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ARS Home » Midwest Area » Ames, Iowa » Corn Insects and Crop Genetics Research » Research » Publications at this Location » Publication #90841
Title: THE OXIDATIVE STABILITY OF NEWLY DEVELOPED CORN OILS WITH ELEVATED PALMITATE CONTENT

Author
item SHEN, NUO
item Duvick, Susan
item Pollak, Linda
item WHITE, PAMELA - IOWA STATE UNIVERSITY

Submitted to: Corn Utilization Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 6/1/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Deep-fat frying is a common operation for food preparing and processing. In the food industry, soybean oil after hydrogenation, is usually used for deep-fat frying. The hydrogenation leads to the formation of trans fatty acids, which are believed to be as harmful as saturated fatty acids to human health. Newly developed corn oils with elevated palmitic acid content tmight be used as stable deep-fat frying oils without hydrogenation, thus providing no trans oils. The objectives were to test whether the oxidative stability of corn oil can be improved by increasing palmitic acid content and whether an AromaSan, an electronic nose, could be used as an alternative to detect the oxidized flavor. Corn oils with normal (11.7%) and elevated (12.6% to 14.5%) palmitic acid contents were evaluated for their oxidative quality. Corn oils from five genotypes of corns (TS43-45, TS143, TS86, and TS42-44, Pioneer 3394 a control) were extracted by a laboratory-scale system and were refined, bleached, and deodorized in the laboratory. These latter oils were put in an oven at 60 deg. C in the dark and peroxide values were measured every other day for eight days. Flavor intensity of the oils was measured with an AromaScan at day 0, day 4, and day 8. The data showed that corn oils with elevated palmitic acid content were more stable (P < 0.05) than the traditional corn oil. The data indicated that corn oil with elevated palmitic acid content might be a better choice than traditional hydrogenated soybean oil for deep-fat frying or margarine manufacturing in the food industry. AromaScan provided a useful tool to detect the oxidized flavor during an oxidative stability study and could be used to partially replace a human sensory panel to taste oxidized samples.