. 2018 May 31;55(8):3154–3162. doi: 10.1007/s13197-018-3243-6

Table 2.

Color, oxidative stability, and fat compositions of oil extracted from heat-treated corn germs

Temperature/power	Time (min)	Oxidative stability (h)	Color (R/Y units)	Fat compositions (%)
Temperature/power	Time (min)	Oxidative stability (h)	Color (R/Y units)	TAG	1,3-DAG	1,2(2,3)-DAG	Total DAG	FFA
	Unroasted	5.59 ± 0.21^c	4.1/70.0	95.27 ± 0.21^a	1.30 ± 0.07^c	1.79 ± 0.01^a	3.09 ± 0.06^a	1.64 ± 0.16^c
125 °C	60	6.54 ± 0.40^b	8.4/71.1	94.14 ± 0.42^ab	1.72 ± 0.40^bc	1.64 ± 0.01^a	3.36 ± 0.38^a	2.50 ± 0.04^b
150 °C	60	8.12 ± 0.21^a	13.7/73.6	93.81 ± 0.89^ab	2.14 ± 0.30^ab	1.84 ± 0.50^a	3.98 ± 0.80^a	2.22 ± 0.09^b
175 °C	60	6.22 ± 0.04^ab	36.0/70.1	92.83 ± 0.45^b	2.53 ± 0.23^a	1.67 ± 0.03^a	4.20 ± 0.21^a	2.98 ± 0.25^a
440 W	Unroasted	5.59 ± 0.21^b	4.1/70.0	95.27 ± 0.21^a	1.30 ± 0.07^a	1.79 ± 0.01^a	3.09 ± 0.06^a	1.64 ± 0.16^b
	4	5.18 ± 0.09^b	7.1/72.6	94.90 ± 0.18^a	1.35 ± 0.09^a	1.95 ± 0.06^a	3.30 ± 0.04^a	1.80 ± 0.14^b
	6	5.34 ± 0.07^b	9.4/73.6	94.33 ± 0.60^a	1.53 ± 0.40^a	1.75 ± 0.10^a	3.28 ± 0.49^a	2.40 ± 0.11^a
	8	8.05 ± 0.17^a	6.8/71.5	93.99 ± 0.71^a	1.82 ± 0.35^a	1.93 ± 0.30^a	3.74 ± 0.65^a	2.27 ± 0.06^a
800 W	Unroasted	5.59 ± 0.21^c	4.1/70.0	95.27 ± 0.21^a	1.30 ± 0.07^b	1.79 ± 0.01^a	3.09 ± 0.06^ab	1.64 ± 0.16^b
	4	10.40 ± 0.22^a	8.6/70.7	94.92 ± 0.74^ab	1.44 ± 0.17^b	1.76 ± 0.08^a	3.20 ± 0.25^ab	1.88 ± 0.48^b
	6	9.16 ± 0.11^b	7.9/70.5	95.38 ± 0.28^a	1.33 ± 0.01^b	1.65 ± 0.13^ab	2.98 ± 0.14^b	1.65 ± 0.15^b
	8	5.94 ± 0.06^c	7.8/70.0	93.83 ± 0.28^b	2.00 ± 0.14^a	1.52 ± 0.03^b	3.52 ± 0.17^a	2.66 ± 0.09^a

Values in the same column with different superscript letters are significantly different from those for unroasted seeds within each group (P < 0.05)

R, red; Y, yellow; TAG, triacylglycerol; DAG, diacylglycerol; FFA, free fatty acid