Soybean Oil

Wang, Tong

doi:10.1002/9781444339925.ch3

Cited by 30 publications

(34 citation statements)

References 133 publications

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“…More recently, diacylglycerol oil has been developed from soybean oil, which is thought to be metabolised quite differently from other oils – its fatty acids are not stored as body fat but used immediately as a source of energy. There have been some human trials suggesting that this type of oil may be effective in helping to prevent obesity (Wang 2002).…”

Section: The Culinary Oilsmentioning

confidence: 99%

BRIEFING PAPER: Culinary oils and their health effects

2009

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Summary Introduction Worldwide production, processing and consumption Production, storage and processing Culinary oils, nutrition and health Contribution of culinary oils to nutrient intakes in the UK diet The culinary oils Developments in culinary oils Culinary oils in a healthy, balanced diet Conclusions Acknowledgements References Summary Vegetable oils are mainly produced from oilseeds (e.g. rapeseed and sunflower seed) as well as from legumes (e.g. peanut and soybean), nuts (e.g. walnut and almond) and the flesh of some fruits (e.g. olives). Vegetable oils are pressed from the plants and are then processed and refined to produce high‐quality oils suitable for use as an ingredient in recipes, for frying, in salad dressings and in the production of margarines and spreads. There has been substantial growth in the oilseeds markets over the past 30 years. This was initially driven by health concerns but, more recently, has been because of the interest in biofuels and the changing market. In 2008, the four main types of vegetable oil that dominated the world market (in terms of the quantities produced) were palm oil, soybean oil, rapeseed oil and sunflower seed oil. In the UK, the only oilseed crops harvested are rapeseed, hempseed and linseed/flaxseed. However, there are substantial imports of groundnuts, soybeans, sunflowers and palm kernels that are processed in the UK resulting in the production of a variety of different oils in the UK. Vegetable oils mainly comprise triacylglycerides. The main nutrient they provide is fat. The only other nutrient that is present in appreciable amounts is vitamin E (tocopherols and tocotrienols). Vegetable oils are also the main source of natural plant sterols in the diet and contain minor components, such as squalene and sphingolipids, all of which may provide a range of health benefits. The fatty acid composition of plant oils varies, and all plant oils are composed of a mixture of different fatty acids, in different proportions. Most culinary oils tend to be high in either monounsaturates or polyunsaturates, with the exception of palm kernel and coconut oils which are high in saturates. Categorising fats as ‘saturated fats’, ‘monounsaturated fats’ or ‘polyunsaturated fats’ (based on the predominant fatty acid) may be helpful for consumer understanding. However, this is an oversimplification of the actual situation. The constituent fatty acids of each culinary oil are primarily responsible for the functionality of the oil, along with the minor components. The properties of the oil can be modified through technical processes including hydrogenation, fractionation and interesterification. The processes used to modify the properties of oils have become a widely debated topic. Hydrogenation was a commonly used process to increase hardness and to stabilise fats without having to increase saturates to any great extent. However, as partial hydrogenation results in the formation of trans fatty acids, its use in the UK for consumer products has now virtually ceased. Some food man...

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Section: The Culinary Oilsmentioning

confidence: 99%

BRIEFING PAPER: Culinary oils and their health effects

2009

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“…Solvent oil extraction is usually applied to seeds with low oil content (20%), such as soybeans (Azadmard-Damirchi et al, 2010). There are three major steps in solvent extraction i.e., oilseed preparation, oilseed extraction and desolventizing of the oil and meal (Wang, 2002). The quality characteristics of crude vegetable oils obtained by…”

Section: Introductionmentioning

confidence: 99%

Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (<i>Helianthus annuus</i> L.)

Taşan¹,

Geçgel²,

Demırci³

2011

Grasas y Aceites

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“…Nowadays people prefer refined product of this oil for edible purposes. Though linolenic acid and linoleic acids are important for human nutrition, they may cause oxidative instability in the oil (Wang, 2002).…”

Section: Chemical Properties and Characteristics Of Seed Oilsmentioning

confidence: 99%

“…The flax plant Linum usitatissimum possesses various tocopherols and carotenoids and some sterols, thus making its oil high in antioxidants. Rapeseed oil and soyabean oil contain high percentage of tocopherols Glycine max L. Amarowicz et al, 1996;Hoppe et al, 1997;Wang, 2002 Coumarins Radical scavenging effect…”

Section: Phototoxicitymentioning

confidence: 99%

Chemical composition, antimicrobial and antioxidant properties of seed oil plants of North-East India: A review

Saha¹,

Talukdar²,

Ningthoujam³

et al. 2015

TANG [HUMANITAS MEDICINE]

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Apart from being used as food, seed oils have also been used traditionally as medicinal products by several communities. However, the full medicinal potential of many seed oil plants is yet to be properly reviewed, particularly for their antimicrobial and antioxidant properties. North-East India has rich resources of seed oil plants. The availability of detailed information on these plants is quite limited. This review aims to explore and evaluate these seed oil plants of the North-East India with particular emphasis on their antimicrobial and antioxidant activities as well as chemical compositions. A comprehensive literature search on seed oil plants of this region has been performed. Seed oil yielding plants of this region can be categorized into two categories: plants that are used traditionally as sources of edible or medicinal oils and plants that are used for purposes other than as sources of oils. Many seed oil plants of this region have been reported to possess antimicrobial and antioxidant properties, and to produce various types of compounds. This review also highlights the importance of these plants in contributing to the local as well as the national economy of India.

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Soybean Oil

Cited by 30 publications

References 133 publications

BRIEFING PAPER: Culinary oils and their health effects

BRIEFING PAPER: Culinary oils and their health effects

Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (<i>Helianthus annuus</i> L.)

Chemical composition, antimicrobial and antioxidant properties of seed oil plants of North-East India: A review

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