Low Linolenic Acid Soybean Oil Research Articles

Combinations of mutant FAD2 and FAD3 genes to produce high oleic acid and low linolenic acid soybean oil

High oleic acid soybeans were produced by combining mutant FAD2-1A and FAD2-1B genes. Despite having a high oleic acid content, the linolenic acid content of these soybeans was in the range of 4-6 %, which may be high enough to cause oxidative instability of the oil. Therefore, a study was conducted to incorporate one or two mutant FAD3 genes into the high oleic acid background to further reduce the linolenic acid content. As a result, soybean lines with high oleic acid and low linolenic acid (HOLL) content were produced using different sources of mutant FAD2-1A genes. While oleic acid content of these HOLL lines was stable across two testing environments, the reduction of linolenic acid content varied depending on the number of mutant FAD3 genes combined with mutant FAD2-1 genes, on the severity of mutation in the FAD2-1A gene, and on the testing environment. Combination of two mutant FAD2-1 genes and one mutant FAD3 gene resulted in less than 2 % linolenic acid content in Portageville, Missouri (MO) while four mutant genes were needed to achieve the same linolenic acid in Columbia, MO. This study generated non-transgenic soybeans with the highest oleic acid content and lowest linolenic acid content reported to date, offering a unique alternative to produce a fatty acid profile similar to olive oil.

Mid‐Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying

AbstractTo determine the frying stability of mid‐oleic/ultra low linolenic acid soybean oil (MO/ULLSBO) and the storage stability of food fried in it, tortilla chips were fried in MO/ULLSBO, soybean oil (SBO), hydrogenated SBO (HSBO) and ultra low linolenic SBO (ULLSBO). Intermittent batch frying tests were conducted up to 55 h of frying, and then tortilla chips were aged up to 4 months at 25 °C. Frying oils were analyzed for total polar compounds to determine the frying stability of the oil. Tortilla chips were analyzed for hexanal as an indicator of oxidative deterioration and by sensory analysis using a trained, experienced analytical panel. Results showed no significant differences between the total polar compound levels for MO/ULLSBO and HSBO after 55 h of frying, indicating a similar fry life. However, total polar compound levels for ULLSBO and SBO were significantly higher than for either MO/ULLSBO or HSBO, indicating a lower oil fry life. Hexanal levels in aged tortilla chips fried in SBO were significantly higher than in chips fried in any of the other oils. Tortilla chips fried in MO/ULLSBO and HSBO had significantly lower hexanal levels than in chips fried in ULLSBO. A sensory analysis of rancid flavor intensity showed similar trends to those for hexanal formation. The chips fried in SBO had the highest rancid flavor intensity, with significantly lower hexanal levels in chips fried in HSBO and MO/ULLSBO. Based on these results, MO/ULLSBO not only had a good fry life but also produced oxidatively stable fried food, and therefore would be a healthful alternative to HSBO.

Effect of Substitution of High Stearic Low Linolenic Acid Soybean Oil for Hydrogenated Soybean Oil on Fatty Acid Intake

High stearic, low alpha-linolenic acid soybean oil (HSLL) has been developed via traditional breeding to serve as a substitute for partially hydrogenated soybean oils used in food manufacturing. The purpose of this study was to estimate the impact on fatty acid intake in the United States if HSLL were substituted for partially hydrogenated soybean oils used in several food categories, including baked goods, shortenings, fried foods, and margarines. Using National Health and Nutrition Examination Survey (NHANES) data (1999-2002), baseline intakes of five fatty acids and trans fatty acids (TFA) were determined at the mean and 90th percentile of fat consumption. Then intakes of these fatty acids were determined after HSLL was substituted for 100% of the partially hydrogenated soybean oils used in these four food categories. The results show that baseline intake of stearic acid is 3.0% energy at the mean and 3.3% energy at the 90th percentile. Use of HSLL could increase stearic acid intake to about 4-5% energy. Mean intakes of TFA could decrease from 2.5 to 0.9% energy, and intake of palmitic acid would remain unchanged. Use of HSLL as a substitute for partially hydrogenated soybean oils would result in changes in the fatty acid composition of the US diet consistent with current dietary recommendations.

