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Influence of germ storage from different corn genotypes on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil

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Abstract

The objective was to evaluate the influence of germ storage (0, 30, and 60 days) from different corn genotypes (yellow floury, white floury, and yellow flint corn) on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil. There was an increase in γ-tocopherol, lutein, zeaxanthin, and cryptoxanthin in yellow flint corn oil according to the increase of storage time. There was a reduction in linoleic acid in yellow floury and flint corn oils as the storage time increased. There was a reduction in γ-tocopherol and lutein in yellow and white floury corn as the storage time increased. The α-tocopherol decreased during storage in all genotypes. Yellow flint corn is indicated for extraction of oil due to the great conservation of germ during storage and higher content of carotenoids. White floury corn, despite having a higher content of tocopherols in oil, showed higher degradation during storage which increases the production costs of oil.

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Acknowledgements

We want to thank Embrapa Clima Temperado, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brazil (CAPES), Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (FAPERGS), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), and Polo de Inovação Tecnológica em Alimentos da Região Sul.

Funding

This study was financed in part by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance code 001°, Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (FAPERGS)—Finance code 17/2551–0000935-5, and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)—Finance codes 205518/2018–4, 312603/2018–5.

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Authors and Affiliations

  1. Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas, Rio Grande Do Sul, 96010-900, Brazil

    Newiton da Silva Timm, Adriano Hirsch Ramos, Rui Carlos Zambiazi & Maurício de Oliveira

  2. Department of Agricultural Engineering, Rural Sciences Center, Federal University of Santa Maria, Santa Maria, Rio Grande Do Sul, 97105-900, Brazil

    Newiton da Silva Timm

  3. Technological Institute in Food for Health, University of Vale Do Rio Dos Sinos, São Leopoldo, Rio Grande Do Sul, 93022-750, Brazil

    Cristiano Dietrich Ferreira

  4. Institute of Food Science and Technology, Department of Food Science, Federal University of Rio Grande Do Sul, Porto Alegre, Rio Grande Do Sul, 91501-970, Brazil

    Alessandro de Oliveira Rios

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  1. Newiton da Silva Timm
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  2. Adriano Hirsch Ramos
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  3. Cristiano Dietrich Ferreira
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  4. Alessandro de Oliveira Rios
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  5. Rui Carlos Zambiazi
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  6. Maurício de Oliveira
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Contributions

NST: conceptualization, formal analysis, investigation, writing (original draft), and project administration; AHR: formal analysis and writing (review and editing); CDF: conceptualization and writing (review and editing); AOR: formal analysis and writing (review and editing); RCZ: formal analysis and writing (review and editing); MO: supervision and writing (review and editing).

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Correspondence to Newiton da Silva Timm or Maurício de Oliveira.

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Timm, N., Ramos, A.H., Ferreira, C.D. et al. Influence of germ storage from different corn genotypes on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil. Eur Food Res Technol 247, 1449–1460 (2021). https://doi.org/10.1007/s00217-021-03723-z

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  • DOI: https://doi.org/10.1007/s00217-021-03723-z

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