Frying performance of low-linolenic acid soybean oil

The frying performance of low-linolenic acid soybean oil from genetically modified soybeans was examined. Partially hydrogenated and unhydrogenated low-linolenic acid soybean oils were compared to two partially hydrogenated soybean frying oils. Frying experiments utilizing shoestring potatoes and fish nuggets were conducted. Frying oil performance was evaluated by measuring free fatty acid content, p-anisidine value, polar compound content, soap value, maximal foam height, polymeric material content, and Lovibond red color. The hydrogenated low-linolenic soybean oil (Hyd-LoLn) consistently had greater (P<0.05) free fatty acid content and lower p-anisidine values and polymeric material content than did the other oils. Hyd-LoLn generally was not significantly different from the traditional oils for polar content, maximal foam height, and Lovibond red color. The low-linolenic acid soybean oil (LoLn) tended to have lower soap values and Lovibond red color scores than did the other oils. LoLn had consistently higher (P<0.05) p-anisidine values and polymeric material content than did the other oils, and LoLn generally was not different (P<0.05) from the traditional oils for polar content, maximal foam height, and free fatty acid.     

Kinetics of catalytic transfer hydrogenation of soybean oil

The catalytic transfer hydrogenation of soybean oil was studied by using various concentrations of sodium formate solutions, an emulsifier and paladium on a carbon catalyst. Sodium formate concentration and addition of the emuldifier significantly affect the reaction rate because of their influence on the liquid/liquid interface. Under conditions in which diffusion effects are eliminated, all reactions carried out in diluted sodium formate solution obey first-order kinetics with respect to fatty acids. This allows control over the hydrogenation process of soybean oil, needed to obtain partially hydrogenated oil containing about 1% linolenic acid and a relatively high level of linoleic acid with no increase in the stearic acid concentration.     

Kinetics of transesterification of soybean oil

Transesterification of soybean oil with methanol was investigated. Three stepwise and reversible reactions are believed to occur. The effect of variations in mixing intensity (Reynolds number=3,100 to 12,400) and temperature (30 to 70°C) on the rate of reaction were studied while the molar ratio of alcohol to triglycerol (6:1) and the concentration of catalyst (0.20 wt% based on soybean oil) were held constant. The variations in mixing intensity appear to effect the reaction parallel to the variations in temperature. A reaction mechanism consisting of an initial mass transfer-controlled region followed by a kinetically controlled region is proposed. The experimental data for the latter region appear to be a good fit into a second-order kinetic mechanism. The reaction rate constants and the activation energies were determined for all the forward and reverse reactions.     

Kinetics of the cis‐trans isomerization of linoleic acid in the deodorization and/or physical refining of edible fats

The cis‐trans isomerizations undergone by linoleic acid during industrial deodorization and/or physical refining of edible fats were studied in an experimental discontinuous pilot plant of 250 kg using nitrogen as stripping gas in place of steam. For each oil, the expression of the analytical results has been made as molar fraction, which is kinetically equivalent to making an abstraction from the other components in the reaction bulk and assumes they do not take part in the isomerization. The kinetic constants for the formation of the acids C18:2(9c,12t), C18:2(9t,12c) and C18:2(9t,12t) were determined. The equations and values obtained justify that the reaction orders studied are zero (or can be considered zero) for the time taken in an industrial deodorization and/or physical refining of edible fats. The analytical method used is appropriate for direct application of the results in industry.     

Deodorization of vegetable oils. Part I: Modelling the geometrical isomerization of polyunsaturated fatty acids

Laboratory-scale treatments of canola oils similar to deodorization were carried out by applying the following conditions: reduced pressure with nitrogen or steam stripping at different temperatures ranging from 210 to 270°C for 2–65 h. The formation of the group of trans linolenic acid isomers follows a first-order reaction and the kinetic constant varies according to the Arrhenius’ law. Similar results were observed for the trans isomerization of linoleic acid. Based on these experiments, a mathematical model was developed to describe the isomerization reaction steps occurring in linoleic and linolenic acids during deodorization. The calculated degrees of isomerization are independent of the composition of the oil but related to both time and temperature of deodorization. The degree of isomerization of linolenic acid is unaffected by the decrease of this acid content observed during the deodorization. Deodorization at about 220–230°C appears to be a critical limit beyond which the linolenic isomerization increases very strongly. The newly established model can be a tool for manufacturers to reduce the total trans isomer content of refined oils, and was applied to produce a special selectively isomerized oil for a European Nutritional Project.     

