Quality Characteristics Of Oil Research Articles

장수풍뎅이 유충 유지 및 탈지분말의 품질 특성

장수풍뎅이 유충 유지 및 탈지분말의 품질 특성

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

This study investigates the carotenoid and volatile compositions of one sample of lupin oil (Lupinus angustifolius) and five samples of lupin oil flavored with aromatic herbs, namely, basil, chives, rosemary, sage, and thyme. Flavored oils are obtained by macerating lupin oil with the herbs for 15 days, in the dark at 15 ± 1 °C. Overall 11 carotenoids are identified by HPLC‐DAD‐MS‐(APCI). (all‐E)‐Lutein and β‐carotene are the most abundant. Thyme flavored oil results the richest in carotenoids, with a cumulative carotenoid content of 195 ± 13 μg mL−1. Volatile organic compounds are detected by HS‐SPME‐GC/MS analysis. Overall, 50 aroma compounds are determined, with alcohols, furans, and terpenoids being the most abundant classes. Chives flavored oil is the only sample to provide organosulfur compounds. Qualitatively, terpenoids are responsible for great differences among the samples, since unique terpenoid profiles are observed, for example, isoterpinolene is detected only in sage flavored oil, β‐myrcene in rosemary flavored oil, and thymol in thyme flavored oil. The relative odor activity value (ROAV) is determined and employed to evaluate the contributions of the single compounds to the overall odor. The compounds with the greatest odor activity are 3‐hexen‐1‐ol, hexanal, α‐pinene, eucalyptol, and 2‐pentylfuran.Practical Applications: Aromatic herbs have been traditionally used to enhance the flavor of food. The effects of herbs addition on lupin products has not been investigated yet. Additionally, this is the first study that explores some quality characteristics of commercial lupin oil. Data indicate that the maceration of lupin oil with aromatic herbs has limited effects on the content of total carotenoids, nonetheless, it modifies markedly the composition and relative proportions of the volatile organic compounds, and likely the overall aromas. Consumers are generally not familiar with the culinary use of lupin oil, nevertheless, the aromatization with herbs could increase its use. Lupin oil results rich in carotenoids. This is useful information for the production of functional products with healthy properties. Lupin oil can be recommended as a carotenoid‐rich product and as an alternative to more traditional table oils. Data from this study can contribute to the economic valorization of lupin oil.This study assesses the effects of the maceration of lupin oil with aromatic herbs, e.g., basil, chives, rosemary, sage, and thyme on the content of volatile organic compounds, and investigates the carotenoid profile of the flavored oils. Flavored oils are prepared by macerating lupin oil with the herbs (6% w/w) for 15 days, in the dark at 15 ± 1°C. Plain lupin oil and basil, chives, and thyme flavored oils are relatively rich in 2‐pentylfuran, whereas rosemary flavored oil is abundant in α‐pinene. (all‐E)‐Lutein is the predominant carotenoid in all the experimental oils, followed by β‐carotene.

Jussara berry (Euterpe edulis M.) oil-in-water emulsions are highly stable: the role of natural antioxidants in the fruit oil.

Antioxidants help prevent lipid oxidation, and therefore are critical to maintain sensory quality and chemical characteristics of edible oils. Jussara berry (Euterpe edulis M.) oil is a source of minor compounds with potential antioxidant activity. The aim of this work was to investigate the role of such compounds on the effectiveness to prevent or delay oxidation of oil present in oil-in-water emulsions, and how the emulsions' physical stability would be affected. Jussara berry oil extracted by ethanol extraction, its stripped variations (partially stripped, highly stripped and highly stripped with added butylhydroxytoluene), and expeller-pressed oil were used to prepare oil-in-water emulsions. Jussara berry oils were analyzed before emulsions preparation to ensure their initial quality and composition, and oil-in-water emulsions were analyzed regarding their oxidative and physical stability. Ethanol extracted oil emulsion presented higher oxidative stability than highly stripped oil emulsion with added synthetic antioxidant butylahydroxytoluene (oxidative stability index 45% lower, after 60 days, and reached undetectable levels after 90 days). All emulsions remained physically stable for up to 120 days of storage. Our results indicate that natural antioxidants in jussara berry oil protect emulsions from oxidation while keeping physical stability unchanged. © 2018 Society of Chemical Industry.

