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

Authors

DOI:

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

Keywords:

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

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.

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Published

2017-06-30

How to Cite

1.
Aydeniz Güneşer B, Yılmaz E, Ok S. Cold pressed versus refined winterized corn oils: quality, composition and aroma. Grasas aceites [Internet]. 2017Jun.30 [cited 2024Mar.28];68(2):e194. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1661

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