Stability Of Soybean Oil Research Articles

Effect of extraction methods on the efficiency of sumac (Rhus coriaria L.) fruit extract in soybean oil quality during accelerated conditions.

Herbal extracts containing natural bioactive substances with numerous beneficial effects have been recently noticed as appropriate alternatives for synthetic food preservatives. In this study, we aimed to optimize the effects of different sumac (Rhus coriaria) fruit extracts (SFE) on oxidative stability of soybean oil under accelerated conditions compared to a synthetic antioxidant. Hydro‐ethanolic extracts (70%) of sumac fruits were prepared by three methods of immersion (I‐SFE), ultrasound (U‐SFE), and microwave (M‐SFE). According to the response surface methodology (RSM), 13 runs were considered in the concentrations of 0, 500, and 1000 ppm of each extract that were added to the soybean oil and stored at 60°C for a 20‐day period. All of the treatments were significantly (p < .05) efficient in preventing the chemical and sensory changes of soybean oil compared to the control in the dose‐dependent manner during storage period. I‐SFE treatment showed the lowest peroxide value (PV) (0.000063 meq (milliequivalents) O2/kg oil), thiobarbituric acid reactive substances (TBARS) (115.06 MDA (malondialdehyde)/kg oil), and acid value (0.0169 mg KOH (potassium hydroxide)/kg oil) among the other extracts at the end of the storage period. Furthermore, I‐SFE treatment earned the highest sensory scores (flavor, color, odor, and overall acceptability) of soybean oil in the range of 4–5 in comparison to the other treatments and synthetic antioxidant during storage time. According to the analysis of RSM, I‐SFE in the concentration of 999.998 ppm could optimally enhance the shelf life of soybean oil for 11.3614 days under accelerated conditions. It was concluded that I‐SFE with the same efficiency as synthetic antioxidants can be considered as a suitable alternative in soybean oil with various health benefits.

Effect of Natural Antioxidants from Marigolds (Tagetes erecta L.) on the Oxidative Stability of Soybean Oil.

In recent years, synthetic antioxidants that are widely used in foods have been shown to cause detrimental health effects, and there has been growing interest in antioxidants realised from natural plant extracts. In this study, we investigate the potential effects of natural antioxidant components extracted from the forage plant marigold on the oxidative stability of soybean oil. First, HPLC-Q-TOF-MS/MS was used with 1,1-diphenyl-2-picrylhydrazyl (DPPH) to screen and identify potential antioxidant components in marigold. Four main antioxidant components were identified, including quercetagetin-7-O-glucoside (1), quercetagetin (2), quercetin (3) and patuletin (4). Among them, quercetagetin (QG) exhibited the highest content and the strongest DPPH radical scavenging activity and effectively inhibited the production of oxidation products in soybean oil during accelerated oxidation, as indicated by reductions in the peroxide value (PV) and acid value (AV). Then, the fatty acids and volatile compounds of soybean oil were determined with gas chromatography–mass spectrometry (GC-MS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). A total of 108 volatile components, including 16 alcohols, 23 aldehydes, 25 ketones, 4 acids, 15 esters, 18 hydrocarbons, and 7 other compounds, were identified. QG significantly reduced the content and number of aldehydes and ketones, whereas the formation of acids and hydrocarbons was completely prevented. In addition, the fatty acid analysis demonstrated that QG significantly inhibited oxidation of unsaturated fatty acids. Consequently, QG was identified as a potential, new natural antioxidant that is believed to be safe, effective and economical, and it may have potential for use in plant extracts feed additives.

