Analysis of furanoid esters in soybean oil and the effect of variety and environment on furanoid ester content |
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Authors: | Xiangdong Wu Earl G Hammond Pamela J White Walter Fehr |
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Affiliation: | (1) Departments of Food Science and Human Nutrition and Agronomy, Iowa State University, 50011 Ames, Iowa |
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Abstract: | An improved method was developed to analyze the major furanoid esters in soybean oil. The method is based on urea fractionation
of the methyl esters, silver ion chromatography, and gas chromatography of the furanoid concentrate. Activation of the soybean
lipoxygenase decreased the amount of furanoid ester recovered from the oil, but the degumming of crude soybean oil and the
choice of solvent used to extract soybean lipids caused no change in furanoid ester content. Fifty-six soybean varieties,
representing a wide range in maturity group and geographical origin, were grown in Puerto Rico and used to determine the range
of furanoid ester contents. Furanoid ester II ranged from 0.033–0.29 mg/g, and ester III ranged from 0.058–0.27 mg/g. The
two major furanoid esters were positively correlated with each other and with maturity group. Growth environment as well as
variety caused significant differences in furanoid content.
Journal Paper No.J-17180 of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA, 50011, Project No. 3414. |
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Keywords: | Analysis effect of growth environment effect of variety furanoid fatty acids |
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