Food Research International 137 (2020) 109649

Contents lists available at ScienceDirect

Food Research International

journal homepage: www.elsevier.com/locate/foodres

Pilot-scale ohmic heating-assisted extraction of wheat bran bioactive T

compounds: Effects of the extract on corn oil stability
Asaad Rehman Al-Hilphya, Alaa M. Al-Musaferb, Mohsen Gavahianc,
⁎

a
Department of Food Science, College of Agriculture, University of Basrah, Iraq
b
Quality Control Department, General Company for Grain Processing, Baghdad, Iraq
c
Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan, ROC

ARTICLE INFO ABSTRACT

Keywords: Recent studies introduced ohmic heating-assisted extraction (OHAE) as a promising emerging technology at
Ohmic heating laboratory-scales. The objectives of the present study were, first, to investigate the applicability of OHAE at pilot-
Emerging technologies scale for extraction of bioactive compounds from wheat bran immersed in a polar solvent (salted water con­
Extraction taining 0.1% NaCl) at the electric field strengths (EFS) of 4.28, 7.90, and 15.71 V/cm and, second, to evaluate
Wheat bran
the effects of the wheat extracts on the corn oil stability during 30 days of storage at 45 °C. The results showed
Corn oil
Antioxidant
that OHAE saved 63% of energy consumption compared with the conventional extraction method. Also, the
Valorization scaled-up OHAE unit yielded extracts with high quantities of bioactive compounds (110–460 ppm total phe­
nolics) and higher antioxidant activities (antioxidant effectiveness of 56–84%) than those of the extract obtained
through the conventional extraction method, i.e., 95 ppm total phenolics with antioxidant effectiveness of 51%.
Increasing the EFS increased total phenolics and antioxidant effectiveness of extracts. The incorporation of
250 ppm of the extract obtained at the highest EFS effectively postponed the oxidation of corn oil during one
month of storage (peroxide value of 7 vs. 19 meq/kg compared with the control sample) and extended the half-
life of oil from 11 to 26 days. Besides, mathematical models proposed in this study well-predicted the oxidation
stability of the oil samples mixed with the extract.

1. Introduction
Wheat is one of the common grains used in preparing flour to
produce various foods. Wheat bran accounts for about a quarter of the
by-product of the milling industry, with an approximate annual gen­
eration rate of 150,000 tons (Cardenia et al., 2018; Prückler et al.,
2014). The issue of such a huge biomass production is usually addressed
by the bioethanol and farming industries due to the relatively low-cost
of this by-product (Cardenia et al., 2018; Gavahian, Munekata, et al.,
2019). This by-product also has a good potential for valorization
through the extraction process as it contains several polar bioactive
compounds (e.g. about 20 µg/g benzoic acid, 16 µg/g vanillic acid,
57 µg/g syringic acid, 130–162 µg/g p-coumaric acid, 115–276 µg/g
sinapic acid, 4610–5670 µg/g ferulic acid, and 780–1550 µg/g ferulic
acid dimers) that have the potential of being used as a natural anti­
oxidant for extending the shelf-life of edible oils such as corn oil which
is a unique source of essential fatty acids with a limited shelf-life
(Barrera-Arellano et al., 2019; Brouns, Hemery, Price, & Anson, 2012;
López-Perea et al., 2019; Shahid Chatha, Hussain, Bajwa, Hussain
Sherazi, & Shaukat, 2011). Such information attracted the attention of
academia and industry. However, conventional extraction techniques
did not provide an efficient platform for wheat bran valorization due to
their limitations such as using chemical solvents that could be toxic,
long process time, low efficiency, and high energy consumption which
is not environmentally friendly (Gavahian, Chu, & Mousavi Khaneghah,
2019). Hence, emerging technologies, such as ohmic heating, might be
a potential solution to provide alternative valorization techniques ac­
cording to the promising results obtained at laboratory-scales
(Gavahian, Chu, & Sastry, 2018; Gavahian, Farahnaky, Shavezipur, &
Sastry, 2016; Gavahian & Farahnaky, 2018; Pereira et al., 2016).
Ohmic heating involves volumetrically heating of an electro-con­
ductive mixture through the passage of electrical current (Gavahian &
Tiwari, 2020). The heat generated by ohmic heating can be used to
recover target components, that is, the ohmic heating-assisted extrac­
tion (OHAE) process (Gavahian, Lee, & Chu, 2018; Gavahian, Sastry,
Farhoosh, & Farahnaky, 2020). This extraction technique has been
applied to various herbs (Gavahian, Sastry, Farhoosh, & Farahnaky,
2020), tomato waste (Coelho, Pereira, Rodrigues, Teixeira, & Pintado,

⁎
Corresponding author at: National Pingtung University of Science and Technology, Pingtung 91201, Taiwan, ROC.
E-mail address: mohsengavahian@yahoo.com (M. Gavahian).

https://doi.org/10.1016/j.foodres.2020.109649
Received 26 March 2020; Received in revised form 3 August 2020; Accepted 27 August 2020
Available online 01 September 2020
0963-9969/ © 2020 Elsevier Ltd. All rights reserved.
A.R. Al-Hilphy, et al. Food Research International 137 (2020) 109649

