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

2015 ◽  
Vol 40 (3) ◽  
pp. 386-395 ◽  
Author(s):  
Mojtaba Delfanian ◽  
Reza Esmaeilzadeh Kenari ◽  
Mohammad Ali Sahari
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Refined Soybean

Improvement of refined soybean oil by enrichment with phenolic extracts from wild and cultivated olive leaves

2020 ◽  
Vol 16 ◽  
Author(s):  
Saliha Boucheffa ◽  
Abderezak Tamendjari ◽  
Widad Sobhi ◽  
Samir Hadjal ◽  
Khellaf Aliane
Keyword(s):  
Phenolic Compounds ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Polar Compounds ◽  
Raw Material ◽  
Dpph Radical ◽  
Olive Leaves ◽  
Wild Olive ◽  
Refined Soybean ◽  
Phenolic Extracts

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 chain-breaking antioxidant effect using DPPH and FRAP essay. 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 showed 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 showed for the non-enriched one. 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 olive leaves to increase the quality and oxidative stability of refined soybean oil.

Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil

2018 ◽  
Vol 95 (5) ◽  
pp. 619-628 ◽  
Author(s):  
Javad Tavakoli ◽  
Seyed Mohammad Bagher Hashemi ◽  
Amin Mousavi Khaneghah ◽  
Francisco J. Barba ◽  
Riccardo Amorati ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Pistacia Khinjuk ◽  
Frying Performance ◽  
Refined Soybean

scholarly journals Oxidative stability of biodiesel from soybean oil fatty acid ethyl esters

2005 ◽  
Vol 62 (3) ◽  
pp. 291-295 ◽  
Author(s):  
Roseli Ap. Ferrari ◽  
Vanessa da Silva Oliveira ◽  
Ardalla Scabio
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Unsaturated Fatty Acids ◽  
Frying Oil ◽  
Fatty Acid Esters ◽  
Waste Oil ◽  
Iodine Values ◽  
Refined Soybean

Biodiesel consists of long-chain fatty acid esters, derived from renewable sources such as vegetable oils, and its utilization is associated to the substitution of the diesel oil in engines. Depending on the raw material, biodiesel can contain more or less unsaturated fatty acids in its composition, which are susceptible to oxidation reactions accelerated by exposition to oxygen and high temperatures, being able to change into polymerized compounds. The objective of this work was to determine the oxidative stability of biodiesel produced by ethanolysis of neutralized, refined, soybean frying oil waste, and partially hydrogenated soybean frying oil waste. The evaluation was conducted by means of the Rancimat® equipment, at temperatures of 100 and 105ºC, with an air flow of 20 L h-1. The fatty acid composition was determined by GC and the iodine value was calculated. It was observed that even though the neutralized, refined and waste frying soybean oils presented close comparable iodine values, biodiesel presented different oxidative stabilities. The biodiesel from neutralized soybean oil presented greater stability, followed by the refined and the frying waste. Due to the natural antioxidants in its composition, the neutralized soybean oil promoted a larger oxidative stability of the produced biodiesel. During the deodorization process, the vegetable oils lose part of these antioxidants, therefore the biodiesel from refined soybean oil presented a reduced stability. The thermal process degrades the antioxidants, thus the biodiesel from frying waste oil resulted in lower stability, the same occuring with the biodiesel from partially hydrogenated waste oil, even though having lower iodine values than the other.

scholarly journals Evaluation of the inappropriate disposal of refined soybean oil on the escape behavior of the earthworms (Eisenia fetida)

2017 ◽  
Vol 21 ◽  
pp. 08
Author(s):  
Heider Alves Franco ◽  
Marcus Vinícius de Castro Rocha ◽  
Edson Luiz Lima da Silva ◽  
Shaiene Costa Moreno ◽  
Sérgio Thode Filho
Keyword(s):  
Soybean Oil ◽  
Eisenia Fetida ◽  
Escape Behavior ◽  
Refined Soybean

Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative study

2020 ◽  
Vol 11 (3) ◽  
pp. 2498-2508 ◽  
Author(s):  
Muxin Zhao ◽  
Yang Lan ◽  
Leqi Cui ◽  
Ewumbua Monono ◽  
Jiajia Rao ◽  
...  
Keyword(s):  
Comparative Study ◽  
Soybean Oil ◽  
Physical Properties ◽  
Crude Soybean Oil ◽  
Refined Soybean

The objective of this research was to fabricate crude soybean oil oleogels (CSO) using β-sitosterol (BS) and/or monoacylglycerol (MAG) and compare their role with that of refined soybean oil oleogels (RSO) in cookie making.

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