Fusion of dielectric spectroscopy and computer vision for quality characterization of olive oil during storage

Oxidation level and quality characteristics of olive oil require monitoring during storage to ensure that their amounts are maintained in the lawful thresholds. It is especially important for licensing their commercialization as high-value virgin olive oils. The present research proposes a novel approach based on the fusion of dielectric spectroscopy and computer vision for the characterization of olive oil quality indices during storage in order to reduce the time of analysis, reagent consumption, manpower and high-cost equipment. Colour features in RGB, HSV and L∗a∗b∗ spaces were extracted as well as dielectric features in the frequency range of 40 kHz to 20 MHz for each olive oil sample. After data pre-processing, classification and prediction models were developed and compared. Several machine learning techniques were investigated for storage time classification and quality indices prediction including artificial neural network (ANN), support vector machine (SVM), Bayesian network (BN) and multiple linear regression (MLR). The best result in the classification of olive oils during the storage period was obtained by BN technique with 100% accuracy. Among predictive models, the SVM with RBF kernel had the best results (R = 0.969, 0.988 and 0.976) for prediction of peroxide value (PV), UV absorbance at 232 nm (K232) and chlorophyll, respectively. Also, the SVM with normalized polynomial kernel had the best results (R = 0.989, 0.976, 0.969 and 0.969) for prediction of p-Anisidine value (AV), total oxidation value (TOTOX), UV absorbance at 268 nm (K268) and carotenoid, respectively. The ANN with 40-2-1 topology gave the best result (R = 0.977) for modelling free acidity (FA). Results of this research can be utilized for developing an efficient and reliable system for olive oil quality evaluation and monitoring by industry.

Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil

SUMMARYHeating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non-volatile compounds of produced virgin rapeseed oil. The aim of our study is to determine the impact of different conditioning temperatures (60, 80 and 100 °C) on the quality, nutritional value, aroma profile and sensory characteristics of virgin rapeseed oil. Conditioning the seeds at all three temperatures had no influence on the quality and major nutritional components (fatty acids and tocopherols) of the produced oil. However, temperature increase caused an exponential increase of canolol and significant changes in the aroma and sensory profile of the produced oil samples. The dominant volatile compounds of cold-pressed and virgin oil produced at 60 °C were enzymatic degradation products of glucosinolates (isothiocyanates and epithionitriles), responsible for pronounced seed-like flavour of these types of oil. Increasing production temperature deactivated enzymes and caused thermal decomposition of seed components and increment of nitriles, aldehydes, pyrazines and furanes, carriers of nutty and roasty flavour. These results can help producers to design virgin rapeseed oil with specific and desirable sensory characteristics.

Effect of the Asphaltene, Resin, and Wax Contents on the Physicochemical Properties and Quality Parameters of Crude Oils

On the basis of published reference data on crude oils recovered from more than 300 Russian oilfields, the effect of the concentrations of paraffin waxes, resins, and asphaltenes on oil properties has been analyzed. There are correlations between the oil density, viscosity and the resin content, whereas the amount of asphaltenes (along with resins) has a greater effect on the oil quality characteristics, such as sulfur content, coke and petroleum diesel yields. Crystallizable paraffins do not have a significant effect on the properties of the oils, the pour point of which does not depend explicitly on the composition.

Karakteristik Mutu Minyak Pala Berdasarkan Peralatan Distilasi Drum Bekas dan Distilasi Stainless (Studi Kasus di Kabupaten Aceh Selatan)

