Grasas y Aceites, Vol 68, No 2 (2017)

Cold pressed versus refined winterized corn oils: quality, composition and aroma


https://doi.org/10.3989/gya.1168162

B. Aydeniz Güneşer
Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering - Uşak University, Faculty of Engineering, Department of Food Engineering, Turkey
orcid http://orcid.org/0000-0003-2197-5504

E. Yılmaz
Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Turkey
orcid http://orcid.org/0000-0002-4257-6097

S. Ok
Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Turkey
orcid http://orcid.org/0000-0003-1527-5042

Abstract


The aims of this study were to characterize and compare cold pressed and fully refined winterized corn oils. Free fatty acidity (FFA), peroxide (PV) and p-anisidin (p-AV) values, saponification number, total carotenoid and phenolic contents of cold pressed corn oils were higher than that of the refined winterized corn oils. Linoleic and oleic acids (approximately 53-54% and 30-31%, respectively) were detected as the major fatty acids in both oil samples. Fifteen different sterols with a majority of β-sitosterol, campesterol, and stigmasterol were quantified in both oil samples. Although phenolic compounds were not quantified in the refined winterized oil samples, some flavonoids (hesperidin, rutin) and phenolic acids (gallic, syringic, rosmaniric and trans-ferulic) were detected in the cold pressed oil samples. This study concludes that cold pressed corn oils could be superior in terms of bioactive compounds but still need some quality improvements for sensory attributes.

Keywords


Cold pressing; Corn oil; Nutrition; Refining; Sensory; Volatile

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