Soybean oil

About: Soybean oil is a research topic. Over the lifetime, 11154 publications have been published within this topic receiving 234952 citations. The topic is also known as: soya oil & soy bean oil.

3- cis -hexenal, the “Green” reversion flavor of soybean oil

Abstract: By means of gas-liquid-chromatography the neutral volatile products obtained by stripping oxidized soybean oil were fractionated. The fraction with “green bean” odor (a well-known offflavor of soybean oil) was investigated. By the application of various methods it was possible to isolate the flavor carrier proper and, in spite of its small amount, to complete the analysis to a point at which the structure 3-cis-hexenal seemed highly probable. Synthesis and subsequent comparison with the natural product confirmed the correctness of the assumption. n-Hexanal and 3-trans-hexenal, also found in this fraction, play no significant role in the reversion flavor.

A meta‐analysis of the effects of dietary marine oil replacement with vegetable oils on growth, feed conversion and muscle fatty acid composition of fish species

Abstract: The effects of the replacement of marine oils (MO) with canola oil (CO), linseed oil (LO) and soybean oil (SO) on growth, feed conversion and major muscle fatty acid (FA) classes were quantified using a meta-analysis of published results. There was an absence of relationships between levels of MO replaced and effect sizes for all outcomes. High heterogeneity when combining effects sizes according to fixed effects models imposed the stratification of values in MO replacement categories and the use of random effect models to calculate the summary statistics. Limited values at 50% and 60% hampered clear tendencies when compared to 100% MO replacement. A medium mean effect size (−0.3773, 95% confidence intervals = −0.7325 to −0.0222, n = 22) for growth was obtained when replacing all MO with CO, whereas LO (−1.5609, 95% confidence intervals = −2.3584 to −0.7633, n = 19) and SO (−1.0589, 95% confidence intervals = −1.7197 to −0.3980, n = 22) resulted in high negative effect sizes. This study quantified the extent of differences in production parameters caused by dietary MO replacement with VO and could serve as reference for future experimental studies.

The synthesis and accumulation of stearidonic acid in transgenic plants: a novel source of 'heart-healthy' omega-3 fatty acids

Abstract: Dietary omega-3 polyunsaturated fatty acids have a proven role in reducing the risk of cardiovascular disease and precursor disease states such as metabolic syndrome. Although most studies have focussed on the predominant omega-3 fatty acids found in fish oils (eicosapentaenoic acid and docosahexaenoic acid), recent evidence suggests similar health benefits from their common precursor, stearidonic acid. Stearidonic acid is a Delta6-unsaturated C18 omega-3 fatty acid present in a few plant species (mainly the Boraginaceae and Primulaceae) reflecting the general absence of Delta6-desaturation from higher plants. Using a Delta6-desaturase from Primula vialii, we generated transgenic Arabidopsis and linseed lines accumulating stearidonic acid in their seed lipids. Significantly, the P. vialiiDelta6-desaturase specifically only utilises alpha-linolenic acid as a substrate, resulting in the accumulation of stearidonic acid but not omega-6 gamma-linolenic acid. Detailed lipid analysis revealed the accumulation of stearidonic acid in neutral lipids such as triacylglycerol but an absence from the acyl-CoA pool. In the case of linseed, the achieved levels of stearidonic acid (13.4% of triacylglycerols) are very similar to those found in the sole natural commercial plant source (Echium spp.) or transgenic soybean oil. However, both those latter oils contain gamma-linolenic acid, which is not normally present in fish oils and considered undesirable for heart-healthy applications. By contrast, the stearidonic acid-enriched linseed oil is essentially devoid of this fatty acid. Moreover, the overall omega-3/omega-6 ratio for this modified linseed oil is also significantly higher. Thus, this nutritionally enhanced linseed oil may have superior health-beneficial properties.

Digestibility of hydrogenated tallow, saturated fatty acids and soybean oil-supplemented diets by sheep.

Abstract: A TOTAL of 28 crossbred wethers were used in two experiments to determine the digestibilty of hydrogenated tallow-, saturated fatty acidsand soybean oil-supplemented diets. Digestibility values for individual fats were determined by subtracting from total dietary lipid and fecal output the dietary and fecal lipids measured with basal diets. In the first experiment addition of 3% flaked, hydrogenated tallow to a basal diet resulted in lower digestibility (34%) for the tallow compared with soybean oil (98%). In the second experiment, hydrogenated tallow was added to a basal diet at approximately the 4.8% level either in dry flaked form or melted and mixed (blended) into the concentrate portion of the basal diet. A further treatment comparison involved addition of saturated free fatty acids at approximately the 4.8% level to the basal diet. Tenday digestion trials were conducted starting at 10 and again at 35 days of this experiment to measure adaptation of sheep to fat-supplemented diets. Melting and mixing the tallow into the diet resulted in significant (P< .01) improvement in digestibility over flaked tallow (40% vs. 30%). Saturated fatty acids were significantly (P<.01) better digested (73%) than either form of tallow. Blood plasma lipid fatty acid levels of sheep reflected these differences in digestibility after 33 days on feed. It is suggested that the hydrogenation process results in tallow with physical form which resists dispersion and hydrolysis in the rumen and solubilization in the small intestine. Additions of soybean oil, saturated fatty acids and hydrogenated tallow tended to lower digestibilities of crude fiber and acid detergent fiber. The decreases were significant