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This study investigates the effects of roasting on the physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil (WGO). Roasting at 180 °C for up to 20 minutes generally increased the antioxidant capacity and oxidative stability of WGO, with the highest total phenolics observed after 20 minutes, although there was a slight reduction in tocopherols and β-carotenoids. The roasting process also altered the volatile compound profile, favoring the formation of furfurans and pyr

Author

Martial

Language

EN