Journal ArticleDOI
Effects of processing on quality of soybean oil
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The fate of major and minor components of soybean oil is examined at each stage of processing as discussed by the authors, and relationships are drawn upon the effect on the quality of the finished oil.Abstract:
The fate of major and minor components of soybean oil is examined at each stage of processing. Relationships are then drawn upon the effect on the quality of finished oil. General topics covered are (a) triglycerides and polyunsaturated fatty acids, (b) free fatty acids, (c) mono- and diglycerides, (d) phospholipids, (e) minor constituents, such as tocopherols, color bodies, and metal ions, (f) rearrangement and decomposition products, (g) foreign or toxic compounds not native to soya and (h) other additives, such as refining aids.read more
Citations
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Mechanisms and Factors for Edible Oil Oxidation
Eunok Choe,David B. Min +1 more
TL;DR: In this article, the authors studied the role of chlorophyll as a photosensitizer for the formation of 1O2; however, carotenoids and tocopherols decrease the oxidation through 1O 2 quenching.
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Antioxidants and antioxidant activity of several pigmented rice brans.
TL;DR: The addition of 5% black rice bran to wheat flour used for making bread produced a marked increase in the free radical scavenging and antioxidant activity compared to a control bread.
Journal ArticleDOI
Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions
TL;DR: The origin of these minor components, the influence of oil refining on the type and concentration of minor components present, and potential physicochemical mechanisms by which theseMinor components impact lipid oxidation in bulk oils and emulsions are highlighted.
Journal ArticleDOI
Effects of processing steps on the contents of minor compounds and oxidation of soybean oil
TL;DR: In this paper, the processes of degumming, alkali refining, bleaching and deodorization removed 99.8% phospholipids, 90.7% iron, 100% chlorophyll, 97.3% free fatty acids and 31.8 % tocopherols from crude soybean oil.
References
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Journal ArticleDOI
Removal of nonhydratable phospholipids from soybean oil
TL;DR: In this article, an experimental investigation of the conditions under which non-hydratable phospholipids (Mg/Ca-phosphatidates) are removable from water degummed soybean oil was carried out.
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Lipid composition of selected vegetable oils
TL;DR: In this paper, analytical data on the composition of 14 selected consumer-available liquid vegetable oils, including soybean, soybean-cottonseed blends, corn, safflower, peanut, olive and apricot kernel oils, were given for fatty acid composition, trans content, location of the double bonds in the unsaturated fatty acids, percent conjugation, tocopherol content, fatty acids composition of the 2-position of the triglycerides, polyunsaturated to saturated fatty acid (P/S) ratio, and the ratio of α-tocopherol to
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Quantitative changes in some unsaponifiable components of soya bean oil due to refining
Tamar Gutfinger,A. Letan +1 more
TL;DR: The effects were studied of the processes of degumming, neutralisation, bleaching and deodorisation on the content and composition of the various fractions of unsaponifiables in soya bean oil.
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Chemical evaluation of oil from field-and storage-damaged soybeans
TL;DR: The authors showed that the processing of field-and storaged-damaged soybeans would result in substantial refining losses to processors and that the finished oil would be of inferior quality.
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Iron and phosphorus contents of soybean oil from normal and damaged beans
TL;DR: In this article, an analysis of commercial crude soybean oils showed a highly significant correlation of 0.74 between free fatty acid and iron content, indicating that the high iron content in crude soybeans may be due to both damaged beams and steel processing equipment.