The effect of rice bran extract on the quality indices, physicochemical properties and oxidative stability of soybean oil blended with various oils

Soybean oil (SBO) is an edible vegetable oil of importance although, prone to degradation owing to its low oxidative stability. Blending of soybean oil with potentially stable oils and incorporation of antioxidants from low-cost resources such as rice bran is a potential channel of improving oil stability. The study evaluated the effect of partial blending (20, 40%) of SBO with sesame oil (SSO) and or cashew nut oil (CNO), the effect of incorporating rice bran extract in oil and exposure to repeated high temperature during use for frying on the physicochemical properties, oxidation parameters, fatty acid profile and color attributes of the oil blends using standard methods. Results showed that blending of soybean oil with either sesame and or cashew nut oil significantly improved the properties and quality of crude soybean oil as shown in the reduced peroxide value, free fatty acid (12.20 meq O2/kg, 12.78% in SBO, 7.90 to 8.90 meq O2/kg, 11.04 to 11.66% in blended oils respectively). Oleic (41.91%) and linoleic acid (15.57%) are the most abundant unsaturated fatty acids in SBO, blending significantly increased their values to 62.41% (SBCS - 60% SBO, 20% SSO, 20% CNO), 63.78% (SBS - 80% SBO, 20% SSO) and 20.03% (SBCS), 21.17% (SBS) respectively in blended oils. Also, inclusion of 500 ppm ethanolic rice bran extract was most appropriate in enhancing the stability of oil. In conclusion, blending of SBO with SSO and or CNO as well as incorporation of rice bran extract to blended oils has potential to reduce oxidative indices and improve thermal stability of composite oil.

Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil

Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil

Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions

Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions

Optimization of Ethanol Extraction of Rapeseed (Brasica napus L.) by Response Surface Methodology and Comparison of Antioxidant Effect of Extract on Oxidative Stability of Soybean Oil

Optimization of Ethanol Extraction of Rapeseed (Brasica napus L.) by Response Surface Methodology and Comparison of Antioxidant Effect of Extract on Oxidative Stability of Soybean Oil

Investigation of the antioxidant effect of red quinoa ( Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil

The purpose of this work was ultrasound-assisted extraction of red quinoa carotenoid, and antioxidant effect of the purified carotenoid on soybean oil stability was compared with that of commercial carotenoid. Red quinoa carotenoid was extracted using 50 ml ethanol as the solvent in an ultrasonic bath at 45 ± 1°C and 20 kHz for 3 min. After the carotenoid purification, its effect on the oxidative stability of soybean oil was compared with that of commercial β-carotene during 8 days of storage at 60°C. Peroxide value (PV), conjugated diene value (CV), thiobarbituric acid (TBA) value, and color parameters were measured. 100 mg/kg of the commercial and natural carotenoids was the best concentration to decrease the TBA value during the 8 days of storage, compared with the other concentrations (200 and 300 mg/kg). On the last day, the samples containing 100 mg/kg of the commercial and natural carotenoids had the lowest CV, and TBA value, and lowest PV was in samples containing 200 mg/kg. In addition, the lowest PV (7.8 meq/kg) was obtained on the eighth day, owing to the performance of β-carotene at 200 mg/kg, while the samples free of the carotenoids had the highest PV, CV, and TBA value. The samples containing the commercial antioxidant had higher b* values than those with the natural antioxidant because the commercial β-carotene was yellower than the natural carotenoid. The samples containing the commercial carotenoid had lower a* values than those containing the natural one. Carotenoid extracted from red quinoa could influence the oxidative stability of soybean oil. Practical applications The oxidation of fats and oils can be inhibited by using natural and synthetic antioxidants. Antioxidants, which are considered food additives, are used in the food industry to extend the shelf-life and prevent the oxidation and degradation of edible oils. The legally allowed antioxidants to be used in edible oils are carotenoids, ascorbic acid, and tocopherol, which are more accepted by consumers than synthetic ones. Red quinoa is a rich source of carotenoids with high antioxidant activity. In this work, high-intensity ultrasound was used as a non-thermal and non-destructive method to improve the extraction rate and efficiency of carotenoids from red quinoa. This technique can be used extensively in the food industry with high economical efficiency.

