Stability Of Soybean Oil Research Articles

Thermal Stability of Soybean Oil: When must we discard it?

Thermal Stability of Soybean Oil: When must we discard it?

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Sheep visceral protein hydrolysate (SVPH) was added to soybean oil (SBO) in a model system at 250, 400, 550 and 700 ppm and to chicken sausage as a food product at 700, 1,000 and 1,250 ppm. Thiobarbituric acid (TBA) and peroxide values were measured in all samples to evaluate antioxidant effects of the SVPH. SVPH (700 ppm) showed higher antioxidant effect (P < 0.05) in SBO as compared with Butylated hydroxytoluene BHT at concentrations lower than 550 ppm. Also, inclusion of SVPH in the chicken sausages resulted in a significant decrease (P < 0.05) in oxidation rate especially at 1,250 ppm, possibly due to free radical-scavenging ability of SVPH. Also the relatively low molecular weight peptides ranging from 316.80 to 12571.00 Da are mainly associated with their high antioxidant activity. Therefore, SVPH can be used in oils or lipid-containing products like sausage as an enriching additive and as a natural antioxidant. Practical Applications Nowadays, different protein sources have been used to produce protein hydrolysate containing bioactive peptides which are considered as inhibitor for oxidative progress in lipids and provide essential amino acids for human body. Therefore, slaughterhouse byproducts such as skin, blood and viscera are potential resources to produce these bioactive compounds throughout the world. It can be suitable to use these compounds in two systems including edible oil (model system) and food matrix for better evaluating their antioxidant effect.

Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions

The aim of this study was to improve the oxidative stability of soybean oil by using aromatic plants. Soybean oil flavored with rosemary (ROS) and soybean oil flavored with thyme (THY) were subjected to heating for 24h at 180°C. The samples were analyzed every 6h for their total polar compounds, anisidine values, oxidative stability and polyphenols content. The tocopherols content was determined and volatile compounds were also analyzed. After 24h of heating, the incorporation of these plants using a maceration process reduced the polar compounds by 69% and 71% respectively, in ROS and THY compared to the control. Until 6h of heating, the ROS kept the greatest oxidative stability. The use of the two extracts preserves approximately 50% of the total tocopherols content until 18h for the rosemary and 24h for the thyme flavored oils. Volatile compounds known for their antioxidant activity were also detected in the formulated oils. Aromatic plants added to the soybean oil improved the overall acceptability of potato crisps (p<0.05) until the fifteenth frying.

Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation

Potato peels are an agro industrial waste of one of the major crops worldwide. However, the potential of potato peels as source of antioxidants in the food industry is not yet sufficiently known. In this work, the antioxidant effect of potato peel extract (PPE) on oxidative stability of soybean oil was evaluated. We found that the addition of low PPE concentrations to soybean oil at four different levels, expressed as chlorogenic acid concentrations (14.01, 20.37, and 31.94 ppm), affected lipid oxidation indices (peroxide, anisidine, and conjugated dienes values), fatty acid composition, and volatile compounds. Antioxidant effect increased with increasing dose extract. Inhibition percentages of hexanal production increased with the PPE concentration. In addition, low concentrations of PPE showed higher oxidation stability than control untreated samples. Overall, our study shows that low concentrations of PPE exhibited promising antioxidant activity to be applied over a wider range of products in the food industry.Practical applications: The prevention of lipid oxidation during processing and storage of food products is of great concern in order to obtain products of high quality and health. Together with the fact that synthetic antioxidants may constitute a potential health hazard for consumers, interest in natural antioxidants and search on naturally occurring compounds with antioxidant activity has increased dramatically. The study of the antioxidant capacity of potato peel extracts to inhibit soybean oil oxidation provides information about an alternative antioxidant further are by‐products of agro‐industries and their use could represent a significant step toward maintaining an environmental balance.The prevention of lipid oxidation during processing and storage of food products is of great concern in order to obtain products of high quality and health. Together with the fact that synthetic antioxidants may constitute a potential health hazard for consumers, interest in natural antioxidants and search on naturally occurring compounds with antioxidant activity has increased dramatically. The study of the antioxidant capacity of potato peel extracts to inhibit soybean oil oxidation provides information about an alternative antioxidant further are by‐products of agro‐industries and their use could represent a significant step toward maintaining an environmental balance.

