Wheat germ (WG) oil is highly used in cosmetics and pharmaceutics for its high tocopherol content. The present study explored and optimized the ultrasound-assisted extraction of oil and bioactive compounds from stabilized wheat germ at a laboratory scale. Optimum conditions were 15 s, 36% amplitude, and 10:1 solvent-to-solid ratio. The yield (5.1%) and the ether-soluble fraction (87.92%) obtained were remarkable considering the short extraction time, and the solvent used was absolute ethanol. Sonication did not have a significant impact on oil oxidation parameters (acidity and peroxide value), tocopherol content (1499 μg toc/g extract), and antiradical scavenging activity of the extracts (71% DPPH loss). The total fiber content (16%) and type of the remaining solids were not affected as well. Protein solubility increased with sonication. Altogether, these findings propose ultrasound-assisted extraction of oil from wheat germ as a promising alternative to conventional techniques.

The objective of this work was to characterize the morphology and physicochemical properties of 15 genotypes of native beans from the province of Jujuy, Argentina, 10 of which are ñuñas. The morphological descriptors used were length, width, thickness, and color. Hydration capacity (HC), popping yield (PY), proximal composition, and 100-seed weight (100 W) were also determined. The ñuñas presented rounded shapes and, in general, were smaller than beans since lower values of length and 100 W were observed (9–12 mm and 31.4–48.8 g, respectively, versus 13–15 mm and 40–55 g for beans). No differences were observed between both groups in width (8–7.5 mm), while thickness was more variable in ñuñas (5.8–7.3 mm versus 5.8–6.7 mm for beans). The ñuñas ranged in colors, including whitish, brown, purple, and reddish examples, with a mottled, rhomboid bicolor, and tricolor patterns. The beans ranged from light brown to dark purple, either single-colored or with wide bicolored stripes. Darker colors might indicate the presence of polyphenols and anthocyanin. The physicochemical properties depended on the genotype; the ñuñas presented higher HC (50–67%) and PY (20–36%). The protein content—a key characteristic of legumes—varied between 18 and 25% for all the varieties studied, while lipids ranged from 0.23 to 1.29%. In conclusion, these different characteristics of each genotype could exhibit varying behaviors in response to treatments applied for industrialization. In the canning industry, high values of HC are preferred, while PY describes the ability of ñuñas to expand when exposed to heat.