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


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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

  • 1985-09. Effects of hydrogenation and additives on cooking oil performance of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1988-04. Effect of altered fatty acid composition on soybean oil stability in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1994-10. Oxidative stability of purified canola oil triacylglycerols with altered fatty acid compositions as affected by triacylglycerol composition and structure in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-10. Effects of antioxidants, methyl silicone and hydrogenation on room odor of soybean cooking oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1992-06. Autoxidation of polyunsaturated triacylglycerols. IV. Volatile decomposition products from triacylglycerols containing linoleate and linolenate in LIPIDS
  • 1992-02. Effect of triacylglycerol composition and structures on oxidative stability of oils from selected soybean germplasm in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1993-02. Photooxidation of soybean oils as affected by triacylglycerol composition and structure in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1987-05. The kinetics of the autoxidation of polyunsaturated fatty acids in LIPIDS
  • 1984-11. Improving the fatty acid composition of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1986-08. Headspace volatile analysis to evaluate oxidative and thermal stability of soybean oil. Effect of hydrogenation and additives in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1994-08. Silver ion high-performance liquid chromatography of the triacylglycerols ofCrepis alpina seed oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1972-01. Improving soybean quality by plant breeding in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    http://scigraph.springernature.com/pub.10.1007/bf02675904

    DOI

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

    DIMENSIONS

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