Chemical evaluation of oil from field-and storage-damaged soybeans View Full Text


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Article Info

DATE

1973-11

AUTHORS

J. A. Robertson, W. H. Morrison, D. Burdick

ABSTRACT

In recent years, prolonged wet weather during the harvest season resulted in excessive field- and storagedamaged soybeans, particularly in the Southeast. As the severity of the damage increased, analysis of the oil extracted from these beans showed a corresponding increase in free fatty acids, Lovibond color, and content of oxidative deterioration products which absorb at 270 nm. In general, there was a substantial decrease in total oil content and an almost complete deterioration of phospholipids in severely damaged beans during storage. Initially, the oxidative stability of the oils decreased rapidly. After storage damage became severe, the stability increased substantially, possibly because of the formation of unidentified deterioration products which had high antioxidant properties. The study clearly showed that the processing of field- and storage-damaged soybeans would result in substantial refining losses to processors and that the finished oil would be of inferior quality. More... »

PAGES

443-445

References to SciGraph publications

  • 1944-12. Predicting the flavor stability of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1952-02. The flavor problem of soybean oil. x. Effects of processing on metallic content of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1960-09. Effect of autoxidation prior to deodorization on oxidative and flavor stability of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1945-07. Oil quality from hydraulic pressed soybeans 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
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    http://scigraph.springernature.com/pub.10.1007/bf02639850

    DOI

    http://dx.doi.org/10.1007/bf02639850

    DIMENSIONS

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