U.S. Fatty Acid Intake after Substitution of High Stearic Low Linolenic Acid Soybean Oil for Hydrogenated Soybean Oil

High stearic, low α‐linolenic acid soybean oil (HSLL) has been developed to serve as a replacement for partially hydrogenated soybean oils used in food manufacturing. This study estimated the impact on fatty acid intake in the United States if HSLL were substituted for partially hydrogenated soybean oils used in several food categories where oil functionality is similar, including baked goods, shortenings, fried foods, and margarines. Using National Health and Nutrition Examination Survey (NHANES) data (1999–2002), baseline intakes of five fatty acids and trans fatty acids (TFA) were determined at the mean and 90th percentile of fat consumption. Then intakes of these fatty acids were determined after HSLL was substituted for 100% of the partially hydrogenated soybean oils used in these four food categories. The results show that baseline intake of stearic acid is 3.0% energy at the mean and 3.3% energy at the 90th percentile. Use of HSLL could increase stearic acid intake to 4–5% energy, which is well below the levels studied in numerous clinical trials that have shown no adverse effects on markers of cardiovascular health. Mean intakes of TFA could decrease from 2.5% to 0.9% energy and intake of palmitic acid could decrease slightly. Use of HSLL as a substitute for partially hydrogenated soybean oils would result in changes in the fatty acid composition of the U.S. diet consistent with current dietary recommendations.

Utilization of Okara, a Byproduct from Soymilk Production, through the Development of Soy‐Based Snack Food

This study was conducted to develop a new soy-based food product that could utilize okara (a byproduct from soymilk production) and maximize the health benefits of okara for the consumer. A Japanese commercial okara snack product was used as a standard reference. Two types of dried okara powder, a commercially dried okara powder with 7.7% moisture content made from regular (lipoxygenase-present) soybeans and a partially dried okara with 44.3% moisture content made from lipoxygenase-free (LOX-null) soybeans, were used in this study. Commercial low saturated soybean oil and commercial low linolenic acid soybean oil were also used in the same formulation to compare and find the best formulation for a baked or deep-fat-fried soy-based food product. Two descriptive analysis studies were performed with a minimum of 15 trained panelists. Instrumental analyses with a Hunter Lab system and a TA.XT2i texture analyzer and chemical analysis were performed to compare with the sensory results. All the results were statistically analyzed. The baked product made from commercial low saturated soybean oil and the partially dried LOX-null okara powder gave the closest flavor, texture, and appearance to the reference standard. The final product contained 11.4% protein and 7.4% dietary fiber, which were, respectively, 1.5 and 2.0 times higher than the reference. The calcium content was also 4.3 times higher than the reference. The objectives of this study were achieved by developing a new soy-based snack food, which has more health benefits with an enjoyable flavor and texture than the existing commercial product.

Effect of substitution of low linolenic acid soybean oil for hydrogenated soybean oil on fatty acid intake

Low linolenic acid soybean oil (LLSO) has been developed as a substitute for hydrogenated soybean oil to reduce intake of trans FA while improving stability and functionality in processed foods. We assessed the dietary impact of substitution of LLSO for hydrogenated soybean oil (HSBO) used in several food categories. All substitutions were done using an assumption of 100% market penetration. The impact of this substitution on the intake of five FA and trans FA was assessed. Substitution of LLSO for current versions of HSBO resulted in a 45% decrease in intake of trans FA. Impacts on other FA intakes were within the realm of typical dietary intakes. No decrease in intake of alpha-linolenic acid was associated with the use of LLSO in place of HSBO because LLSO substitutes for HSBO that are already low in alpha-linolenic acid.

THE PAN‐HEATING STABILITY OF AN EXPELLER EXPRESSED SOYBEAN OIL

ABSTRACTThe relative stability of an expeller expressed, physically refined soybean oil (EE‐SBO, iodine value = 126.6) was compared to a low‐linolenic acid soybean oil (LL‐SBO, iodine value = 120.9) using pan frying. Physicochemical analyses, including free fatty acid analysis, the dielectric constant (Food Oil Sensor), and the Lovibond color were completed. High performance size exclusion chromatography was used to quantify the amount of polymeric triacylglycerol formed in the oil samples during heating. Oil samples were heated as thin films on a teflon‐coated frying pan at ∼ 180C to a target endpoint of ≥ 20% polymer. The endpoint, as determined by high performance size exclusion chromatography, was reached after 10 min of heating for the EE‐SBO (23.8% polymer) and 12 min for the LL‐SBO (24.9% polymer) sample. Although the iodine value suggests that LL‐SBO should have an oxidative stability comparable to EE‐SBO, the results from the physicochemical analyses indicated that the EE‐SBO was approximately 20% more stable than the LL‐SBO.

