Korean Maize Hybrids Present Significant Diversity in Fatty Acid Composition: An Investigation to Identify PUFA-Rich Hybrids for a Healthy Diet

Abstract

Precise information on the content and composition of nutritionally essential metabolites in food crops is a prerequisite for dietary recommendations and nutrient-dense food formulations. In the present study, the fatty acid profile of 21 Korean maize hybrids was analyzed by gas chromatography (GC)-mass spectrometry (MS). In the studied hybrids, linoleic acid (LA; C18:2n6c) was dominant (38.0-58.9%), followed by oleic (OA; C18:1n9c) (23.5-45.3%), palmitic (C16:0) (10.8-17.3%), and stearic acids (C18:0) (1.84-3.86%). Among all the quantified fatty acids, the highest variation was recorded for LA and OA. The highest amount of LA (58.9%), the lowest amount of OA (23.5%), and the highest polyunsaturated fatty acids (PUFAs)/monounsaturated fatty acids (MUFAs) ratio of 2.47 were recorded in the Shingwang hybrid. The highest PUFAs/saturated fatty acids (SFAs) ratio of 4.04 was recorded in the Ahndaok hybrid due to the high content of LA (57.8%) and low amount of SFA. Similarly, the highest PUFAs + MUFAs/SFAs ratio of 6.38 was recorded in the Pyeonggangok hybrid as a result of the high OA (34.6%) and LA (51.4%) contents, along with the lowest amount of SFAs. Considering the high levels of health-beneficial MUFAs and PUFAs and low levels of undesirable SFAs, the maize hybrids Pyeonggangok, Ahndaok, and Shingwang can be used in the preparation of a healthy PUFA-rich diet.

Nutritional and Chemical Quality of Maize Hybrids from Different FAO Maturity Groups Developed and Grown in Serbia

“…The findings presented by other researchers align with our results. Saini et al [ 45 ] found that linoleic acid was the dominant fatty acid in maize oil, with a content from 38% to 58.9%, while the amounts of oleic acid and palmitic acid were 23.5–45.3% and 10.8–17.30%, respectively [ 45 ].…”

“…The findings presented by other researchers align with our results. Saini et al [45] found that linoleic acid was the dominant fatty acid in maize oil, with a content from 38% to 58.9%, while the amounts of oleic acid and palmitic acid were 23.5-45.3% and 10.8-17.30%, respectively [45]. From a nutritional perspective, the emphasis extends beyond the content of individual polyunsaturated fatty acids to the crucial balance between n-6 and n-3 acids, each offering distinct health benefits.…”

Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs

“…The crude lipids extracted from the spices and herb samples were used to prepare the FAMEs, following the previously optimized method [ 14 ] with minor modification. Briefly, 1 mL of a crude lipids sample was transferred into a 5 mL glass vial fitted with a Teflon-lined screw cap.…”

Omega−3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review

“…In contrast, canola oil (produced from low erucic-acid (<2%) cultivars of rapeseed) is mainly composed of oleic acid (54.0-61.0%), followed by LA (20.6-25.0%) and ALA (8.7-9.5%) with an n−6/n−3 PUFAs ratio of 1.9-2.5 [56]. Like soybean and palm oil, most vegetable oils contain a significant amount of MUFAs in the form of oleic acid (especially in olive, corn, safflower, and sunflower oil) [57], which impart good thermal and oxidative stability during storage and culinary preparations. Flax (linseed; Linum usitatissimum L., family Linaceae) seeds containing 35-50% oil [58] are a rich source of ALA (39.0 to 60.4% of total FAs) with low contents of SFAs (9-11%) [59,60].…”