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Oxidative stability of soybean oil at different stages of refining

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Oxidative stabilities of soybean oil samples at 7 different stages of commercial refinement were measured by weight increases. Also, a method was developed for isolating essentially pure soybean triglyceride, and its oxidative stability was measured. Crude oil was most stable and the highly purified soybean triglyceride was least stable, with other samples being intermediate in stability. Adding phospholipids and tocopherols to the highly purified soybean triglyceride gave its oxidative stability, and in combination they were synergistic in delaying oxidation. The weight increase method demonstrated that surface exposure is an important variable in rates of autoxidation.

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Author information

Authors and Affiliations

  1. Division of Biological Science and Engineering, Korea Advanced Institute of Science and Technology, P.O. Box 131, Dongdaemun, Seoul, Korea

    T. W. Kwon

  2. Department of Food Science, University of Arkansas, Route 11, 72101, Fayetteville, AR

    H. E. Snyder & H. G. Brown

Authors
  1. T. W. Kwon
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  2. H. E. Snyder
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  3. H. G. Brown
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Additional information

Published with the approval of the Director of the Arkansas Agricultural Experiment Station.

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Kwon, T.W., Snyder, H.E. & Brown, H.G. Oxidative stability of soybean oil at different stages of refining. J Am Oil Chem Soc 61, 1843–1846 (1984). https://doi.org/10.1007/BF02540813

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  • DOI: https://doi.org/10.1007/BF02540813

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