Nomenclature OHAE ohmic heating-assisted extraction

OHE ohmic heating efficiency (%)
A area (m2) PV peroxide value at any given time
Ae antioxidant effectiveness PVexp. experimental peroxide value
Cp specific heat (J/kg K) PVo peroxide value at zero time
CRD complete random design PVpre. predicted peroxide value
EFS electric field strength (V/cm) R2 determination of coefficient
I current (A) RMSE root mean square error
k1 peroxide value development rate constant for the first- SOE specific ohmic energy (kJ/kg)
order kinetic mode (1/day) T temperature (°C)
ko peroxide value development rate constant for the Zero- t time (s)
order kinetic model (m meq/kg oil day) t1/2 half-life (day)
L distance between electrodes (cm) Tf final temperature of the sample, i.e., salted water and
LSD least significant difference wheat bran (°C)
m mass of the sample i.e., salted water and wheat bran (kg) Ti initial temperature (°C)
n number of constants V electric tension (V)
N number of observations

2019), and artichoke (Termrittikul, Jittanit, & Sirisansaneeyakul,
2018).
In a previously conducted preliminary study (Al-Hilphy, AlRikabi, &
Al-Salim, 2015), phenolic compounds of wheat bran were successfully
extracted by ohmic heating at a laboratory-scale which showed the
potential application of ohmic heating for the extraction of valuable
components of agricultural by-product. Also, more recently, researchers
performed an OHAE process in a 25 mL double-jacketed glass cylinder
to improve the recovery of phenolic compounds from Spirulina platensis
which also confirmed the high efficiency of this system at laboratory-
scale (Ferreira-Santos et al., 2020). Indeed, processes that utilized
ohmic heating usually have a better system performance than conven­
tional methods (Abdulstar, Altemimi, Al-HiIphy, Watson, & Lakhssassi,
2020). However, information about the OHAE system performance,
especially after up-scaling, is necessary for the industrial application of
this technology. Besides, the applicability of the wheat bran extract
obtained by a scaled-up OHAE system for stabilizing corn oil has not
been explored before. Hence, the present study was conducted to design
and develop an environmentally friendly pilot-scale OHAE unit that can
utilize a green solvent (e.g. salted water) for the extraction of bioactive
components from wheat bran and to evaluate its performance. This
study also aims to assess the effects of the extract obtained by OHAE on
oxidation parameters of corn oil during one month of storage.

Fig. 1. Pilot-scale ohmic extractor designed and developed in this study: 1: cylinder cap; 2: sample, 3: screw; 4: pressure gauge; 5: electrode; 6: screw; 7: ther­
mocouple; 8: valve; 9: contactor; 10: digital temperature gauge; 11: switch; 12: connecting wires; 13: power supply.

