mediterranean and Canary–Iberian–Biscay waters. Journal of Operational Oceanography, 17(1): 40–62. 10.1080/1755876X.2022.2102357
Masanori, N., Ryuji, H., Teruo, K., Naofumi, H., Hirofumi, A., Masayuki, N., Tadakazu, S. (1985). Molecular cloning of cDNA coding for human preprourokinase. Gene, 36(1–2): 183–188. 10.1016/0378-1119(85)90084-8
Mendes, B.d.A.B., Almeida, M.F., Silva, G.L., Amparo dos Anjos, D., Fontan, G.C.R., Rebouças São José, A., Veloso, C.M. (2024). Physical, textural, and sensory characteristics of gluten-free muffins developed with native and modified by hydrothermal treatment green plantain flours. Journal of Food Science. 21(4): 150–163. 10.1111/1750-3841.17455
Nascimento, C.O., Pina, D.S., Cirne, L.G., Santos, S.A., Araujo, M.L., Rodrigues, T.C., Silva, W.P., Souza, M.N., Alba, H.D., de Carvalho, G.G. (2021). Effects of whole corn germ, a source of linoleic acid, on carcass characteristics and meat quality of feedlot lambs. Animals, 11(2): 267. 10.3390/ani11020267
Nienkamp, P. (2022). American Science in the Gilded Age and Progressive Era. In: The Routledge History of American Science, Routledge, pp. 84–96. 10.4324/9781003112396-8
Okullo, S.J. (2020). Determining the social cost of carbon: Under damage and climate sensitivity uncertainty. Environmental and Resource Economics, 75(1): 79–103. 10.1007/s10640-019-00389-w
Onuekwusi, G., Odoemelam, L., Alocha, O. (2020). Determinants of Enterprise Choice of Women Participants in South East Entrepreneurship Development Programme, Abia State, Nigeria. Journal of Community & Communication Research, 5(1): 152–159.
Patange, O., Purohit, P., Avashia, V., Klimont, Z., Garg, A. (2024). Mitigation of non-CO2 greenhouse gases from Indian agriculture sector. Environmental Research Letters, 19(7): 74020 10.1088/1748-9326/ad4e4e
Patel, V., Viana, T., Carvalho, L., Tavares, D. (2020). Wheat germ oil as a source of essential fatty acids and its impact on human health. Journal of Functional Foods, 22(5): 220–227. 10.1002/9781119631729.ch1
Piironen, J., Paasiniemi, M., Vehtari, A. (2020). Projective inference in high-dimensional problems: Prediction and feature selection. Electron. J. Statist. 14(1): 2155–2197. 10.1214/20-EJS1711
Saltzman, C. (2024). FAO Essential Reviews, Part VII: Outstanding Review Articles, Vol. 9, SAGE Publications Sage CA: Los Angeles, CA, pp. 24730114241266079. 10.1177/24730114241266079
Sato, Y. (2016). A modified American association of cereal chemists method for compressive force value determination of white bread crumb firmness. Food Science and Technology Research, 22(4): 443–450. 10.3136/fstr.22.443
Shakeri, M., Mahdavi, S.M., Rikhtehgar, M., Soleimani, M., Ghandhari, H., Jafari, B., Daneshmand, S. (2024). EOS® is reliable to evaluate spinopelvic parameters: a validation study. BMC Medical Imaging, 24(1): 35. 10.1186/s12880-023-01178-0
Shramko, V.S., Polonskaya, Y.V., Kashtanova, E.V., Stakhneva, E.M., Ragino, Y.I. (2020). The short overview on the relevance of fatty acids for human cardiovascular disorders. Biomolecules, 10(8): 1127. 10.3390/biom10081127
Smith, A., Avashia, V., Klimont, Z., Garg, A. (2015). Health benefits of wheat germ oil: A review. Journal of Nutrition and Dietetics, 32(4): 123–130.
Sudha, M., Vetrimani, R., Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4): 110–130. 10.1016/j.foodchem.2005.12.013
Agroindustriais, P. (2013). AOAC. Official methods of analysis of the Association of Official Analytical Chemists. Caracterização, Propagação E Melhoramento Genético De Pitaya Comercial E Nativa Do Cerrado, 26(74): 62.
Ahmed, M., Bose, I., Nousheen, Roy, S. (2024). Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken. International Journal of Biomaterials, 2024(1): 7949258.
Alexander, R. (2020). A dialogic teaching companion. Routledge.
Allam, A.Y.F., Vadimovna, D.N., Kandil, A.A.E. (2021). Functional characteristics of bioactive phytochemicals in Beta vulgaris L. root and their application as encapsulated additives in meat products. Carpathian Journal of Food Science and Technology 13(4): 173–191
Augusto, P.E., Soares, B.M., Chiu, M.C., Gonçalves, L.A. (2012). Modelling the effect of temperature on the lipid solid fat content (SFC). Food Research International, 45(1): 132–135.
