Effects of processing on the oxidative stability of soybean oil produced in Mexico

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 12, 1998, Pages 1729-1733

  Medina Juarez L A ^a   Gonzalez Diaz P ^b   Gamez Meza N ^a   Ortega Garcia J ^a   Moreno Varela, A B ^a   Bringas Alvarado, L ^a   Angulo Guerrero, O ^c  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b Asoc Americana de Soya   (Mexico)

^c INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Oxidative stability; Quality parameters; Rancimat; Soybean oil produced in Mexico

Indexed keywords

ANTIOXIDANTS; COLOR; DEGUMMING; FATTY ACIDS; FLAVORS; MOISTURE; OXIDATION; PEROXIDES;

ANISIDINE; RANCIMAT TESTS;

VEGETABLE OILS;

EID: 0032308625     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0324-0     Document Type: Article

References (19)

1. Soya Bluebook Plus, The Annual Directory of the World Oilseed Industry, Soyatech, Inc., Bar Harbor, 1997, p. 290.
2. Asbridge, D.D., Soybean vs. Other Vegetable Oils as a Source of Edible Oil Products, in Practical Handbook of Soybean Pro-cessing and Utilization, edited by D.R. Erickson, AOCS Press, Champaign, 1995, pp. 3-6.
3. Emken, E.A., Valor Nutricional del Aceite de Soya en Comparacion con Otras Grasas y Aceites, in Boletín de la Asociación Americana de Soya, Mexico, D.F., 1994, p. 1.
4. Beauregard, L., Producción de Aceite de Soya de Optima Calidad, in Refinación de Aceites Vegetales, edited by Universidad de Sonora, Hermosillo, Sonora, México. 1996, pp. 89-93.
5. List, G.R., T.L. Mounts, and A.J. Heakin, Steam-Refined Soybean Oil: II. Effect of Degumming Methods on Removal of Prooxidants and Phospholipids, J. Am. Oil Chem. Soc. 55:55-281 (1978).
6. Gupta, M.K., Processing to Improve Soybean Oil Quality, INFORM 4:1267 (1993).
7. Carelli, A.A., M.I.V. Brevedan, and G.H. Crapiste, Quantitative Determination of Phospholipids in Sunflower Oil, J. Am. Oil Chem. Soc. 74:514 (1997).
8. Hui, Y.H., Edible Oil and Fat Products: Processing Technology, Bailey's Industrial Oils and Fats Products, John Wiley & Sons, Inc., Vol.4, 1996.
9. Bravo, C.A., La Refinación de Aceites y Grasas Antes y Después de Trisyl, in Extracción y Refinación de Aceites, edited by Universidad de Sonora, Hermosillo, Sonora, Mexico, 1993, pp. 50-53.
10. Mag, T.K., Bleaching: Theory and Practice, in World Conference Proceedings Edible Fats and Oils Processing: Basic Principles and Modern Practices, edited by D.R. Erickson, American Oil Chemists' Society Press, Champaign, 1990, pp. 107-116.
11. Villa, V.M., Operaciones Criticas Durante el Blanqueo, in Refinación de Aceites Vegetales, edited by Universidad de Sonora, Hermosillo, Sonora, México. 1996, pp. 96-99.
12. Zehnder, C.T., Deodorization, in Practical Handbook of Soybean Processing and Utilization, edited by D.R. Erickson. AOCS Press, Champaign, 1995, pp. 239, 240.
13. Erickson, D.R., Overview of Modern Soybean Processing and Link Between Processes, in Ibid., edited by D.R. Erickson, AOCS Press, Champaign, 1995, pp. 62-64.
14. Official Methods and Recommended Practices of the American Oil Chemists' Society, American Oil Chemists' Society, 4th edn., AOCS Press, Champaign, 1994.
15. Lusas, E.W., and, E. Hernandez, Principles of Analysis and Quality Control for Oil Extraction and Processing, in Vegetable Oils Processing, edited by E.W. Lusas, E. Hernandez, L.R. Watkins, and, S.C. Doty, Texas A&M University, College Station, 1993, p.22.
16. Henderson, J.H., R.F. Ariansz, D.R. Taylor, and, C.B. Ungermann, Efectos del Blanqueo en los Indices de Peróxido y Anisidina de Aceite de Soya, in Soybean Extraction and Oil Processing, edited by S.C. Doty, E.W. Lusas, and L.R. Watkins, Texas A&M, College Station, 1992, p. 11.
17. Matthäus, B.W., Determination of the Oxidative Stability of Vegetable Oils by Rancimat and Conductivity and Chemiluminescence Measurements, J. Am. Oil Chem. Soc. 73:1039-1043 (1996).
18. Méndez, E., J. Sanhueza, H. Speisky, and A. Valenzuela, Validation of the Rancimat Test for the Assessment of the Relative Stability of Fish Oils, Ibid. 73:1033-1037 (1996).
19. Norma Oficial Mexicana NOM F 252 1985, Alimentos Aceite Comestible Puro de Soya, Secretaría de Comercio y Fomento Industrial, México, 1985, p. 5.