Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating

Abstract

Capabilities of crude soy oil, degummed oil, gum, and defatted soy flour extract in preventing the oxidation of menhaden oil and its omega-3 fatty acids, DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), during heating were evaluated. The menhaden oil mixed with defatted soy flour extract demonstrated the greatest stability by producing the lowest TBA reactive oxidation products and retaining the highest concentrations of DHA and EPA after heating at 150 degrees C for 30 min. A range of 62.8% to 71.5% of DHA and 67.7% to 75.9% of EPA remained in the fish oil with defatted soy flour extract, while only 29.9% of DHA and 37.2% of EPA were retained in the fish oil with no addition. Stabilizing capability from highest to lowest was defatted flour extract > gum > degummed oil = crude oil. The defatted flour extract had the highest level of total phenolic content (11.3 microg catechin equivalent/g), while crude oil, degummed oil, and gum contained 7.1, 6.1, and 6.0 microg catechin equivalent/g, respectively. The level of isoflavones in the defatted soy flour extract was 55 mg/g, which was over 100 times higher than in the crude oil or gum. Although isoflavones were not detected in the degummed oil, it contained the highest level of tocopherols (414 mug/g), whereas the lowest level (215 microg/g) was found in the defatted flour extract. The order of free radical scavenging capability measured from high to low was the defatted soy flour extract, crude oil, degummed oil, and gum.

Valorization of an agroindustrial soybean residue by supercritical fluid extraction of phytochemical compounds

“…A N U S C R I P T and some chronic diseases, such as cardiovascular and Alzheimer's diseases also exerts protection against osteoporosis [7,8]. Moreover, phenolic compounds found in soybeans could potentially be used as natural preservatives to avoid oxidative deterioration of foods or as an ingredient for functional foods and cosmetic or pharmaceutical applications.…”

“…This last method is carried out by a screw press and generates a residue called soybean expeller which is usually exploited for animal feed due to its high protein content [6]. However, it is known that polyphenols and other compounds with biotechnological interest remain in a high concentration in the solid structure of the expeller after oil extraction [7]. Flavonoids, such as soybean isoflavones, are effective antioxidants because of their phenolic structure and redox potential.…”

Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

“…Isoflavones have attracted a great deal of attention due to their properties as an antioxidant ingredient (Chung et al 2008;Kao and Chen 2006;Richardson et al 1947;Yue et al 2008), but they also have anti-inflammatory (GarciaLafuente et al 2009;Kao et al 2007b;Kupeli et al 2006;Park et al 2007) and anti-allergic (Chang et al 2000) functions. These compounds have shown to reduce the risk of cardiovascular disease (Jackman et al 2007) and promote the inhibition of cancer cell growth (Davis et al 2008;Kao et al 2007a;Kohen et al 2007;Sarkar and Li 2003).…”

Butterfly pea (Clitoria ternatea) seed and petal extracts decreased HEp‐2 carcinoma cell viability

“…The GC condition was the same as that used in the study of Yue et al . (). The determination of phytosterols was based on the study of Xu & Godber ().…”

“…The fatty acids were determined by a GC equipped with an flame ionisation detector (FID) and a Supelco SP2380 (30 m 9 0.25 mm) column. The GC condition was the same as that used in the study of Yue et al (2008). The determination of phytosterols was based on the study of Xu & Godber (1999).…”