Quality Characteristics of Nutmeg Oil Between Used Barrels Distillation and Stainless Distillation (A Case Study in Aceh Selatan Regency)ABSTRACT. The Province of Aceh is the center of nutmeg oil production in Indonesia, which is about 70%-75% of the nutmeg oil production in Indonesia, is produced in the districts of South Aceh and Southwest Aceh. The rest is coming from the provinces of West Sumatra and West Java. Meanwhile, the nutmeg harvested in Maluku, North Maluku, North Sulawesi, and West Papua is not processed for its essential oil, but merely exported as spices. It is estimated that in 2017 the production of nutmeg oil will reach about 350-400 tones. The government has put a standard for nutmeg oil based on SNI 06-2388-2006. Therefore, taking this standard as consideration, a study on the characteristics of nutmeg oil quality in South Aceh was carried with 14 distillers as the sample. The tested nutmeg oil was taken from the distillers, both stainless distillation drum and used drum. The characteristics of nutmeg oil coming out of the used drum is from colorless to pale yellowish one, has nutmeg scent, specific gravity: 0,884 - 0,960, rafractive index: 1,481-1,500, optical rotation: (+)6,20o - (+)19,30o and rest of evaporation is between 5,70% - 28,15%. On the other hand, the characteristic of nutmeg oil taking from stainless distiller is colorless, has nutmeg scent, specific gravity: 0,861 - 0,892 refractive index: 1,472 - 1,484, optical rotation: (+)10,83o- (+)18,00o, and rest of evaporation is 0,50% - 4,80%. Most of nutmeg oil processed by used drum did not meet the SNI standard, whereas few of nutmeg oil distilled in stainless and semi stainless drum has met the SNI standard of nutmeg oil.Correlation of specific gravity and refraction index of nutmeg oil for stainless distillation is refraction index (Y) = 0,3151X + 1,2014, where R2 = 0,8403; whereas for used barrels distillation is refraction index (Y) = 0,28X + 1,2334, where R2 = 0,9637.Correlation of Optical Rotation for stainless distillation is Optical Rotation (Y) = -223,02X + 209,81, where R2 = 0,9645;conversely, forused barrels distillation Optical Rotation (Y) = -155,01X + 156,2, where R2 = 0,9348.Correlation of refraction index with Optical Rotation for nutmeg oil distilled with stainless distillation is Optical Rotation (Y) = -610,36X + 915,96, where R2 = 0,8536; contrarily for distillation with used barrels Optical Rotation (Y) = -545,71X + 827,26, where R2 = 0,9427.

Effects of Processing Parameters on the Quality Characteristics of Oil Extracted from Cashew ( Anarcardium Occidentale ) Kernel

Cashew kernel oil (CKO) is one of the most important edible vegetable oils because of its low cholesterol and monosaccharide nature. In this study, the effects of processing parameter affecting quality of cashew kernel oil were investigated. The extraction analysis was carried out using a laboratory screw press in the Department of Agricultural and Bio-Environmental Engineering, Auchi Polytechnic, Auchi and the quality analysis of CKO extracted was carried out in the chemistry laboratory of the University of Ilorin, Ilorin Nigeria. The study investigated the effects of heating temperature, moisture content, and Pressing time on the iodine value, acid value, peroxide value and free fatty acid of the CKO. The study was considered as a 4×3×3×3 factorial experiment with four levels of heating temperature (80, 90,100 and 110°C), three level of moisture content (7,8 and 9% wb) and three level of pressing time (10, 12 and 15minutes) and in three replication using a Randomized Complete Block Design (RCBD) with moisture content as a blocking factor. The data obtained was subjected to statistical analysis using SPSS20.0 software. The study result established that the heating temperature, moisture content and pressing time have significant effects on the iodine value, acid value, peroxide value and free fatty acid of the CKO at 0.05 confidence limit.

Physico-Chemical Characteristic and Fatty Acids Compositions of Cottonseed Oils

In this study, three cotton genotypes of species Gossypium hirsutum L., Cukurova 1518, PAUM 15 and BA 119 were investigated for their some physicochemical properties of oils such as free fatty acids, peroxide value, iodine value, unsaponifiable matter, total carotenoid and tocopherol contents and fatty acids composition in Cukurova region in Turkey. Seed oil content ranged 17.2-19.6% and PAUM 15 was found to be genotype with the highest oil content. The range of other physicochemical properties and their values are as follows; free fatty acids 1.7-2.8%, peroxide value 5.3- 6.0 meq O2 kg-1, unsaponifiable matters 2.1-2.3%, iodine value 102-110, total carotenoid content 119-140 mg kg-1, total tocopherol content 887-920 mg kg-1, linoleic acid 52.00-55.82%, palmitic acid 24.85-25.63%, oleic acid 14.06-17.00%, stearic acid 3.01-3.13% in the cottonseed oils. PAUM 15 was determined to be more suitable for food consumption as edible oil due to its highest oil content and quality characteristics than the others genotypes.

