Benefits of corn oil

Corn oil is rich in calories which is about 250 calories per ounce. Corn oil is cooking oil that is stable (resistant to ketengikan) because of the oil-soluble tocopherol. With winterisasi process, corn oil can be processed into salad oil and as byproducts are white butter (shortening). Salad oil plus salt and flavoring agent in the form of spices will produce mayonnaise. Sitosterol in corn oil have a function similar to cholesterol in animal fat, which can form deposits on blood vessel walls due to the ion Ca + +. The presence of essential fatty acids that can reduce the formation of Ca complexes with sitosterol, so that corn oil is much better when compared with other oil sources, especially when compared with the fat of animal origin.

In corn oil-soluble vitamins can also be used as non-food materials, such as drugs. Small amounts of crude corn oil or pure corn oil can be used in the manufacture of gunpowder, chemicals, insecticides, paint, varnish replacement, anti-rust agent and also used in the textile industry. Corn oil which has been in the sulfonation can be used as a tanner.
Corn oil contain vitamin E which is essentially supporting role as an antioxidant. Antioxidants play an important role to help the body fight free radical damage. Every day, we are exposed to a variety of free radicals, from pollutants, cigarette smoke and other toxins over time would endanger the health. Antioxidants help fight free radicals so that we are free from disease. In addition, antioxidants can help fight cancer and cardiovascular disease, two health problems most common. In addition, vitamin E helps nourish the immune system, and assist the process of DNA repair. Vitamin E is mainly found in nuts, vegetable oils and green vegetables.

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Chemical composition of corn oil

Corn oil is a triglyceride composed by glycerol and fatty acids. The percentage of triglycerides in corn oil is about 98.6 percent, while the rest are non-oil materials, such as ash, dyes or wax. Fatty acids that make up the corn oil consist of saturated fatty acids and unsaturated fatty acids.
Saturated fatty acids

Total saturated fatty acid in corn oil is about 13 percent. Group of saturated fatty acids that make up triglycerides in corn oil are:
1. Palmitic acid
Palmitic acid C atoms have as many as 16 with a melting point 62.9˚C, and the more or less about 10 percent of the weight of corn oil.
2. Stearic acid has a number of C atoms of 18 with a melting point of 69.6˚C and the amount is about 3 percent of the weight of corn oil.
Unsaturated fatty acids.

Group of unsaturated fatty acids that make up triglycerides of corn oil was about 86 percent of oleic and linoleic acid.
1. Oleic acid (cis 9 – oktadecanoic acid)
Oleic acid has a melting point of about 16.3˚C and in approximately the amount of corn oil about 30 percent of the weight of corn oil.
2. Linoleic acid (cis-cis-octadecadienoic acid)
Linoleic acid has a melting point of about -5˚C, and the amount of linoleic acid in corn oil about 56 percent of the weight of corn oil.
Besides the components mentioned above, corn oil also contains unsaponifiable matter, namely:
1. Sitosterol in corn oil ranging from 0.91 to 18%. Type of sterols found in corn oil are campesterol (8-12%), stigmasterol (0.7 to 1.4%), betasterol (86-90%) of the existing plant sterols and in the process of purification, sterol levels will drop to 11-12%.
2. Wax is one faction in the form of crystals which can be separated at the time of corn oil purification using a low temperature.
3. The most important tocopherol in corn oil is the alpha and beta tocopherol, about 0.078%. Several kinds of cluster tocopherol, ie 7 methyl tocol; 7.8 tococreena dimethyl; 5,7,8-trimethyl tocotrienol, (5,7,8)-trimethyl tocol (alpha tocopherol); 7,8-dimethyl tocol.
4. Carotenoids in crude corn oil consists of xanthophyl (7.4 ppm) and caroten (1.6 ppm) and these levels will be reduced to 4.8 ppm xanthophyl and 0.5 ppm caroten after purification.
Corn oil color is dark red and after purified, it is turned to be golden brown. Corn oil specific gravity of about 0.918 to 0.925, while the index value at 25 ° C ranged between 1.4657 to 1.4659. Corn oil viscosity is similar to other vegetable oils that is 58 centipoise at 25 ° C. Corn oil dissolved in ethanol, isopropyl alcohol, and furfural.

