Effect of Heat Pretreatment on the Yield and Composition of Oil Extracted from Corn Fiber

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Abstract
Previously, hexane extraction of corn fiber was reported to produce a unique and potentially valuable oil that contained high levels of several phytosterols (which have been noted for their cholesterol-lowering properties). Current studies revealed that heat treatment (over the range of 100−175 °C) of corn fiber in either a convection oven or a vacuum oven caused only a modest reduction in the levels of the phytosterol components. However, these same heat pretreatments caused a considerable increase (up to 10-fold) in the levels (increasing from 0.34 wt % to a maximum of 3.64 wt % γ-tocopherol in the oil) and yields (increasing from 5.4 mg of γ-tocopherol/100 g of corn fiber to a maximum of 52.1 mg of γ-tocopherol/100 g of corn fiber) of γ-tocopherol in corn fiber oil. The main differences between the convection oven and vacuum oven pretereatments were associated with the disappearance of free fatty acids and free phytosterols at the higher temperature pretreatments in the vacuum oven, probably due to the lower boiling points of these lipids. Microwave pretreatment was also effective but caused a much smaller increase in the levels of γ-tocopherol. Keywords: Corn; Zea mays; tocopherol; fiber; ferulate

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