PHYTOCHEMICAL ANALYSIS OF СО2-EXTRACTS FROM DAMAGED SEEDS OF WHEAT VARIETY «CANADIAN»

Gulzat Berganayeva, Moldyr A. Dyusebaeva, Alya E. Berganayeva, Sandugash Sydykbayeva

Bulletin of Shakarim University Technical Sciences, 2024

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DOI 10.53360/2788-7995-2024-1(13)-45
Data confidence 70 medium
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Abstract

This article presents the results of qualitative and quantitative analysis of whole and germinated (damaged) seeds of wheat variety «Kanadskaya». An extract was obtained from germinated (damaged) wheat grain by supercritical fluid CO2-extraction. According to the results of phytochemical analysis, carbohydrates, amino acids, flavonoids, and fatty acids were detected in the composition of CO2-extract. Using gas chromatography method, the extract was found to contain 14 fatty acids, most of which were methyl myristate (42,57%), methyl decanoate (25,85%), methyl ester of cis-10-pentadecenoic acid (16,80%) and methyl palmitate (7,35%). No significant difference was observed in the extract obtained from the damaged variety of wheat «Kanadskaya» in comparison with CO2-extract obtained from pure whole grain of wheat «Uralosibirskaya 2». Only the amount of methyl laurate was 4 times less, methyl stearate – 12 times less, methyl ester of cis-10-heptadecenoic acid – 3 times less. On the contrary, in the CO2-extract obtained from damaged wheat, the amount of methyldecanoate was higher by 4,48% and methyl ester of cis-10-pentadecenoic acid by 14,52%. In addition, methylundecanoate, methyl palmitate and methyl behenate of saturated fatty acids were found in this extract, which were not present in the CO2-extract obtained from pure whole wheat grain «Uralosibirskaya 2». It should also be noted that representatives of unsaturated fatty acids were detected in the CO2-extract obtained from the damaged variety of wheat «Kanadskaya». In total, their share amounted to 19,7%. According to the results of capillary electrophoresis, the proportion of vitamin B1 from B vitamins was higher and amounted to 0,13±0,03 mg/100 g; however, compared to the normal amount, this figure was 3 times lower. The proportion of amino acids was also very low, with phenylalanine content being slightly more dominant at 0,098%. Vitamin E content (0,72 mg/100 g) was determined by high-performance liquid chromatography, while vitamin A was absent in the extract.