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.

Temperature and cultivar effects on soybean seed oil and protein concentrations

Abstract: The soybean [Glycine max (L.) Merr.] industry is interested in cultivar and climate effects on seed composition. These factors may underlie the known geographic variation in seed protein and oil concentrations. Regression analyses were used to test hypotheses of the effect of temperature and cultivar on oil and protein concentrations of soybean seed using a large data set from the U.S.A. Soybean Uniform Tests. The data set included 20 cultivars representing 10 maturity groups across 60 locations (latitude 29.4 to 47.5° N) for a total of 1863 cultivar by location by year observations. Temperature was determined for each observation as the average daily mean temperature from predicted first pod (first pod at least 5 mm long), using the SOYGRO phenology model, to observed maturity. The mean temperature ranged from 14.6 to 28.7°C among the observations. Linear, quadratic, and linear plateau regression models of oil and protein concentrations vs. temperature were evaluated. The quadratic model gave the best-adjusted R 2 values for oil and protein with temperature, of 0.239 and 0.003, respectively. The analyses showed that the oil concentration increased with increasing temperature and approached a maximum at a mean temperature of 28°C. Unaccounted variation in the protein concentration may be from other factors such as photoperiod, water stress, or high temperatures during seed fill. Protein plus oil had a linear relationship with temperature (adjusted partial R 2=0.183). These data document the contribution of climate and cultivar to geographic variability of oil and protein concentrations in the United States.

Testing and comparing oxidative stability of vegetable oils and fats at frying temperature

Abstract: A new method has been developed to estimate the stabilising activity of synthetic and natural food additives at frying. Non-refined and refined vegetable fats and oils were heated at a temperature of 170°C after adding water-conditioned silica gel for two hours. The degraded products were measured to assess the oil stability at frying temperature. The determination of polymeric triglycerides by size exclusion high-pressure liquid chromatography (HPLC) was carried out for the estimation of the oxidative heat stability of vegetable fats and oils. Tocopherols, various tocopherol esters and phytosterol fractions, phenolic compounds, like quercetin, oryzanol, ferulic acid, squalene, butyl hydroxytoluol (BHT), butyl hydroxyanisol (BHA), and other compounds, like ascorbic acid 6-palmitate and gallates, are added to refined sunflower and rapeseed oil and their efficacy determined. Both linoleic and oleic rich oils gave comparable results for the activity of the various compounds. α-tocopherol, tocopherol esters, and BHA have low effects at frying temperature. Ascorbic acid 6-palmitate and some phytosterol fractions were found to have the greatest antioxidant activity. Corn oil was more stable than soybean oil and rapeseed oil better than olive oil. It was also observed that non-refined oils proved to have a better stability at elevated temperature than refined oils. The results show that the stability of the vegetable oils at frying temperature is a function of more than just the fatty acid composition. There is evidence which supports a co-relationship between the unsaponifiable matter content and oxidative stability. It is believed that a radical peroxidation mechanism predominates at lower temperatures. When a large volume of oil is heated in a fryer and the oxygen supply is poor, non-radical reactions such as elimination (acid catalysed dehydration) or nucleophilic substitution take place.

Heterogeneous catalysis of calcium oxide used for transesterification of soybean oil with refluxing methanol

Abstract: Much interest has been taken in finding a solid base catalyst for a reaction to produce biodiesel. Calcium oxide has the great advantage of the enhanced catalytic activity, but the soluble substance is leached away from the solid base catalyst during the reaction. In this paper, the leaching of solid base catalyst was investigated on the basis of data from the heterogeneous catalytic transesterification of soybean oil at reflux of methanol. When calcium oxide was employed for the reaction, the calcium contents of the produced oil and glycerol were 139 and 4602 ppm, respectively. This data indicated that the amount of the soluble substance corresponded to 10.5 wt% of the employed catalyst. Since calcium oxide was transformed into calcium diglyceroxide at the beginning of the reaction, many of the soluble substances derived from calcium diglyceroxide. Also, the soluble substances were rather active in the soybean oil transesterification. On the other hand, calcium diglyceroxide was employed for the reaction, with the result that the amount of the soluble substance was only 4.0 wt%. In this case, the soluble substance did not catalyze the conversion of soybean oil into its methyl esters. Based on the experimental results, the heterogeneous catalysis of calcium oxide was discussed. Additionally, removal of the soluble substance by cation-exchange resin was tested in order to purify the produced oil.