2
A.R. Al-Hilphy, et al.
2. Materials and methods
2.1. Materials
The bran of common wheat (Triticum aestivum) was obtained from a
milling company (Al Dora Mill, Baghdad, Iraq). For the design and
development of the OHAE system, Teflon (with a density of 2200 kg/
m3) and stainless steel 316 were purchased from Prior Plastic Co.
(Shenzhen, China) and Calico Metal Co. (Mumbai, India), respectively.
All the chemicals used in the present study were analytical grades and
purchased from Sigma-Aldrich (St. Louis, United States) unless other
suppliers are specified. Corn oil was obtained from the Basrah market,
Basrah, Iraq.
2.2. Pilot-scale ohmic heating-assisted extraction (OHAE) system setup
A new OHAE system was designed and developed in the present
study. This system consists of a power supply, a temperature control
system, two electrodes, an extraction chamber, and a pressure mea­
suring system (Fig. 1). A power supply with an output electric tension
(voltage) range of 0–250 V and a frequency of 60 Hz was used in the
present study. The monitoring system of the power supply provides
online information about electrical current, applied electric tension,
and time which yielded the energy consumption data by multiplying
the above-mentioned parameters. The temperature control system
consists of a K-type thermometer installed in the extraction chamber
that was connected to a digital gauge (LTR5/LEA Electronic, Italy) to
monitor and control the process temperature. Two stainless steel 316
electrodes (28 cm × 14 cm) were installed on the inner walls and the
electrode gap was adjusted at 14 cm. The extraction chamber was a 5 L
Teflon cylinder with high electrical and thermal resistance with an
inner diameter of 0.145 m, a height of 0.33 m, and a thickness of
0.025 m. The cylinder cap was made of Teflon with a diameter of
0.195 m, and a thickness of 0.025 m. The system was equipped with a
0–25 bar pressure gauge (SEKA, United States). A valve is installed at
the base of the cylinder that controls to discharge the samples after the
extraction process.
2.3. Extraction processes
2.3.1. OHAE process
A mixture of 500 g wheat bran and 1500 mL salted water (0.1%
NaCl) at the initial temperature of 30 °C was placed in the extraction
chamber. The samples were then treated at various electric field
strength (EFS) to obtain the extract at a final temperature of 96 °C. The
extract was then collected, filtered (Whatman Filter Paper No.42,
England), and centrifuged (Funke-Gerber, Germany).
2.3.2. Conventional extraction process
The conventional extraction process included a 2000 W hot plate
electrical heater (Anywin, Korea) and a 5-liter capacity stainless steel
container. A mixture of 1.5 L of salted water (0.1% NaCl) and 500 g
wheat bran was put into a container with the initial temperature of
30 °C. The sample was then heated through the hot surface of a plate
heater to obtain the extract at a final temperature of 96 °C. Then, the
extract was collected in the same way as the OHAE process, that is,
filtration and centrifugation.
2.4. Electric field strength
EFS at three electric tensions of 60, 110, and 220 V were calculated
according to Eq. (1) (Gavahian, Chu, &Farahnaky, 2019).
V
EFS =
L (1)
Where, EFS, V, and L are the electric field strength (V/cm), electric
3
Food Research International 137 (2020) 109649
tension (V) and the distance between electrodes (cm), respectively.
Besides, the electrical conductivity of the samples in the extraction
chamber was calculated according to Eq. (2) (Gavahian, Chu, &
Farahnaky, 2019).
IL
=
(2)
VA
Where, , I , and A are the electrical conductivity (S/m), electrical
current (A), and section area of electrodes (m2), respectively.
2.5. Extract analysis
2.5.1. Phenolic compounds determination
Total phenols of the extract were estimated according to the Folin-
ciocalteau method described in the literature (Wettasinghe and Shahidi,
1999). An aliquot of 1 mL of the extract was mixed with 1.5 mL of the
Folin reagent and the mixture was left for 5 min. An aliquot of 1.5 mL of
6% Na₂CO3 was added to the mixture. The mixture was incubated for
1.5 h at ambient temperature and the absorbance was read at a wa­
velength of 725 nm (Fig. S1).
2.5.2. Antioxidant effectiveness measurement
The iron thiocyanate method was employed to measure the anti­
oxidant effectiveness of wheat bran extracts as described in the litera­
ture (Shantha & Decker, 1994). The control sample in this experiment
contained 1 mL of butylated hydroxytoluene (BHT) with a concentra­
tion of 0.05%. The absorbance of the samples was measured at a wa­
velength of 500 nm, then the antioxidant effectiveness was obtained
according to Eq. (3).
absorbance of sample
Ae = 100 × 100
standard sample absorbance (3)
Where, Ae is the antioxidant effectiveness (%).
2.6. Evaluation of preservative effects of the extract on corn oil
Wheat bran extracts were mixed with corn oil at concentrations of
0.05, 0.10, 0.15, 0.20, and 0.25 mg bran extract/g oil. The samples
were placed in 10 mL tubes and stored for 30 days in a laboratory oven
at 45 °C (LTE Scientific, United Kingdom). The oxidation parameters of
the samples were analyzed in triplicate every 10 days (Vargas et al.,
2019). The peroxide value (PV) was estimated according to the official
method of American Oil Chemists’ Society (AOCS) as described in the
literature (Abuzaytoun, Budge, Hansen, & MacKinnon, 2020). In this
regard, 1 g of oil samples was dissolved in a mixture of organic solvents
(acetic acid-chloroform mixture with the volumetric ratio of 2:1), and
the AOCS protocol was followed. This test was performed at the storage
times of 0, 10, 20, and 30 days.
2.7. Process evaluation and analysis
2.7.1. Specific ohmic energy (SOE)
The specific ohmic energy was calculated according to Eq. (4)
(Kasturi & Ayalur Kannappan, 2020).
VIt
SOE =
m (4)
Where, SOE is the specific ohmic energy (kJ/kg), and m is the sample
mass (kg).
2.7.2. Ohmic heating efficiency
Ohmic heating efficiency was calculated according to Eq. (5)
(Kasturi & Ayalur Kannappan, 2020).
mCp (Tf Ti )
OHE = × 100
VIt (5)
A.R. Al-Hilphy, et al. Food Research International 137 (2020) 109649

Where, OHE is the ohmic heating efficiency, m is the mass of sample
(salted water and wheat bran) (kg), Cp is the specific heat of sample
(kJ/kg °C), Ti is the initial temperature of sample (°C), Tf is the final
temperature of sample (°C), and t is the heating time (s).
Also, the specific heat of the sample was calculated from Eq. (6)
(Toledo, 2007).
Cp = 4176.2 9.0864 × 10 3T + 5473.1 × 10 6T 2
Where C p is specific heat (J/kg K) and T is the temperature (°C)
reported in a previous work when increasing the applied electric ten­
sion enhanced the heating rate of plant materials immersed in salted
water (Gavahian, Farhoosh, Javidnia, Shahidi, & Farahnaky, 2015).
Detailed discussions about the effects of EFS on heating rate can be
found in a recent publication (Gavahian and Farahnaky, 2018). Fur­
thermore, a quadratic relationship was observed for the conventional
heating method (Eq. (19)) which is presented along with the relation­
(6)
ships proposed for OHAE in Eqs. (12)–(15).
T4.28V / cm = 0.0764t 2 + 6.5709t + 26.165; R2 = 0.9941 (12)