Kinetics of the hydroformylation of soybean oil by ligand-modified homogeneous rhodium catalysis

The kinetics and mechanism of the hydroformylation of soybean oil by homogeneous ligand-modified rhodium catalysts were investigated at 70–130°C and 4000–11,000 kPa. The effects of reaction rates on systematic variations in reaction parameters were evaluated in order to develop an industrial process to convert vegetable oils to polyaldehydes. The activation energies in the presence of triphenylphosphine (Ph₃P) (61.1±0.8 kJ/mol) (mean±SD) and triphenyl phosphite [(PhO)₃P] (77.4±5.0 kJ/mol) were determined. The catalyst was deactivated at temperatures higher than 100°C. An evaluation of the effects of the reaction parameters on initial rates yielded the rate laws for Ph₃P {rate=k [olefin][Rh(CO)₂Acac]^1.1 [Ph₃P]^−0.5 (pH₂+pCO)^1.4, where Rh(CO)₂Acac is (acetylacetonato)dicarbonylrhodium (I)} and (PhO)₃P {rate=[olefin] [Rh(CO)₂Acac]^1.2 [(PhO)₃P]^−0.8 (pH₂+pCO)^0.9 at total pressures lower than 7000 kPa, and rate =[olefin] [Rh(CO)₂Acac]^1.2 [(PhO)₃P]^−0.8(pH₂+pCO)^1.7 at total pressures higher than 7000 kPa}.     

Further studies on artificial geometrical isomers of α-linolenic acid in edible linolenic acid-containing oils

Fifteen samples of commercial edible soybean and rapeseed oils (and mixtures of these) from Belgium, Great Britain and Germany have been analyzed for theirtrans-polyunsaturated fatty acid content. Only one sample out of the 13 refined samples, and the two cold-pressed samples, contained trace amounts oftrans isomers. Others contained between 1 and 3.3% of their total fatty acids as geometrical isomers of linoleic and linolenic acids. The degree of isomerization (DI) of linolenic acid varied between 10.5 and 26.9%. Combining results obtained in this study together with corresponding data for French oils (totalling 21 samples) indicates that the relative percentages of individual linolenic acid geometrical isomers depend on linolenic acid DI. Relationships linking these parameters could be approximated by straight lines, at least for DIs lying between 9 and 30%. Extrapolation to DI=0 suggests that the relative probabilities of isomerization of double bonds in positions 9, 12, and 15 are 41.7, 6.1 and 52.1%, respectively, at the very beginning of the isomerization reaction. At that time, the probability of a simultaneous isomerization of double bonds in positions 9 and 15 is close to zero. Thet,c,t isomer is apparently formedvia thec,c,t and thet,c,c isomers, the former being somewhat more prone to a second geometrical isomerization than the latter. The relative proportion of thec,t,c isomer is practically independent from the DI, at least between 9 and 30%, which would suggest that this isomer is an “end-product” of thecis-trans isomerization reaction.     

Effect of triacylglycerol composition and structures on oxidative stability of oils from selected soybean germplasm

The oxidative stability of soybean oil triacylglycerols was studied with respect to composition and structure. Crude soybean oils of various fatty acid and triacylglycerol composition, hexane-extracted from ground beans, were chromatographed to remove non-triacylglycerol components. Purified triacylglycerols were oxidized at 60°C, in air, in the dark. The oxidative stability or resistance of the substrate to reaction with oxygen was measured by determination of peroxide value and headspace analysis of volatiles of the oxidized triacylglycerols (at less than 1% oxidation). The correlation coefficients (r) for rates of peroxide formation (r=0.85) and total headspace volatiles (r=0.87) were related positively to oxidizability. Rate of peroxide formation showed a positive correlation with average number of double bonds (r=0.81), linoleic acid (r=0.63), linolenic acid (r=0.85). Rate of peroxide formation also showed a positive correlation with linoleic acid (r=0.72) at the 2-position of the glycerol moiety. A negative correlation was observed between rate of peroxide formation and oleic acid (r=−0.82). Resistance of soybean triacylglycerols to reaction with oxygen was decreased by linolenic (r=0.87) and increased by oleic acid (r=−0.76)-containing triacylglycerols. Volatile formation was increased by increased concentration of linolenic acid at exterior glycerol carbons 1,3 and by linoleic acid at the interior carbon 2. Headspace analysis of voltiles and high-performance liquid chromatography of hydroperoxides indicated that as oxidation proceeded there was a slight decrease in the linolenic acid-derived hydroperoxides and an increase in the linoleic acid-derived hydroperoxides. The oxidative stability of soybean oil triacylclycerols with respect to composition and structure is of interest to the development of soybean varieties with oils of improved odor and flavor stability. Presented at the 81st Annual American Oil Chemists' Society Meeting, Baltimore, MD, April 18–21, 1990.     

Frying quality and stability of low-and ultra-low-linolenic acid soybean oils

To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with 2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at 25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions. Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples.     