COMPARISON OF THE FRYING STABILITY OF REGULAR AND LOW‐LINOLENIC ACID SOYBEAN OILS

ABSTRACT The frying stability of a regular soybean oil (RSO) was compared with a modified low linolenic‐acid soybean oil (LLSO). The rate of free fatty acid (FFA) formation was similar for both oils during 72 h of frying. Despite a reduction in polyunsaturated fatty acids, however, the rate of formation of total polar compounds (TPC) in LLSO was greater than RSO. The higher production of TPCs in LLSO was explained, in part, by a lower level of tocopherols and a more rapid rate of degradation of the main isomers, γ‐ and δ tocopherols. This study points to the limitations of predicting frying stability based solely on fatty acid composition.

Composition of oils extracted from potato chips by supercritical fluid extraction

To determine effects of two extraction procedures on oil compositions, tocopherols, monoacylglycerol, diacylglycerol, triacylglycerol, free fatty acids, polymers and polar components were determined in oils after extraction from potato chips by either supercritical carbon dioxide or hexane. Potato chips were fried in cottonseed oil or low linolenic acid soybean oil and sampled after 1, 10 and 20 h of oil use. Both extraction methods recovered comparable amounts of oil from the potato chips. Compositions of triacylglycerol and non-triacylglycerol components including tocopherols, monomer, polymer, monoacylglycerol, diacylglycerol were similar for samples of chips fried in either oil except for the δ-tocopherol data for potato chips fried in the low linolenic acid soybean oil used for 10 h of frying. There were some differences between the composition of low linolenic acid soybean oil extracted from the potato chips compared to the fryer oil at the 20 h sampling time. These results showed that the supercritical carbon dioxide extraction gave similar results to hexane extraction in yield and composition of oils from potato chips.

Pan‐heating of low‐linolenic acid and partially hydrogenated soybean oils

AbstractGenetically modified low‐linolenic acid soybean oil (LL‐SBO) was compared to partially hydrogenated soybean oil (PH‐SBO). Samples were heated on a Teflon pan at ∼180°C until a selected end point of ≥20% polymer content was reached. High‐performance size‐exclusion chromatography analysis indicated the PH‐SBO contained >20% polymer after 20 min of heating, whereas the LL‐SBO sample contained >20% polymer after 10 min. Supercritical fluid chromatography analysis indicated degradation rates of 0.161±0.011 min−1 for LL‐SBO and 0.086±0.004 min−1 for PH‐SBO. The volatile compounds were identified and quantitated with static head‐space‐GC‐MS. 1‐Heptene (239.9 ppm) and hexanal (1486.1 ppm) were present at the greates concentration among the volatile compounds in LL‐SBO. The volatile compounds present in the greatest concentrations in heated PH‐SBO were hexanal (376.9 ppm) and pentane (82.1 ppm). After 10 min of heating, the LL‐SBO oil FFA value (2.66%), p‐anisidine value (386.5 abs/g oil), Food Oil Sensor reading (18.75), and color intensity (Y=4.0, R=1.0) were significantly greater than those of PH‐SBO after 14 min of heating (4.28%, 298.5 abs/g oil, 16.08, Y=1.0, R=0.1, respectively). There was a significant difference in the degradation rates between LL‐SBO and PH‐SBO (P<0.05). The PH‐SBO was more stable than the LL‐SBO.

VOLATILE COMPOUNDS AND SENSORY CHARACTERISTICS OF FRYING FATS

ABSTRACTOxidation‐derived volatiles in French fries were evaluated relative to sensory characteristics of the fries and of the frying oils (low linolenic acid soybean oil, LLA; creamy partially hydrogenated soybean oil, CPH; liquid low linolenic acid hydrogenated soybean oil, LLH; and liquid partially hydrogenated soybean oil, LPH) in which they were fried. Hexanal concentration in French fries increased as oil use time increased for all fats; LLA and CPH produced higher hexanal concentrations in French fries after 10 and 15 days of oil use than did LPH and LLH. Hexanal concentration was negatively correlated with overall odor quality of French fries and positively correlated with grassy, rancid, painty, and chemical odor. Buttery, sweet, and French fry odor decreased and grassy, rancid, painty, and acrolein odor increased as oil use time increased.