2.8. Kinetic models for peroxide value development during storage T7.85V / cm = 26.811e0.2196t ; R2 = 0.9891 (13)

Zero-order and 1st order kinetic models were employed to calculate T15.71V / cm = 25.57e 0.3933t ; R2 = 0.9988 (14)
the development kinetics of peroxide value (meq/kg oil) during the
Tconventional = 0.0046t 2 + 1.6003t + 25.232; R2 = 0.9945 (15)
storage period as illustrated in Eqs. (7) and (8) (Sapei & Hwa, 2014).
where T is the temperature (°C) of the sample, t is heating time (min),
PV = PVo ko t (7)
and R2 is the coefficient of determination.
PV = PVoexp( k1 t ) (8) According to Table 1, the heating rate increased from 5.83 to
17.50˚C/min as a result of increasing the EFS from 4.28 to 15.71 V/cm.
Where, PV is the peroxide value at any given time, PVo is the peroxide In line with our observation, it was disclosed in a previous study that
value at zero time, ko (meq/kg oil day) is the peroxide value develop­ the heating rate increased from 4 to 45 °C/min when applied electric
ment rate constant for the zero-order kinetic model and k1 (1/day) is the tension increased from 20 to 60 V/cm (Cho et al., 2017). The results
peroxide value development rate constant for the 1st order kinetic also showed that the heating rate in the OHAE system was significantly
model. The half-life (t1/2) to development of PV in corn oil was de­ (p < 0.01) faster than that of the traditional heating method (Table 1).
termined according to Eq. (9) (Ali et al., 2018). The heating rate at the EFS of 15.71 V/cm was 17.5 ˚C/min while this
ln(0.5) value was 1.81 ˚C/min for the conventional heating system. This is due
t1/2 =
k (9) to the direct volumetric heating in the OHAE system which can result in
a quick increase in the sample temperature. On the other hand, the
Where, k is rate constant (1/day).
conventional method relies on slow heat transfer through a hot surface
The mathematical modeling was done through the solver function of
(Gavahian, Chu, &Farahnaky, 2019).
Microsoft Excel to obtain the k constant and to predict theoretical PV
In the present study, the electrical conductivity ranged from 1.02 to
according to the coefficient of determination (R2) and the root mean
2.02 S/m. These electrical conductivity values were higher than those
square error (RMSE) as described in Eqs. (10) and (11).
reported in a previous study on wheat bran stabilization by ohmic
N
(PVpre . ¯ pre .)2
PV heating, which mentioned that the electrical conductivity of samples
i=1
R2 = n changed from 0.35 to 0.41 S/m when EFS increased from 40 to 50 V/cm
(PVexp . ¯ exp .)2
PV (10)
i=1
at a temperature of 70 °C and sample moisture content of 60% (Nandi,
N 1/2 Sandeep, Jindal, Singh, & Kumar, 2017). This difference should be due
(PVexp . PVpre .)2
RMSE = i=1 to the higher moisture content of the wheat bran as well as using salted
N (11) water as the extraction solvent in the present study. In this study, the
electrical conductivity of samples changed significantly (p < 0.01) as
Where, PVexp. is the experimental peroxide value, PVpre. is the predicted the EFS increases (Table 1). For example, increasing the EFS from 4.28
peroxide value, n is the number of constants and N is the number of to 15.71 V/cm decreased electrical conductivity by about 49%. Some­
observations. times, a different electrical conductivity for a sample may observe
during ohmic heating due to the contamination of electrodes and
2.9. Statistical analysis electrolysis reactions. A research team also reported that the electrical

A complete random design (CRD) was applied to analyze the data 100
using SPSS program version 21. The least significant difference (LSD) 90
was used to compare among treatments means at 0.01 level. All the
experiments in the present study were conducted in triplicates. 80

70 4.28 V/cm
3. Result and discussions 7.85 V/cm
Temperature (ᵒC)

60
Experimental
15.71 V/cm
data
3.1. Temperature profile during extraction, heating rate, and electrical 50 conventional
conductivity 40 Poly. (4.28 V/cm)

Predicted data Expon. (7.85 V/cm)

It is noted from Fig. 2 that the rate of temperature increase was 30 Expon. (15.71 V/cm)

enhanced significantly (p < 0.01) with the increase of the EFS. This 20 Poly. (conventional )

happens because enhancing the EFS leads to the passage of higher va­
10
lues of electrical current through the materials and brings more elec­
trical energy into the system. According to Joule law, the conversion of 0
0 5 10 15 20 25 30 35 40 45
energy, from electrical to thermal, provides a higher heating rate when
Heating time (min)
the input energy is increase. This phenomenon reduced the time re­
quired to reach the extraction temperature of 96 °C, that is, come-up Fig. 2. The experimental and predicted temperature of samples during con­
time. According to data, come-up times were 4, 6, and 12 min when ventional extraction and OHAE at electric field strengths of 4.28, 7.85, and
EFSs were 15.71, 7.95, and 4.28, respectively. Similar results were 15.71 V/cm.

