Effect of Citric Acid on the Oxidative and Flavor Stability of Soybean Oil

Miyakoshi, Kojl; Komoda, Mamoru; Matsubara, Shigezo

doi:10.5650/jos1956.27.507

Cited by 2 publications

(1 citation statement)

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“…Miyakosi et al [120] have established that the efficiency of the citric acid was independent of its concentration. Subsequent studies on a laboratory [117] and an industrial scale [118] demonstrated the special value of citric acid for soybean oil as well as for other oils and fats [121].…”

Section: Soybean Oilmentioning

confidence: 99%

Stabilisation of edible oils with natural antioxidants

Yanishlieva¹,

Marinova²

2001

Eur. J. Lipid Sci. Technol.

258

128

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Natural antioxidants have recently gained increased interest because of the belief that natural food ingredients are better and safer than synthetic ones. The review presents the results on stabilisation of the main edible oils with different types of natural antioxidants. Sources of natural antioxidants are spices, herbs, teas, oils, seeds, cereals, cocoa shell, grains, fruits, vegetables, enzymes, proteins. Researchers concentrate on ascorbic acid, tocopherols and carotenoids as well as on plant extracts containing various individual antioxidants such as flavonoids (quercetin, kaemferol, myricetin), catechins or phenols (carnosol, rosmanol, rosamaridiphenol) and phenolic acids (carnosic acid, rosmarinic acid). Ascorbyl palmitate is regarded as a 'natural' antioxidant because it is hydrolysed in the body to ascorbic and palmitic acids. Among the herbs of the Lamiaceae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Oregano, which belongs to the same family, has gained the interest of many research groups as a potent antioxidant in lipid systems. The review concerns the following main topics: stabilisation of oil with individual natural antioxidants, interaction of antioxidants with synergists, stabilisation of oil with extracts or dry materials from different plant sources (e.g. herbs and spices), stabilisation at frying temperatures and in emulsions.

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Section: Soybean Oilmentioning

confidence: 99%

Stabilisation of edible oils with natural antioxidants

Yanishlieva¹,

Marinova²

2001

Eur. J. Lipid Sci. Technol.

258

128

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Effects of processing on quality of soybean oil

Sleeter

1981

J Americ Oil Chem Soc

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The fate of major and minor components of soybean oil is examined at each stage of processing. Relationships are then drawn upon the effect on the quality of finished oil. General topics covered are (a) triglycerides and polyunsaturated fatty acids, (b) free fatty acids, (c) mono‐ and diglycerides, (d) phospholipids, (e) minor constituents, such as tocopherols, color bodies, and metal ions, (f) rearrangement and decomposition products, (g) foreign or toxic compounds not native to soya and (h) other additives, such as refining aids.

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Effect of Citric Acid on the Oxidative and Flavor Stability of Soybean Oil

Cited by 2 publications

References 1 publication

Stabilisation of edible oils with natural antioxidants

Stabilisation of edible oils with natural antioxidants

Effects of processing on quality of soybean oil

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