Hydroperoxide as a prooxidant in the oxidative stability of soybean oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 4, 2007, Pages 349-355

  Kim, Hyun Jung ^a   Hahm, Tae Shik ^a   Min, David B ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Headspace oxygen; Oxidative stability; Peroxide value; TBHQ; Volatile compounds

Indexed keywords

CHEMICAL STABILITY; CONCENTRATION (PROCESS); CORRELATION METHODS; GAS CHROMATOGRAPHY; KETONES; OXIDANTS; OXIDATION; PEROXIDES;

CORRELATION COEFFICIENT; HYDROPEROXIDE; OXIDATIVE STABILITY; SOYBEAN OIL; TERTIARY BUTYL HYDROQUINONE (TBHQ);

VEGETABLE OILS;

GLYCINE MAX;

EID: 34250656953     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1044-6     Document Type: Article

References (28)

1. Narwar WW (1996) Lipid. In: Fennema OR (ed) Food chemistry, 3rd edn. Marcel Dekker, New York, pp 225-320
2. Min DB, Boff JM (2002) Chemistry and reaction of singlet oxygen in foods. Comp Rev Food Sci Food Saf 1:58-72
3. Min DB, Choe E (2003) Effects of singlet oxygen oxidation on the flavor of foods and stability of vitamins. J Food Sci Biotech 582-586
4. Choe E, Lee J, Min DB (2005) Chemistry for oxidative stability for edible oils. In: Akoh CC, Lai OM (eds) Healthful lipids. AOCS Press, Champaign, pp 558-590
5. Przylski R, Eskin NAM (1994) Methods for measuring volatile compounds and the flavor significance of volatile compounds. In: Warner K, Eskin NAM (eds) Methods to assess quality and stability of oils and fat-containing food. AOCS Press, Champaign, pp 107-133
6. Official Methods and Recommended Practices of the AOCS, 5th edn. AOCS, Champaign, 2004
7. Hahm TS, Min DB (1994) Analyses of peroxide values and headspace oxygen. In: Warner K, Eskin NAM (eds) Methods to assess quality and stability of oils and fat-containing food. AOCS Press, Champaign, pp 144-148
8. Shahidi F, Wanasundara UN (2002) Methods for measuring oxidative rancidity in fats and oils. In: Akoh CC, Min DB (eds) Food lipids, 2nd edn. Marcel Dekker, New York, pp 465-488
9. Jung MY, Yoon SH, Min DB (1988) Effects of processing steps on the contents of minor compounds and oxidation of soybean oil. J Am Oil Chem Soc 66:118-120
10. Billek G, Guhr G, Waibel J (1978) Quality assessment of used frying fats: a comparison of four methods. J Am Oil Chem Soc 55:728-733
11. Yoon SH, Jung MY, Min DB (1988) Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil. J Am Oil Chem Soc 65:1652-1656
12. Min DB, Wen J (1983) Qualitative and quantitative effects of antioxidants on the flavor stability of oil. J Food Sci 48:1172-1174, 1182
13. Neumann M, Garcia NA (1992) Kinetics and mechanism of the light-induced deterioration of lemon oil. J Agric Food Chem 40:957-960
14. Warner K, Frankel EN (1987) Effects of β-carotene on light stability of soybean oil. J Am Oil Chem Soc 64:213-218
15. Reynhout G (1991) The effect of temperature on the induction time of a stabilized oil. J Am Oil Chem Soc 68:983-984
16. Choe E, Min DB (2005) Chemistry and reactions of reactive oxygen species in foods. J Food Sci 70:R142-R159
17. Miyashita K, Takagi T (1986) Study on the oxidative rate and prooxidant activity of free fatty acids. J Am Oil Chem Soc 63:1380-1384
18. Mistry BS, Min DB (1987) Effects of fatty acids on the oxidative stability of soybean oil. J Food Sci 52:831-832
19. Andersson K (1998) Influence of reduced oxygen concentrations on lipid oxidation in food during storage. Thesis. Chalmers University of Technology and The Swedish Institute for Food and Biotechnology, Chalmers Reproservice, Sweden
20. Min DB, Wen J (1983) Effects of dissolved free oxygen on the volatile compounds of oil. J Food Sci 48:1429-1430
21. Jadhav SJ, Nimbalkar SS, Kulkami AD, Madhavi DL (1996) Lipid oxidation in biological and food systems. In: Madhavi DL, Deshpande SS, Salunkhe DK (eds) Food antioxidnats. Marcel Dekker, New York, pp 5-64
22. Lunde G, Landmark LH, Gether J (1976) Sequestering and exchange of metal ions in edible (vegetable and marine) oils containing phospholipids. J Am Oil Chem Soc 53:207-210
23. Mistry BS, Min DB (1988) Prooxidant effects of monoglycerides and diglycerides in soybean oil. J Food Sci 53:1896-1897
24. Yoon SH, Min DB (1987) Roles of phospholipids in the flavor stability of soybean oil. Korean J Food Sci Tech 19:23-28
25. Jung MY, Yoon SH, Lee HO, Min DB (1998) Singlet oxygen and ascorbic acid effects on dimethyl disulfide and off-flavor in skim milk exposed to light. J Food Sci 63:408-412
26. Paulose MM, Chang SS (1973) Chemical reactions involved in deep fat frying of foods. VI. Characterization of nonvolatile decomposition products of trilinolein. J Am Oil Chem Soc 1:147-154
27. Min DB, Jung MY (1989) Effects of minor components on the flavor stability of vegetable oils. In: Min DB, Smouse TH (eds) Flavor chemistry of lipid foods. AOCS Press, Champaign, pp 242-264
28. Johnson LA (2002) Recovery, refining, converting, and stabilizing edible fats and oils. In: Akoh CC, Min DB (eds) Food lipids, 2nd edn. Marcel Dekker, New York, pp 223-274