Effect of Production Processes on the Quality Characteristics and Flavor of Corn Germ Oil

Abstract

This study was undertaken in order to evaluate the effects of different processing techniques, namely, enzyme-assisted cold-pressing, Soxhlet extraction and aqueous enzymatic extraction on the basic physicochemical properties, antioxidant activity, fatty acid composition, spectral characteristics and volatile flavor substances of corn germ oil. The results showed that the acid value and peroxide value of corn germ oil obtained by enzyme-assisted cold pressing were higher than those obtained by the other methods. The hydroxyl radical scavenging ability of the oil obtained by enzyme-assisted cold pressing was the highest, and there was no significant difference in the contents of linoleic acid, linolenic acid or unsaturated fatty acids oil among the three oil samples. The full spectrum analysis showed that the highest content of linolenic acid (conjugated trienoic acid) was found in the oil obtained by aqueous enzymatic extraction. The composition and relative content of volatile compounds in corn germ oil varied significantly with the different production processes. In summary, the processing methods can affect the physicochemical properties, antioxidant properties and flavor substances of corn germ oil, which provides a theoretical reference for the utilization of corn processing by-products and the moderate processing of corn germ oil.

Keywords

• corn germ; oil preparation processes; physicochemical properties; spectral analysis; flavor substances