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

L. A. Medina-Juárez*, P. González-Díaz, N. Gámez-Meza, J. Ortega-García, A. B. Moreno-Varela, L. Bringas-Alvarado, O. Angulo-Guerrero

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Scopus citations


The stability parameters of 22 samples of soybean oil produced in Mexico were determined. Samples were analyzed for moisture, color, free fatty acids, peroxide value, p-anisidine value, fatty acid profile, metals, flavor, and Rancimat test for oxidative stability. Results obtained were compared with the stability parameters of soybean oils produced in the United States and Costa Rica. The fatty acid profile in all samples analyzed corresponded to the expected profile for a 100% soybean oil. Sixtyfour percent of the oils had oxidative stabilities similar to those reported for soybean oils from the United States and Costa Rica. This suggests that in spite of the good quality, the soybean oil production process in Mexico needs further improvement. Especially important is maintaining appropriate control during the degumming and bleaching steps. Special consideration should be given to preserving the natural antioxidants present in the oil.

Original languageEnglish
Pages (from-to)1729-1733
Number of pages5
JournalJAOCS, Journal of the American Oil Chemists' Society
Issue number12
StatePublished - 1998

Bibliographical note

Funding Information:
We express our sincere appreciation to the American Soybean Association Mexico and United Soybean Board for the support and encouragement for this work.


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


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