Location: Functional Foods Research Unit
Title: Oxidative stability of distillers grains oils Author
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 1, 2011
Publication Date: May 4, 2011
Citation: Moser, J.K. 2011. Oxidative stability of distillers grains oils. American Oil Chemists's Society Meeting. Technical Abstract: The oxidative stability of any oil is dependent on intrinsic properties, such as fatty acid composition and content and composition of antioxidants, as well as on extrinsic factors, such as processing and storage. The oil in distillers grains is subject to extreme temperatures during processing, but several studies have shown that the fatty acid composition and antioxidant components in distillers grains oil are not greatly impacted during the dry grind ethanol process. However, free fatty acids and lipid oxidation products may accumulate in distillers grains, which can impact oil oxidative stability. The fatty acid composition, Acid Value, and the content and composition of tocopherols, tocotrienols, carotenoids, phytosterols, and steryl ferulates were determined in corn germ oil and four post-fermentation corn oils from the ethanol dry grind process. The oxidative stability index at 110ºC was determined for the five oils, and four oils were compared for their stability during storage at 40ºC as determined by peroxide value and hexanal content. Our results indicate that post-fermentation corn oils have higher content of valuable functional lipids than corn germ oil. Some of these functional lipids have antioxidant activity which increases the oxidative stability of the post-fermentation oils.