4
A.R. Al-Hilphy, et al.
Table 1
Electrical field strength and heating rate values in the extraction processes.
Treatment Electrical conductivity (S/ Heating rate (°C/min)
m)
OHAE (EFS of 4.28 V/cm) 2.02 ± 0.18a 5.83 ± 0.17a
OHAE (EFS of 7.85 V/cm) 1.50 ± 0.16b 11.66 ± 0.19b
OHAE (EFS of 15.71 V/ 1.02 ± 0.11c 17.50 ± 0.30c
cm)
d
Conventional extraction ________ 1.81 ± 0.18
* OHAE: ohmic heating-assisted extraction; EFS: Electric field strength; ± :
standard error; different letters indicate significant differences at a level of 0.01.
conductivity of strawberry products (fresh, jelly, and pulp) changed
significantly by increasing the EFS and these changes depended on
other process parameters (e.g. temperature) and the type of sample
(Castro, Teixeira, Salengke, Sastry, & Vicente, 2003). These authors
explained and discussed the possible reasons for such observations. In a
study devoted to electrical conductivity measurement during ohmic
heating, it was found that changing the EFS can alter the electrical
conductivity depending on the electric field depends on the salts,
temperature, current, voltage, pH, food properties (Castro, Teixeira,
Salengke, Sastry, & Vicente, 2004). Also, the changes in electrical
conductivity of orange juice concentrate at various EFS were observed
and discussed in a previous investigation (Icier & Ilicali, 2005).
3.2. Total phenolic compounds
In the present study, the conventional heating gave the lowest value
of total phenolic compounds, that is, 95 µg phenolic compound/mL of
extract. This could be related to the inefficient heating of the conven­
tional system compared with those of the OHAE system at various EFS.
Also, the concentration of total phenolic compounds was increased as
the EFS increased. According to Fig. 3, extracting at an EFS of 15.71 V/
cm yielded the highest concentration of phenolic compounds among
other treatments. The reason for such an observation can be related to
the fact that the greater electric field, heating, and pressure created by
heating inside the extraction chamber led to a more intense breakdown
of wheat bran tissues and thus increased extraction yield. In contrary to
this observation, the concentration of phenolic compounds during a
Fig. 3. The total content of phenols of bran extract using Ohmic heating and conventional heating. Different letters in the columns indicate significant differences at
the level of 0.01 and the number of replicates is 3 for each treatment, ± : standard error.
5
Food Research International 137 (2020) 109649
laboratory-scale ohmic study increased from 2975 to 3150 mg/kg when
EFS increased from 14 to 20 V/cm but decreased to 2910 mg/kg at an
EFS of 44 V/cm which was explained to be correlated with thermal
degradation due to overheating of the sample at high EFS (Al-Hilphy
et al., 2015).
3.3. Antioxidant effectiveness
Ohmic treatments at various EFS gave higher values of antioxidant
effectiveness compared with conventional heating (Fig. 3). This result
agreed with that of the effects of EFS on total phenolic compounds. For
example, increasing the EFS from 4.28 to 15.71 V/cm enhanced the
antioxidant effectiveness increased from 56 to 84% while total phenolic
compounds increased from 110 to 460 µg/mL of extract. These results
differ from those reported in a previous study at a laboratory-scale
which mentioned that the antioxidant activity increased from 69 to
82% as EFS increased from 14 to 20 V/cm but it reduced to 64% at the
EFS of 44 V/m (Al-Hilphy et al., 2015). The reason for such an ob­
servation in the previous study was the thermal degradation of bioac­
tive compounds because of overheating considering that the authors
applied a high value of electric tension to a small chamber with an
electrode gap of 5 cm. Besides, in the present study, the greatest anti­
oxidant effectiveness was observed for BHT, that is, BHT gave higher
antioxidant effectiveness compared with all the extracts. However, it
should be noted that the antioxidant activity of the extract obtained at
EFS of 15.71 V/cm was only 9% less than that of BHT. Also, the com­
mercial application of synthetic antioxidants, such as BHT, is associated
with several health concerns that may negatively affect product ac­
ceptability (Lorenzo et al., 2019). Therefore, wheat bran extract could
be considered a potential alternative to synthetic antioxidants.
3.4. SOE and ohmic heating efficiency
Fig. 4 showed that the SOE was increased as EFS increased. For
example, SOE increased by 113.88% when EFS increased from 4.28 to
15.71 V/cm. Besides, system efficiency decreased as EFS increased. For
instance, efficiency decreased by 53.11% when the EFS increased from
4.28 to 15.71 V/cm. This could be attributed to an increase in input
energy with the increase of the EFS.
A.R. Al-Hilphy, et al. Food Research International 137 (2020) 109649

Specific ohmic energy ohmic heating effeciency

600 a 120

ohmic heating effeciency (%)

Specific ohmic energy (kJ/kg)

A
500 100
B
400 80
b
c C
300 60

200 40

100 20

0 0
4 6 8 10 12 14 16
Electric field strength (V/cm)

Fig. 4. Specific ohmic energy and ohmic heating efficiency vs. electric field Fig. 6. Rate constants of the zero-order model (k0) and first-order (k1) models
strength. (Different letters indicate significant differences at a level of 0.01). versus wheat bran extract concentration.

