Effects of storage conditions on oxidative stability of soybean oil

2005 ◽  
Vol 85 (9) ◽  
pp. 1587-1595 ◽  
Author(s):  
Tsung-Shi Yang ◽  
Yan-Hwa Chu ◽  
Tai-Ti Liu
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Storage Conditions

scholarly journals Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4860
Author(s):  
Ana S. Martin-Rubio ◽  
Patricia Sopelana ◽  
María D. Guillén
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Solid Phase ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Minor Component ◽  
Storage Conditions ◽  
Rapid Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Minor Components

The minor components of vegetable oils are important for their oxidative stability. In order to know to what extent they can influence oil behaviour under oxidative conditions, two commercial soybean oils, one virgin and the other refined, both with very similar compositions in acyl groups but differing in their minor component profiles, were subjected to accelerated storage conditions. They were characterized by 1H nuclear magnetic resonance (NMR) and direct immersion solid-phase microextraction coupled to gas chromatography/mass spectrometry (DI-SPME-GC/MS), while oil oxidation was monitored by 1H-NMR. The lower levels of tocols and sterols in the virgin oil, together with its higher free fatty acid content when compared to the refined one, result in a lower oxidative stability. This is deduced from faster degradation of acyl groups and earlier generation of hydroperoxides, epoxides, and aldehydes in the virgin oil. These findings reveal that commercial virgin soybean oil quality is not necessarily higher than that of the refined type, and that a simple and rapid analysis of oil minor components by DI-SPME-GC/MS would enable one to establish quality levels within oils originating from the same plant species and similar unsaturation level regarding composition in potentially bioactive compounds and oxidative stability.

scholarly journals Co-encapsulation of vegetable oils with phenolic antioxidants and evaluation of their oxidative stability under long-term storage conditions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111033
Author(s):  
Lorine Le Priol ◽  
Justine Gmur ◽  
Aurélien Dagmey ◽  
Sandrine Morandat ◽  
Karim El Kirat ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Storage Conditions ◽  
Phenolic Antioxidants ◽  
Long Term Storage ◽  
Term Storage

Effect of Different Storage Conditions on Soybean Oil Acid Value

2014 ◽  
Vol 962-965 ◽  
pp. 1235-1238
Author(s):  
Mei Mei Hao ◽  
Xi Hong Li ◽  
Hai Dong Liu ◽  
Wei Qiao Yang ◽  
Chong Xiao Shao ◽  
...  
Keyword(s):  
Moisture Content ◽  
Soybean Oil ◽  
Acid Value ◽  
Storage Condition ◽  
Storage Conditions

Under the condition of nine kinds of storage, In this thesis, through the determination of acid value of soybean oil, to search for the best storage condition, used to prevent the soybean oil acid value rise, through the analysis of the acid value data, We find the best storage condition, is 0°C, 6% moisture content, and PVC plastic wrap packaging.

scholarly journals Oxidative Stability of a New Peanut Butter Bite Product

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Pranav Kaushik Pidatala ◽  
Danielle Bellmer ◽  
William McGlynn
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Peanut Butter ◽  
Storage Conditions ◽  
Oxidation Products ◽  
Antioxidant Vitamin ◽  
Snack Food ◽  
Target Market ◽  
Current Form ◽  
Different Temperatures

Peanut butter continues to be a mainstay in the American diet, but in its current form, peanut butter lacks the convenience of other foods. A peanut butter bite snack food has been developed that is individually wrapped, high in protein, and made mostly from peanut butter. The target market for the product is the active, health-conscious segment of the population that wants a high-protein peanut butter snack that is easy to pack, carry, and eat. The objective of the current study was to evaluate the shelf life of peanut butter bites under different storage and packaging conditions and specifically to monitor oxidative stability of the samples over time. Peanut butter bite samples were prepared with three different levels of added antioxidant (vitamin E). Products were sealed in two different types of packaging (metallized polyethylene and plastic polyethylene) and were stored at two different temperatures to determine the rate of deterioration of the product under various conditions. Oxidative stability was evaluated using two different analytical methods (peroxide value and TBARS assay) to evaluate primary and secondary oxidation products over a six month time period. All treatments were conducted in triplicate. Results show that higher levels of vitamin E resulted in greater stability. As expected, oxidation proceeded more quickly under higher temperature storage conditions. A shelf stable individually wrapped peanut butter snack product may be appealing to a large audience and could result in an increase in the consumption of peanuts.

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