A Rapid Analysis of Soybean Oil Minor Component Profile as a Tool to Predict Its Oxidative Stability: A Comprehensive View

2021 ◽  
pp. 149-169
Author(s):  
A. S. Martin-Rubio ◽  
P. Sopelana ◽  
María D. Guillén
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Minor Component ◽  
Rapid Analysis ◽  
Comprehensive View

scholarly journals Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4860
Author(s):  
Ana S. Martin-Rubio ◽  
Patricia Sopelana ◽  
María D. Guillén
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Solid Phase ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Minor Component ◽  
Storage Conditions ◽  
Rapid Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Minor Components

The minor components of vegetable oils are important for their oxidative stability. In order to know to what extent they can influence oil behaviour under oxidative conditions, two commercial soybean oils, one virgin and the other refined, both with very similar compositions in acyl groups but differing in their minor component profiles, were subjected to accelerated storage conditions. They were characterized by 1H nuclear magnetic resonance (NMR) and direct immersion solid-phase microextraction coupled to gas chromatography/mass spectrometry (DI-SPME-GC/MS), while oil oxidation was monitored by 1H-NMR. The lower levels of tocols and sterols in the virgin oil, together with its higher free fatty acid content when compared to the refined one, result in a lower oxidative stability. This is deduced from faster degradation of acyl groups and earlier generation of hydroperoxides, epoxides, and aldehydes in the virgin oil. These findings reveal that commercial virgin soybean oil quality is not necessarily higher than that of the refined type, and that a simple and rapid analysis of oil minor components by DI-SPME-GC/MS would enable one to establish quality levels within oils originating from the same plant species and similar unsaturation level regarding composition in potentially bioactive compounds and oxidative stability.

scholarly journals Comparison of the effects of semi-refined rice oil and soybean oil on meat oxidative stability, carcass yield, metabolism, and performance of broilers

2009 ◽  
Vol 11 (3) ◽  
pp. 161-167 ◽  
Author(s):  
ML de Moraes ◽  
AML Ribeiro ◽  
A de M Kessler ◽  
MM Cortés ◽  
VS Ledur ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Carcass Yield ◽  
And Performance ◽  
Rice Oil

scholarly journals Oxidative stability of Triglycerides from Orbital Fat of Tuna and Soybean Oil in an Emulsion

1995 ◽  
Vol 61 (2) ◽  
pp. 273-275 ◽  
Author(s):  
Kazuo Miyashita ◽  
Minako Hirao ◽  
Eiichi Nara ◽  
Toru Ota
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Orbital Fat

Oxidative stability of blends and interesterified blends of soybean oil and palm olein

1994 ◽  
Vol 71 (10) ◽  
pp. 1111-1116 ◽  
Author(s):  
W. E. Neff ◽  
M. A. El-Agaimy ◽  
T. L. Mounts
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Palm Olein
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