Fat-soluble nutraceuticals and their composition in heat-processed wheat germ and wheat bran.

Nutraceuticals availability in heat-processed foods is considered to be the index for healthy
food. This study has made an attempt to optimize the temperature to retain nutraceuticals in
wheat bran (WB) and wheat germ (WG). Heated WG (130 �C & 140 �C) and WB (140 �C & 150 �C)
were analyzed for sensory profiles. Extracted oils were subjected to physicochemical parameter
as well as its nutraceuticals. Increased oil yield, color values and reduced free fatty acids were
found with varied temperatures. Fat-soluble compounds total tocols, steryl ferulates and
carotenoids found in WG (0.316, 0.058 and 0.011%) and WB (0.228, 0.595 and 0.015%) and
maximum reductions started in WG (0.183%, 0.034% and 0.004%) at 130 �C. The free radicalscavenging
activities of control samples showed high EC50 values than processed samples;
however, no differences were observed between two temperatures. Study may clearly spell out
that the reduced nutraceuticals observed