3.5. Preservative effects of the extracts on corn oil The results showed that the 1st order kinetic model is superior to the
zero-order kinetic model considering the lower RMSE except for 0.2 mg
Fig. 5 shows the superiority of the extract obtained by 15.71 V/cm bran extract/g oil and the control treatment (Table 2). The relationship
OHAE process at a concentration of 0.25 mg/kg of oil compared with between wheat bran extract concentration (mg bran extract/g oil) and
other extracts as it effectively postponed the oxidation of corn oil. Ac­ zero-order kinetic model constant (ko) and 1st order kinetic model
cording to the data, for this treatment, the value of peroxide reached constant (k1) is given in Eqs. (16) and (17).
7.1 meq/kg of oil after 30 days of storage at a temperature of 45 °C
while the peroxide value of the control sample reached 19 meq/kg of ko = 4.4903C 2 0.5356C 0.2597; R2 = 0.9528 (16)
oil. Furthermore, samples incorporated with 5% BHT possessed a per­
k1 = 0.5637C 2 0.0689C 0.0448; R2 = 0.9927 (17)
oxide value of 5.1 meq/kg of oil after the same storage conditions. It
should be noted that the preservative effects of the ohmic extract with Where, C is the wheat bran extract concentration (mg bran extract/g
the concentration of 0.25 mg/kg of oil, as a natural antioxidant, can be oil).
considered as satisfying considering the final PV of oil samples after the Furthermore, the half-life of the development of peroxide value
storage time (7.1 for ohmic extract vs. 5.1 for synthetic BHT). increased as wheat bran extract concentration increased. The better
concentration was 0.25 mg bran extract/g oil which gave a higher half-
3.6. Kinetic models and half-life for peroxide value development life (25.92 days) and R2. BHT with 0.05 concentration gave a half-life of
47.51 days, in contrast, the control sample gave a lower half-life as
Fig. 6 illustrates that the rate constants of the zero-order model and compared with all concentrations of extract and BHT. The relationship
1st order model were changed with increasing wheat bran extract between wheat bran extract concentration (mg bran extract/g oil) and
concentrate i.e., k1 reached −0.26571 meq/kg oil day at the extract half-life (day) is illustrated in Eq. (18).
concentration of 0.05 mg/g oil and reached to −0.11785 meq/kg oil t1/2 = 412C 2 70.96C + 17.562; R2 = 0.9858 (18)
day when the extract concentration was 0.25 mg bran extract/g oil.
This means that increasing the extract concentration led to a decrease in
the PV. The k1 reached to −0.52857 mg bran extract/g oil day for BHT 4. Conclusions
at 0.05 concentration. K1 for control reached to −0.52857 meq/kg oil
day. In this treatment, the PV was higher than all concentrations as no The scaled-up version of the OHAE system designed and developed
additional antioxidant was incorporated with the oil which decreased in the present study showed good potential for the extraction of
the shelf-life of the sample. bioactive compounds from wheat bran. Higher energy efficiency can be

Fig. 5. The peroxide value (meq/kg) of the corn oil samples stabilized with various concentrations of wheat bran extracts obtained by a 15.7 V/cm ohmic system in
comparison with those of stabilized by synthetic antioxidant and control samples.

