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Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil

Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil Corn germ oil is removed from the milled germ using a conditioning (heating) process, followed by mechanical expelling and/or hexane extraction. In this study, the effect of pretreatment by oven roasting (OR) and microwave (MW) radiation on wet-milled corn germ was investigated. Three OR temperatures (125, 150, and 175 °C) were used with 60 min exposure, and MW pretreatments were established by combining two powers (440 and 800 W) and three pretreatment times (4, 6, and 8 min). The levels of red value, 1,3-diacylglycerol, total diacylglycerol, free fatty acid, and oleic acid increased substantially, while those of triacylglycerol (TAG), linoleic, and linolenic acid decreased significantly following OR. There were no significant differences in TAG compositions following OR and MW treatments. Both heat pretreatments significantly increased the total tocopherol content. δ-Tocopherol showed minimal changes, while β-tocopherol progressively increased after the heat treatments. No significant differences in phytosterols levels were observed among most samples. The MW radiation Proper roasting temperatures or MW radiation times could enrich the content of individual tocopherols and phytosterols, and improve the oxidative stability of oil. The MW radiation tends to be more applicable and sustainable for oil industry to improve the quality of corn germ oil. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil

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References (32)

Publisher
Springer Journals
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
DOI
10.1007/s13197-018-3243-6
Publisher site
See Article on Publisher Site

Abstract

Corn germ oil is removed from the milled germ using a conditioning (heating) process, followed by mechanical expelling and/or hexane extraction. In this study, the effect of pretreatment by oven roasting (OR) and microwave (MW) radiation on wet-milled corn germ was investigated. Three OR temperatures (125, 150, and 175 °C) were used with 60 min exposure, and MW pretreatments were established by combining two powers (440 and 800 W) and three pretreatment times (4, 6, and 8 min). The levels of red value, 1,3-diacylglycerol, total diacylglycerol, free fatty acid, and oleic acid increased substantially, while those of triacylglycerol (TAG), linoleic, and linolenic acid decreased significantly following OR. There were no significant differences in TAG compositions following OR and MW treatments. Both heat pretreatments significantly increased the total tocopherol content. δ-Tocopherol showed minimal changes, while β-tocopherol progressively increased after the heat treatments. No significant differences in phytosterols levels were observed among most samples. The MW radiation Proper roasting temperatures or MW radiation times could enrich the content of individual tocopherols and phytosterols, and improve the oxidative stability of oil. The MW radiation tends to be more applicable and sustainable for oil industry to improve the quality of corn germ oil.

Journal

Journal of Food Science and TechnologySpringer Journals

Published: May 31, 2018

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