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Effects of processing on the oxidative stability of soybean oil produced in Mexico
Authors:L. A. Medina-Juárez  P. González-Díaz  N. Gámez-Meza  J. Ortega-García  A. B. Moreno-Varela  L. Bringas-Alvarado  O. Angulo-Guerrero
Affiliation:(1) Asociación Americana de Soya, D.F., México;(2) Departamento de Ing. Química y Bioquímica, Instituto Tecnológico de Veracruz, Veracruz, México;(3) Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora, Apartado Postal #1819, 83000 Hermosillo, Sonora, Mexico
Abstract:The stability parameters of 22 samples of soybean oil produced in Mexico were determined. Samples were analyzed for moisture, color, free fatty acids, peroxide value, p-anisidine value, fatty acid profile, metals, flavor, and Rancimat test for oxidative stability. Results obtained were compared with the stability parameters of soybean oil sproduced in the United States and Costa Rica. The fatty acid profile in all samples analyzed corresponded to the expected profile for a 100% soybean oil. Sixty-four percent of the oils had oxidative stabilities similar to those reported for soybean oils from the United States and Costa Rica. This suggests that in spite of the good quality, the soybean oil production process in Mexico needs further improvement. Especially important is maintaining appropriate control during the degumming and bleaching steps. Special consideration should be given to preserving the natural antioxidants present in the oil.
Keywords:Oxidative stability  quality parameters  Rancimat  soybean oil produced in Mexico
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