Effects of extraction process parameters on the quality characteristics of <i>Parinari polyandra B</i>. seed oil

Extraction process parameters can influence the quality of oil obtained from seeds during extraction process. The effect of extraction process parameters on the quality of parinari seed oil, a potential renewable industrial raw material, is yet to be reported. This research was aimed at investigating the effects of some extraction process parameters on some quality characteristics of parinari oil (acid, iodine and saponification values). This work reports for the first time the effects of extraction process parameters on the properties of parinari seed oil. The parinari seeds were harvested and oil was obtained from the seeds by solvent extraction method based on the experimental design. The experimental design followed central composite design (CCD). Effects of extraction parameters on the quality characteristics were investigated. The study parameters were time (2 - 6 h), temperature (60-70 oC), solid- solvent ratio (0.03 - 0.08 g/cm3) and solvent types (n-hexane and petroleum ether). The responses were acid, saponification and iodine values. The results indicated that time and temperature significantly influenced the physicochemical properties of parinari oil. Response Surface Methodology (RSM) based analysis of variance indicated that the models obtained were all significant (p < 0.0001). The set of conditions for the optimal quality was obtained at temperature (60 oC), time (2 h), solid to solvent ratio (0.07 g/cm3) and n-hexane solvent with 89.7% desirability. The effects of the extraction process parameters on parinari oil quality were obtained. The information provided from this work will be useful for potential scaling up of the parinari oil extraction process.

Comparison of Quality Characteristics of Sesame Oil and Blend Oil by Using Component Analysis and NIR Spectroscopy

Comparison of Quality Characteristics of Sesame Oil and Blend Oil by Using Component Analysis and NIR Spectroscopy

Response surface methodology to optimize enzyme-assisted aqueous extraction of maize germ oil.

The present study was aimed at optimizing the enzyme assisted aqueous extraction (EAAE) process for extraction of maize germ oil. The different EAAE process parameter viz., pH of the slurry, seed to water ratio, the temperature of incubation and time of hydrolysis were optimized for improving oil recovery and oil quality. The combined effect of independent variables on recovery of oil, time taken for oil extraction and various quality parameters were studied using response surface methodology. The designed experimental runs were conducted to obtain the optimal conditions as 5.85pH of slurry, 1:6.92 seed to water ratio, 45.12°C temperature of incubation and 1h time of hydrolysis. Oil extracted under these conditions was light yellowish in color and had a pleasant nutty taste, with maximum oil recovery of 70%. The extraction variables viz., pH of slurry, seed to water ratio, the temperature of incubation had a significant effect on recovery of oil and various quality characteristics, however the time of hydrolysis had a non significant effect.

Quality characteristics of soybean germ oil obtained by innovative subcritical butane experimental equipment

Subcritical butane extraction (SBE) was used to extract oil from soybean germ and was compared with conventional n-hexane extraction (CHE) and supercritical CO2 extraction (SC-CO2E) methods. By analysing the extraction yield, composition of fatty acids and characteristic functional contents such as tocopherol, phytosterols and phospholipids in soybean germ oil (SGO), the selective extraction characteristics of subcritical butane were evaluated. The results indicate that compared to CHE and SC-CO2E, SBE had no significant difference on oil yield, fatty acid compositions, acid value and peroxide value of SGO. However, the contents of phytosterol and tocopherol in the oil extracted by SBE (2,772.9 and 188.9 mg/100 g) were evidently higher than those extracted by CHE (1,437.2 and 171.3 mg/100 g), with both being lower than those of supercritical CO2 extracted oil (3,982.4 and 227.6 mg/100 g). And, the content of phospholipids in SGO extracted by SBE (23.92 mg/g) was lower than that extracted CHE (38.47 mg/g)....

Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

The effects of oil-water mixed frying (OWF) and pure-oil frying (POF) on changes in quality characteristics of soybean oil and chicken chop during six days of frying were comparatively investigated. The results showed that the changes in specific extinction coefficients, p-anisidine value, carbonyl value, viscosity and color of soybean oil were more pronounced in the case of POF, indicating that oil oxidative and polymeric degradation was retarded by OWF. Concerning fat content of chicken chop, lower (p<0.05) values were observed in the last three days in the case of OWF than POF. Meanwhile, OWF led to lower acrylamide formation in chops during the six days. Sensory evaluation showed that OWF provided chops with five attributes similar to those of chops fried by POF on the first day. As frying days increased, the decreases in scores for color, odor, flavor and overall acceptability were less in the case of OWF. In conclusion, OWF could be a worthwhile alternative for retarding oil deterioration and producing healthier and higher quality fried meat products.

