Tocopherol distribution and oxidative stability of oils prepared from the hypocotyl of soybeans roasted in a microwave oven |
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Authors: | Hiromi Yoshida Sachiko Takagi Sayaka Mitsuhashi |
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Affiliation: | (1) Department of Nutritional Science, Kobe-Gakuin University, Arise, Ikawadani-cho, Nishi-ku, 651-2180 Kobe, Japan |
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Abstract: | Whole soybeans (Glycin max L.) were roasted by exposure to microwaves at a frequency of 2,450 MHz, and their hypocotyls were separated from other tissues
(seed coat and cotyledons). The quality characteristics and composition in the hypocotyl oils were studied in relation to
their tocopherol distributions and were evaluated as compared to an unroasted oil sample. Only minor increases (P<0.05) in chemical and physical changes of the oils, such as carbonyl value, anisidine value and color development, occurred
with increased roasting time. Significant decreases (P<0.05) were observed in the amounts of phospholipids in the oils after microwave roasting. Nevertheless, compared to the original
level, more than 80% tocopherols still remained after 20 min of roasting. These results suggest that the exposure of soybeans
to microwaves for 6 to 8 min caused no significant loss or changes in the content of tocopherols and polyunsaturated fatty
acids in the hypocotyls. Therefore, a domestic microwave oven would be useful as a simple and quick means for preparing hypocotyl
oil of good quality. |
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Keywords: | Anisidine value carbonyl value hypocotyl microwave roasting oxidative stability peroxide value soybeans TBARS (thiobarbituric acid-reactive substances) vitamin E homologs |
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