Influence of germ storage from different corn genotypes on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil

• Published in: European food research & technology Vol. 247; no. 6; pp. 1449 - 1460
• Main Authors: Timm, Newiton da Silva, Ramos, Adriano Hirsch, Ferreira, Cristiano Dietrich, Rios, Alessandro de Oliveira, Zambiazi, Rui Carlos, de Oliveira, Maurício
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01-06-2021; Springer Nature B.V
• Subjects: Agriculture; Analytical Chemistry; Biotechnology; Carotenoids; Chemistry; Chemistry and Materials Science; Corn; Corn oil; Fatty acids; Food Science; Forestry; Genotypes; Linoleic acid; Lutein; Oils & fats; Original Paper; Production costs; Reduction; Tocopherol; Tocopherols; Vegetables; Vitamin E; Zeaxanthin; Germ storage; Γ-Tocopherol; Oil acidity; Β-Carotene; Linoleic acid
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-021-03723-z

The objective was to evaluate the influence of germ storage (0, 30, and 60 days) from different corn genotypes (yellow floury, white floury, and yellow flint corn) on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil. There was an increase in γ-tocopherol, lutein, zeaxanthin, and cryptoxanthin in yellow flint corn oil according to the increase of storage time. There was a reduction in linoleic acid in yellow floury and flint corn oils as the storage time increased. There was a reduction in γ-tocopherol and lutein in yellow and white floury corn as the storage time increased. The α-tocopherol decreased during storage in all genotypes. Yellow flint corn is indicated for extraction of oil due to the great conservation of germ during storage and higher content of carotenoids. White floury corn, despite having a higher content of tocopherols in oil, showed higher degradation during storage which increases the production costs of oil.
Graphic abstract