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Variation in Lipid Content and Glyceride Compositions of Four Different Varieties of Corn ( Zea Mays L.)oil

M. M. Uddin
BCSIR Laboratories, Binodpur Bazar, Rajshahi-6206, Bangladesh.

M. S. Rahman
BCSIR Laboratories, Binodpur Bazar, Rajshahi-6206, Bangladesh.

G.M. Ahmed
BCSIR Laboratories, Binodpur Bazar, Rajshahi-6206, Bangladesh.

M. A. Hossain
BCSIR Laboratories, Binodpur Bazar, Rajshahi-6206, Bangladesh.

A. Samad
BCSIR Laboratories, Binodpur Bazar, Rajshahi-6206, Bangladesh.

Abstract/ Executive Summary:

Oil extracted from four different varieties of corn (Zea mays ) were evaluated in terms of lipid, glyceride and fatty acid compositions. The total lipid extracts were fractionated into lipid classes by silicic acid chromatography. The neutral lipids were found to be 96.80 - 97.50%; glycolipid 1.50-1.66%; phospholipid 0.80-0.95% respectively. The fatty acid composition of triglyceride (TG) fraction was analysed by gas liquid chromatography (GLC). The percentage composition of fatty acid were found to be linoleic acid 35.62 to 49.5%, palmitic acid 8.7 to 9.9 %, stearic acid 1.9 to 2.3 %, myristic acid 0.9 to 1.6 % and linolenic acid 0 to 2.2%.

Keywords: Varieties, Corn oil, Glyceride

Location: BARI, Joydevpur, Dhaka.

Start Date:

End Date:

Program Area: Crop-Soil-Water Management

Commodity: Maize

Objectives:

To evaluate the variations in lipid content and glyceride compositions in different corn varieties in Bangladesh.

Methodology:

Four different varieties of ripe mature corn seeds namely- Suvra, Barnali, Mohar and Sadaf were collected from BARI, Joydevpur, Dhaka. The seeds were cleaned thoroughly and sorted manually to remove defective seeds. The cleaned seeds were crushed into small particles (60 mesh) in a grinding machine and dried in the sun for 1-2 days upto the moisture level 4-6 %. The moisture content in the fresh kernel was determined by IUPAC method. The oil were extracted separately by solvent extraction method by using n-hexane in a Soxhlet apparatus. After filtration the oils were recovered by evaporating the solvent at reduced pressure and the percentage of oil content was calculated. The physico-chemical character-istics of oils were determined by the AOCS methods. Separation of saturated and unsaturated fatty acid was carried out by Lead-Salt ether method on about 50g of oil. The oil was saponified with alcoholic caustic soda to obtain soap solution. A slight excess of lead acetate solution was added to the soap solution to form lead salt of fatty acids which were then separated. Ether was added to the mixture of lead salt and the whole mixture was boiled and then cooled at 0ºC for 24 hours. The precipitated lead salt of saturated fatty acids so formed were separated from the solution of lead salts of unsaturated fatty acids by filtration. The lead salt of the unsaturated fatty acid were obtained by removing the ether from the ethereal solution. Each group of lead salt was suspended in water and treated with sufficient hydrochloric acid (36%) to form fatty acid and lead chlorides. The mixture was then extracted with ether to obtain the ethereal solution of each group. On evaporating the ether, the fatty acid were obtained in separated groups. Finally masses of saturated (6.08 g) and unsaturated (43.21 g) fatty acid were obtained by weighing them separately.

Source of Information: Bangladesh J. Sci. Ind. Res. 42(2), 223-228, 2007

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the fatty acid analysis it has been observed that the percentages of linoleic and linolenic acids are averaged to 48.32 and 1.6% respectively. So corn oil may be a good source of polyunsaturated fatty acid containing Omega-6 family of fatty acid which may also be a dietary sources of fats. Now a days people of developed and developing countries are looking for polyunsaturated oil for their better health. As corn oil is rich in linoleic acid (48.32%), so it is effective in clearing darmatities, lowers the degree of saturation of blood β -lipoprotein with cholesterol and decreases atherosclerosis.

Knowledge Management: Journal