Balta, I., Stef, L., Pet, I., Iancu, T., Stef, D., Corcionivoschi, N. (2021). Essential fatty acids as biomedicines in cardiac health. Biomedicines, 9(10): 1466.
Brown, C., Almeida, M.F., Silva, G.L., Amparo dos Anjos, D., Fontan, G.C.R., Rebouças São José, A. (2018). Wheat germ oil and its antioxidant properties. Food Science and Technology, 45(3): 356–363.
Čapla, J., Zajác, P., Ševcová, K., Čurlej, J., Fikselová, M. (2022). Milk and dairy products–summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards. Slovak Journal of Food Sciences, 16: 431–462. 10.5219/1744
Chen, D. (2023). 3D Food Printing: An Integrated Approach to Achieve Personalized Nutrition and Innovative Texture in Food Products. Rutgers The State University of New Jersey, School of Graduate Studies.
Dhawande, A., Moon, S., Kharkar, P., Raut, N. (2024). Comparative assessment of ghee residue from two different sources: An exploratory study towards utilization of ghee byproducts in alignment with zero-waste principles. Journal of Pharmacognosy and Phytochemistry, 13(5): 240–246. 10.22271/phyto.2024.v13.i5c.15078
El-Hadad, S.S., El-Aziz, A., Tikhomirova, N., Zahran, H., Sayed, R. (2024). The Effect of Minor Components of Wheat Germ Oil on Thermal Behavior, Crystallization Characteristics, and Oxidative Stability of Butter Oil. Egyptian Journal of Chemistry, 67(4): 329–338. 10.21608/ejchem.2024.244642.8776
Feldsine, P., Abeyta, C., Andrews, W.H. (2002). AOAC International methods committee guidelines for validation of qualitative and quantitative food microbiological official methods of analysis. Journal of AOAC International, 85(5): 1187–1200. 10.1093/jaoac/85.5.1187
Ferreira, N., Henriques, B., Viana, T., Carvalho, L., Tavares, D., Pinto, J., Jacinto, J., Colónia, J., Pereira, E. (2023). Validation of a methodology to quantify macro, micro, and potentially toxic elements in food matrices. Food Chemistry, 404, 134669. 10.1016/j.foodchem.2022.134669
Frakolaki, G., Kekes, T., Bizymis, A.-P., Giannou, V., Tzia, C. (2023). Fundamentals of food frying processes. In: High-Temperature Processing of Food Products, Elsevier, pp. 227–291.
Gebreil, S., Mohamed, M. (2023). Evaluation of Productivity, Physico-Chemical and Technological Characteristics of Some New Egyptian Wheat Varieties. Food Technology Research Journal, 2(3): 158–177. 10.21608/ftrj.2023.334566
Grille, L., Vieitez, I., Garay, A., Romero, M., Jorcín, S., Krall, E., Méndez, M.N., Irigaray, B., Bejarano, E., López-Pedemonte, T. (2024). Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter. Dairy, 5(3): 555–575. 10.3390/dairy5030042
Hájek, M., Vávra, A., de Paz Carmona, H., Kocík, J. (2021). The catalysed transformation of vegetable oils or animal fats to biofuels and bio-lubricants: a review. Catalysts, 11(9): 1118. 10.3390/catal11091118
Iordache, A.M., Nechita, C., Voica, C., Roba, C., Botoran, O.R., Ionete, R.E. (2022). Assessing the health risk and the metal content of thirty-four plant essential oils using the ICP-MS technique. Nutrients, 14(12): 2363. 10.3390/nu14122363
Islam, M.A., Islam, S. (2024). Sourdough bread quality: Facts and Factors. Foods, 13(13): 2132. 10.3390/foods13132132
Johnson, M., and Peters, J. (2017). The role of wheat germ oil in cardiovascular health. Nutritional Advances, 40(2): 91–99.