6
A.R. Al-Hilphy, et al.
Table 2
Rate constants for zero-order and first-order kinetic models, statistical parameters, and half-life.
Antioxidant concentration (mg/g oil) Zero-order model
2
ko (1/day) R RMSE
Extract 0.05 −0.26571 0.86908
Extract 0.1 −0.29214 0.96705
Extract 0.15 −0.22500 0.93875
Extract 0.20 −0.18214 0.92465
Extract 0.25 −0.11785 0.96986
BHT 0.05 −0.05357 0.92600
Control (no antioxidant) −0.52857 0.9623
k o : Peroxide value development rate constant for the zero-order kinetic model; R2: Determination coefficient; RMSE: Root mean square error; k1: Peroxide value
development rate constant for the first-order kinetic model and; t½: Half-life.
expected by replacing traditional extraction methods with ohmic
heating. Compared with the laboratory-scale system, different results
may obtain as the process parameters may change which should be
considered in the prospective commercial applications of ohmic sys­
tems. The OHAE system yielded the greatest concentration of phenolic
compounds and the highest antioxidant efficacy when the maximum
value of the EFS was applied. Also, the wheat bran extract obtained by
OHAE was introduced as a potential alternative to synthetic anti­
oxidants as it was effective in reducing the oxidation rate of corn oils
during storage. Besides, this study presented new models to predict oil
oxidation during storage. The result of the present study can be con­
sidered as a step toward the commercial application of OHAE systems.
CRediT authorship contribution statement
Asaad Rehman Al-Hilphy: Conceptualization, Writing - original
draft, Software, Supervision, Methodology. Alaa M. Al-Musafer:
Investigation, Validation, Formal analysis, Methodology, Resources,
Data curation. Mohsen Gavahian: Writing - review & editing,
Supervision, Visualization.
Declaration of Competing Interest
The authors declare that they have no known competing financial
interests or personal relationships that could have appeared to influ­
ence the work reported in this paper.
Appendix A. Supplementary data
Supplementary data to this article can be found online at https://
doi.org/10.1016/j.foodres.2020.109649.
References
Abdulstar, A. R., Altemimi, A., Al-HiIphy, A. R. S., Watson, D. G., & Lakhssassi, N. (2020).
Water distillation using an ohmic heating apparatus. International Journal of Ambient
Energy, 1–11. https://doi.org/10.1080/01430750.2020.1773924.
Abuzaytoun, R., Budge, S., Hansen, L. T., & MacKinnon, S. (2020). Modification of the
Ferrous Oxidation-Xylenol Orange Method for Determination of Peroxide Value in
Highly Pigmented Sea Cucumber Viscera Lipid. Journal of the American Oil Chemists’
Society, aocs.12344. https://doi.org/10.1002/aocs.12344.
Al-Hilphy, A. R. S., AlRikabi, A. K. J., & Al-Salim, A. M. (2015). Extraction of phenolic
compounds from wheat bran using ohmic heating. Food Science and Quality
Management, 43.
Ali, A., Chong, C., Mah, S., Abdullah, L., Choong, T., & Chua, B. (2018). Impact of storage
conditions on the stability of predominant phenolic constituents and antioxidant
activity of dried piper betle extracts. Molecules, 23(2), 484. https://doi.org/10.3390/
molecules23020484.
Barrera-Arellano, D., Badan-Ribeiro, A. P., &Serna-Saldivar, S. O. (2019). Corn Oil:
Composition, Processing, and Utilization. In Corn (pp. 593–613). Elsevier. https://
doi.org/10.1016/B978-0-12-811971-6.00021-8.
Brouns, F., Hemery, Y., Price, R., & Anson, N. M. (2012). Wheat aleurone: Separation,
composition, health aspects, and potential food use. Critical Reviews in Food Science
and Nutrition, 52(6), 553–568. https://doi.org/10.1080/10408398.2011.589540.
Cardenia, V., Sgarzi, F., Mandrioli, M., Tribuzio, G., Rodriguez-Estrada, M. T., & Toschi, T.
Food Research International 137 (2020) 109649
First-order model
k1 (meq/kg oil day) R2 RMSE t½
2.28332 −0.04659 0.944722 1.5659 14.87
1.06929 −0.04694 0.963787 1.0058 14.76
1.24247 −0.04147 0.984964 0.6682 16.71
1.13176 −0.03651 0.972473 0.7292 18.98
0.44821 −0.02674 0.991205 0.2617 25.92
0.34718 −0.01459 0.948545 0.3004 47.51
1.9900 −0.06296 0.937967 2.4157 11.00
G. (2018). Durum wheat bran by-products: Oil and phenolic acids to be valorized by
industrial symbiosis. European Journal of Lipid Science and Technology, 120(8),
https://doi.org/10.1002/ejlt.201700209.
Castro, I., Teixeira, J. A., Salengke, S., Sastry, S. K., & Vicente, A. A. (2003). The influence
of field strength, sugar and solid content on electrical conductivity of strawberry
products. Journal of Food Process Engineering, 26(1), 17–29. https://doi.org/10.1111/
j.1745-4530.2003.tb00587.x.
Castro, I., Teixeira, J. A., Salengke, S., Sastry, S. K., & Vicente, A. A. (2004). Ohmic
heating of strawberry products: Electrical conductivity measurements and ascorbic
acid degradation kinetics. Innovative Food Science and Emerging Technologies, 5(1),
27–36. https://doi.org/10.1016/j.ifset.2003.11.001.
Cho, W. Il, Kim, E. J., Hwang, H. J., Cha, Y. H., Cheon, H. S., Choi, J. B., & Chung, M. S.
(2017). Continuous ohmic heating system for the pasteurization of fermented red
pepper paste. Innovative Food Science and Emerging Technologies, 42, 190–196. https://
doi.org/10.1016/j.ifset.2017.07.020.
Coelho, M., Pereira, R., Rodrigues, A. S., Teixeira, J. A., & Pintado, M. E. (2019).
Extraction of tomato by-products’ bioactive compounds using ohmic technology.
Food and Bioproducts Processing, 117, 329–339. https://doi.org/10.1016/j.fbp.2019.
08.005.
Ferreira-Santos, P., Nunes, R., DeBiasio, F., Spigno, G., Gorgoglione, D., Teixeira, J. A., &
Rocha, C. M. R. (2020). Influence of thermal and electrical effects of ohmic heating
on C-phycocyanin properties and biocompounds recovery from Spirulina platensis.
LWT, 128, Article 109491. https://doi.org/10.1016/j.lwt.2020.109491.
Gavahian, M., Chu, Y.-H. H., & Sastry, S. (2018). Extraction from food and natural pro­
ducts by moderate electric field: Mechanisms, benefits, and potential industrial ap­
plications. Comprehensive Reviews in Food Science and Food Safety, 17(4), 1040–1052.
https://doi.org/10.1111/1541-4337.12362.
Gavahian, M., Chu, Y. H., & Farahnaky, A. (2019). Effects of ohmic and microwave
cooking on textural softening and physical properties of rice. Journal of Food