Effects of Ultrasound Amplitude on the Physicochemical Properties of Some Edible Oils

AbstractThis research reports on the studied effect of the intensity of ultrasound (24 kHz) on the quality characteristics of olive oil, sesame oil, sunflower seed oil, and tallow olein. These characteristics (free acidity, peroxide value, conjugated dienes concentration, viscosity, iodine value, turbidity, color values, and melting behavior) were determined in oil samples before and after ultrasonic treatment. Changes in the oxidation parameters showed that the high‐intensity ultrasound treatment accelerated the deterioration of oils. In most cases, extra‐virgin sesame oil was most resistant to deterioration from sonicating treatments. The decreases in β‐carotene content and Hunter values revealed that ultrasound might have good potential for bleaching oils at an appropriate intensity and frequency. The differential scanning calorimeter thermograms, viscosity, and turbidity results indicated that ultrasound probably accelerates the polymerization of the oils. The present study has confirmed that some changes in the physicochemical parameters or structures of oil components had occurred. These changes depended on the sources and initial conditions of the oils as well as the intensity of the applied ultrasound.

Impact of harvest times on the quality characteristics of oils recovered from different safflower (Carthamus tinctorius) cultivars sown in spring and autumn

This study was carried out to investigate the impact of harvest time (HT) and sowing time (ST) on the oil content, fatty acid composition, physicochemical properties, antiradical potential and oxidative stability of oils recovered from different safflower cultivars. In this work, three safflower cultivars (cv. Yenice, cv. Dincer and cv. Remzibey-05) were grown in spring and autumn and harvested at three different times (2 weeks after flowering, 4 weeks after flowering and at maturity). Examined parameters of safflower seeds and oil samples from different cultivars varied according to cultivar, ST and HT. Moisture content was higher in the seeds from autumn sowing than spring sowing. The highest oil content (25.8 %) was recorded for Dincer cultivar. The main four fatty acids (palmitic, stearic, oleic and linoleic) accounted for about 99 % of total fatty acids. The peroxide value PV (0.72 meqO2/kg) of oil from autumn sowing was higher than the PV (0.46 meqO2/kg) from spring sowing. Rancimat value of seed oil from Remzibey-05 (6.38 h) cultivar was the highest followed by Yenice (5.08 h) and Dincer (5.41 h) cultivars. The radical scavenging activity (76.8 %) of the oils from spring sowing was higher than the radical scavenging activity (73.0 %) of the oils from autumn sowing. The findings showed that the oxidative stability of oils from autumn sowing was stronger than that of oils from spring sowing. In addition, delaying HT has decreased oxidative stability of oils.

Evaluation of the use of treated municipal waste water on the yield, oil quality, free fatty acids’ profile and nutrient levels in olive trees cv Koroneiki, in Greece

Tertiary reclaimed municipal wastewater was used in order to assess its effectiveness in irrigating olive trees cv Koroneiki against fresh water (FW), for two consecutive cultivating periods. A total of 140 olive trees were used and olive production, oil quality, oil free fatty acid profile and olive nutrition were assessed. The treated municipal wastewater (TMW) used was characterized by relatively low electrical conductivity values, still higher than the FW and higher NH4, Cl, K, Na, Fe, B, Al and Mn concentration than FW. The application of TMW slightly increased fruit production during the year of high tree yield (15.92kg fruit per tree versus 12.73kg per tree under FW irrigation) as well as the oil content, during the year of low yield (18.21% versus 16.43% under FW irrigation). It did not have any significant effect on the oil quality characteristics, such as free acidity, K270, K232, peroxide value and Delta K index. The irrigation treatment did not have any significant effect on the free fatty acid profile of the oil. Oleic acid was the dominant free fatty acid in the oil (ranging from 77.7 to 78.6%), followed by palmitic (10.6–11.1%), linoleic (5.5–5.8%) and stearic acid (2.5–2.8%), with their concentration falling within the range of the values for characterizing it as “Extra virgin” olive oil. The levels of K, Ca, Mg, Mn, Fe and Zn in the leaves increased with the application of TMW compared to FW, while the continuous use of TMW for two years led to a significant increase of P, Mg, Fe, Mn and Zn levels. The use of TMW under the experimental conditions described in the present study could be a valuable and profitable alternative to the use of FW in short term, by improving tree nutritional condition and enhancing oil production of superior quality.

Impact of electron beam irradiation on quality of sea buckthorn (Hippophae rhamnoides L.) oil.

