Journal of the American Oil Chemists Society

, Volume 66, Issue 1, pp 118–120

Effects of processing steps on the contents of minor compounds and oxidation of soybean oil

  • M. Y. Jung
  • S. H. Yoon
  • D. B. Min
Technical

DOI: 10.1007/BF02661798

Cite this article as:
Jung, M.Y., Yoon, S.H. & Min, D.B. J Am Oil Chem Soc (1989) 66: 118. doi:10.1007/BF02661798
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Abstract

The processes of degumming, alkali refining, bleaching and deodorization removed 99.8% phospholipids, 90.7% iron, 100% chlorophyll, 97.3% free fatty acids and 31.8% tocopherols from crude soybean oil. The correlation coefficient between the removals of phosphorus and iron in soybean oil during processing was r = 0.99. The relative ratios of α-, β -, γ- and δ-tocopherols in crude oil, degummed oil, refined oil, bleached oil and deodorized soybean oil were almost constant, γ- and δ -tocopherols represented more than 94% of tocopherols in soybean oil. The order of oxidation stability of oil is crude > deodorized > degummed > refined > bleached oil.

Copyright information

© American Oil Chemists’ Society 1989

Authors and Affiliations

  • M. Y. Jung
    • 1
  • S. H. Yoon
    • 1
  • D. B. Min
    • 1
  1. 1.Department of Food Science and NutritionThe Ohio State UniversityColumbus

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