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Oxidative stabilities of soybean oils that lack lipoxygenases

  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Lipoxygenase (LOX)-null soybean lines that lack LOX 2, or LOX 2 and 3, and contain normal (8.0–8.6%) or low (2.0–2.8%) linolenate (18∶3) amounts were evaluated for their oil qualities and storage stabilities. Soybean oils of six genotypes were extracted by both laboratory-scale and pilot-plant systems and were refined, bleached, and deodorized in the laboratory. Citric acid was added to oils during the cool-down stage of deodorization. Two replications, separated at the point of conditioning, were evaluated for each genotype. Under storage conditions of 55–60°C in the dark, soybean oils with low 18∶3 contents were significantly (P<-0.05) more stable as measured by peroxide values than were oils with normal 18∶3 contents, regardless of the LOX content of the beans. The volatile analysis showed few differences between oils with low and high 18∶3 contents or among oils from beans that lack different LOX enzymes. After 16 d of storage, the amount of 1-octen-3-ol was significantly greater in oils with low 18∶3 content, and soybean oils from beans with normal LOX content had a significantly (P<-0.05) lower amount of 1-octen-3-ol than did the oils that lacked LOX enzymes. Storage at 35°C under light showed no differences in volatile amounts or sensory evaluations after 14 d of storage. During storage, peroxide values tended to be lower in oils from beans with normal 18∶3 content and in oils from beans with normal LOX content. Generally, the abscence of LOX 2 or LOX 2 and 3, although having a small effect on lipid oxidation, was not as important to oil quality as was the 18∶3 content.

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Authors and Affiliations

  1. Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, 50011, Ames, IA

    N. Shen, L. Johnson & P. White

  2. Department of Agronomy, Iowa State University, 50011, Ames, Iowa

    W. Fehr

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  1. N. Shen
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  2. W. Fehr
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  3. L. Johnson
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  4. P. White
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Shen, N., Fehr, W., Johnson, L. et al. Oxidative stabilities of soybean oils that lack lipoxygenases. J Am Oil Chem Soc 73, 1327–1336 (1996). https://doi.org/10.1007/BF02525464

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  • DOI: https://doi.org/10.1007/BF02525464

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