Oxidative and flavor stability of oil from lipoxygenase-free soybeans

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 9, 1998, Pages 1121-1126

  King, J M ^a   Svendsen, L K ^b   Fehr, W R ^b   Narvel, J M ^b   White, P J ^b  

^a LOUISIANA STATE UNIVERSITY   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Fatty acids; Hydroperoxide; Lipoxygenase; Oxidation; Peroxide value; Sensory evaluation; Soybean oil; Volatile compounds

Indexed keywords

EID: 0032166124     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0123-7     Document Type: Article

References (29)

1. Hatanaka, A., The Fresh Green Odor Emitted by Plants, Food Rev. Int. 12:303-350 (1996).
2. Axelrod, B., T.M. Cheesborough, and S. Laasko, Lipoxygenase from Soybean, Methods Enzym. 71:441-451 (1981).
3. Pryde, E.H., Composition of Soybean Oil, in Handbook of Soy Oil Processing and Utilization, edited by D.R. Erickson, E.H. Pryde, O.L. Brekke, T.L. Mounts, and R.A. Falb, American Soybean Association, St. Louis, Missouri and American Oil Chemists' Society, Champaign, 1980, pp. 13-31.
4. Matoba, T., H. Hidaka, H. Narita, K. Kitamura, N. Kaizuma, and M. Kito, Lipoxygenase-2 Isozyme Is Responsible for Generation of n-Hexanal in Soybean Homogenate, J. Agric. Food Chem. 33:852-855 (1985).
5. Moreira, M.A., S.R. Tavares, V. Ramos, and E.G. de Barros, Hexanal Production and TBA Number Are Reduced in Soybean [Glycine max (L.) Merr.] Seeds Lacking Lipoxygenase Lsozymes 2 and 3, Ibid. 41:103-106 (1993).
6. Hildebrand, D.F., T.R. Hamilton-Kemp, J.H. Loughrin, K. Ali, and R.A. Andersen, Lipoxygenase-3 Reduces Hexanal Production from Soybean Seed Homogenates, Ibid. 38:1934-1936 (1990).
7. Nishiba, Y., S. Furuta, M. Hajika, K. Igita, and I. Suda, Hexanal Accumulation and DEBTA Value in Homogenate of Soybean Seeds Lacking Two or Three Lipoxygenase Isozymes, Ibid. 43:738-741 (1995).
8. Davies, C.S., S.S. Nielsen, and N.C. Nielsen, Flavor Improvement of Soybean Preparations by Genetic Removal of Lipoxygenase-2, J. Am. Oil Chem. Soc. 64:1428-1433 (1987).
9. Kobayashi, A., Y. Tsuda, N. Hirata, K. Kubota, and K. Kitamura, Aroma Constituents of Soybean [Glycine max (L.) Merril] Milk Lacking Lipoxygenase Isozymes, J. Agric. Food Chem. 43:2449-2452 (1995).
10. Frankel, E.N., K. Warner, and B.P. Klein, Flavor and Oxidative Stability of Oil Processed from Null Lipoxygenase-1 Soybeans, J. Am. Oil Chem. Soc. 65:147-150 (1988).
11. Shen, N., W. Fehr, L. Johnson, and P. White, Oxidative Stabilities of Soybean Oils That Lack Lipoxygenases, Ibid. 73:1327-1336 (1996).
12. Kitamura, K., Genetic Improvement of Nutritional and Food Processing Quality in Soybean, J. Agron. Res. Qual. 29:1-8 (1995).
13. Suda, I., M. Hajika, Y. Nishiba, S. Furuta, and K. Igita, Simple and Rapid Method for the Detection of Individual Lipoxygenase Isozymes in Soybean Seeds, J. Agric. Food Chem. 43:742-747 (1995).
14. Rippke, G.R., C.L. Hardy, C.R. Hurburgh, Jr., and T.J. Brumm, Calibration and Field Standardization of Tecator Infratec Analyzers for Corn and Soybeans, Paper presented at the International Conference of Infrared Spectroscopy, Montreal, Canada (1995).
15. Official Methods and Recommended Practices of the American Oil Chemists' Society, edited by D. Firestone, 4th edn., American Oil Chemists' Society, Champaign, 1989.
16. Stone, R.R., and E.G. Hammond, An Emulsion Method for the Sensory Evaluation of Edible Oils, J. Am. Oil Chem. Soc. 60:1277-1281 (1983).
17. Moulton, K.J. Sr., Laboratory Deodorization of Vegetable Oil, Ibid. 66:302-308 (1989).
18. Hamm, D.L., E.G. Hammond, V. Parvanah, and H.E. Snyder, The Determination of Peroxides by the Stamm Method, Ibid. 42:920-922 (1965).
19. Warner, K., and E.N. Frankel, Flavor Stability of Soybean Oil Based on Induction Periods for the Formation of Volatile Compounds by Gas Chromatography. Ibid. 62:100-103 (1985).
20. Lee, I., S.H. Fatemi, E.G. Hammond, and P.J. White, Quantitation of Flavor Volatiles in Oxidized Soybean Oil by Dynamic Headspace Analysis, Ibid. 72:539-546 (1995).
21. Hammond, E.G., Organization of Rapid Analysis of Lipids in Many Individual Plants, in Modern Methods of Plant Analysis, New Series, Vol. 12, Essential Oils and Waxes, edited by H.F. Linskens and J.F. Jackson, Springer-Verlag, New York, 1991, pp. 321-330.
22. Fatemi, S.H. and E.G. Hammond, Analysis of Oleate, Linoleate and Linolenate Hydroperoxides in Oxidized Ester Mixtures, Lipids 15:379-385 (1980).
23. Dove, C.R., and R.C. Ewan, Effect of Trace Minerals on the Stability of Vitamin E in Swine Grower Diets, J. Anim. Sci. 69:1994-2000 (1991).
24. SAS User's Guide: Basic, 5th edn., SAS Institute, Inc., Cary, 1985.
25. Rawls, H.R., and P.J. van Santen, A Possible Role for Singlet Oxygen in the Initiation of Fatty Acid Autoxidation, J. Am. Oil Chem. Soc. 47:121-125 (1970).
26. O'Keefe, S.F., L.A. Wilson, A.P. Resurreccion, and P.A. Murphy, Determination of the Binding of Hexanal to Soy Glycinin and Beta-Conglycinin in an Aqueous Model System Using a Headspace Technique, J. Agric. and Food Chem. 39:1022-1028 (1991).
27. O'Keefe, S.F., A.P. Resurreccion, L.A. Wilson, and P.A. Murphy, Temperature Effect on Binding Volatile Flavor Compounds to Soy Protein in Aqueous Model Systems, J. Food Sci. 56:802-806 (1991).
28. Frankel, E.N., Chemistry of Autoxidation: Mechanism, Products and Flavor Significance, in Flavor Chemistry of Fats and Oils, edited by D.B. Min and T.H. Smouse, American Oil Chemists' Society, Champaign, IL, 1985, pp. 1-38.
29. Shmulovich, V.G., Interrelation of Contents of Unsaturated Fatty Acids and Vitamin E in Food Products Lipids, Appl. Biochem. Micro. 30:547-551 (1994).