Extraction And Characterization Of Fatty Acids In Maize (Zea Mays)

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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
1.0 Introduction
1.1 Aim and Objective
1.2 Statement of Problems
1.3 Justification
1.4 Hypothesis
1.5 Limitation

CHAPTER TWO
2.0 Literature Review

CHAPTER THREE

3.0Methodology
3.1 Equipment Used
3.2 Reagents
3.3 Preparation of Sample
3.4 Methods
3.5 Separation
3.6 Percentage Yield
3.7 Physical Analysis of the Fatty Acids
3.8 Chemical Analysis of the Fatty Acids

CHAPTER FOUR
4.1 Result of Thin Layer Chromatography
4.2 Percentage Yield
4.3 Physical Properties of the Fatty Acids
4.4 Chemical Properties of the Fatty Acids
4.5 Discussion

CHAPTER FIVE
5.0 Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendation
References

CHAPTER ONE

1.0 INTRODUCTION
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:
(1) Seeds are basic source of food for man and animals
(2) There are important source of medicine and drugs
(3) They contain reserve food supplies and growth substances that influence seed germination and seedling vigor, seed storage and longevity, as well as industrial and agricultural uses of seeds.
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…