豆油制备不饱和聚酯树脂性能研究

以可再生资源豆油、丙三醇为原料醇解制备了单甘酯,将其作为二元醇,部分取代丙二醇与酸酐反应制得不饱和聚酯树脂(UP)。采用DSC,DMA以及力学性能测试等手段研究了单甘酯含量对豆油不饱和聚酯树脂性能的影响。结果表明,随着单甘酯含量的增加,豆油不饱和聚酯树脂的固化放热峰值降低、固化收缩率减小;存储模量和玻璃化转变温度都有一定程度降低,弯曲强度和拉伸强度也逐渐下降;冲击强度和拉伸断裂伸长率增高(单甘酯质量分数为40%时可分别达到102.074 kJ/m2和27.69%)。该方法制备的UP树脂成本低廉,柔韧性好,可满足一般的使用要求。     

Effect of triacylglycerol structures on the thermal oxidative stability of edible oil

Different molecular species of TAG were assessed to determine the influence of TAG structure on the thermal oxidative stability of edible oil. TAG containing palmitic acid (16∶0, P) as saturated FA (SFA) and oleic acid (18∶1, O), linoleic acid (18∶2, L), or linolenic acid (18∶3, Ln) as unsaturated FA (UFA) were chemically synthesized and then heated at 180 or 150°C. Thermal oxidative stability of TAG was determined by evaluating the resultant UFA, polar compound, FFA, carbonyl compound, polymerized compound, and tocopherol contents. When TAG containing 16∶0 and 18∶2 in the ratio of 2∶1 (mol/mol) were heated at 180°C, a 2∶1 (mol/mol) mixture of saturated TAG (PPP) and unsaturated TAG (LLL) was found to be more susceptible to thermal oxidation than PPP/PLL (1∶1) and PPL. Similarly, a 2∶1 mixture of PPP and OOO or LnLnLn was more unstable toward thermal oxidation than PPO or PPLn, respectively. Thermal oxidative stability of TAG containing SFA and UFA (2∶1) was negatively correlated with the moles of UFA in a single TAG molecule. This tendency was also observed at 150°C. From these results, it is suggested that the TAG structure could be one of the factors determining the thermal oxidative stability of edible oil.     

Rapid synthesis of conjugated linoleic acid from fruit processing residues seed oil by alkali-dimethyl sulfoxide isomerization

Rapid synthesis of conjugated linoleic acid (CLA) by the alkali-dimethyl sulfoxide (DMSO) isomerization method is presented in this study. Seeds from fruit processing residues in Thailand were screened as an alternative potential source of linoleic acid (LA)-rich oil. Passion fruit with 72.10% LA and 26.18% oil in the seeds was selected as starting oil. The Alkali-DMSO isomerization was carried out by mixing DMSO with alkali hydroxides and polyhydric alcohols. Under a mass ratio of 1:0.5:1:1 oil/NaOH/propylene glycol/DMSO, at 180°C, production of the major isomers of CLA (c9,t11, and t10,c12) was complete within 3 min, resulting in a 20-fold increase in productivity compared to the conventional method. The reaction time decreased because of an increment in the basic strength of the alkali-DMSO catalyst. CLA from alkali-DMSO isomerization and commercial supplements showed a similar isomer distribution and yielded similar CC50 values when evaluated against the Vero cell line. This method might be an alternative in industrial production as it is fast and simply applied to the conventional system. In addition, seed oils from fruit processing residues can be used as an alternative to traditional LA-rich oils.     

Degradation of α-linolenic acid during heating

Degummed bleached rapeseed oil was heated at 210, 220, and 230°C for up to 86 h under reduced pressure with nitrogen stripping. No significant change of total linoleic acid content was found, but a decrease of the total linolenic acid content was observed under extreme conditions. The degradation rate of linolenic acid is described as a function of heating time and operating temperature. Linolenic acid degradation can be predicted for any set of conditions by the established model. No significant degradation of linolenic acid can occur under standard deodorization conditions. Lesieur and Cereol are divisions of Eridania Béghin-Say Group.     

Preparation of conjugated soybean oil and other natural oils and fatty acids by homogeneous transition metal catalysis

The use of as little as 0.1 mol% [RhCl(C₈H₁₄)₂]₂, 0.25 mol% PtCl₂(PPh₃)₂, or 0.5 mol% RuHCl(CO)(PPh₃)₃, where Ph = phenyl, catalyzes the isomerization of soybean oil to conjugated soybean oil under mild reaction conditions and in high yields. No hydrogenation products are detected with any of these catalysts. Preliminary physical tests have shown that the conjugated soybean oil has exceptional drying properties and the resulting coatings exhibit good solvent resistance. The [RhCl(C₈H₁₄)₂]₂ catalyst provides similarly high yields of other conjugated vegetable oils, conjugated linoleic acid, and conjugated ethyl linoleate. Other rhodium catalysts, such as RhCl(PPh₃)₃, have also been found to be effective for the conjugation of ethyl linoleate.     

