Wheat Germ Oil
Also: Wheatgerm oil, Triticum aestivum germ oil, Triticum vulgare germ oil.
Published values
| Saponification value | 191.22 mg KOH/g |
| Used by the calculator | 191.2 mg KOH/g (typical) |
| SAP for NaOH | 0.1363 g/g |
| Iodine value | 115.47 g I₂/100 g |
| INS (SAP − IV) | 76 |
| Melting point | — |
| Unsaponifiable matter | 4.69 % |
A bar made of 100 % Wheat Germ Oil
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
Fatty-acid profile
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Myristic acid | C14:0 · saturated | 0.13 | 0.1 |
| Palmitic acid | C16:0 · saturated | 16.73–17.42 | 17.1 |
| Palmitoleic acid | C16:1 | 0.18–0.23 | 0.2 |
| Stearic acid | C18:0 · saturated | 0.54–0.56 | 0.6 |
| Oleic acid | C18:1 | 13.38–16.14 | 14.8 |
| Linoleic acid | C18:2 | 55.05–59.55 | 57.3 |
| α-Linolenic acid | C18:3 n-3 | 6.64–7.95 | 7.3 |
| Gadoleic acid | C20:1 | 1.36–1.38 | 1.4 |
| Erucic acid | C22:1 | 0.23–0.25 | 0.2 |
Where these numbers come from
Full-text PDF. Table 2 = physico-chemical characteristics of wheat germ oil (SAP 191.22, IV 115.47, unsaponifiable 4.69 %); Table 3 = fatty-acid composition.
Table 2 fatty-acid composition (%) of WGO by three extraction methods; AV and PV of crude oil.
Primary source (Mahmoud, Mohdaly & Elneairy 2015, Food and Nutrition Sciences 6:265-277; hexane-extracted oil from Triticum aestivum germ bought from Middle Egypt Flour Mills, Fayoum, Egypt; triplicate). Table 2 physico-chemical characteristics: refractive index 1.4728 (25 C), specific gravity 0.9257, acid value 13.88 mg/g, acidity 8.33 % oleic, saponification value 191.22 +/- 0.15 mg/g, ester value 177.34, iodine value 115.47 +/- 0.22 g I2/100 g, peroxide value 16.35 meq O2/kg, unsaponifiable matter 4.69 +/- 0.33 %. Table 3 fatty acids (%): myristic 0.13, pentadecanoic 0.16, palmitic 17.42, palmitoleic 0.23, elaidic (C18:1 trans) 0.85, cis-oleic 16.14, trans-linoleic 0.71, cis-linoleic 55.05, alpha-linolenic 7.95, heneicosylic (C21:0) 1.36; total saturated 19.07, MUFA 17.22, PUFA 63.71 (no stearic acid row is printed). Fatty-acid ranges above merge these with the additional source Li et al. 2016 (Molecules 21:1675; germ from Handan, Hebei, China; Table 2, three extraction methods SBE/SCE/SE): C15:1 0.19-0.20, palmitic 16.73-16.90, palmitoleic 0.18-0.19, stearic 0.54-0.56, oleic 13.38-13.56, linoleic 59.46-59.55, linolenic 6.64-6.85, C20:1 1.36-1.38, C22:1 0.23-0.25, C24:1 0.21-0.24 % (acid value 8.97 mg KOH/g and PV 4.69 meq/kg for crude SBE oil; no SAP/IV/unsaponifiable). Hence stearic, gadoleic and erucic rest on Li et al. alone and myristic on Mahmoud et al. alone; trans isomers, C15, C21:0 and nervonic (C24:1) are not schema keys. SAP and IV are single-laboratory 'typical' values (one Egyptian sample), not specification ranges; the Ph. Eur. wheat-germ oil monograph could not be opened. Melting point: not reported. INCI not verified on CosIng or a producer TDS, so left null.
This record is part of the open ingredient database (ODbL). Found an error or a better primary source? The dataset is on GitHub; corrections with a document link are welcome.