Effect of Antioxidative Peptide Components of Kidney Bean Protein on Thermal Oxidation Stability of Soybean Oil

Effect of Antioxidative Peptide Components of Kidney Bean Protein on Thermal Oxidation Stability of Soybean Oil

Antibacterial Activity and Improvement of the Oxidative Stability of Soybean Oil by 4-Hydroxybenzyl Isothiocyanate from White Mustard Seeds

Antibacterial Activity and Improvement of the Oxidative Stability of Soybean Oil by 4-Hydroxybenzyl Isothiocyanate from White Mustard Seeds

Blending and Incorporation of Rice Bran Ethanolic Extract Affects Quality Indices, Physicochemical Properties and Oxidative Stability of Soybean Oil

Blending and Incorporation of Rice Bran Ethanolic Extract Affects Quality Indices, Physicochemical Properties and Oxidative Stability of Soybean Oil

Optimization of mountain watermelon fruit extract extraction process by response surface method and evaluation of its antioxidant effect on the stability of soybean oil during shelf life

Optimization of mountain watermelon fruit extract extraction process by response surface method and evaluation of its antioxidant effect on the stability of soybean oil during shelf life

Optimization of phenolic compounds extraction of chestnut (Aesculus hippocastanum) fruit extract by response surface methodology and and Evaluation of Its Antioxidant Activity on Oxidative Stability of Soybean Oil

optimization of phenolic compounds extraction of chestnut (Aesculus hippocastanum) fruit extract by response surface methodology and and Evaluation of Its Antioxidant Activity on Oxidative Stability of Soybean Oil

Antioxidant Activity of Phenolic Compounds in Ethanolic Extract of Hibiscus sabdariffa L. on Oxidative Stability of Soybean Oil

Background:The current interest in natural antioxidants from vegetable sources, mainly in bioactive antioxidants, has been increasing in Brazil. The Hibiscus sabdariffa L. is rich in bioactive compounds, besides having antioxidant and antimicrobial properties.Objective:This study aimed to evaluate the antioxidant effect of hibiscus extract on the oxidative stability of soybean oil in an accelerated storage test.Methods:The ethanolic extracts of calyces and hibiscus seeds were evaluated for total phenolic compounds and antioxidant activity using DPPH, FRAP, and β-carotene/linoleic acid. The treatments identified as OS, Tocopherol, Extract, and Mixture, were prepared and submitted to accelerated storage at 60°C. The samples were analyzed on days 0, 6, and 12 for peroxides index, p-anisidine, total oxidation value, oxidative stability, and tocopherols.Results:The extract of calyces of hibiscus presented higher amounts of total phenolic compounds and antioxidant activity. Therefore, it was added to soybean oil. The Extract treatment promoted greater efficiency to inhibit the formation of primary and secondary compounds of lipid oxidation. It provided high oxidative stability to the soybean oil, in addition to greater retention of tocopherols, mainly α- and γ-tocopherol isomers.Conclusion:Among the treatments studied, Extract promoted greater efficiency in the inhibition of the formation of primary and secondary compounds of lipid oxidation, besides providing greater oxidative stability and greater retention of tocopherols during storage.

Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil

Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil

Antioxidant Activity of Pod Coat Extracts of Pigeon Pea (Cajanus Cajan L.) and Their Efficacy in Stabilization of Soybean Oil

When lipids are exposed to heat, light and oxygen, it leads to oxidation. The addition of antioxidants is required to preserve colour, flavour and vitamin destruction. Present study was, therefore, planned to investigate pod coat of pigeon pea as possible sources of natural antioxidants and to assess their efficacy in stabilization of crude soybean oil during normal storage (28 days at 50°C). Study revealed that acetone pod coat extract of pigeon pea showed richness in total phenolics (17.72 mg/g), flavonoids (9.00 mg/g) and tannins (2.21 mg/g) while the extract of ethyl acetate was found enriched in tocopherols content (9.56 mg/g). The IC50 value of acetone extract was found to be lowest, exhibited potent antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric thiocyanate (FTC) methods. After adding synthetic and natural antioxidants in oil, Peroxide, p-Anisidine, Thiobarbituric acid value, Conjugated dienes, trienes and free fatty acids content were measured every 4 days. Acetone pod coat extract (2000ppm) of pigeon pea gave strong antioxidant efficacy in stabilization of crude soybean oil and hence could be recommended as natural antioxidants for food applications.The research explored the possibility of using pod coat of pigeon pea as imminent sources of green antioxidants and to evaluate their efficacy in stabilization of crude soybean oil.

