Topic
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.
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TL;DR: In this article, the authors investigated the effect of interesterification on the stability of soybean oil and found that the triacylglycerol composition of blends and interesterified blends was different from that of soybeans.
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.
65 citations
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TL;DR: Over 100 different strains of bacteria, actinomycetes, fungi and yeasts were incubated at 28 C for five days in the presence of soybean oil and Lipase was found intra- and extracellularly when microorganisms were grown in the Presence of Soybean oil.
Abstract: Over 100 different strains of bacteria, actinomycetes, fungi and yeasts were incubated at 28 C for five days in the presence of soybean oil. Some soybean oil was consumed by many microorganisms, and some was also hydrolyzed to free fatty acids.Aspergillus oryzae, two different strains ofAmylomyces rouxii andRhizopus oligosporus hydrolyzed the oil completely (95%). The fatty acids fromAspergillus flavus fermentation contained less linolenic acid than the original soybean oil. Lipase was found intra- and extracellularly when microorganisms were grown in the presence of soybean oil.
65 citations
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TL;DR: Sunflowers (Helianthus annus L.) is one of the world's leading oilseed crops as mentioned in this paper and is used as a cooking oil or in salad oils and margarine.
Abstract: Sunflowers (Helianthus annus L.) is one of the world's leading oilseed crops. Sunflower oil ranks second only to soybean oil in world vegetable oil production. Its high ratio of polyunsaturated fatty acids and its good stability characteristics make sunflower oil highly attractive for use as a cooking oil or in salad oils and margarine. Whole sunflower kernels and high protein sunflower meal can be incorporated into human food formulations. Topics of interest in the review will be the development of the sunflower crop in the United States, seed structure and composition, processing of the seed into oil and meal products, and marketing potential. Also, a review will be made of research on confectionery sunflowers and on the use of sunflower oil and meal in food products.
65 citations
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TL;DR: In this paper, composites of supported NiMo catalysts were successfully prepared by kneading various zeolites (USY (SiO2/Al2O3 = 14), HY (5.5), Beta (37), ZSM-5 (90) and ZSM 5 (1770) with water.
65 citations
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TL;DR: In this article, a method was developed to determine the total phospholipid content in vegetable oil by Fourier transform infrared spectroscopy (FTIR), which was found to be a useful analytical tool for simple and rapid quantitative determination.
Abstract: A method was developed to determine the total phospholipid content in vegetable oil by Fourier transform infrared spectroscopy (FTIR). Calibration curves of I-α-phosphatidylcholine (PC), I-α-phosphatidylethanolamine (PE), and I-α-phosphatidylinositol (PI) in hexane were generated at different concentrations. The optimal phospholipid absorption bands between 1200–970 cm−1 were identified and used for quantitative determination. High R
2≥0.968 were observed between band areas and phospholipid standard concentrations. Phospholipids from crude soybean oil were obtained by water degumming, and purification was performed on a silicic acid column. The phospholipid contents of purified phospholipid extract, degummed and crude soybean oil determined from calibration equations were >90, 0.0113, and 1.77%, respectively. High correlations of determination (R
2≥0.933) were observed between the FTIR method and thin-layer chromatography-imaging densitometry method for the determination of phospholipid content. FTIR was found to be a useful analytical tool for simple and rapid quantitative determination of phospholipids in vegetable oil.
65 citations