Corn Oil - Constituents and Comparison

Constituents and Comparison

Vegetable oils
Type Saturated
fatty acids
Mono-
unsaturated
fatty acids
Polyunsaturated fatty acids Oleic acid
(ω-9)
Smoke point
Total poly linolenic acid
(ω-3)
Linoleic acid
(ω-6)
Not hydrogenated
Canola (rapeseed) 10.00 58.00 32.00 - - - 400 °F (204 °C)
Coconut 91.00 6.000 3.000 - 2 6 350 °F (177 °C)
Corn 12.948 27.576 54.677 1 58 28 450 °F (232 °C)
Cottonseed 25.900 17.800 51.900 1 54 19 420 °F (216 °C)
Olive 14.00 72.00 14.00 - - - 380 °F (193 °C)
Palm 49.300 37.000 9.300 - 10 40 455 °F (235 °C)
Peanut 16.900 46.200 32.000 - 32 48 437 °F (225 °C)
Safflower 8.00 15.00 75.00 - - - 410 °F (210 °C)
Soybean 15.650 22.783 57.740 7 54 24 460 °F (238 °C)
Sunflower
(<60%linoleic)
10.100 45.400 40.100 0.200 39.800 45.300 440 °F (227 °C)
Fully hydrogenated
Cottonseed (hydrog.) 93.600 1.529 .587 .287
Palm (hydrogenated) 47.500 40.600 7.500
Soybean (hydrogen.) 21.100 73.700 .400 .096
Values as weight percent (%) of total fat.
  • Of the saturated fatty acids, 80% are palmitic acid (lipid number of C16:0), 14% stearic acid (C18:0), and 3% arachidic acid (C20:0).
  • Over 99% of the monounsaturated fatty acids are oleic acid (C18:1 c)
  • 98% of the polyunsaturated fatty acids are the omega-6 linoleic acid (C18:2 n-6 c,c) with the 2% remainder being the omega-3 alpha-linolenic acid (C18:3 n-3 c,c,c).

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