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ARS Home » Research » Publications at this Location » Publication #163053
Title: THE COMPOSITION OF CORN OIL OBTAINED BY THE ETHANOL EXTRACTION OF GROUND CORN

Author
item Moreau, Robert
item Hicks, Kevin

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/2/2004
Publication Date: 4/4/2004
Citation: Moreau, R.A., Hicks, K.B. 2004. The composition of corn oil obtained by the ethanol extraction of ground corn. Proceedings, Corn Utilization and Technology Conference, June 7-9, 2004. Indianapolis, IN, Poster 1.

Interpretive Summary:

Technical Abstract: Commercial corn oil is obtained from corn germ by either hexane extraction or a process that combines pressing/hexane extraction. The composition of refined commercial corn oil is approximately: 99% triacylglycerols, 0.5% phytosterol fatty acyl esters, 0.5% free phytosterols, 0.1% tocopherols, and trace levels of mono- and di-acylglycerols, and xanthophylls. Two labs have developed processes for obtaining good yields (3-4%) of corn oil by extracting ground corn with ethanol. This study was undertaken to examine the composition of corn oil obtained by the ethanol extraction of ground corn. The composition of the resulting unrefined corn 'kernel' oil is approximately: 97% triacylglycerols, 0.8% phytosterol fatty acyl esters, 0.5% sitostanol ferulate, 0.2 % free phytosterols, 0.7 % diferuloylputrescine, 0.2 % p-coumaroyl-feruloylputrescine, 0.1% tocopherols, and trace levels of mono- and di-acylglycerols, and xanthophylls. The three unique components in ethanol-extracted corn kernel oil that may give it unique nutritional properties are sitostanol ferulate, diferuloylputrescine and p-coumaroyl feruloylputrescine. The physiological significance of these three unique components and their fate during refining, bleaching, and deodorization of the crude oil need to be determined before such oils are used in edible applications.