Ziziphi spinosae Semen Oil Enhance the Oxidative Stability of Soybean Oil under Frying Conditions

AbstractThe objective of this study is to improve the oxidative stability of soybean oil by using Ziziphi spinosae semen oil (ZSSO). In the present study, the oxidative stability, fatty acid composition, tocopherol, and phenolic changes of soybean oil without additives and soybean oil mixed with 5% ZSSO are evaluated during frying at 180 ℃ for 18 h. Tert‐butyl hydroquinone (TBHQ) and vitamin E (VE) as common antioxidants are incorporated into soybean oil for comparison. According to the results of oxidative stability assays of conjugated diene value, thiobarbituric acid value, acid values, and total polar compounds, the incorporation of ZSSO significantly restrain the lipid oxidation of soybean oil. After 18 h of frying, the soybean oil samples with ZSSO has more polyunsaturated fatty acids, tocopherols, and DPPH radical scavenging capacity, and less trans fatty acids, compared with TBHQ and VE. In addition, ZSSO‐containing soybean oil maintains a high content of phenols during the frying period, which is correlated with the increase in oxidative stability. Therefore, replacing part of soybean oil with ZSSO can effectively reinforce the performance of soybean oil under frying conditions.

Reference Genes and Expression Analysis of Seed Desaturases Genes in Soybean Mutant Accessions.

Soybean oil is the second most-produced vegetable oil worldwide. To enhance the nutritional quality and oxidative stability of soybean oil, many soybean breeding programs are trying to increase oleic acid content and reduce linoleic and linolenic acid contents. The fatty acid profile of soybean oil is controlled by many genes, including those which code for omega-3 and omega-6 desaturases. Mutations in GmFAD2-1 and GmFAD3 genes are widely studied and their combinations can produce soybean oil with high oleic and low linoleic and linolenic content. However, few studies evaluate the effect of these mutations on gene expression. Therefore, the present study sought to identify reference genes, evaluate the expression of GmFAD2-1 and GmFAD3 seed desaturase genes in thirteen wild-type and mutated soybean accessions, and associate the expression patterns with fatty acid composition and with the GmFAD2-1 and GmFAD3 genotypes. GmCONS7 and GmUKN2 were identified as the best reference genes for combined use to normalize data. The GmFAD2-1A mutation of PI603452 accession was associated with a decrease in gene expression of GmFAD2-1A; however, downregulation may not be due to the truncated enzyme structure alone. These results suggested that there are factors other than GmFAD2-1A and GmFAD2-1B that have a considerable effect on oleic content, at least in soybeans with mutations in these two genes.

NMR study on the oxidation of vegetable oils for assessing the antioxidant function of trehalose

The objective of this study was to investigate the antioxidant activity of trehalose in vegetable oils after 16 h deep-frying at 180 °C by using nuclear magnetic resonance (NMR) spectroscopy. 1 H NMR spectroscopy is a useful technique for determining structure which requires small sample volumes and short processing time. The results of this study indicate the oxidation stability of vegetable oils can be improved with the addition of trehalose at 0.05% (w/w) concentration. The antioxidant activity of trehalose positively affected all vegetable oils studied with notable differences when used in conjunction with soybean oil. For example, the measured percent loss of olefinic protons in soybean oil (oil-0 control) changed from 6.17 to 2.52 (integral value) in sample soybean oil-1 with the addition of trehalose. Similarly, the percent loss of bisallylic protons changed from 8.19 to 3.32. Further, with respect to the percent loss of allylic protons changing from 3.02 to 0, the oxidation of an allylic proton was greatly depressed. Trehalose improved the oxidation stability of soybean oil much better than that of corn oil, canola oil, cottonseed oil and peanut oil. In summary, trehalose can be used as a safe and effective antioxidant for these edible oils. • Efficiently antioxidant activity of trehalose in deep-frying vegetable oils. • 1 H NMR spectroscopy is a useful technique for determining structure change of oil. • Trehalose improved greatly the oxidation stability of vegetable oils.

