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ARS Home » Midwest Area » Ames, Iowa » Corn Insects and Crop Genetics Research » Research » Publications at this Location » Publication #90838
Title: OXIDATIVE STABILITY AND FLAVOR ANALYSIS OF CORN OIL WITH ELEVATED TOTAL SATURATED FATTY ACIDS

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

Submitted to: American Oil Chemists' Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 5/11/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Corn oils with elevated total saturated fatty acid content tended to have better oxidative stability than the traditional corn oil. Corn oils with normal (13.1%) and elevated total saturated fatty acid contents (14.7% to 17.1%) were evaluated for their oxidative quality. This project was designed to test whether the oxidative stability of corn oil can be improved by an increase of total saturated fatty acid composition. These oils might be used as stable deep-fat frying oils without hydrogenation, thus providing no-trans oils. Corn oils from five genotypes (TS 43+45, TS 143, TS 86, and TS 42+44, and Pioneer 3394) were extracted by laboratory- scale system and were refined, bleached, and deodorized in the laboratory. Two replications separated at the point of extraction were evaluated for each genotype. The refined, bleached, and deodorized corn oils (18.0 g) were stored in an oven at 60 deg. C in the dark and peroxide values were measured every other day for 8 days. Flavor intensity of the oils was measured with an AromaScanner at day 0, day 4, and day 8. The data, analyzed by analysis of variance, showed that corn oils with elevated total saturated fatty acid content either tended to be more stable or were more stable (P < 0.05) than the traditional corn oil.