The flavor problem of soybean oil. IV. Structure of compounds counteracting the effect of prooxidant metals View Full Text


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Article Info

DATE

1948-11

AUTHORS

Herbert J. Dutton, Arthur W. Schwab, Helen A. Moser, John C. Cowan

ABSTRACT

A study has been made of the effectiveness of various polycarboxylic acids and polyhydric alcohols in improving the stability of soybean oil. Certain observations have been made regarding the structural groups required and the possible mechanism of reaction. Since salts and esters of organic acids are inactive, free carboxyl groups are required. Among the four carbon atom dicarboxylic acids activity increases with the number of hydroxyl groups. Within the polyalcohols activity increases with the increase in number of hydroxyl groups. Steric immobility and loss of hydroxyl groups by dehydration reduces activity. Evidence is presented which attributes to citric acid and certain polyhydric alcohols the role of metal scavenger. For example, it has been demonstrated that the addition of citric acid and sorbitol to soybean oil containing prooxidant metallic salts effectively increases the oxidative and flavor stability of the oil. By using a sample of treated soybean oil with no detectable tocopherols, in order to eliminate synergistic effects of citric acid, it has been shown that the prooxidant effect of iron stearate is counteracted by the presence of citric acid. The demonstration that polyhydric alcohols increase the flavor and oxidative stability is compatible with their known metal complexing properties. Evidence is presented which indicates a relationship between flavor stability and oxidative stability. More... »

PAGES

385-388

References to SciGraph publications

  • 1948-01. The determination of tocopherol content during the commercial processing of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-02. The flavor problem of soybean oil. III. A four-sample, glass laboratory deodorizer in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1947-08. The flavor problem of soybean oil. I. A test of the water washing-citric acid refining technique in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1941-04. Antioxidants for edible fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1932-04. Peroxide formation as a measure of autoxidative deterioration in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1944-09. A preliminary comparison of the stabilizing effect of several recently proposed antioxidants for edible fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1944-06. A study of the antioxidant effectiveness of several compounds on vegetable fats and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1943-10. The development of a practical antioxidant for lard and shortening in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1947-09. The flavor problem of soybean oil II. Organoleptic evaluation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02593286

    DOI

    http://dx.doi.org/10.1007/bf02593286

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1035758100


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