Engineering, 243, 114–124. https://doi.org/10.1016/j.jfoodeng.2018.09.010.
Gavahian, M., Chu, Y. H., & Mousavi Khaneghah, A. (2019). Recent advances in orange
oil extraction: An opportunity for the valorisation of orange peel waste a review.
International Journal of Food Science and Technology, 54(4), 925–932. https://doi.org/
10.1111/ijfs.13987.
Gavahian, M., & Farahnaky, A. (2018). Ohmic-assisted hydrodistillation technology: A
review. Trends in Food Science and Technology, 72, 153–161. https://doi.org/10.1016/
j.tifs.2017.12.014.
Gavahian, M., Farahnaky, A., Shavezipur, M., & Sastry, S. (2016). Ethanol concentration
of fermented broth by ohmic-assisted hydrodistillation. Innovative Food Science and
Emerging Technologies, 35, 45–51. https://doi.org/10.1016/j.ifset.2016.04.001.
Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., & Farahnaky, A. (2015). Effect of
applied voltage and frequency on extraction parameters and extracted essential oils
from Mentha piperita by ohmic assisted hydrodistillation. Innovative Food Science and
Emerging Technologies, 29, 161–169. https://doi.org/10.1016/j.ifset.2015.02.003.
Gavahian, M., Lee, Y. T., & Chu, Y. H. (2018). Ohmic-assisted hydrodistillation of ci­
tronella oil from Taiwanese citronella grass: Impacts on the essential oil and ex­
traction medium. Innovative Food Science and Emerging Technologies, 48, 33–41.
https://doi.org/10.1016/j.ifset.2018.05.015.
Gavahian, M., Munekata, P. E. S., Eş, I., Lorenzo, J. M., Mousavi Khaneghah, A., & Barba,
F. J. (2019). Emerging techniques in bioethanol production: From distillation to
waste valorization. Green Chemistry, 21(6), 1171–1185. https://doi.org/10.1039/
c8gc02698j.
Gavahian, M., Sastry, S., Farhoosh, R., & Farahnaky, A. (2020). Ohmic heating as a
promising technique for extraction of herbal essential oils: Understanding mechan­
isms, recent findings, and associated challenges. Advances in Food and Nutrition
Research, 91, 227–273. https://doi.org/10.1016/bs.afnr.2019.09.001.
Gavahian, M., & Tiwari, B. K. (2020). Moderate electric fields and ohmic heating as
promising fermentation tools. Innovative Food Science & Emerging Technologies, 64,
Article 102422. https://doi.org/10.1016/j.ifset.2020.102422.
Icier, F., & Ilicali, C. (2005). The effects of concentration on electrical conductivity of
orange juice concentrates during ohmic heating. European Food Research and
Technology, 220(3–4), 406–414. https://doi.org/10.1007/s00217-004-1043-x.
Kasturi, S., & Ayalur Kannappan, B. (2020). Energy diagnosis and savings potential in
knitted fabric based wet processing units. Energy for Sustainable Development, 54,
85–100. https://doi.org/10.1016/j.esd.2019.10.003.
López-Perea, P., Guzmán-Ortiz, F. A., Román-Gutiérrez, A. D., Castro-Rosas, J., Gómez-
7
A.R. Al-Hilphy, et al.
Aldapa, C. A., Rodríguez-Marín, M. L., ... Torruco-Uco, J. G. (2019). Bioactive com­
pounds and antioxidant activity of wheat bran and barley husk in the extracts with
different polarity. International Journal of Food Properties, 22(1), 646–658. https://
doi.org/10.1080/10942912.2019.1600543.
Lorenzo, J. M., Mousavi Khaneghah, A., Gavahian, M., Marszałek, K., Eş, I., Munekata, P.
E. S., ... Barba, F. J. (2019). Understanding the potential benefits of thyme and its
derived products for food industry and consumer health: From extraction of value-
added compounds to the evaluation of bioaccessibility, bioavailability, anti-in­
flammatory, and antimicrobial activities. Critical Reviews in Food Science and Nutrition,
59(18), 2879–2895. https://doi.org/10.1080/10408398.2018.1477730.
Nandi, B., Sandeep, K., Jindal, N., Singh, I., & Kumar, N. (2017). Fabrication of laboratory
scale ohmic heater and its application in wheat bran stabilization. Journal of Food
Processing and Preservation, 41(4), https://doi.org/10.1111/jfpp.13035.
Pereira, R. N., Rodrigues, R. M., Genisheva, Z., Oliveira, H., deFreitas, V., Teixeira, J. A.,
& Vicente, A. A. (2016). Effects of ohmic heating on extraction of food-grade phy­
tochemicals from colored potato. LWT - Food Science and Technology, 74, 493–503.
https://doi.org/10.1016/j.lwt.2016.07.074.
Prückler, M., Siebenhandl-Ehn, S., Apprich, S., Höltinger, S., Haas, C., Schmid, E., &
Kneifel, W. (2014). Wheat bran-based biorefinery 1: Composition of wheat bran and
strategies of functionalization. LWT - Food Science and Technology, 56(2), 211–221.
https://doi.org/10.1016/j.lwt.2013.12.004.
Sapei, L., & Hwa, L. (2014). Study on the kinetics of vitamin c degradation in fresh
strawberry juices. Procedia Chemistry, 9, 62–68. https://doi.org/10.1016/j.proche.
Food Research International 137 (2020) 109649
2014.05.008.
Shahid Chatha, S. A., Hussain, A. I., Bajwa, J.-R., Hussain Sherazi, S. T., & Shaukat, A.
(2011). Wheat bran extracts: A potent source of natural antioxidants for the stabili­
zation of canola oil. Grasas y Aceites, 62(2), 190–197. https://doi.org/10.3989/gya.
089310.
Shantha, N. C., & Decker, E. A. (1994). Rapid, sensitive, iron-based spectrophotometric
methods for determination of peroxide values of food lipids. Journal of AOAC
International, 77(2), 421–424. https://doi.org/10.1093/jaoac/77.2.421.
Termrittikul, P., Jittanit, W., & Sirisansaneeyakul, S. (2018). The application of ohmic
heating for inulin extraction from the wet-milled and dry-milled powders of
Jerusalem artichoke (Helianthus tuberosus L.) tuber. Innovative Food Science &
Emerging Technologies, 48, 99–110. https://doi.org/10.1016/j.ifset.2018.05.022.
Toledo, R. T. (2007). Fundamentals of Food Process Engineering. In Fundamentals of
Food Process Engineering. Springer US. https://doi.org/10.1007/0-387-29241-1.
Vargas, F. C., Gómez, B., Mousavi Khaneghah, A., Strozzi, I., Gavahian, M., Barba, F. J.,
Sobral, P. J. do A., &Lorenzo, J. M. (2019). Assessment of the suitability of Pitanga
leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring
lipid oxidation parameters. European Journal of Lipid Science and Technology,
121(5). https://doi.org/10.1002/ejlt.201800447.
Wettasinghe, M., & Shahidi, F. (1999). Evening primrose meal: A source of natural an­
tioxidants and scavenger of hydrogen peroxide and oxygen-derived free radicals.
Journal of Agricultural and Food Chemistry, 47(5), 1801–1812. https://doi.org/10.
1021/jf9810416.