Evaluation of antioxidant activity of loquat fruit (Eriobotrya japonica lindl.) skin and the feasibility of their application to improve the oxidative stability of soybean oil.

The effects of ultrasound-assisted, supercritical CO2 and solvent extraction techniques on antioxidant activity of loqua (Eriobotrya japonica Lindl.) skin extract in oxidation stability of soybean oil was evaluated. The antioxidant efficacy of extracts was determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH(•)) radical scavenging capacity, β-carotene/linoleic acid, and Rancimat test system. Results showed that solvent extract of loquat fruit skin at 400ppm had the highest antioxidant activity compared to ultrasound-assisted and supercritical CO2 extracts. Further, solvent extraction was the most effective method for extraction of phenolic compounds. Protective effects of extracts in stabilization of soybean oil during both frying and storage conditions were tested and compared to tert-butyl hydroquinone (TBHQ) by measuring their peroxide value, free fatty acids, conjugated dienes and trienes value. During frying process solvent extract of skin at 400ppm (SOEA) exhibited stronger antioxidant activity in oil compared to other oil samples, but this antioxidant potential was lower than TBHQ in storage conditions. Present study showed that loquat fruit skin is a good source of natural antioxidant compounds, and has the potential to be used as a substitute for synthetic antioxidants in vegetable oils.

Microsomal Omega-3 Fatty Acid Desaturase Genes in Low Linolenic Acid Soybean Line RG10 and Validation of Major Linolenic Acid QTL.

High levels of linolenic acid (80 g kg−1) are associated with the development of off-flavors and poor stability in soybean oil. The development of low linolenic acid lines such as RG10 (20 g kg−1 linolenic acid) can reduce these problems. The level of linolenic acid in seed oil is determined by the activities of microsomal omega-3 fatty acid desaturases (FAD3). A major linolenic acid QTL (>70% of variation) on linkage group B2 (chromosome Gm14) was previously detected in a recombinant inbred line population from the RG10 × OX948 cross. The objectives of this study were to validate the major linolenic acid QTL in an independent population and characterize all the soybean FAD3 genes. Four FAD3 genes were sequenced and localized in RG10 and OX948 and compared to the genes in the reference Williams 82 genome. The FAD3A gene sequences mapped to the locus Glyma.14g194300 [on the chromosome Gm14 (B2)], which is syntenic to the FAD3B gene (locus Glyma.02g227200) on the chromosome Gm02 (D1b). The location of the FAD3A gene is the same as was previously determined for the fan allele, that conditions low linolenic acid content and several linolenic acid QTL, including Linolen 3-3, mapped previously with the RG10 × OX948 population and confirmed in the PI 361088B × OX948 population as Linolen-PO (FAD3A). The FAD3B gene-based marker, developed previously, was mapped to the chromosome Gm02 (D1b) in a region containing a newly detected linolenic acid QTL [Linolen-RO(FAD3B)] in the RG10 × OX948 genetic map and corresponds well with the in silico position of the FAD3B gene sequences. FAD3C and FAD3D gene sequences, mapped to syntenic regions on chromosomes Gm18 (locus Glyma.18g062000) and Gm11 (locus Glyma.11g227200), respectively. Association of linolenic acid QTL with the desaturase genes FAD3A and FAD3B, their validation in an independent population, and development of FAD3 gene-specific markers should simplify and accelerate breeding for low linolenic acid soybean cultivars.

A New Antioxidant Active Film Based on HDPE and Peppermint Essential Oil for Packaging Soybean Oil

AbstractIn this research, the effect of antioxidant active package was studied on oxidative stability of soybean oil at 40 °C during 2‐month storage. A synthetic antioxidant [Butylatedhydroxytoluene (BHT), 200 ppm] and peppermint essential oil (200 and 400 ppm) were added to antioxidant free soybean oil. To prepare active packages, the oil was filled in antioxidant active high‐density polyethylene (HDPE) bottles containing synthetic antioxidant (3700 ppm) and the essential oil (3700 and 8400 ppm). Regarding peroxide and thiobarbituric acid values, the essential oil added to the oil delayed the oil oxidation more than BHT. In active packages, the synthetic and natural antioxidants migrated from the package to the oil (with 68 and 100 % migration rate, respectively) and retarded its oxidation over the storage time. However, no significant difference was observed between essential oil and BHT in antioxidant capacity for active packages. This study demonstrated that active packages containing antioxidants could be introduced as a good replacement for direct addition of synthetic antioxidants to the oil.

