Oxidative stabilities of soybean oils with elevated palmitate and reduced linolenate contents |
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Authors: | Nuo Shen Walter Fehr Lawrence Johnson Pamela White |
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Affiliation: | (1) Department of Food Science and Human Nutrition, and Center for Crops Utilization Research, Iowa State University, 50011 Ames, Iowa;(2) Department of Agronomy, Iowa State University, 50011 Ames, Iowa |
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Abstract: | Oils from soybean lines, developed to contain different amounts of palmitate (16:0) and linolenate (18:3), were evaluated for oxidative stability. Oils were extracted in the laboratory from the soybean seeds and refined, bleached, and deodorized. Two replications, separated at the point of conditioning, were evaluated for each genotype, including Hardin 91 (normal beans), P9322 (10.6% 16:0 and <2.6% 18:3), A91-282036 (26.3% 16:0 and 9.8% 18:3), and HPLL (23.2% 16:0 and 3.5 % 18:3). Elevating 16:0 and/or lowering 18:3 increased the oxidative stability of soybean oils as measured by peroxide values. Soybean oils with elevated 16:0 had higher solidification temperatures than did oils with normal 16:0 content, and soybean oils with low 18:3 content had higher solidification temperatures than did oils with normal 18:3 contents. |
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Keywords: | Hydrogenation oxidative stability peroxide values soybean oils trans fatty acids |
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