17C-20 |
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L. Valdez-Lara, Maestría en Ciencias en Fitomejoramiento, Universidad Autónoma Agraria Antonio Narro, Buenavista, Saltillo, Coahuila, 25070, Mexico, J. Espinoza-Velázquez, Instituto Mexicano del Maíz, Buenavista, Saltillo, Coahuila, 25070, Mexico, A. F. Aguilera-Carbó, Nutrición Animal, Universidad Autónoma Agraria Antonio Narro, Buenavista, Saltillo, Coahuila, 25070, Mexico, and M. L. REYES-VEGA, Food Research Department, Universidad Autonoma de Coahuila, Blvd. V. Carranza s/n, 25280 Saltillo, Coahuila, 25280, Mexico. A high quality oil is characterized by its high content of oleic and linoleic acids. Corn oil, especially from high oil corn, is particularly rich in these fatty acids. Polyembrionic maize, because of its characteristic, shows a higher oil content than monoembryonic maize. The main objective of this work is to determine the composition of the oil derived from this maize variety and to make a comparative evaluation of oleic and linoleic acids related to monoembrionic maize (MM) and to high oil corn (HOC) There were cultivated four polyembryonic maize varieties, brachytic high polyembryonic, normal high polyembryonic, brachytic low polyembryonic and normal low polyembryonic in the experimental field of the Universidad Autónoma Agraria Antonio Narro. HOC and MM were got from a supplier. Corn oil was extracted using soxhlet equipment, and fatty acids were quantified using a gas chromatographer. An analysis of variance and Duncan’s significat difference between media were practiced to data using a SAS program. The sum of oleic and linoleic acids in HOC was higher than 80% of total oil, in polyembryonic corn was in the range 48 – 72% and in MM, 41%. Oil obtained from polyembryonic corn has a high content of oleic and linoleic acids, almost as high as HOC although the total content of oil is lower than HOC. MM shows a significant (p<0.05) lower quantity of oleic and linoleic acids than any other evaluated corn oil.
Session 17C, Food Chemistry: Cereals, grains, legumes and their products
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