Study of the Effects of Essential Oils of Cumin, Savory and Cardamom as Natural Antioxidants on the Flavor and Oxidative Stability of Soybean Oil During the Storage

Oxidation reactions in edible oils and fats are regarded as a cause of spoilage. Use of antioxidants can prevent oxidation. In this research, effects of adding three essential oils (cumin, savory and cardamom) at three different concentrations (0.2, 0.4 and 0.6 %, v/v) on acid value, peroxide value, induction period and flavor of soybean oil were evaluated at different storage times and temperatures according to Taguchi's experimental design. Based on the results of this study, type of essential oil, its concentration, storage temperature and storage time indicated significant effects (probability (P) <0.05) on acid value, peroxide value and induction period. However, savory and cardamom showed the highest impact on the evaluated parameters having the most effect on the induction period. Also, based on the results obtained for acid value, all the essential oils from this study indicated significant effects on the acid value. Cumin and savory showed significant effects on the peroxide value. Soybean oil containing the essential oils from this study had good flavor and high desirability with no clear preference among the three essential oils on the flavor and desirability by the sensory panel (P>0.05). In addition, two concentrations of 0.4 and 0.6 (%, v/v) can be regarded as suitable concentrations for reducing free fatty acids as well as peroxide value and enhancing the induction period of soybean oil. Concentration of essential oil within the studied range did not show any significant effect on the flavor of soybean oil. Two temperatures of 20 and 30oC were found to be optimal temperatures for enhancing induction period and reducing the peroxide value of soybean oil. Effects of storage time and temperature on the acid value were also significant (P < 0.05). Storage times of 2 and 4 months were found to be appropriate storage times for optimum induction period of soybean oil, but storage times of 2 and 6 months were optimal times for minimum peroxide value. Increase in the storage time and temperature caused a decrease in the flavor and desirability of the oil. The results of this study showed that the essential oils can be suggested as natural antioxidants in oil industry.

Autoxidation and photooxidation of triacylglycerols containing conjugated linoleic acids

Soybean, cottonseed, and corn oils were hydrogenated to obtain triacyglycerols containing conjugated linoleic acids. The oxidative stability of soybean oil, cottonseed oil, and corn oil was less with CLA than without CLA during autoxidation. However, the autoxidative stability of oils increased as the CLA content increased. During photooxidation of oils, the oxidative stability of oils was higher with CLA than without CLA, and the stability of oils increased as the CLA content increased. The mechanisms of autoxidation and photooxidation of oils were probably due to the contents and anti- and prooxidant activities of individual conjugated linoleic acids in bulk oil, and minor compounds present in oils.

Stabilization of soybean oil during accelerated storage by essential oil of ferulago angulata boiss.

This study has been considered effect of Ferulago angulata essential oil on stabilizing soybean oil during accelerated storage. The essential oil was extracted by Clevenger-type apparatus. For analysis of the essential oil, GC/MS was used. Main components of the essential oil were monoterpene and sesquiterpene hydrocarbons. The essential oil of F. angulata at four concentrations, i.e. 125 (SBO-125), 250 (SBO-250), 500 (SBO-500) and SBO-Mixture (60ppm TBHQ +60ppm essential oil) were added to preheated refined soybean oil. TBHQ was used at 120ppm as standard besides the control. Antioxidant activity index (AAI), free fatty acid (FFA) content, peroxide value (PV) and p-anisidine value (p-AnV) were served for appreciation of efficacy of F. angulata in stabilization of soybean oil. Results from different tests showed that SBO-mixture had highest effect and followed by SBO-TBHQ, SBO-250, SBO-125, SBO-500 and Ctrl. These results reveal F. angulata is a strong antioxidant and can be used instead of synthetic antioxidant.

