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History of the development of soy oil for edible uses
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The history of soybean oil is a story of progress from a minor, little-known, problem oil to a major source of edible oil proudly labeled on premium products in the 1980s as mentioned in this paper.Abstract:
In the early 1940s, soybean oil was considered neither a good industrial paint oil nor a good edible oil. The history of soybean oil is a story of progress from a minor, little-known, problem oil to a major source of edible oil proudly labeled on premium products in the 1980s. It is also a story of cooperative government research and industrial implementation of research findings. After 3-1/2 decades, soybean oil, “the number one problem of the soybean industry,” has become the source of choice for edible oil products in the U.S., moreover, increasing outlets appear to be assured in the world markets of the future.read more
Citations
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Oxidative stability of soybean oils with altered fatty acid compositions
Hui-Rong Liu,Pamela J. White +1 more
TL;DR: The oxidative stabilities of one canola oil and six soybean oils of various fatty acid compositions were compared in terms of peroxide values, conjugated dienoic acid values and sensory evaluations.
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Solid‐state fermentation of Lathyrus sativus seeds using Aspergillus oryzae and Rhizopus oligosporus sp T‐3 to eliminate the neurotoxin β‐ODAP without loss of nutritional value
TL;DR: The presence of a neurotoxic amino acid, 3-N-oxalyl-L-2,3-diaminopropanoic acid (β-ODAP), in the seeds of grass pea is the cause of an irreversible spastic paraparesis, neurolathyrism, after over-consumption.
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Food use and health effects of soybean and sunflower oils.
Simin Nikbin Meydani,Alice H. Lichtenstein,Pamela J. White,Scott H. Goodnight,Charles E. Elson,Margo N. Woods,Sherwood L. Gorbach,Ernst J. Schaefer +7 more
TL;DR: A scientific assessment of current knowledge of health effects of soybean oil (SBO) and sunflower oil and whether chronic use of these oils will effectively block thrombosis at sites of vascular injury, inhibit pathologic platelet vascular interactions associated with atherosclerosis, or reduce the incidence of acute vascular occlusion in the coronary or cerebral circulation is uncertain.
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Omega-3 fatty acid biochemistry: perspectives from human nutrition.
TL;DR: Strategies for EPA and DHA supplementation do not address potential underlying problems of omega-6 and omega-3 fatty acid imbalance in the food supply and this exacerbates competition between LA and limited omega- 3 fatty acids for metabolism and acylation into tissue lipids.
References
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The flavor problem of soybean oil. VIII. Linolenic acid
TL;DR: In this article, a qualitative study of the flavors after storage of soybean oil in which the linolenic acid content has been significantly lowered by furfural extraction was performed.
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Selective hydrogenation of soybean oil. II. Copper‐chromium catalysts
S. Koritala,H. J. Dutton +1 more
TL;DR: In this paper, soybean oil was partially hydrogenated at 170 and 200C with 0.5 and 0.1% copper-chromium catalysts, respectively, and conjugated dienes were formed at 200 than at 170C.
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The flavor problem of soybean oil. IV. Structure of compounds counteracting the effect of prooxidant metals
TL;DR: In this article, a study has been made of the effectiveness of various polycarboxylic acids and polyhydric alcohols in improving the stability of soybean oil, and evidence is presented which indicates a relationship between flavor stability and oxidative stability.
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