Improvement of Refined Soybean Oil by Enrichment with Phenolic Extracts from Wild and Cultivated Olive Leaves

Background:: Several researches have focused on the antioxidant capacity of natural components extracted from plants. Their properties are determined by the presence of phenolic compounds that extend the shelf life of food and protect fats from autoxidation. Olive leaves, an abundant raw material, are a significant source of bioactive phenolic compounds, which can be used to enrich a widely used edible oil. Objective:: The goal of this study was to improve the properties and stability of soybean oil by adding phenolic compounds extracted from the leaves of wild and cultivated olive trees. Methods:: Leaf polyphenolic extracts obtained from Chemlal cultivar and wild olive were used to enrich refined soybean oil. The antioxidant activity was evaluated for the chain-breaking antioxidant effect using DPPH and FRAP assay. The oxidative stability was estimated using a rancimat apparatus. The effect of the frying conditions was studied by determining the rate of the polar fraction. Results:: Total phenol contents from cultivated and wild olive leaves were important: 1047.19mg EAG /100g and 1424.59mg EAG/100g, respectively. Oil extracts enriched with Chemlal and wild olive leaves extracts at 25ppm presented 93.29% and 93.20% inhibition percent of DPPH radical, respectively. An improvement of 75 and 73% was observed for oils enriched with Chemlal and wild olive leaves respectively, for the antiradical activity against DPPH radical. The stability of the enriched oils is proportional to the concentrations of phenolic extracts and higher than that shown for the non-enriched ones. The frying test showed that the enrichment is causing a complete absence of polar compounds in the fries. Conclusion:: The results of this study show the efficacy of adding polyphenols to olive leaves to increase the quality and oxidative stability of refined soybean oil.

Genome-wide identification and analysis of soybean acyl-ACP thioesterase gene family reveals the role of GmFAT to improve fatty acid composition in soybean seed.

Soybean acyl-ACP thioesterase gene family have been characterized; GmFATA1A mutants were discovered to confer high oleic acid, while GmFATB mutants presented low palmitic and high oleic acid seed content. Soybean oil stability and quality are primarily determined by the relative proportions of saturated versus unsaturated fatty acids. Commodity soybean typically contains 11% palmitic acid, as the primary saturated fatty acids. Reducing palmitic acid content is the principal approach to minimize the levels of saturated fatty acids in soybean. Though high palmitic acid enhances oxidative stability of soybean oil, it is negatively correlated with oil and oleic acid content and can cause coronary heart diseases for humans. For plants, acyl-acyl carrier protein (ACP) thioesterases (TEs) are a group of enzymes to hydrolyze acyl group and release free fatty acid from plastid. Among them, GmFATB1A has become the main target to genetically reduce the palmitic acid content in soybean. However, the role of members in soybean acyl-ACP thioesterase gene family is largely unknown. In this study, we characterized two classes of TEs, GmFATA, and GmFATB in soybean. We also denominated two GmFATA members and discovered six additional members that belong to GmFATB gene family through phylogenetic, syntenic, and in silico analysis. Using TILLING-by-Sequencing+, we identified an allelic series of mutations in five soybean acyl-ACP thioesterase genes, including GmFATA1A, GmFATB1A, GmFATB1B, GmFATB2A, and GmFATB2B. Additionally, we discovered mutations at GmFATA1A to confer high oleic acid (up to 34.5%) content, while mutations at GmFATB presented low palmitic acid (as low as 5.6%) and high oleic acid (up to 36.5%) phenotypes. The obtained soybean mutants with altered fatty acid content can be used in soybean breeding program for improving soybean oil composition traits.