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The stability of vegetable oils

I. The spectral transmittance of soybean oils

  • Published:
Oil & Soap

Summary

Eighty-four samples of soybean oils, representing various types of processing and different refining procedures, have been examined spectrophotometrically and the spectral-transmissive curves for 35 of them are reproduced in this communication. The spectral-transmissive properties of these oils have been discussed with particular reference to the effect which variations in processing have on these properties.

In the light of the results obtained in these studies it is apparent that: (1) The spectral-transmissive properties of soybean oils are influenced by the method used in removing the oil from the bean as well as by subsequent processing procedures; (2) the Lovibond color readings give at best only approximate information concerning the spectral color of an oil; and (3) the carotenoids are removed during refining operations, the greatest loss usually occurring during the deodorizing treatment. Chlorophyll, which is present in various concentrations in the crude oil, is completely absent from the finished oil so far as spectrophotometric evidence is concerned.

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Author information

Authors and Affiliations

  1. U. S. Regional Soybean Industrial Products Laboratory, Urbana, Illinois

    W. G. Bickford, Scott Anderson & K. S. Markley

Authors
  1. W. G. Bickford
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  2. Scott Anderson
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  3. K. S. Markley
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Additional information

A cooperative organization participated in by the Bureaus of Agricultural Chemistry and Engineering and Plant Industry of the U. S. Department of Agriculture and the Agricultural Experiment Stations of the North Central States of Illinois, Indiana. Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, and Wisconsin.

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Bickford, W.G., Anderson, S. & Markley, K.S. The stability of vegetable oils. Oil Soap 17, 138–143 (1940). https://doi.org/10.1007/BF02593109

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  • DOI: https://doi.org/10.1007/BF02593109

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