The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs

Haniye Tolouie, Mohammad Amin Mohammadifar*, Hamid Ghomi, Amin Seyed Yaghoubi, Maryam Hashemi

*Corresponding author for this work

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Abstract

Wheat germ is a by-product of milling process which contains large amount of nutrients. The shelf life of wheat germ could improve by inactivation of destructive endogenous enzymes especially lipase and lipoxygenase. In this work, the impact of atmospheric cold plasma treatment on the inactivation of lipase and lipoxygenase enzymes of wheat germ was studied. Dielectric barrier discharge plasma was utilized to treat wheat germs. The impact of treatment time and voltage of plasma on the inactivation of lipase and lipoxygenase were investigated as well. The higher voltage and treatment time led to higher inactivation, however, the inactivation of lipase and lipoxygenase was not significant after 25 min treatment time. The DPPH radical scavenging activity and total phenolic of treated samples did not change significantly compared to controlled samples. However lipase and lipoxygenase recovered some of their loss activity during the storage. The recovery of activity was higher for lipase compared to lipoxygenase. According to the overall results, the cold plasma could be introduced as a new potential to stabilize the wheat germ and extending its shelf-life.
Original languageEnglish
JournalInnovative Food Science and Emerging Technologies
Volume47
Pages (from-to)346-352
ISSN1466-8564
DOIs
Publication statusPublished - 2018

Cite this

@article{165701459a0744a0bdeebabb7eb23533,
title = "The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs",
abstract = "Wheat germ is a by-product of milling process which contains large amount of nutrients. The shelf life of wheat germ could improve by inactivation of destructive endogenous enzymes especially lipase and lipoxygenase. In this work, the impact of atmospheric cold plasma treatment on the inactivation of lipase and lipoxygenase enzymes of wheat germ was studied. Dielectric barrier discharge plasma was utilized to treat wheat germs. The impact of treatment time and voltage of plasma on the inactivation of lipase and lipoxygenase were investigated as well. The higher voltage and treatment time led to higher inactivation, however, the inactivation of lipase and lipoxygenase was not significant after 25 min treatment time. The DPPH radical scavenging activity and total phenolic of treated samples did not change significantly compared to controlled samples. However lipase and lipoxygenase recovered some of their loss activity during the storage. The recovery of activity was higher for lipase compared to lipoxygenase. According to the overall results, the cold plasma could be introduced as a new potential to stabilize the wheat germ and extending its shelf-life.",
author = "Haniye Tolouie and Mohammadifar, {Mohammad Amin} and Hamid Ghomi and Yaghoubi, {Amin Seyed} and Maryam Hashemi",
year = "2018",
doi = "10.1016/j.ifset.2018.03.002",
language = "English",
volume = "47",
pages = "346--352",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",

}

The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs. / Tolouie, Haniye; Mohammadifar, Mohammad Amin; Ghomi, Hamid; Yaghoubi, Amin Seyed; Hashemi, Maryam.

In: Innovative Food Science and Emerging Technologies, Vol. 47, 2018, p. 346-352.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs

AU - Tolouie, Haniye

AU - Mohammadifar, Mohammad Amin

AU - Ghomi, Hamid

AU - Yaghoubi, Amin Seyed

AU - Hashemi, Maryam

PY - 2018

Y1 - 2018

N2 - Wheat germ is a by-product of milling process which contains large amount of nutrients. The shelf life of wheat germ could improve by inactivation of destructive endogenous enzymes especially lipase and lipoxygenase. In this work, the impact of atmospheric cold plasma treatment on the inactivation of lipase and lipoxygenase enzymes of wheat germ was studied. Dielectric barrier discharge plasma was utilized to treat wheat germs. The impact of treatment time and voltage of plasma on the inactivation of lipase and lipoxygenase were investigated as well. The higher voltage and treatment time led to higher inactivation, however, the inactivation of lipase and lipoxygenase was not significant after 25 min treatment time. The DPPH radical scavenging activity and total phenolic of treated samples did not change significantly compared to controlled samples. However lipase and lipoxygenase recovered some of their loss activity during the storage. The recovery of activity was higher for lipase compared to lipoxygenase. According to the overall results, the cold plasma could be introduced as a new potential to stabilize the wheat germ and extending its shelf-life.

AB - Wheat germ is a by-product of milling process which contains large amount of nutrients. The shelf life of wheat germ could improve by inactivation of destructive endogenous enzymes especially lipase and lipoxygenase. In this work, the impact of atmospheric cold plasma treatment on the inactivation of lipase and lipoxygenase enzymes of wheat germ was studied. Dielectric barrier discharge plasma was utilized to treat wheat germs. The impact of treatment time and voltage of plasma on the inactivation of lipase and lipoxygenase were investigated as well. The higher voltage and treatment time led to higher inactivation, however, the inactivation of lipase and lipoxygenase was not significant after 25 min treatment time. The DPPH radical scavenging activity and total phenolic of treated samples did not change significantly compared to controlled samples. However lipase and lipoxygenase recovered some of their loss activity during the storage. The recovery of activity was higher for lipase compared to lipoxygenase. According to the overall results, the cold plasma could be introduced as a new potential to stabilize the wheat germ and extending its shelf-life.

U2 - 10.1016/j.ifset.2018.03.002

DO - 10.1016/j.ifset.2018.03.002

M3 - Journal article

VL - 47

SP - 346

EP - 352

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -