Michel Dubois

Oxygreen Process Applied on Nongerminated and Germinated Wheat: Role of Hydroxamic Acids

Wheat samples were taken at different stages of germination characterized by their falling number (which is a relevant indicator of germination) from 400 to 60 s. Each batch was treated by the Oxygreen process, a treatment by ozone, in a closed sequential batch reactor. Leucotriene B4 (LTB 4) was induced by germination, but ozone treatment did not increase this effect. Extract obtained from these wheat batches was applied on human epithelial bronchial cells. Wheat extract from nongerminated wheat did not induce any DNA adduct. More the wheat germination gets underway, more DNA adducts are observed. In contrast, germination did not affect the cell viability. Ozonization of wheat exemplified genotoxic effects only if the wheat was germinated. The implication of hydroxamic acids is discussed. In conclusion, ozonization of wheat, of high milling quality, does not pose any problem.

The Oxygreen® Process, a New Tool for Global Improvement of Whole Wheat Grain and of All Products from Wheat Grain Milling

ABSTRACT The Oxygreen ® process is a new process using ozone, dedicated to grain industry and already at the industrial stage. This paper offers a synthetic presentation of the process and its effects on grain contamination, grain peeling, flour extraction rate, technological and nutritional qualities of the flours, and on the taste of the final products. The Oxygreen ® process could be a solution for providing safe and healthy high fibre cereal products with a natural and good taste.