Sea buckthorn oil is a valuable product that can be incorporated into daily foodstuffs, cosmetics or pharmaceuticals. The effect of accelerated electron irradiation up to 8 kGy on quality characteristics of sea buckthorn oil was investigated in this study. Irradiation had no significant influence on phenolic content. Conversely, carotenoid content, antioxidant activity, and oxidative status suffered alterations as the irradiation dose increased. Although no colour changes were visible for oil irradiated up to 3 kGy, the total colour difference indicated clearly changes that involved a two-step pattern associated with slow degradation of oil colour up to 3 kGy, followed by a fast degradation up to 8 kGy. Some changes of the oil spectral features related to the frequency and intensity of some bands have been found after irradiation, indicating an alteration of the structural integrity induced by irradiation. The present investigation may be a useful starting point for irradiation processing of food or non-food matrices containing sea buckthorn oil. Thus, sea buckthorn oil safety can be ensured with minimal undesirable changes in its quality by applying irradiation doses up to 3 kGy, which allow control of the microbial contamination depending on microorganism type and initial microbial load.

Improving Quantity and Quality of Castor Bean Oil for Biofuel Growing under Severe Conditions in Egypt

Castor bean (Ricinus communis) has emerged as a biofuel crop with potential for its production in marginal land with application of treated sewage water. Some projects in different scales are established to produce castor bean seeds, but additional research is needed to develop the optimal management programs, including the nutrients which help plants to resist the severe conditions such as marginal (bad) soil and the irrigation by treated waste water, reaching to the effect on the produced oil. A field experiment was conducted in El-Gabal El-Asfer Farm, Cairo, Egypt, during 2012 and 2013 growing seasons to evaluate the effect of two rates of foliar K-Amino fertilizer on the productivity as well as the quality characteristics of castor bean oil irrigated by three water regimes of secondary treated sewage water. Results indicated that the maximum seed yield (1026.68 kg fed.− 1, one feddan equals 4200 m2) was obtained from spraying plants by 100% of K-amino rate under the irrigation with 75% of the calculated Etc. Castor oil properties indicate low pour points which make this biofuel a good alternative in winter conditions or in the low temperature. The produced oil under 75% of Etc (recommended evapotranspiration) water regime showed good flow properties. It indicates that castor oil biofuel also could be used as petroleum diesel additive improving both environmental and flow behaviour of the mineral fuel. Generally, producing castor bean oil by spraying of K-amino fertilizer under the irrigation of 75% and/or 100% of Etc water regime is more appropriate to produce biofuel.

Quality Characteristics of Wheat Germ Oil Obtained by Innovative Subcritical Butane Experimental Equipment

AbstractSubcritical butane extraction (SBE) was used to extract oil from wheat germ and was compared with conventional n‐hexane extraction (CHE) and supercritical CO2 extraction (SC‐CO2E) methods. By analyzing the extraction yield, composition of fatty acids and characteristic functional contents such as VE, phytosterols and phospholipids in wheat germ oil (WGO), the selective extraction characteristics of subcritical butane were evaluated. The results indicated that compared with SC‐CO2E and CHE, SBE had no significant difference in oil yield, fatty acid compositions, acid value and peroxide value of WGO. However, the content of phytosterols in the oil extracted by SBE (2,326 mg/100 g) was higher than that extracted by CHE (921 mg/100 g) or SC‐CO2E (1,381 mg/100 g). The VE content of WGO extracted by SBE (359 mg/100 g) was equivalent to that extracted by CHE (357 mg/100 g) and slightly less than that extracted by SC‐CO2E (374 mg/100 g). And the content of phospholipids in WGO extracted by SBE (12.41 mg/g) was lower than that extracted by CHE (17.78 mg/g). In conclusion, SBE was able to retain the bioactive compounds in WGO when compared with CHE.Practical ApplicationsWheat germ oil is a type of functional oil enriched with bioactive compounds that have great latent capacity for further exploitation. However, conventional extraction methods of edible oil lead to oil oxidation and degradation or loss of bioactive components after desolvation and refinement (Pradhan et al. 2010). In addition, due to the shortcomings of supercritical CO2 extraction technology such as costly equipment investment, low productivity and high cost of production, subcritical fluid extraction technology can be applied to industrial production owing to its use of low pressure and room temperature for extraction. The present study demonstrates that subcritical butane has better extracting power for bioactive compounds in wheat germ oil than conventional n‐hexane. Choosing subcritical butane extraction technology can help the fats and oils industry to improve the quality of high value‐added oil while lowering production costs.