Relationship between Fatty Acid Profile and Vitamin E Content in Maize Hybrids (Zea mays L.)

• Published in: Journal of agricultural and food chemistry Vol. 49; no. 10; pp. 4990 - 4994
• Main Authors: Goffman, Fernando D, Böhme, Timo
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 01-10-2001
• Subjects: Fatty Acids - analysis; Hybridization, Genetic; Linoleic Acid - analysis; Oleic Acid - analysis; Palmitic Acid - analysis; Tocopherols - analysis; Tocotrienols - analysis; Vitamin E - analysis; Zea mays - chemistry; Zea mays - genetics
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf010156y

The balance between the vitamin E (tocochromanols) and polyunsaturated fatty acid (PUFA) contents mainly determines the susceptibility to lipid peroxidation and the storage stability of corn oil. In 1997, field experiments were conducted at two different locations to evaluate a collection of 30 corn hybrids for fatty acid profiles and tocochromanol contents. Hybrids differed significantly (p < 0.01) for major fatty acids, as well as for tocochromanol contents and composition. The major fatty acids were palmitic, oleic, and linoleic acids, whose contents were in the ranges 9.2−12.1%, 19.5−30.5%, and 53.0−65.3%, respectively. The tocopherol contents ranged as follows:  α-tocopherol, 67−276 mg (kg of oil)-1; β-tocopherol, 0−20 mg (kg of oil)-1; γ-tocopherol, 583−1048 mg (kg of oil)-1; δ-tocopherol, 12−71 mg (kg of oil)-1; total tocopherol, 767−1344 mg (kg of oil)-1. γ-Tocopherol was the predominant derivative among all tocopherols. The tocotrienol contents were in the ranges 46−89, 53−164, and 99−230 mg (kg of oil)-1 for α-, γ-, and total tocotrienol contents, respectively. The tocotrienol profile was not characterized by the predominance of any tocotrienol homologue. α-Tocopherol was positively correlated with PUFA (r = 0.41**) and with the vitamin E equivalent (vit E equiv) (r = 0.84**), and it was not correlated with γ-tocopherol. γ-Tocopherol was highly correlated with total tocopherol and tocochromanol contents (r = 0.93** and r = 0.90**, respectively), indicating that the contribution of this vitamer to the total tocochromanol content is the most important among all tocochromanols. The high positive correlation found between the vit E/PUFA ratio and the vit E equiv, as well as the absence of correlation between this ratio and PUFA indicates that a higher vit E/PUFA ratio can be easier achieved be increasing the vitamin E content than by modifying fatty acid profile in corn oil. Keywords: Fatty acid composition; oil quality; PUFA; tocopherol; tocotrienol; vitamin E; Zea mays