Iron and phosphorus contents of soybean oil from normal and damaged beans View Full Text


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Article Info

DATE

1974-10

AUTHORS

C. D. Evans, G. R. List, R. E. Beal, L. T. Black

ABSTRACT

Analyses of commercial crude soybean oils showed a highly significant correlation of 0.74 between free fatty acid and iron content. Poor flavor characteristics exhibited by finished oils extracted from damaged beans may be caused in part by a higher free fatty acid and related higher iron content in crude oils. Source of the increased iron appears to be both damaged beams and steel processing equipment. Crude oil from damaged beans is 2–10 times higher in iron than crude oil extracted from sound beans. Iron appears loosely bound in soybeans, since autoclaving, spontaneous heating in storage, or treating with alcohol increased the level of iron in laboratory extracted crude oil from 0.2 to more than 1 ppm. Present data do not indicate that iron and phosphorus contents are associated statistically in extracted oils. More... »

PAGES

444-448

References to SciGraph publications

  • 1973-11. Chemical evaluation of oil from field-and storage-damaged soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1956-12. The phosphorus content of refined soybean oil as a criterion of quality in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1971-09. Copper in edible oils: Trace amounts determined by atomic absorption spectroscopy in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1951-02. The flavor problem of soybean oil. VII. Effect of trace metals 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
  • 1971-09. Removal of nonhydratable phospholipids from soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-08. Effect of weather damage on the chemical composition of soybeans in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1948-11. The flavor problem of soybean oil. IV. Structure of compounds counteracting the effect of prooxidant metals in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1944-12. Predicting the flavor stability of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1956-10. Novel method for refining soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    URI

    http://scigraph.springernature.com/pub.10.1007/bf02635151

    DOI

    http://dx.doi.org/10.1007/bf02635151

    DIMENSIONS

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