Liquid–liquid equilibria for systems composed of refined soybean oil, free fatty acids, ethanol, and water at different temperatures

2010 ◽  
Vol 299 (1) ◽  
pp. 141-147 ◽  
Author(s):  
Cristina Chiyoda ◽  
Elaine C.D. Peixoto ◽  
Antonio J.A. Meirelles ◽  
Christianne E.C. Rodrigues
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Different Temperatures ◽  
Refined Soybean

III. LIPOLYTIC ACTIVITY1

1971 ◽  
Vol 34 (2) ◽  
pp. 69-73 ◽  
Author(s):  
Antonieta Gaddi Angeles ◽  
E. H. Marth
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Brevis ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Pentosus ◽  
Streptococcus Lactis

The following lactic acid bacteria, when tested with the agar-well method, were able to hydrolyze tributyrin and triolein, but not soybean oil: Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Pediococcus cerevisiae, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus pentosus, and Lactobacillus brevis. Tributyrin only was hydrolyzed by Lactobacillus helveticus. Some free fatty acids were liberated by L. casei, L. delbrueckii, and S. thermophilus in soymilk (1.9% soybean lipids) and in MRS broth fortified with 2.0% soybean oil during a 14-day period of incubation. Although L. casei and L. delbrueckii were more active in soymilk than was S. thermophilus, they released about 10% of the amount of free fatty acids liberated by Candida lipolytica during a similar incubation period.

Potassium Sorbate as Preservative of Butter

1981 ◽  
Vol 44 (1) ◽  
pp. 33-34 ◽  
Author(s):  
AJAY KAUL ◽  
JASJIT SINGH ◽  
R. K. KUILA
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Thiobarbituric Acid ◽  
Coliform Bacteria ◽  
Potassium Sorbate ◽  
Different Temperatures ◽  
Control Samples

Potassium sorbate was incorporated at the rate of 0.1% in a lot of butter at the time of working. Samples of butter were analysed each week for 6 weeks for mold, coliform bacteria, free fatty acids and thiobarbituric acid values after storage at different temperatures (20 C, 27 C, 37 C). Potassium sorbate inhibited the mold in all the samples at the end of 5 weeks at −20 C. Coliform counts increased rapidly in control samples at 37 C; however, consistently lower coliform counts were recorded in the butter samples containing potassium sorbate.

A modified method for determining free fatty acids from small soybean oil sample sizes

1998 ◽  
Vol 75 (5) ◽  
pp. 563-568 ◽  
Author(s):  
I. H. Rukunudin ◽  
P. J. White ◽  
C. J. Bern ◽  
T. B. Bailey
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Sample Sizes ◽  
Modified Method

scholarly journals ACEITAÇÃO SENSORIAL DO ÓLEO DE SOJA DEGOMADO POR ULTRAFILTRAÇÃO E DESODORIZADO

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
MARINALDA DA SILVA SOARES ◽  
ANA PAULA BADAN RIBEIRO ◽  
LIRENY APARECIDA GUARALDO GONÇALVES ◽  
GABRIELA B. FERNADES ◽  
HELENA MARIA ANDRÉ BOLINI
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Pore Diameter ◽  
Ceramic Membranes ◽  
Sensory Acceptance ◽  
Crude Soybean Oil ◽  
Brazilian Legislation ◽  
Deodorized Oils

Este trabalho teve como objetivo verificar se existe diferença sensorial significativa ao nível de consumidor quanto à aceitação dos atributos aroma e sabor entre o óleo de soja degomado por ultrafiltração e desodorizado e óleo de soja refinado comercial, obtido tradicionalmente. Amostras com 20 litros de miscela do óleo de soja bruto foram ultrafiltradas em membranas cerâmicas de 19 e 37 canais (comprimento de 1 m e 0,01 µm de diâmetro de poro) e desodorizadas sob nitrogênio a 230 ºC, após separação do solvente. Os óleos desodorizados obtidos mostraram coloração mais intensa com preservação de carotenóides e, em média, 0,25% de ácidos graxos livres, enquadrando-se na faixa estabelecida pela legislação brasileira (valores inferiores a 0,3% em ácido oléico). O índice de peróxido também atendeu às exigências para óleo desodorizado para fins comestíveis. As amostras obtidas não diferiram significativamente (p ≤ 0,05) entre si e nem do óleo de soja refinado disponível comercialmente. SENSORY ACCEPTANCE OF SOYBEAN OIL DEODORIZED AND DEGUMMED BY ULTRAFILTRATION Abstract This work had as objective to verify if it exists significant sensorial difference at consumers level of soybean oil degummed by ultrafiltration and comercial refined, traditionally obtained soybean oil in relation to aroma and flavor attributes. Samples with 20 L of miscella of crude soybean oil were ultrafiltrated in ceramic membranes of 19 and 37 channels (1 m lenght and 0.01 mm of pore diameter) and deodorized with nitrogen at 230ºC after solvent separation. The deodorized oils obtained showed more intense pigmentation with preservation of carotenoids and, in average, 0.25% of free fatty acids, within the range established by the Brazilian legislation (values inferior to 0.3% in oleic acid). The peroxide indice also attended the exigences for edible deodorized oils. The samples obtained didn’t differ significantly (p ≤ 0.05) among each other neither with the refined commercially available soybean oil.

