Effect of autoxidation prior to deodorization on oxidative and flavor stability of soybean oil

Summary Oxidation prior to deodorization was shown to be detrimental to the flavor and oxidative stability of soybean oil. The increase in the nonvolatile carbonyl content of freshly deodorized oils was proportional to the peroxide value of the oils before deodorization. Rate of loss of flavor and oxidative stability of the oil were related to the extent of carbonyl development. All oils, whether or not they had been submitted to any known oxidation, contained some nonvolatile carbonyls. The loss in stability was not due to a loss of the antioxidant tocopherol. Oxidized soybean oil methyl esters were shown to develop nonvolatile carbonyl compounds upon heating at deodorization temperatures. The addition of isolated methyl ester peroxide decomposition products to deodorized soybean oil reduced its flavor and oxidative stability in proportion to the amount added. The results obtained were parallel and similar to those obtained by oxidizing soybean oil prior to deodorization. Flavor deterioration and undesirable flavors were typical of aging soybean oil whether or not the oils were oxidized before deodorization or whether an equivalent amount of nonvolatile thermal decomposition products was added to the oil. These oxidatively derived, nonvolatile carbonyl materials are believed to enter into the sequence of reactions that contribute to flavor instability and quality deterioration of soybean oil. The structure of these materials is not know. This work indicates the importance of minimizing autoxidation in soybean oil particularly before deodorization to insure good oxidative and flavor stability. Presented at fall meeting, American Oil Chemists’ Society, October 20–22, 1958, Chicago, Ill. This is a laboratory of the Northern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture.