Studies on Cause of Color Reversion of Edible Soybean Oil and its Prevention

Komoda, Mamoru; Ōnuki, Noriji; Harada, Ichiro

doi:10.1080/00021369.1966.10858698

Cited by 5 publications

(7 citation statements)

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“…By contrast, color reversion often occurs in freshly prepared oils. Therefore, the derivatives of TAG were not identified as the color-reverted substances, which was consistent with the report of Komoda et al [ 12 ]. In addition to TAG, refined vegetable oils also contain some minor components, such as phospholipids and metal ions, which play an important role in color reversion and are discussed as follows.…”

Section: Minor Components Affecting Color Reversionsupporting

confidence: 91%

“…The relationship between tocored and color reversion was investigated by Komoda et al [ 12 , 13 ]. Firstly, molecular distillation was adopted to remove most unsaponifiable matters from soybean oil, and tocored was found in the unsaponifiable matters of the first distillation fraction.…”

Section: The Mechanism Of Color Reversionmentioning

confidence: 99%

“…Tomita et al [ 11 ] found that the degree of color reversion of the refined soybean oil was positively correlated with the moisture content of raw soybean seeds. The relationship between raw soybean moisture, tocored, and color reversion has been studied by Komoda et al [ 12 , 13 ]. The authors reported that the degree of color reversion was determined by the amount of tocored, which in turn was influenced by the moisture content of the raw soybean seeds.…”

Section: Introductionmentioning

confidence: 99%

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Color Reversion of Refined Vegetable Oils: A Review

Chen

Sun

2023

Molecules

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During the transport, storage, and consumption of edible vegetable oils, the color of some freshly refined oils is gradually darkened, which is known as the color reversion. The oil industry has been plagued by the issue for a long time because the dark color of the oil is related to its poor quality and low acceptability for consumers. Color reversion of refined vegetable oils is primarily related to the processing pigments, especially tocored, which is the oxidation product of γ-tocopherol. However, the underlying molecular action mechanism of tocored is not yet fully understood due to the complex transformations of tocored in oil systems. This paper presents a brief description of oil color, followed by an overview of research progress on the mechanism of color reversion. In particular, the effect of minor components (phospholipids and metal ions) on color reversion is highlighted in an attempt to explain the remaining mysteries of color reversion. Furthermore, the measures to restrain color reversion by quality control of the oilseeds, the adjustment of technical parameters of processing, and the storage conditions of refined oils are summarized to provide some references for the oil industry.

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Section: Minor Components Affecting Color Reversionsupporting

confidence: 91%

Section: The Mechanism Of Color Reversionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Color Reversion of Refined Vegetable Oils: A Review

Chen

Sun

2023

Molecules

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“…This phenomenon is called color reversion, and has been a problem for the Taiwan oil industry which imports a large amount of soybeans. Komoda et al (1) reported that the degree of color change depended on the nature of the raw soybeans, refining and deodorization conditions, duration of storage, etc. In this study, we found that the moisture content of soybeans was closely related to the oil quality and its color.…”

mentioning

confidence: 99%

Effect of soybean pretreatment on the color quality of soybean oil

Chu

Lin

1990

J Americ Oil Chem Soc

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Color reversion in soybean oil can be prevented by reducting the enzyme activity of soybeans before cracking and flaking. Soybean oil extracted from steamed, intact soybeans (18% moisture) had lower Rm (max. red) values in RBD oil, higher amounts of γ‐tocopherol, plus its isomers, in both crude and RBD oil, and also higher amounts of hydratable phosphatides in crude oil than those in the oils from the same beans without steam treatment. For soybean pretreatments, a toasting process is less effective than the steaming process for the inhibition of color reversion of soybean oil. To prevent the occurrence of color reversion in RBD soybean oil, the amount of γ‐tocopherol and γ‐TED (5‐[tocopheryloxy]‐γ‐tocopherol) should be above 550 ppm in crude oil.

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“…The brightness (L‐value) of soybean oil samples increased after 2 weeks’ incubation in the oven, then reduced in the next 2 weeks’ storage in the oven. This might be attributed to color alterations due to oxidation of tocopherol in soybean oil, which was in colorless form (Komoda, Onuki, & Harada, ). According to negative value of a‐value, soybean oil samples are green, and autoxidation increased greenness of soybean oil samples.…”

Section: Resultsmentioning

confidence: 99%

Lignin‐Based Biopolymeric Active Packaging System for Oil Products

Zadeh

O’Keefe

Kim

2019

Journal of Food Science

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Antioxidant activity of enzymatically modified soybean protein film with two different forms of added lignin (alkali lignin and lignosulfonate) was investigated using two stimulated food systems involving direct and indirect contact with soybean oil and fish fatty acid ethyl ester (FAEE). For the direct system, control and lignin‐doped films were added to oil vials which were stored at dark under 40 °C whereas for indirect, films were used to cover oil‐containing glass vials stored under standard commercial lighting conditions. Autoxidation of oil samples in the direct contact system was determined by peroxide value (PV), color, headspace oxygen, and volatile compounds, while for the indirect contact system photoxidation was determined by using PV and color. For the direct contact system with soybean oil, the PV was significantly lower during storage for both lignins used compared to the control (packaging system without lignin film). There was not a significant effect of lignin on the color of the oils (P > 0.05). Modified films tested in this study did not have a significant effect on headspace oxygen contents of oil samples; however, it resulted in reduced volatile compounds for both soybean oil and fish oil samples. Based on our observation, soybean protein films with lignin showed a greater impact on soybean oil than fish oil, possibly because of high initial oxidation levels in the fish oil. Enzymatic modified soy protein films with lignin are alternative active packaging materials for highly sensitive to oxidation by radical and UV light. Practical Application Plastic packaging materials require the use of petroleum oil and are not biodegradable. Packaging materials made from renewable, biodegradable biopolymers are of great interest but often suffer from performance problems, such as weak mechanical properties compared to petroleum‐based plastics. Applying modified biopolymeric film with lignin in the inner layer of food packaging system improved some aspects of their performance during storage, not only by preventing the migration of chemical compounds from the package to the food but also by radical scavenging activity and UV‐blocking ability of the packaging system.

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Studies on Cause of Color Reversion of Edible Soybean Oil and its Prevention

Cited by 5 publications

References 0 publications

Color Reversion of Refined Vegetable Oils: A Review

Color Reversion of Refined Vegetable Oils: A Review

Effect of soybean pretreatment on the color quality of soybean oil

Lignin‐Based Biopolymeric Active Packaging System for Oil Products

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