Solubility behavior of mixtures containing refined soybean oil and low-toxic solvents at different temperatures

2017 ◽  
Vol 442 ◽  
pp. 87-95 ◽  
Author(s):  
Perci O.B. Homrich ◽  
Lilian R.B. Mariutti ◽  
Neura Bragagnolo ◽  
Roberta Ceriani
Keyword(s):  
Soybean Oil ◽  
Solubility Behavior ◽  
Different Temperatures ◽  
Low Toxic ◽  
Refined Soybean

scholarly journals Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Qing Shen ◽  
Zhichao Zhang ◽  
Shiva Emami ◽  
Jianchu Chen ◽  
Juliana Maria Leite Nobrega de Moura Bell ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Oxidation Products ◽  
Hydrolysis Rate ◽  
Free Lipid ◽  
Lipid Oxidation Products ◽  
Rapid Hydrolysis

AbstractIn oil, free fatty acids (FFAs) are thought compared the efficiency of hydrolysis wto be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated at 100 °C for 24 h, after validating a method for quantifying esterified and free lipid oxidation products (i.e., oxylipins) with mass-spectrometry. Reaction velocities and turnover (velocity per unit substrate) of FFA, and free and TAG-bound (esterified) oxylipins were determined. FFA hydrolysis rate and turnover were orders of magnitude greater (16-4217 fold) than that of esterified and free oxylipin formation. The velocity and turnover of TAG-bound oxylipins was significantly greater than free oxylipins by 282- and 3-fold, respectively. The results suggest that during heating, TAGs are preferentially oxidized over FFAs, despite the rapid hydrolysis and availability of individual FFAs as substrates for oxidation. TAG-bound oxylipins may serve as better markers of lipid oxidation.

Extraction of free fatty acids from soybean oil using ionic liquids or poly(ethyleneglycol)s

AIChE Journal ◽  
2010 ◽  
Vol 57 (5) ◽  
pp. 1344-1355 ◽  
Author(s):  
Marina S. Manic ◽  
Vesna Najdanovic-Visak ◽  
Manuel Nunes da Ponte ◽  
Zoran P. Visak
Keyword(s):  
Fatty Acids ◽  
Ionic Liquids ◽  
Soybean Oil ◽  
Free Fatty Acids

scholarly journals Shelf-life Estimation of Instant Pempek Rajungan (Portunus pelagicus) Rancidity with the Arrhenius Acceleration Method

2021 ◽  
Vol 10 (1) ◽  
pp. 59-66
Author(s):  
In-In Hanidah ◽  
◽  
Debby Moody Sumanti ◽  
Agung Tri Mulyono ◽  
Novy Prakusya Yusuf ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Shelf Life ◽  
Storage Process ◽  
Portunus Pelagicus ◽  
Sample Data ◽  
Different Temperatures ◽  
Acceleration Method ◽  
The Relationship ◽  
Storage Temperatures

Abstract Rancidity is one of the potential damages to the instant pempek rajungan (Portunus pelagicus) during storage. The purpose of this study was to estimate the shelf life of instant pempek rajungan packed with polypropylene plastic (PP) based on the relationship between storage temperatures and free fatty acids produced. Estimation of shelf life using the acceleration method based on the Arrhenius model. Samples were stored for 30 days at three different temperatures, 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C. The parameter observed during the storage process was an assessment of the rancidity level based on the free fatty acids formed in the sample. Data were analyzed using linear regression and the equation obtained was used to calculate the shelf life of pempek rajungan at room temperature (27 °C). The results showed that the storage time for instant pempek rajungan products at temperatures of 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C could be estimated to be 78, 86, and 70 days respectively with an increase in the number of free fatty acids of 85.2018%, 265.3478%, and 253.1427%. Keywords: Arrhenius, free fatty acid, instant, pempek rajungan, shelf life

Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions

2009 ◽  
Vol 57 (15) ◽  
pp. 7112-7117 ◽  
Author(s):  
Thaddao Waraho ◽  
Vladimiro Cardenia ◽  
Maria T. Rodriguez-Estrada ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Oil In Water ◽  
Stripped Soybean Oil
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