Oxidative stability of blends and interesterified blends of soybean oil and palm olein View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1994-10

AUTHORS

W. E. Neff, M. A. El-Agaimy, T. L. Mounts

ABSTRACT

Improvement of oxidative stability of soybean oil by blending with a more stable oil was investigated. Autoxidation of blends and interesterified blends (9∶1, 8∶2, 7∶3 and 1∶1, w/w) of soybean oil and palm olein was studied with respect to fatty acid composition, fatty acid location and triacylglycerol composition. Rates of formation of triacylglycerol hydroproxides, peroxide value and volatiles were evaluated. The fatty acid composition of soybean oil was changed by blending. Linolenic and linoleic acids decreased and oleic acid increased. The triacylglycerol composition of blends and interesterified blends was different from that of soybean oil. Relative to soybean oil, LnLL, LLL, LLO, LLP, LOO and LLS triacylglycerols were lowered and POO, POP and PLP were higher in blends and interesterified blends (where Ln, L, O, P and S represent linolenic, linoleic, oleic, palmitic and stearic acids, respectively). Interesterification of the blends leads to a decrease in POO and POP and an increase in LOP. Linoleic acid concentration at triacylglycerol carbon-2 was decreased by blending and interesterification. Rates of change for peroxide value and oxidation product formation confirmed the improvement of soybean oil stability by blending and interesterification. But, blends were more stable than interesterified blends. Also, the formation of hexanal, the major volatile of linoleate hydroperoxides of soybean oil, was decreased by blending and interesterification. More... »

PAGES

1111-1116

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02675904

DOI

http://dx.doi.org/10.1007/bf02675904

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1050169701


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