Oxidative Stability of Refined Soybean Oil Enriched with Loquat Fruit (E riobotrya japonica Lindl.) Skin and Pulp Extracts

The aim of this study was to compare the effects of loquat fruit (Eriobotrya japonica Lindl.) skin and pulp extracts on stabilization of soybean oil during heating process. The antioxidant capacities of the extracts were determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) and β-carotene–linoleic acid methods. The results showed that ethanol–water extract of skin (at 400 and 1,000 mg/kg) and ethanol extract of pulp (at 100 and 400 mg/kg) had the highest antioxidant activity. Moreover, the antioxidant potency of skin was more than that of pulp, which was due to the large tocopherol and phenolic contents. Oxidative alterations were measured by total polar compounds, carbonyl value, oxidative stability index, free fatty acids, and conjugated dienes and trienes values. Our results also confirmed that the protection offered by 400 mg/kg of ethanol–water extract of skin (SSA) is comparable with, or in some cases better than, that of tertiary butylhydroquinone (TBHQ). Practical Applications The oils and fats that are prone to oxidation can be stabilized with the help of natural antioxidants. The antioxidant effects of these natural extracts are due to the presence of bioactive compounds in the extracts. This study reveals that the natural extracts showed antioxidant activity equal to that of synthetic antioxidants like tertiary butylhydroquinone. Therefore, loquat skin and pulp extracts can be used to replace synthetic antioxidants used in vegetable oils.

Contribution of phospholipids to the formation of fishy off‐odor and oxidative stability of soybean oil

The present study identified that trimethylamine (TMA) was the major source of fishy off‐odor in soybean oil, and the component of phosphatidylcholine (PC) was responsible for its formation. The existence of phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidic acid (PA) in soybean oil could retard the deterioration of PC under heat treatment. Soybean phospholipids (SP) produced better results than soybean phosphatidylcholine (NPC) in inhibiting soybean oil oxidation. And soybean phospholipids stripped off phosphatidylcholine (SPSPC) turned out to be the least effective. The synergistic effect of PC and other phospholipids components in soybean oil could enhance the antioxidant ability of individual phospholipids components. The addition of SP and SPSPC could significantly deepen the color of soybean oils under heat treatment, while NPC would not result in color deepening. We come to a conclusion that PC could be an antioxidant in oil system, but more attention should be paid to the formation of TMA in its further application.Practical applications: Knowledge of the effect of phospholipids on the formation of fishy off‐odor and oxidative stability in soybean oil is important, because it has been reported by many investigators that phospholipids can be used as a kind of natural antioxidants in oil system. The information of this work can help others to apply the phospholipids in oil industry more appropriately.Soybean oil with addition of phospholipids would generate fishy off‐odor during storage, we identified that phosphatidylcholine contained in phospholipids was responsible for the formation of trimethylamine (fishy off‐odor) in soybean oil.

Food application of an encapsulated phytochemically rich SC-CO2 extract of a polyherbal mix of tulsi, bay and cardamom: Shelf-life and frying stability of soybean oil

SC-CO2 extract of a polyherbal mix of 1:1:2 tulsi leaves, bay leaves and cardamom seeds having appreciable antioxidant potency was encapsulated using spray drying technology. Maltodextrin and gum arabic (60:40) were used as wall materials at an inlet temperature of 140 °C to obtain an encapsulated powder with appreciable encapsulation efficiency. The powder had smooth rounded morphology as observed by scanning electron microscope and had antioxidant activity, phenolic content, reducing power and anti-inflammatory potency. The encapsulated SC-CO2 extract of the polyherbal mix was evaluated for its possible usage as a natural antioxidant in soybean oil. 30-day storage and frying stability studies of soybean oil samples, administered individually with the encapsulated and non-encapsulated extracts and commercial antioxidants TBHQ and BHT, established that the encapsulated polyherbal SC-CO2 extract had the best antioxidant efficacy. This encapsulate allows controlled release of the antioxidant and is therefore advocated as a promising ‘green’ antioxidant for soybean oil.

Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying

The degradation occurring in soybean oil, camellia oil, and binary blends at five ratios during deep frying of french fries at 180°C for five consecutive days was monitored. The decrease in polyunsaturated and increase in saturated fatty acids during the frying operation was more prominent in soybean oil as compared to the camellia oil and blended oils. Among the frying periods, camellia oil, blend (60:40) and blend (50:50) after frying did not change significantly in the overall fatty acid composition. In addition, results of physicochemical properties of the frying media, namely the free fatty acid, peroxide value, p‐anisidine value, total polar components, and color, indicate that camellia oil has the least degradation, while soybean oil has the highest. What is more, these results reveal that increase in oxidative stability is correlated with the increase in camellia oil levels, due to the high content of phenolic compounds and monounsaturated fatty acid. Therefore, the present study clearly indicated that partial replacement of soybean oil with camellia oil can significantly improve frying stability for deep frying of french fries.Practical applications: The results are useful for home cooking, restaurants, or fast foods sellers providing them with newly developed frying stability oils, camellia oil, and camellia/soybean blended oils for deep frying of french fries. Furthermore, discarding time was provided for soybean oil, camellia oil, and their blends when used as media for french fries frying, this suggestion allows preparing safe fried foods for consumers.Total polar compounds of oils during 5 days of usage for deep frying of french fries. Soybean oil (SO); camellia oil (CO); blended oils (soybean oil:camellia oil) SCO1‐90:10, SCO2‐80:20, SCO3‐70:30, SCO4‐60:40, SCO5‐50:50.

Utilization of Jujube Fruit (Ziziphus mauritiana Lam.) Extracts as Natural Antioxidants in Stability of Frying Oil

The effects of ultrasound-assisted, supercritical CO2 and solvent extraction methods on antioxidant activity of Ziziphus mauritiana (Lam.) extracts were investigated using 2,2-diphenyl-1-picrylhydrazyl and β-carotene assays. Ethanol-water extract of the jujube that was obtained with ultrasound-assisted extraction had the highest antioxidant activity. Ultrasound-assisted extraction was the most effective method on extraction of phenolic compounds. The effect of ultrasound extract in stability of soybean oil was compared to synthetic antioxidants by measuring total polar compounds, carbonyl value, peroxide value, free fatty acids, oxidative stability index, and conjugated dienes and trienes values. Results showed that ultrasound ethanol-water extract at 600 ppm had a higher stabilization efficiency than commercial antioxidants butylated hydroxyanisole, butylated hydroxytoluene, and tertiary butylhydroquinone.

Effect of Natural Extracted Antioxidants from Eriobotrya japonica (Lindl.) Fruit Skin on Thermo Oxidative Stability of Soybean Oil During Deep Frying

The effects of ultrasound-assisted, supercritical CO2 and solvent extraction techniques on antioxidant activity of Eriobotrya japonica (Lindl.) skin extracts were investigated using 2, 2-diphenyl-1-picrylhydrazyl, β-carotene, and Rancimat assays. Solvent extract of skin at 400 ppm had the highest antioxidant activity. Solvent extraction was the most effective method on extraction of phenols and tocopherols. Protective effects of extracts in stabilization of soybean oil during frying were determined by measuring its peroxide value, total polar compounds, carbonyl value, free fatty acids, conjugated dienes, and trienes. Results indicated that solvent extract of skin at 400 ppm exhibited stronger antioxidant activity in oil than tertiary butylhydroquinone.

Effects of flavonoids on physical and oxidative stability of soybean oil O/W emulsions

Flavonoids have attracted attention due to pharmacological and antioxidative activities. The effects of flavonoids on the physical and oxidative stabilities of lecithin emulsified soybean oil-in-water (O/W) emulsions were investigated at 25°C during 29 days of storage. Addition of 100 ppm hesperidin, hesperitin, rutin, or quercetin improved the physical stability of O/W emulsions but did not change particle size values, compared to a control with no flavonoids during storage. Quercetin showed the highest antioxidant activity for inhibition of lipid oxidation based on lowered lipid hydroperoxide formation and 2-thiobarbituric acid reactive substances values in emulsions, followed by rutin, hesperitin, and hesperidin. Hesperidin and hesperitin did not affect antioxidative activities in O/W emulsions under metal ion-catalyzed conditions. Addition of hesperidin, hesperitin, rutin, and quercetin to soybean oil O/W emulsions improved the physical and oxidative stability of emulsions lacking added metal ions.

Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

Our objective was to evaluate the antioxidant activity of olive leave extract (OLE) encapsulated by nano-emulsions in soybean oil. The average droplet size one day after production was 6.16nm for primary W/O nano-emulsion and, 675nm and 1443nm for multiple emulsions stabilized by WPC alone and complex of WPC–pectin, respectively. The antioxidant activity of these emulsions containing three concentrations of 100, 200 and 300mg OLE during storage was evaluated in soybean oil by peroxide value, TBA value and rancimat thermal stability test and was compared with blank (non-encapsulated) OLE and synthetic TBHQ antioxidant. Nano-encapsulated OLE was capable of controlling peroxide value better than unencapsulated OLE. But because of blocking phenolic compounds within dispersed emulsions droplets, thermal stability of encapsulated OLE was lower. To summarize, with increased solubility and controlled release of olive leaf phenolic compounds through their nano-encapsulation, a higher antioxidant activity was achieved.

Antioxidant Activity of Loquat (Eriobotrya japonica Lindl.) Fruit Peel and Pulp Extracts in Stabilization of Soybean Oil During Storage Conditions

The antioxidation activities of Eriobotrya japonica (Lindl.) fruit peel and pulp extracts were determined using DPPH, β-carotene, and Rancimat methods. Results showed that ethanol-water extract of peel and ethanol extract of pulp had the highest antioxidant activity. Protective effects of extracts in stabilization of soybean oil were tested and compared to tert-butyl hydroquinone by measuring peroxide values, free fatty acids, thiobarbituric acid, oxidative stability, and conjugated dienes and trienes values during storage (65 days at 25°C). Results showed that the ethanol-water extract of peel at 400 ppm exhibited stronger antioxidant activity, but the highest effect was observed in tert-butyl hydroquinone.

Effect of Extract of Aerial Parts of &lt;i&gt;Urtica dioica&lt;/i&gt; (Urticaceae) on the Stability of Soybean Oil

Purpose: To evaluate the effectiveness of Urtica dioica (Urticaceae) extract as a natural antioxidant and compare with the most commonly used synthetic antioxidants, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT).Methods: Three different U. dioica extracts, viz, chloroform, methanol (80 %) and water extracts, were prepared. The antioxidant activity of the extracts were evaluated by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging and soybean oil models. Varying concentrations of the extracts (200, 500 and 800 ppm), BHA and BHT (100 and 200 ppm) were separately added to soybean oil and stored in the oven (60±1 °C) for 25 days. Peroxide and thiobarbituric acid (TBA) values were measured at various heating periods for the oil samples. Total phenolic and flavonoid contents of the extracts were determined using Folin–Ciocalteu and aluminium chloride methods, respectively, while the aerial parts of the plant were also phytochemically screened.Results: Analysis of the chemical composition of U. dioica aerial parts showed they contain crude proteins (21.78 %±0.11), crude lipids (1.66 %±0.03), total soluble carbohydrates (37.19 %±0.21), crude fibers (19.62 %±0.14) and ash (19.75 %±0.17). The aqueous extract contained the highest level of total phenolic contents (7.89 ±0.38, mg g-1 of powder) while the choroform extract contained the highest level of flavonoid contents (15.40 ±0.53 mg g-1 powder). The half-maximal concentration (IC50) values for chloroform, methanol (80 %) and aqueous extracts in respect of DPPH radical scavenging activity were 77.53±0.99, 199.71±1.02 and 159.88±1.57 μg ml-1, respectively. Mixing soybean oil with 200 - 800 ppm of extract decreased oil oxidation and formation rate of TBA reacting substances at a level that is almost equivalent to the synthetic antioxidant, BHT, at a concentration of 200 ppm.Conclusion: These findings demonstrate that mixing soybean oil with U. dioica extract can improve the quality of the oil during frying process.Keywords: Antioxidant activity; Soybean oil; DPPH; Peroxide value; Thiobarbituric acid value; Urtica dioica