Effect of Refining Process and Use of Natural Antioxidants on Soybean Oil

Medina-Juárez, Luis Ángel; Gámez-Meza, Nohemí

doi:10.5772/15826

Soybean - Biochemistry, Chemistry and Physiology 2011

DOI: 10.5772/15826

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Effect of Refining Process and Use of Natural Antioxidants on Soybean Oil

Luis Ángel Medina-Juárez¹,

Nohemí Gámez-Meza²

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Cited by 2 publications

References 58 publications

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Effects of LED exposure on the sensory properties of soybean oil

Zhou

Lawrence

Abbaspourrad

et al. 2022

Journal of Food Science

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Soybean oil is an important commodity in the US and abroad. As lipids are vulnerable to oxidation, damage to soybean oil has been previously reported to arise from prolonged light exposure. Here, we assessed the extent of damage to samples of soybean oil from light, tested with sensory evaluation, assaying the effects of both LED and fluorescent lighting (both at 2000 lux) exposure to oil in PET bottles, using a variety of sensory approaches. Threshold testing (n = 66) suggested that differences in the sensory properties of soybean oil could be detected by a human panelist after only 32 h of LED exposure. Sensory flash profiling (n = 21) again confirmed that light-exposed samples were perceived differently to shielded samples, with LED-exposed samples clustering together, but separately from those instead exposed to fluorescent light. These differences did not necessarily result in a drop in liking of the samples, assessed with consumer testing (n = 94), despite a trend for lower liking in exposed versus shielded samples.With similar levels of light exposure, elevated dissolved oxygen levels could be mitigated with O 2 scavenging. Our results suggest that soybean oil may be reaching the consumer at a differing quality than intended, which may be mitigated with superior packaging technologies.

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Effects of LED exposure on the sensory properties of soybean oil

Zhou

Lawrence

Abbaspourrad

et al. 2022

Journal of Food Science

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Refining of palm oil: A review on palm oil refining process, 3- MCPD esters in refined palm oil, and possible reduction tactics for 3-MCPD esters

Pratik¹,

Dabhade²

2018

IJAE

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: Palm oil is one of the basic edible vegetable oil which is used in almost every food processing industries. The palm oil is derived from the oil palm. Globally, About 80% fractions of oil palm are used for edible purposes. Therefore for the healthy life, the quality of palm oil should be good. The process of palm oil manufacturing is same as other vegetable oil manufacturing. As other vegetable oil, in palm oil manufacturing involves four major steps which are neutralization, degumming, bleaching and deodorization. These four steps were jointly known as refining process. 3-MCPD is a process contaminant forms during high heat processing mainly in the deodorization process. The recent studies shows that 3-MCPD is carcinogenic and genotoxic in nature. This review work mainly focuses on the hazards of 3-MCPD and possible routes to reduce its level to tolerable limits.

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Effect of Refining Process and Use of Natural Antioxidants on Soybean Oil

Cited by 2 publications

References 58 publications

Effects of LED exposure on the sensory properties of soybean oil

Effects of LED exposure on the sensory properties of soybean oil

Refining of palm oil: A review on palm oil refining process, 3- MCPD esters in refined palm oil, and possible reduction tactics for 3-MCPD esters

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