Abstract This research aimed to investigate the oxidation and sorption isotherm properties of wheat germ and to determine monolayer moisture content (m0) in particular, because it has a limiting effect on lipid oxidation. This research comprised two stages. The first stage was the determination of sorption properties and m0 at three temperatures (15, 25, and 35°C). The second stage of the research was to investigate lipid oxidation properties of stored wheat germ at two different temperatures (4 and 25°C) and m0 for 28 days. As a result, it was determined that wheat germ has a Type II sorption isotherm, Halsey is the best fitting sorption equation, and the average m0 is 4.25 g moisture per 100 g dry matter. Furthermore, the free fatty acid and peroxide value of wheat germ oil increased with increasing storage moisture content and temperature, determined as 12.63% and 5.01 mEqO2/kg on average, respectively. In conclusion, storage of impermeably packaged wheat germ at low temperature and m0 content is an applicable method for decreasing rancidity and prolonging shelf‐life.
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