Quality of corn germ oil obtained by aqueous enzymatic extraction

Aqueous enzymatic extraction of corn germ oil was investigated. By applying hydrothermal pretreatment of corn germ, it was possible to inactivate native enzymes present in the germ and to loosen its structure. The corn was then ground and treated with enzymes. After the oil had been released by the enzyme reaction, it was separated by centrifugation. The quality of oil obtained by enzymatic extraction (Pectinex Ultra SP‐L at 37°C, pH 5.2, for 6 h) was good. The oil had 1.5% free fatty acids; a total content of oxidation product value of 8.1; light yellow color (AOCS photometric color, 12.7; dominant wavelength λD=575 nm); 0.022% phosphatides; 1350 mg/kg total tocopherol; and an oxidative stability value (Rancimat test, 100°C) of 14.6 h.