Chemical Characterization of a High‐Oleic Soybean Oil

Napolitano, Guillermo E.; Ye, Yubin; Cruz‐Hernandez, Cristina

doi:10.1002/aocs.12049

Cited by 20 publications

(18 citation statements)

References 13 publications

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“…As there are some antioxidants exist in soybean oil, such as tocopherol (about 1,000 ppm) (Mokbli et al, 2018;Napolitano, Ye, & Cruz-Hernandez, 2018). The oil was pretreated by the method described by (Paradiso, Gomes, Nasti, Caponio, & Summo, 2010).…”

Section: Pretreatment Of Soybean Oilmentioning

confidence: 99%

Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment

Zhao

Lan

et al. 2019

J Food Process Preserv

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The effect of Moringa oleifera leaves extract (ME) on the oxidative stability of soybean oil was studied during 12 days accelerated storage (60°C) and 24 hr thermal treatment (105, 120, 150, and 180°C). Peroxide, p‐anisidine and TOTOX (total oxidation) value of soybean oil samples were determined. Results showed that ME had significant antioxidation effect on soybean oil in storage test. However, the antioxidation effect of ME decreased with the rising of the heating temperature. Additionally, synergistic effect in binary mixtures of ME with ascorbic acid, citric acid, and α‐T was tested. The mixture of 0.1% ME + 0.02% α‐T displayed a significant synergistic effect of 35.8%. Considering the safe application of M. oleifera for nutritional and therapeutic use, M. oleifera leaves extract can be used as an antioxidation in soybean oil. Practical applications Rich in phenolic acids and flavonoids, M. oleifera leaves extract exhibits significant antioxidant activity both in vitro and in vivo. ME has been widely used in medicine, functional food, cosmetics industries, and so on. The addition of ME in soybean oil significantly inhibited the oil oxidation, especially during storage process. These results demonstrated that ME with a high antioxidant activity could be used as an antioxidant in soybean oil.

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Section: Pretreatment Of Soybean Oilmentioning

confidence: 99%

Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment

Zhao

Lan

et al. 2019

J Food Process Preserv

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“…Its production is estimated at 27.71 million metric tons, the third just behind palm and soybean oil, supporting the 2018 official data of the United States Department of Agriculture [12]. It contains around 1.5-6% palmitic acid, around 0.5-3.1% stearic acid, around 28% oleic acid, around 11-23% linoleic acid, and around 5-13% linolenic acid [13]. However, neither there is any research has reported on the chemical analysis of roasted mustard oil of Khokana nor its composition variation.…”

Section: Introductionmentioning

confidence: 53%

Chemical Profiling of Roasted Mustard Oils of Khokana, Nepal

Dangol

Khanal

Satyal

et al. 2020

AJACR

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Background: Khokana, commonly known as “the living museum” of Nepal is famous for “the roasted mustard oil”. People have been using oil for a long time ago and it is trusted that roasted mustard oil has many health benefits. Detail chemical profiling of roasted mustard oil of Khokana has not been reported yet. Objectives: Detail chemical profiling of roasted mustard oil and chemical variations in different seeds available for roasting. Methods: Three different roasted mustard oils (Nepali, Indian, and other origins seeds) were taken for chemical profiling of oil. The GC/MS of all samples was analyzed by the gas chromatography-mass spectrometer Shimadzu GCMS-QP2010 Ultra. Results: The GC/MS of all samples were carried out and the GC-MS analysis revealed that Nepali (brown seed) and other origins (yellow seed) sample showed erucic acid as a major compound with almost 40-50%. Nepali oil showed gamma-tocopherol (<1%) which is a potent antioxidant. Whereas Indian mustard (black seed) oil showed cis-oleic acid as a major compound with 50-60% and Erucic acid was below 1% in Indian seed oil.

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“…In contrast, a decreased unsaturated level leads to increased oxidative stability. As have mentioned above, vegetable oils such as high-oleic peanut oils (Martín, Grosso, Nepote, & Grosso, 2018;Nepote, Olmedo, Mestrallet, & Grosso, 2009), sunflower oils (Roman, Heyd, Broyart, Castillo, & Maillard, 2013;Smith, King, & Min, 2007), rapeseed oils (Merrill, Pike, Ogden, & Dunn, 2008; Petersen, Kleeberg, Jahreis, Busch-Stockfisch, & Fritsche, 2012), and soybean oils (Napolitano, Ye, & Cruz-Hernandez, 2018) have been reported to exhibit a higher oxidative stability compared to their normal oils. The positional distribution of fatty acids on the glycerol backbone also affects their oxidative stability.…”

Section: Fatty Acid Profilesmentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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Chemical Characterization of a High‐Oleic Soybean Oil

Cited by 20 publications

References 13 publications

Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment

Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment

Chemical Profiling of Roasted Mustard Oils of Khokana, Nepal

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

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