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Corn Oil

Corn as a food ingredient, contain high nutritional value when compared with other food ingredients, especially the yellow corn that contains vitamin A. Fat contained in the bottom of the grain corn seed weighs about 9-12 percent of the weight of grain. Carbohydrates contained in the endosperm of about 73-79 percent, levels of protein in the endosperm of about 10-19 percent and 22.4 percent in the epidermis. The results show the protein content in maize seeds by 8.6-9.4 percent. Protein content was even higher (11-15%) in maize hybrids fertilized with nitrogen. Protein-poor maize lysine and tripthofan that can cause disease pellagra in people food only comes from corn. By mixing maize with other foods that contain lysine and tripthofan the disease can be prevented. Fat corn mainly contained in the institution, with about 30 percent fat content. Fat content of whole corn kernels that is 4.2 to 5 percent.

Corn oil is a triglyceride composed by glycerol and fatty acids. Percentage of triglycerides approximately 98.6 percent, while the rest are non-oil materials, such as ash, dyes or wax. Fatty acids that make up the corn oil consists of saturated fatty acids and unsaturated fatty acids. In 100 kg of corn with moisture content 16%, will produce about 64 kg of grain flour and 3 kg of corn oil.
Corn oil (maize oil) is oil obtained from the extraction of corn institutions. Corn oil yellowish, 0.92 specific gravity, saponification value 195, iodine value 120. Corn oil contains 20-50% oleic acid, linoleic acid 35% -60%, 2% phospholipids, as well as unsaponified material 2% (tocopherol, sitosterol, and wax).
Corn oil plant will be hidden in the (germ) in the seed corn, natural place save in the form of concentrated energy-9 calories per salt-for powering the miraculous events of the creation of a new plant from a seed. In corn, the plant would be only 8 percent of all corn seed and only about half the oil tangible, then a single corn was not an abundant oil fields.
Corn oil obtained from seeds of maize or Zea mays L., which is at the core of corn seed (kernel) or seed corn (corn germ). Nucleus seed corn (maize seeds (corn germ)) has oil content of corn as much as 83% with 14% humidity. Corn oil fatty acid content of most of the linoleic acid C18: 2 (unsaturated fatty acids / unsaturated fatty acids). This oil was first discovered in central Mexico in 5000 BC.

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Soybean oil: composition and benefits.

Oil content and fatty acid composition in soybean is influenced by climatic conditions to grow and its varieties. Its crude fat consists of triglycerides by 90-95 percent, while the rest is phosphatide, free fatty acids, sterol and tocopherol. Soybean oil has a saturated fatty acid content of about 15% so it is very good as a substitute for fats and oils that are high in saturated fatty acids, such as butter and lard. Soybean oil content was relatively lower compared to other types of nuts, but higher than the oil content of cereal. High levels of soy protein causes soybean is more widely used as a protein source rather than as a source of oil.

Usefulness of purified soybean oil can be used for the manufacture of salad oil, cooking oil (cooking oil) and for all purposes of food. More than 50% of food made from soybean oil, especially margarine and shortening. Almost 90% of the production of soybean oil used in food and in the hydrogenated form, because soybean contain approximately 85% unsaturated fatty acids.
Soybean oil is also used in the manufacture of candles, soap, varnish, lacquers, paint, polish, and insecticides. Soybean meal contains 40-48% protein and is the forage of high nutritional value, is also used for making glue, plastic, foam solution, manure and synthetic textile fibers. When soybean oil is used in the field of non-food, then do not need all stages of purification performed. For example for the manufacture of soap only needs to bleaching and deodorization, so that color and odor of the soybean oil does not reduce the quality of color and smell of soap produced.

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Copra processing

Processing of copra basically is drying or lowering moisture content of coconuts to the moisture content expected. General characteristic of copra processing, mainly in traditional way are:
1.The quality is not constant
2.The short life span

Traditional Processing and Its Characteristics
Traditional processing is the way that inherited from one generation to next generation without any changes, even in procedures and steps of processing, or utilities used in the processing.
Characteristics of traditionally processed copra are:
1.Steps of traditional processing has not fully based in the real processing that happened in those steps.
2.Utilities used in the processing are usually not suitable, or can not fully lead the process to the formation of material’s properties desired by the consumer or the user.
3.Condition of processing are usually not quantitatively checked.
4.Planning made in the process is not really considering about the economic analysis.

Raw materials
Raw materials used in the copra processing are coconut meat. In the age of 160 days, meat of coconut (endosperm) is begin to form, in the age of 300 days reach the maximum age, and in the age of 12 months the coconut become ripe (the average weight is 3-4 kg).
The composition of the coconut (optimal ripe) is coconut fiber (35%), coconut shell (12%), meat (28%), and coconut water (25%). The level of the coconut water is about 50%. The best composition of copra (the best quality copra composition) is water (6-7%) , oil (63-64%), protein (7-8%), carbohydrate (15%), mineral (2%), and fiber (3-4%). Processing of young coconut meat and the over ripe one will produce copra with low quality of production.

