NaCl induces flocculation and lipid oxidation of soybean oil body emulsions recovered by neutral aqueous extraction

2021 ◽  
Author(s):  
Xuan Zhou ◽  
Zhijing Liu ◽  
Wan Wang ◽  
Yusi Miao ◽  
Liya Gu ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Lipid Oxidation ◽  
Aqueous Extraction ◽  
Oil Body

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

2018 ◽  
Vol 58 (10) ◽  
pp. 1829
Author(s):  
M. Mohiti-Asli ◽  
M. Ghanaatparast-Rashti
Keyword(s):  
Immune Response ◽  
Vitamin E ◽  
Vitamin C ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Cellular Response ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates

2021 ◽  
Author(s):  
Xu Zhang ◽  
Ling Ni ◽  
Yamin Zhu ◽  
Ning Liu ◽  
Daming Fan ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Lipid Oxidation ◽  
Oxidation Products ◽  
Lipid Oxidation Products ◽  
Thermally Treated

Economic Feasibility of Soybean Oil Production by Enzyme-Assisted Aqueous Extraction Processing

2019 ◽  
Vol 12 (3) ◽  
pp. 539-550 ◽  
Author(s):  
Ming-Hsun Cheng ◽  
Kurt A. Rosentrater ◽  
Jasreen Sekhon ◽  
Tong Wang ◽  
Stephanie Jung ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Oil Production ◽  
Aqueous Extraction ◽  
Economic Feasibility ◽  
Aqueous Extraction Processing

Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E

2001 ◽  
Vol 61 (1) ◽  
pp. 41-47 ◽  
Author(s):  
Cheorun Jo ◽  
Dong Uk Ahn ◽  
Myung Woo Byun
Keyword(s):  
Vitamin E ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Volatile Production

scholarly journals Effect of sodium alginate on the stability of natural soybean oil body emulsions

RSC Advances ◽  
2018 ◽  
Vol 8 (9) ◽  
pp. 4731-4741 ◽  
Author(s):  
Chunxia Su ◽  
Younan Feng ◽  
Jing Ye ◽  
Yuemei Zhang ◽  
Zhiming Gao ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Sodium Alginate ◽  
Oil Body ◽  
Freeze Thaw ◽  
The Stability ◽  
First Time

For the first time sodium alginate is used to improve the stability of oil body emulsions against salt, pH and freeze–thaw cycling.

scholarly journals Effects of selected herb extracts on iron-catalyzed lipid oxidation in soybean oil-in-water emulsion

2016 ◽  
Vol 25 (4) ◽  
pp. 1017-1022 ◽  
Author(s):  
Jeongha Kim ◽  
Eunok Choe
Keyword(s):  
Soybean Oil ◽  
Lipid Oxidation ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Herb Extracts

Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation

2020 ◽  
Vol 246 (6) ◽  
pp. 1183-1192
Author(s):  
Ying Liu ◽  
Jinwei Li ◽  
Yajun Cheng ◽  
Yuanfa Liu
Keyword(s):  
Soybean Oil ◽  
Lipid Oxidation ◽  
Volatile Components ◽  
Quality Degradation

In Vitro Assessment of the Bioaccessibility of Fatty Acids and Tocopherol from Soybean Oil Body Emulsions Stabilized with ι-Carrageenan

2012 ◽  
Vol 60 (6) ◽  
pp. 1567-1575 ◽  
Author(s):  
Na-Na Wu ◽  
Xu Huang ◽  
Xiao-Quan Yang ◽  
Jian Guo ◽  
Shou-Wei Yin ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Oil Body ◽  
In Vitro Assessment

The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them

2015 ◽  
Vol 177 ◽  
pp. 288-294 ◽  
Author(s):  
Yanyun Cao ◽  
Luping Zhao ◽  
Yusang Ying ◽  
Xiangzhen Kong ◽  
Yufei Hua ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Oil Body ◽  
Alkaline Ph

Comparison of gas chromatographic methods for volatile lipid oxidation compounds in soybean oil

1988 ◽  
Vol 65 (10) ◽  
pp. 1617-1620 ◽  
Author(s):  
J. M. Snyder ◽  
E. N. Frankel ◽  
E. Selke ◽  
K. Warner
Keyword(s):  
Soybean Oil ◽  
Lipid Oxidation ◽  
Chromatographic Methods
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