Grasas y Aceites, Vol 45, No 6 (1994)

Fatty acid composition of corn's tocosh lipidie fraction


https://doi.org/10.3989/gya.1994.v45.i6.1033

Z. Honorio Durand
Departamento de Nutrición y Bromatología II. Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid, Spain

L. Coll Hellín
Departamento de Nutrición y Bromatología II. Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid, Spain

M. E. Torija Isasa
Departamento de Nutrición y Bromatología II. Bromatología. Facultad de Farmacia. Universidad Complutense de Madrid, Spain

Abstract


Corn's tocosh is a food consumed by children and adults in the andine region of Callejón de Huaylas in Peru, Germination and fermentation phenomena produced during its elaboration contribute to modify the chemical composition of the original corn; that is the case of the fatty acids in the lipidic fraction.
The analytical data of the corn's tocosh, show the presence of trans isomers in non significant amount, an increase in linoleic acid related to the time of fermentation, and the presence of gamma linolenic acid.

Keywords


Corn's tocosh; Fatty acid (composition); Trans isomer (content)

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