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Acrylamide in the food product

The consumption of fried food products or usually called as fried foods, seems to be need to limited. The research result of Eden Tareke, and friends from the University of Stockholm, Sweden showed that the food that rich of carbohydrate, like potatoes (especially those who came from the fast food restaurant, in this case potato chips and french fries) can trigger the formation of acrylamide, that can be a potential formation of the cancer (carcinogenic). The massive concentration of acrylamide in the fried food, from the highest is potato chips, French fries, and grilled food like cereal, bread.

The Effect and The Limitation
Acrylamide can destroy DNA that functions as a genetic material, nerve material, causing tumor, decreasing the level of fertility, and causing the fall prematurely of the mice used in this research. The maximum dosage of acrylamide that also known as 2-preponamide is 0, 5 µg/L, according to the people of Europe and the united nation’s world health organization (WHO), Acrylamide actually can be absorbed by the digestion system and turned out from the body through urine in several hours after the consumption if it is not more than the maximum level.

The Formation of Acrylamide
Generally speaking, the mechanism of the formation of acrylamide are happened n three ways:
1. Formed from the acrolein or acrilate acid resulted from the degradation of carbohydrate, fat, or free amino acid, like alanin, asparagin, and metionin that have a similarity in the structure of acrylamide.
2. Formed directly from the amino acid.
3. Formed from the dehydration or decarboxilation of some certain organic acids like lactate acid, malat acid, and citrate acid.
The amino acid asparagin is the amino acid that has the most important role in the formation of acrylamide, it is easy to react to sugar. In potato, asparain is as much as 40% of amino acid, in the cooking temperature of 1000C is enough to produce acrylamide.

The Solution Alternative
Although, the research result of Eden Tereke and friends also gives information that acrylamide is only exist in a small amount in the food materials that do not fried. or grilled. Even, based on the other research, that kind of compound is not exist in the raw, steamed or boiled food. It is assumed, in the relative extreme heat (for example 1900C or in the boiled oil), the carbohydrate compound (for example in the potato, wheat) can be release, then react with the amino acid in the protein. Because of this, the maximize of the food process include high temperature, for example in the deep frying, baking, grilling and broiling need to be done, it is because the higher the temperature and the longer the time for heating, the most significant effect to the amount of the acrylamide formation.
So, the consumption of carbohydrate-rich food that fried actually do not need to be scared if the heat when it is fried is not too extreme and the oil is not used all over and over again. We also need to keep the balance of our eating habit, we also need to consume vegetables and fruits.

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Ginger as a natural antioxidant source to keep oil quality in the food product

Oleoresin extracted from ginger has brownish green color that tends to dark in color. The ginger oleoresin contain 20-30% of essential oil, 10% oil, and 50-70% resin constituent (especially gingerol) that has the role in the formation of hot characteristics of ginger.
The ginger essential oil if separated from the ginger oleoresin, is in the form of shiny yellow liquid, and has the characteristic of ginger flavor. The chemical component in the ginger essential oil is a-pinene, camphene, phellendrene, mycene, cineole, methyte-pteone, borneol, linalool, citral, C10 and Ca-aldehide, a-dan b-zingiberone, a-curcumene, farnesene, sesquiterpene alcohol.

The hot and bite taste from the ginger and the ginger oleoresin caused by the resin constituent (non volatile) like gingerol and shogaol. Fresh ginger has a high level of gingerol so it is hotter than dried ginger that has lower level of gingerol and has already experience a changing in the level of shogaol, zingerone, and paradol.
The spices can prevent rancidity and can keep shelf life of the food by blocking the fat or oil oxidation, especially in the food with high oil content. In the oil oxidation process, fat or oil is breaks into peroxide (free radical) as the result of its interaction with the air or oxygen and finally become aldehyde, ketone and alcohol that give rancid smell to the fat or oil. The spices can prevent the oil oxidation process by blocking or “catching” free radicals, so they can keep the oil quality. The natural antioxidant in the ginger is known to become a strong natural antioxidant in the meat product, animal fat, and soya fat, and also gives uniqe flavor to the traditional food products that contain oil in Indonesia like geplak (made from coconut meat), jenang (made from coconut milk and sticky rice flour), and also virgin coconut oil (made from coconut milk).
Natural compound that work as the natural antioxidant is fenolic compund (gingerol and shogaol) that can be found in the ginger oleoresin. Some researches studied in the potential of ginger oleoresin as natural antioxidant in Indonesian traditional food mentioned above. Some researchers from Indonesia found that the antioxidant activitiy of ginger oleoresin obviously higher than other spices such as Curcuma, etc.

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