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 developed efficient and environmentally benign heterogeneous catalysts for biodiesel production by pre-impregnation method, and the prepared catalyst was tested for the transesterification process of soybean oil to produce biodiesel.
178 citations
TL;DR: In this article, the effect of α-, γ-, or δ-tocopherol on the oxidative stability of purified soybean oil in the dark at 55°C was studied.
Abstract: The effectts of 0, 100, 250, 500 and 1000 ppm of α-, γ-, or δ-tocopherol on oxidative stability of purified soybean oil in the dark at 55°C were studied. We measured peroxide value and headspace oxygen consumption in the samples. Purified soybean oil was prepared by liquid column chromatography. Tocopherols acted as antioxidants or prooxidants depending on their concentration. Optimum concentrations of α -, γ -, and δ– tocopherols to increase oxidative stability was 100, 250 and 500 ppm, respectively. The tocopherols had significant prooxidant effect (P < 0.05) at higher concentrations above this.
177 citations
TL;DR: In this paper, the effects of methanol to oil, reaction temperature, catalyst amount, and reaction time on the yield of FAME were studied, where a co-solvent was added into the reactants and the conversion efficiency of the reaction was improved.
177 citations
TL;DR: In this article, the main objective of this work was to identify the fatty acid composition of several vegetable oils and fats by gas chromatography (GC-fid), and the results showed that the higher contents of saturated fatty acids were found in the coconut and palm fats.
Abstract: The main objective of this work was to identify the fatty acid composition of several vegetable oils and fats. Twenty vegetable oils and fats were analyzed for its fatty acid composition by gas chromatography (gc-fid). Among the evaluated oils the higher contents of saturated fatty acids were found in the coconut and palm fats, that showed above 80% of saturated fatty acids. Except palm fat, that presented about 50% in saturated fatty acids, all other oils showed saturated fatty acids below 25%, being the canola oil that presented the highest unsaturated fatty acid content. Furthermore, canola oil, in the same way soybean oil, showed between 8 and 10% of omega-3 fatty acids. The borage and evening primrose oils differed from the others by presenting appreciable amount of G -linolenic acid, and the linseed oil for presenting more than 50% in linolenic acid. The rice, peanut, cotton and corn oils showed higher content of oleic and linoleic acids.
177 citations
TL;DR: A device that simulated retronasal aroma was constructed from a 1 L blender incorporating purge-and-trap, synthetic saliva addition, temperature regulation to 37 °C, and blending at shear rates reported to occur during eating as discussed by the authors.
Abstract: A device that simulated retronasal aroma was constructed from a 1 L blender incorporating purge-and-trap, synthetic saliva addition, temperature regulation to 37 °C, and blending at shear rates reported to occur during eating. Volatiles were collected on a silica trap, solvent desorbed, and quantitated by GC/FID or GC/MS with high precision (CV < 5%) and sensitivity (micrograms per liter). Increasing the temperature from 23 to 37 °C and adding shear increased volatility. The addition of synthetic saliva to a model grape beverage (pH 2.6) increased the pH and the volatility of the bases, 2-acetylpyridine, methyl anthranilate, o-aminoacetophenone, and 2-methoxy-3-methylpyrazine, relative to a model neutral compound, 1,8-cineole. The data were consistent with a sensory test that showed a significant shift in the perception of minty to nutty upon the addition of synthetic saliva to a mixture of 1,8-cineole and 2-acetylpyridine in an acid medium. The volatility of eight flavor compounds was investigated in a soybean oil versus water matrix. The volatilities of α-pinene (log P = 3.75), ethyl 2-methylbutyrate, 1,8-cineole, 2-methoxy-3-methylpyrazine, and methyl anthranilate decreased by factors of 8000, 130, 100, 7, and 3 upon oil addition ; however, butyric acid did not decrease, and polar maltol (log P = 0.02) actually increased.
175 citations