Assessment of oxidative deterioration of soybean oil at ambient and sunlight storage

Grasas y Aceites

Volumn 58, Issue 4, 2007, Pages 390-395

  Anwar, Farooq ^a   Chatha, Shahzad Ali Shahid ^a   Hussain, Abdullah Ijaz ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Conjugated oxidation products; Oxidation parameters; Peroxide value; Storage soybean oil

Indexed keywords

DETERIORATION; FATTY ACIDS; IODINE; OLEFINS; OXIDATION; PEROXIDES; REFRACTIVE INDEX;

CONJUGATED DIENES; FREE FATTY ACID; IODINE VALUE; OXIDATION PARAMETERS; OXIDATION PRODUCTS; P-ANISIDINE; PEROXIDE VALUE; STORAGE PERIODS;

SOYBEAN OIL;

GLYCINE MAX;

EID: 37749013993     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2007.v58.i4.451     Document Type: Article

References (17)

1. American Oil Chemists Society (AOCS). 1997. Official and Recommended Practices of the American Oil Chemists Society, 5th ed., AOCS Press, Champaign IL, USA.
2. Anwar F, Bhanger MI, Yasmeen S. 2003. Antioxidant activity of some natural extracts in corn oil. in Murata N, Yamada M, Nishida I, Okuyama H, Sekiya J & Hajime W (Eds.) Advanced Research of Plant Lipids, 24-27, Kluwer Publishers, Netherlands.
3. Cuppett S, Schnepf M, Hall C. 1997. Natural antioxidants - Are they a reality, in Shahidi F (Ed.). Natural Antioxidants, Chemistry, Health Effects and Applications, 12-24, AOCS Press, Champaign IL, USA.
4. Dobarganes MC, Márquez-Ruiz G. 2003. Oxidized fats in foods. Curr. Opin. Clin. Nutr. Metabolic Care. 6, 157-163.
5. th revised and enlarged ed., edited by C. Paquot and A. Hautfenne, Blackwell Scientific, London.
6. Khan M, Shahidi F. 2000. Rapid oxidation of commercial extra virgin olive oil stored under fluorescent light. J. Food Lipids. 6, 331-339.
7. Khan M, Shahidi F. 2002. Photooxidative stability of stripped and non-stripped borage and evening primrose oil and their emulsions in water. Food Chemistry, 79, 47-53.
8. Lawson H. 1995. Food Oils and Fats: Technology, Utilization, and Nutrition, 18-115. Chapman & Hall, New York.
9. Martín-Polvillo M, Márquez-Ruiz GM, Dobarganes MC. 2004. Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature. J. Am. Oil Chem. Soc. 81 (6), 577-583.
10. McGinely L. 1991. Analysis and quality control for processing and processed fats, in Rossell JB, Printed, JLR, (Eds), Analysis of Oilseeds, Fat and Fatty Food, 440-470, Elsevier Applied Science, New York.
11. Min DB and Lee HO. 1998. Lipid Oxidation of Edible Oil, Food Lipid: Chemistry, Nutrition and Biochemistry, Akoh CC and and Min DB (Eds.), 283-296, Marcel Dekker, New York.
12. Naz S, Sheikh H, Saddiqi R, Sayeed SA. 2004. Oxidative stability of olive, corn and soybean oil under different conditions. Food Chemistry, 88, 253-259.
13. Pan X, Ushio H, Ohshima T. 2004. Photo-oxidation of lipids impregnated on the surface of dried seaweed (Porphyra yezoensis Ueda). Characterization of volatiles. J. Am. Oil Chem. Soc., 81 (8), 773-781.
14. Pezzuto JM, Park EJ. 2002. Autoxidation and antioxidants, in Swarbrick J, Boylan JC, (Eds.), Encyclopedia of Pharmaceuticals Technology, (vol. 1, 2nd ed.) 97-113, Marcel Dekker Inc., New York.
15. Shahidi F, and Wanasundara UN. 1997. Measurement of lipid oxidation and evaluation of antioxidant activity, in Shahidi F, (Ed.), Natural Antioxidants, Chemistry, Health Effects and Applications, 379-396, AOCS Press Champaign IL, USA.
16. Sherwin ER. 1978. Oxidation and antioxidants in fats and oils processing. J. Am. Oil. Chem. Soc., 55, 809-814.
17. Siddhuraju P, Becker K. 2003. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (M. Oleifera Lam.). J. Agric. Food Chem., 51, 2144-2155.