AbstractThe changes in the quality of crude corn oil caused by moisture and two different thermal pretreatments (oven heating and steam heating) of wet‐milled corn germ were evaluated and compared with those of untreated oil. Increasing the moisture content of the corn germ from 8 to 25% before oil extraction increased the acid value (AV) (3.02–4.01 mg KOH g−1), peroxide value (PV) (0.52–1.05 meq kg−1), and the red value (7.3–8.7) and decreased the content of total tocopherols by 37% and that of γ‐tocopherols by 31%. Oven heating tended to decrease the AV and PV while steam heating significantly increased the total and individual tocopherol contents (P < 0.05). The different moisture contents and thermal pretreatments of corn germ caused no significant differences in the fatty acid composition and the contents of total and individual phytosterols of the crude oils. The γ‐tocopherol contents were found to be highly correlated with the red values (the corresponding R2 reached 0.9977 and 0.9089 for moisture and heat pretreatments, respectively).