EXTRACTION AND CHARACTERIZATION OF FATTY ACIDS IN MAIZE (ZEA MAYS)
ABSTRACT
In this project report, account is given of the extraction and characterization processes, techniques, work study review and analytical work carried out on the fatty acids composition if yellow maize (Zea mays) varieties in Nigeria. The extraction of fatty acids has been done in the work using sachet extractor with normal Hexane as the solvent. The oil contents of the maize grains were fairly constant, about 1.02%. Saturated and unsaturated fatty acids were found in the grains. In general, the unsaturated fatty grains. In general, the unsaturated fatty acids occurred at a higher concentration than t he saturated fatty acids.
The fatty acids identified were lineleic, oleic, palmitic and stearic acids. The thin layer chromatography showed t hat other tree fatty acids were present but these could not be identified because of limitations in the number of available standards. Although lipids represented a small amount of the macronutrients of zea mays grains, they have both nutritional and functional significance. The results of the present study have been discussed in terms of this significance.
TABLE OF CONTENTS
CHAPTER ONE
1.1 Aim and Objective
CHAPTER TWO
CHAPTER THREE
3.1 Equipment Used
CHAPTER FOUR
CHAPTER FIVE
5.0 Conclusion and Recommendation
References
CHAPTER ONE
In Nigeria, maize is an important cereal food crop. It was originally derived from America, but it is now grown extensively in South Africa, Argentina, Brazil, Nigeria and many other and many other countries of world. Obviously, zea mays are the source of grains that are major component of the diets of man and farm animals (cattle and poultry feeds). It is widely eaten as food when it is fresh and is used in the preparation of pap and other food items for consumption.
In some parts of Nigeria, maize of white and yellow varieties are sold in the market as early as April of every year. The yellow maize can be scarce at times as it is not very popular and is mainly used in the preparation of pap. Due to poor storage facilities, the farmers invariably sell all their maize at harvest time leaving only a small quantity for planting during the next farming season. Consequently, maize is a leading cereal because of its importance.
This importance of maize as a food item has necessitated on investigation into it s fatty acids constitution with a view to evaluating it s paper nutritive value.
In general, the knowledge of the chemical composition of seeds is essential for several reasons:
In maize grains, certain fatty acids are present. Fatty acids which are composed entirely of carbon, hydrogen and oxygen are the acids derived from fats; they are open – chain acids ranging from three to twenty carbon atoms in length. In another description, fatty acids are the simplest of the lipids and are the monocarboocylic acids that tend to be more soluble in organic solvents like ether, hexane than in water. Apart from its fatty acids composition, maize contain extra amount of chemical substances stored as food reserves. These reserve foods are stored primarily as carbohydrates and proteins.
The most recent investigations (Weighrauch and Matthew’s 1977) has shown that the grain zea mays contained mainly carbohydrates, less of proteins and only a small proportion of lipids on which the fatty acids belong to.
Although the lipid component of zea mays is small, it is important to examine further the classes of lipids present for certain reasons. First, fatty acids are necessary component of living tissues and are essential in human nutrition. Second, excess intake of saturated fatty acids may lead to hardening of arteries otherwise called atherosderosis and its consequent cardiovascular diseases.
1.1 AIM AND OBJECTIVES
In this period of high inflation, the need for examination of the lipids of cheap grains, such as maize with a view to determining their nutritive and other values is necessary. This research work is aimed at extraction and characterization of fatty acids in maize. Objectively, the results of the research work will help to check atterosderosis as maize grain contain substantial proportion of unsaturated fatty acids.
It is unfortunate that very little in-depth studies have been done on the lipids of the maize grains. This apparent neglect may be due to the fact that the grain contains little lipid compared to its level of protein and carbohydrate. As a matter of fact, this research is geared towards bring the knowledge of the chemical composition of maize grain as unsaturated fatty acids are essential to nutrition; they play important roles in metabolism so that an exiguous supply of them through food is necessary.
It is interesting to note that fatty acids especially unsaturated fatty acids are necessary component of living tissues and are essential in human nutrition. The unsaturated fatty acids are essential to nutrition in that they play important roles in metabolism. Infants deprived of essential fatty acids develop an eczematous dermatitis which normally respond to therapy through administration of these fatty acids or fats containing them.
Atherosderosis is invariable associated with an increased concentration of cholesterol in the body due to high intake of fats containing large amount of saturated fatty acids. It is significant that the maize grains contain more of the unsaturated fatty acids. Thus, they posses the potential for the reduction of cholesterol level in the body without sacrificing the total fat component of the diet.
1.4 HYPOTHESIS
Ho: Maize grains contain unsaturated fatty acids
Hi: Maize grains do not contains unsaturated fatty acids
1.5 LIMITATION
In this study, the extraction and characterization of fatty acids is limited to maize grain particularly yellow maize has more fatty acids. In maize grain, the fatty acids that will be identified are linoleic, oleic, palmitic and steartic acids. Other fatty acids are present but they cannot be identified because of limitations in the number of available standards.
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