Kinetics of in situ epoxidation of soybean oil in bulk catalyzed by ion exchange resin

The kinetics of the epoxidation of soybean oil in bulk by peracetic acid formed in situ, in the presence of an ion exchange resin as the catalyst, was studied. The proposed kinetic model takes into consideration two side reactions of the epoxy ring opening involving the formation of hydroxy acetate and hydroxyl groups as well as the reactions of the formation of the peracid and epoxy groups. The catalytic reaction of the peracetic acid formation was characterized by adsorption of only acetic acid and peracetic acid on the active catalyst sites, and irreversible surface reaction was the overall rate-determining step. Kinetic parameters were estimated by fitting experimental data using the Marquardt method. Good agreement between the calculated and experimental data indicated that the proposed kinetic model was correct. The effect of different reaction variables on epoxidation was also discussed. The conditions for obtaining optimal epoxide yield (91% conversion, 5.99% epoxide content in product) were found to be: 0.5 mole of glacial acetic acid and 1.1 mole of hydrogen peroxide (30% aqueous solution) per mole of ethylenic unsaturation, in the presence of 5 wt% of the ion exchange resin at 75°C, over the reaction period of 8 h.     

Volatile by-products during heat polymerization of soybean oil

Volatile by-products during heat polymerization of soybean oil at 330°C were analyzed using GC-MS and NMR. Color and viscosity changes were monitored for the heat-polymerized soybean oil and the by-products. About 90% (w/w) of the by-products were decanoic, palmitic, linoleic, oleic, and stearic acids and cis-9-tricosene. The by-products also contained small amounts of 3-eicosene, 9,17-octadecadienal, and cyclotetracosene. The weight percentage of decanoic acid increased with reaction time, whereas those of other components showed no trends.     

Oxidative and flavor stabilities of soybean oils with low-and ultra-low-linolenic acid composition

The effects of linolenic acid (18∶3) concentration, combined with TBHQ addition, temperature, and storage time, on the oxidative and flavor stabilities of soybean oils (SBO) were evaluated. During storage under fluorescent light at both 21 and 32°C, the SBO with ultra-low-18∶3 concentration (1.0%, ULSBO) generally had greater oxidative stability than did SBO with low-18∶3 concentration (2.2%, LLSBO). The ULSBO had about half the p-anisidine value of LLSBO throughout storage. Although the ULSBO initially had significantly greater PV and poorer (lower) sensory scores for overall flavor quality than did LLSBO, significant differences disappeared with storage. The ULSBO had a lower content of polar compounds and greater oil stability indices than did LLSBO when TBHQ was present. All oils were more oxidatively stable with TBHQ addition, but the TBHQ addition did not result in improved flavor stability early in storage. In all tests, oils stored at 32°C were less stable than oils stored at 21°C. The TBHQ had a better antioxidant capacity when the 18∶3 concentration was lower. The retardation effect of TBHQ on lipid oxidation and the improved stability of ULSBO over LLSBO were more easily detected when the storage temperature was higher.     

Ion chromatographic determination of phosphorus and tungsten in epoxidized soybean oil

Soybean oil has been epoxidized with hydrogen peroxide in the presence of catalytic amounts of trioctylmethyl-ammonium tetra(diperoxotungsto)phosphate. A fast ion-exchange chromatographic method with suppressed conductivity detection has been developed for determining residual contents of tungsten and phosphorus in the oil. Tungsten and phosphorus could be determined at concentrations of 66 and 11 ppm, respectively. At tungsten and phosphorus concentrations of 1000 and 50 ppm, measured repeatabilities were 1.3 and 1.5%, respectively.     

Oxidative stability of polyunsaturated fatty acids and soybean oil in an aqueous solution with emulsifiers

The oxidative stability of polyunsaturated fatty acids (PUFA) and soybean oil homogenized with emulsifiers was investigated. Model emulsions were prepared from PUFA, including linoleic acid (LA), arachidonic acid (AA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), and from soybean oil emulsified with different emulsifiers: three Tween emulsifiers (Tween 20, Tween 60, Tween 80) and two sucrose esters (S-1170 and S-1570) were used. The results showed that the emulsions prepared from LA and the various emulsifiers, oxidized at 40°C, were unstable. However, the corresponding AA, EPA, and DHA emulsions were stable, indicating that PUFA with a higher degree of unsaturation were more stable with emulsifiers than without the emulsifiers. In the soybean oil-in-water model system, the oxidation of soybean oil with various emulsifiers was less than without the emulsifiers.