Kenneth, R.F. (2024). The effect of diet on cardiovascular disease and lipid and lipoprotein levels. Endotext [Internet]. https://pubmed.ncbi.nlm.nih.gov/33945244/
Kiritsakis, A.K., Kiritsakis, K.A., Tsitsipas, C.K. (2020). A review of the evolution in the research of antioxidants in olives and olive oil during the last four decades. Journal of Food Bioactives, 11: 31–56. 10.31665/JFB.2020.11236
López, S., Lim, E.L., Horswell, S., Haase, K., Huebner, A., Dietzen, M., Mourikis, T.P., Watkins, T.B., Rowan, A., Dewhurst, S.M. (2020). Interplay between whole-genome doubling and the accumulation of deleterious alterations in cancer evolution. Nature Genetics, 52(3): 283–293. 10.1038/s41588-020-0584-7
Martínez, J., García-Ladona, E., Ballabrera-Poy, J., Isern-Fontanet, J., González-Motos, S., Allegue, J.M., González-Haro, C. (2024). Atlas of surface currents in the Mediterranean and Canary–Iberian–Biscay waters. Journal of Operational Oceanography, 17(1): 40–62. 10.1080/1755876X.2022.2102357
Masanori, N., Ryuji, H., Teruo, K., Naofumi, H., Hirofumi, A., Masayuki, N., Tadakazu, S. (1985). Molecular cloning of cDNA coding for human preprourokinase. Gene, 36(1–2): 183–188. 10.1016/0378-1119(85)90084-8
Mendes, B.d.A.B., Almeida, M.F., Silva, G.L., Amparo dos Anjos, D., Fontan, G.C.R., Rebouças São José, A., Veloso, C.M. (2024). Physical, textural, and sensory characteristics of gluten-free muffins developed with native and modified by hydrothermal treatment green plantain flours. Journal of Food Science. 21(4): 150–163. 10.1111/1750-3841.17455
Nascimento, C.O., Pina, D.S., Cirne, L.G., Santos, S.A., Araujo, M.L., Rodrigues, T.C., Silva, W.P., Souza, M.N., Alba, H.D., de Carvalho, G.G. (2021). Effects of whole corn germ, a source of linoleic acid, on carcass characteristics and meat quality of feedlot lambs. Animals, 11(2): 267. 10.3390/ani11020267
Nienkamp, P. (2022). American Science in the Gilded Age and Progressive Era. In: The Routledge History of American Science, Routledge, pp. 84–96. 10.4324/9781003112396-8
Okullo, S.J. (2020). Determining the social cost of carbon: Under damage and climate sensitivity uncertainty. Environmental and Resource Economics, 75(1): 79–103. 10.1007/s10640-019-00389-w
Onuekwusi, G., Odoemelam, L., Alocha, O. (2020). Determinants of Enterprise Choice of Women Participants in South East Entrepreneurship Development Programme, Abia State, Nigeria. Journal of Community & Communication Research, 5(1): 152–159.
Patange, O., Purohit, P., Avashia, V., Klimont, Z., Garg, A. (2024). Mitigation of non-CO2 greenhouse gases from Indian agriculture sector. Environmental Research Letters, 19(7): 74020 10.1088/1748-9326/ad4e4e
Patel, V., Viana, T., Carvalho, L., Tavares, D. (2020). Wheat germ oil as a source of essential fatty acids and its impact on human health. Journal of Functional Foods, 22(5): 220–227. 10.1002/9781119631729.ch1
Piironen, J., Paasiniemi, M., Vehtari, A. (2020). Projective inference in high-dimensional problems: Prediction and feature selection. Electron. J. Statist. 14(1): 2155–2197. 10.1214/20-EJS1711
Saltzman, C. (2024). FAO Essential Reviews, Part VII: Outstanding Review Articles, Vol. 9, SAGE Publications Sage CA: Los Angeles, CA, pp. 24730114241266079. 10.1177/24730114241266079
Sato, Y. (2016). A modified American association of cereal chemists method for compressive force value determination of white bread crumb firmness. Food Science and Technology Research, 22(4): 443–450. 10.3136/fstr.22.443
Shakeri, M., Mahdavi, S.M., Rikhtehgar, M., Soleimani, M., Ghandhari, H., Jafari, B., Daneshmand, S. (2024). EOS® is reliable to evaluate spinopelvic parameters: a validation study. BMC Medical Imaging, 24(1): 35. 10.1186/s12880-023-01178-0
Shramko, V.S., Polonskaya, Y.V., Kashtanova, E.V., Stakhneva, E.M., Ragino, Y.I. (2020). The short overview on the relevance of fatty acids for human cardiovascular disorders. Biomolecules, 10(8): 1127. 10.3390/biom10081127
Smith, A., Avashia, V., Klimont, Z., Garg, A. (2015). Health benefits of wheat germ oil: A review. Journal of Nutrition and Dietetics, 32(4): 123–130.
Sudha, M., Vetrimani, R., Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4): 110–130. 10.1016/j.foodchem.2005.12.013
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Apr 1, 2025
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Aljumayi, H. (2025). Enhancing the physicochemical properties and oxidative stability of wheat germ oil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, 37(2), 107-133. https://doi.org/10.15586/ijfs.v37i2.2972
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How to Cite
Aljumayi, H. (2025). Enhancing the physicochemical properties and oxidative stability of wheat germ oil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, 37(2), 107-133. https://doi.org/10.15586/ijfs.v37i2.2972