Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidants View Full Text


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Article Info

DATE

1978-03

AUTHORS

T. L. Mounts, K. A. Warner, G. R. List, J. P. Fredrich, S. Koritala

ABSTRACT

Flavor and oxidative stabilities were studied by organoleptic evaluation and chemical analysis of three different samples of soybean oil: unhydrogented (I); hydrogenated with nickel catalyst (II); and hydrogenated with copper-chromium catalyst (III). Analyses for these oils were: I II III iodine Value 138 109 113 Linolenate, % 8.3 3.3 0.4 Each oil was deodorized with the addition of either citric acid alone or citric acid plus BHA and BHT antioxidants. Addition of antioxidants did not improve the flavor stabilities of the oils in accelerated storage tests but did improve the flavor stabilities of II and III in light exposure tests. All three oils that received the same additive treatment had equivalent flavor stability in both accelerated storage and light exposure tests. However, both hydrogenation and antioxidant treatment improved oxidative stability as measured by the Active Oxygen Method. There was good correlation between flavor score and the logarithm of the peroxide value determined at the time of tasting. More... »

PAGES

345-349

References to SciGraph publications

  • 1968-03. Selective hydrogenation of soybean oil. III. Copper-exchanged molecular sieves and other supported catalysts in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1975-11. Flavor evaluation of copper-nickel hydrogenated soybean oil and blends with unhydrogenated oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-06. Long term storage of soybean and cottonseed salad oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1970-12. Flavor evaluation of copper-hydrogenated soybean oils 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
  • 1968-10. Stereospecific hydrogenation of stearolate with copper catalysts in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1965-01. A light test to measure stability of edible oils 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
  • 1974-02. Oxidation and quality of soybean oil: A preliminary study of the anisidine test 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
  • 1964-04. Partial hydrogenation and winterization of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1972-05. Flavor and oxidative stability of northern-grown sunflower seed oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1949-08. The flavor problem of soybean oil. V. Some considerations in the use of metal scavengers in commercial operations in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02669927

    DOI

    http://dx.doi.org/10.1007/bf02669927

    DIMENSIONS

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