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Wheat germ is a by-product of the wheat milling industry. Wheat germ oil is of immense importance for industrial applications. There are a lot of reported articles concerning its various uses in cosmetics, detergents, surfactants and lubricants. Therefore, this work was devoted to explore its acetylation for further application as an antioxidant. Antioxidants can play a role in the prevention of autoxidation. However, there may be two major problems for the use of conventional antioxidants such as butyl hydroxy toluene (BHT) and butyl hydroxy anisole (BHA). They are approved for use in a limited number of food products and each new synthetic antioxidant must be subjected to a lengthy process of evaluations for proof of safety. Consumers are increasingly concerned about chemical additives used in foods. Chemical characteristics, fatty acid composition and FT-IR of wheat germ oil were determined. Crude and acetylated oil were also evaluated as antioxidants. Acetylated oil has higher antioxidant activity (71.1 % at 400 μg/ml) than crude oil (60.2 % at 400 μg/ml) in comparison with Tert-Butylhydroquinone (TBHQ) (98.0 % at 400 μg/ml).

Preparation and evaluation of acetylated wheat germ oil as antioxidant