Minor components responsible for flavor reversion of soybean oil

1991 ◽  
Vol 68 (10) ◽  
pp. 769-771 ◽  
Author(s):  
Yasushi Endo ◽  
Hiromi Endo ◽  
Kenshiro Fujimoto ◽  
Takashi Kaneda
Keyword(s):  
Soybean Oil ◽  
Flavor Reversion ◽  
Minor Components

scholarly journals Effects of minor components on flavor reversion in soybean oil.

1989 ◽  
Vol 36 (8) ◽  
pp. 682-684 ◽  
Author(s):  
Yasushi ENDO ◽  
Junko CHIBA ◽  
Kenshiro FUJIMOTO ◽  
Takash KANEDA
Keyword(s):  
Soybean Oil ◽  
Flavor Reversion ◽  
Minor Components

Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil

2019 ◽  
Vol 99 (10) ◽  
pp. 4793-4800 ◽  
Author(s):  
Ana S Martin‐Rubio ◽  
Patricia Sopelana ◽  
María D Guillén
Keyword(s):  
Soybean Oil ◽  
In Vitro Digestion ◽  
Minor Components

Flavor reversion in soybean oil

1946 ◽  
Vol 23 (6) ◽  
pp. 187-191 ◽  
Author(s):  
Calvin Golumbic ◽  
C. J. Martin ◽  
B. F. Daubert
Keyword(s):  
Soybean Oil ◽  
Flavor Reversion

Flavor reversion in soybean oil. IV. Isolation of reversion compounds in soybean oil

1948 ◽  
Vol 25 (4) ◽  
pp. 113-117 ◽  
Author(s):  
C. J. Martin ◽  
A. I. Schepartz ◽  
B. F. Daubert
Keyword(s):  
Soybean Oil ◽  
Flavor Reversion

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.

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