Journal of the American Oil Chemists' Society

, Volume 76, Issue 7, pp 825–831

Oxidative stability of natural and randomized high-palmitic-and high-stearic-acid oils from genetically modified soybean varieties

Article

DOI: 10.1007/s11746-999-0072-9

Cite this article as:
Neff, W.E. & List, G.R. J Amer Oil Chem Soc (1999) 76: 825. doi:10.1007/s11746-999-0072-9

Abstract

The oxidative stability of soybean oil triacylglycerols (TAG) obtained from genetically modified soybeans was determined before and after chemical randomization. Soybean oil oxidative studies were carried out under static oxygen headspace at 60°C in the dark and oxidative deterioration was monitored by peroxide value, monometric and oligomeric oxidation products, and volatile compounds. Randomization of the soybean oil TAG improved the oxidative stability compared to the natural soybean oil TAG. Oxidative stability was improved by three factors. Factor one was the genetic modification of the fatty acid composition in which polyunsaturated acids (such as linolenic and linoleic acids) were decreased and in which monounsaturated fatty acids (such as oleic) and saturated acids (palmitic and stearic) were increased. Factor two was the TAG compositional modification with a decrease in linolenic and linoleic-containing TAG and an increase in TAG with stearic and palmitic acids in combination with oleic acid. Factor three was the TAG structure modification accomplished by an increase in saturated fatty acids and a decrease in linoleic and linolenic acids at the glycerol moiety carbon 2.

Key words

Food formulation high-palmitic high-stearic margarine oxidative stability randomized soybean oil soybean oil triacylglycerol triacylglycerol structure triglyceride 

Copyright information

© AOCS Press 1999

Authors and Affiliations

  1. 1.Food Quality and Safety ResearchNCAUR, ARS, USDAPeoria