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

doi:10.1007/s11746-998-0324-0

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 journal › Article › peer-review

14 Scopus citations

Abstract

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 language	English
Pages (from-to)	1729-1733
Number of pages	5
Journal	JAOCS, Journal of the American Oil Chemists' Society
Volume	75
Issue number	12
DOIs	https://doi.org/10.1007/s11746-998-0324-0
State	Published - 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.

Keywords

Oxidative stability
Quality parameters
Rancimat
Soybean oil produced in Mexico

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10.1007/s11746-998-0324-0

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title = "Effects of processing on the oxidative stability of soybean oil produced in Mexico",

abstract = "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.",

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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.",

year = "1998",

doi = "10.1007/s11746-998-0324-0",

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AU - Medina-Juárez, L. A.

AU - González-Díaz, P.

AU - Gámez-Meza, N.

AU - Ortega-García, J.

AU - Moreno-Varela, A. B.

AU - Bringas-Alvarado, L.

AU - Angulo-Guerrero, O.

N1 - 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.

PY - 1998

Y1 - 1998

N2 - 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.

AB - 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.

KW - Oxidative stability

KW - Quality parameters

KW - Rancimat

KW - Soybean oil produced in Mexico

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DO - 10.1007/s11746-998-0324-0

M3 - Artículo

SN - 0003-021X

VL - 75

SP - 1729

EP - 1733

JO - JAOCS, Journal of the American Oil Chemists' Society

JF - JAOCS, Journal of the American Oil Chemists' Society

IS - 12

ER -

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

Abstract

Bibliographical note

Keywords

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