Composition of Com Oil

Chapter 1 deals with the description of the chemical composition of com oil, highlighting the stmcture and properties of biologic active compounds present in this natural food product. 

Konstantopoulou M A, Krokos F D and Mazomenos B E (2004), Chemical composition of com leaf essential oils and their role in the oviposition behaviour of Sesamia nonagrioides female , J Chem Ecol, 30, 2243-2256. 

These oilseeds have been developed over the past two decades. These oils are very low in linolenic acid (except high oleic canola). All of these oils can be used for industrial frying without hydrogenation. Fatty acid compositions of these oils are listed in Table 6. These oils are in hmited supply and they are expensive. Com oil, cottonseed oil, and palmolein have been included along with the others for comparison. 

Certain lipids, although present in the diet, may not be incorporated into membranes. However, other lipids that are present from the diet may be present. A closer look at the data reveals a striking difference in the 18 2 content of the membranes. The 18 2 content of com oil is 18 times greater than that of butterfat, However, the 16 2 content of the membranes of the com oil-fed rats was not 18 times greater than that of the membranes of butterfat-fed rats, but was only about three times greater. This result indicates that dietary fat can influence the composition of membranes, but an extreme change in the diet may result in only a moderate change in the membrane. 

It is common now to see "contains no tropical oils"on cooking oil labels, meaning that the oil contains no palm or coconut oil. What is the difference between the composition of tropical oils and that of vegetable oils, such as com oil, so)rbean oil, and peanut oil ... 

Fats, Oils, Fatty Acids, Triglycerides Chemical Structure. ScientificPsychic website. http //www.scientificpsychic.com/fitness/fattyacidsl.html. Accessed May 10, 2006. Fatty Acid Composition of Plant Oils Used in Pharmacy and Cosmetic. Cyberlipid Center website. http //www.cyberlipid.Org/glycer/glyc0065.htm top. Accessed May 10, 2006. 

The composition of com germ oil extracted with SC-CO2 by Rebolleda et al., (ReboUeda et al., 2012), in terms of neutral lipids, is listed in Table 6. Triacylglyceride, free fatty acid and sterol content was nearly the same for the two temperatures studied. List et al., (List et al., 1984) reported values slightly lower for the unsaponificable content of SC-CO2 extracted com oil, in the range of 1.2-1.3 wt%, being sterols the majority. 

Salad dressings have similar composition with mayonnaise except for finished product contains 30% vegetable oil. pH of the salad dressing is in the range of 3.2 to 3.9 as a result of acetic acid content. The aqueous phase contains 3.0 to 4.0% salt and 20 to 30% sugar (Jay 2000). Use of com oil in mayonnaise improved sensory characteristics such as color, taste, texture and flavor. Com oil use in the mayonnaise also provides good emulsion stability (Rasool 2013). 

On the other hand, com oil composition consists of 14% saturated fatty acids, 24.76% monounsaturated fatty acids and 61.37% polyunsaturated fatty acids. The main profile of com oil fatty acids is it follows 10.47% palmitic acid (C16 0), 2% stearic acid (C18 0), 24% oleic acid (C18 1), 60% linoleic acid (C18 2) and 1% linolenic acid (C18 3) (Zambiazi, et al., 2007). 

Seven diets were constructed from purified natural ingredients obtained from either C3 (beet sugar, rice starch, cottonseed oil, wood cellulose, Australian Cohuna brand casein, soy protein or wheat gluten for protein) or C4 foodwebs (cane sugar, corn starch, com oil, processed corn bran for fiber, Kenya casein for protein) supplemented with appropriate amounts of vitamins and minerals (Ambrose and Norr 1993 Table 3a). The amino acid compositions of wheat gluten and soy protein differ significantly from that of casein (Ambrose and Norr 1993). 

Exposures of 10 weeks (5 days/week) to 2,500 mg/kg/day trichloroethylene in com oil by gavage resulted in altered myelin thickness in the rat mental nerve, a branch of the trigeminal nerve (Barret et al. 1991). Effects of similar exposures on the rat trigeminal nerve included decreased fiber diameter and altered fatty acid composition in total lipid extracts, indicative of demyelination (Barret et al. 1992). Stronger effects were seen with the trichloroethylene decomposition product dichloroacetylene. 

There is little toxicological data available for extracts of carrots, alfalfa, com oil, palm oil, tomatoes, etc. The JECFA had no objections to their use as food colorants provided that the levels of use did not exceed that normally present in vegetables. A number of toxicity experiments were conducted on Dimaliella algae in view of its increasing importance in the health food area. Twelve studies on D. salina indicated no problems. ( is beta-carotene was absorbed to a lesser extent than trans beta-carotene. Furahashi suggested a no-observed-effect level (NOEL) of 2.5 g kg/day for extracts from D. Hardawil 2 The Joint Expert Committee on Food Additives of the World Health Organization/United Nations (JECFA) did not establish an NOEL or an ADI because of the variation in the composition of the products. 

Numerous studies have been conducted on SFE of com germ. Christianson et al. [99] and List et al. [100], respectively, compared the composition and stability of oils obtained by SFE, or recovered by conventional hexane extraction. The quality and storage characteristics of the defatted germ flour obtained by SFE were superior to those of germ flours obtained by hexane... 

When reviewing the grain and nut product table, it should be noted that many of the products may have been prepared with milk, eggs, margarine, butter, or oils (or cooked in oil). However, the composition of these products is dominated by a grain. As a result, these products do not accurately represent what is specifically in a given pure com, oat, wheat, or rye product. Furthermore, all of the food products listed were commercially produced or prepared unless they are marked as homemade. 

Total co-product volume amounts to about one-third of the total mill output. Most is sold as animal feed ingredients, except for the com oil and a small amount of steep liquor used in antibiotic fermentation media.244 The composition, nutritional values, and animal feeding uses have been thoroughly described by Schroder and Heiman.245 Listed in the approximate order of volume of sales, the major feed by-products are briefly described as follows. 

If that does occur, then the present system of classification of oils may be impossible to police, and a modified system may become necessary. Perhaps the sale and perceived value of oils will necessarily become dependent on the performance, not the source of the oil. With bulk oils such as palm, peanut, sunflower, safflower, sesame, soya, rapeseed, com, fish, and animal fats and oils, the fatty acid composition will obviously be important for health reasons. If the oil is to be used for frying then the frying properties will be important. In the case of palm products the physical properties and minor components such as carotenoids will be defined. Similarly animal fats will be judged mainly on physical behaviour and effect on the product in which they are used. In all cases the oxidative and stability of the oil will have to be defined. Sesame is a very stable oil, and thus its stability, together with its low level of linolenic acid, would be its major attribute, except for toasted sesame, which would probably be classed as a specialist oil. Already most baking fats sold to the public are blends developed to give the best performance, with no mention on the pack as to the source. If a bulk oil of this type had the desired chemical composition, stability and cooking behaviour, then perhaps the source would not be a matter of concern. 

Table 1 shows the average composition of soybean seed (oU, protein, and some amino acids) grown in the United States during recent years (3). Aside from varietal differences, the composition is affected by various geographic/environmental factors. According to Hurburgh (5), oil is much more variable than protein from year-to-year. States most distant from the center of the Com Belt (probably those with the greatest weather extremes) experience the most variabihty in composition. Table 2 lists some of the environmental and cultivation practices that have an... 

---