The flavor problem of soybean oil. VIII. Linolenic acid

Dutton, H. J.; Lancaster, Catherine R.; Evans, C. D.; Cowan, J. C.

doi:10.1007/bf02612206

Cited by 104 publications

(41 citation statements)

References 4 publications

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“…The five main fatty acids present in soybean seed are palmitic (16:0), stearic (18:0), oleic (18:1), linoleic (18:2), and linolenic (18:3) [6]. The higher linoleic and linolenic acids were reported to lower the shelf-life of the oil due to oxidation of polyunsaturated acids [7,8]. Hence, the soybean industry prefers soybean with lower percentages of linoleic and linolenic acids, and higher percentage of oleic acid.…”

Section: Introductionmentioning

confidence: 99%

Effects of chelating agents on protein, oil, fatty acids, and minerals in soybean seed

Goli¹,

Pande²,

Bellaloui³

2012

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Soybean seed is a major source of protein and oil for human diet. Since not much information is available on the effects of chelating agents on soybean seed composition constituents, the current study aimed to investigate the effects of various chelating agents on soybean [(Glycine max (L.) Merr.)] seed protein, oil, fatty acids, and mineral concentrations. Three chelating agent [citric acid (CA), disodium EDTA (DA), and salicylic acid (SA)] were applied separately or combined with ferrous (Fe 2+ ) ion (CA + Fe, EDTA + Fe, and SA + Fe) to three-week-old soybean plants. After application, the plants were allowed to grow until harvest maturity under greenhouse conditions. The results showed that CA, DA, SA, and Fe resulted in an increase of oleic acid from 13.0% to 33.5%. However, these treatments resulted in a decrease of linolenic acid from 17.8 to 31.0%. The treatments with CA and SA applications increased protein from 2.9% to 3.4%. The treatments DA + Fe and SA + Fe resulted in an increase in oil from 6.8% to 7.9%. Seed macroand micro-elements were also altered. The results indicated that the CA, SA, DA, and Fe treatments can alter seed protein, oil, fatty acids, and mineral concentrations. Further studies are needed for conclusive results.

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Section: Introductionmentioning

confidence: 99%

Effects of chelating agents on protein, oil, fatty acids, and minerals in soybean seed

Goli¹,

Pande²,

Bellaloui³

2012

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“…In the late 1940s, Evans and co-workers began publishing a series of papers on the flavor problems of soybean salad oil. Some of these studies reported that the linolenic acid content of soybean oil was a major source of the flavor problems for this oil (1)(2)(3). In these investigations, "painty" was a primary flavor characteristic in oxidized soybean salad oils that was attributed to the linolenic acid content.…”

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confidence: 96%

Frying quality and stability of low‐and ultra‐low‐linolenic acid soybean oils

Warner

Gupta

2003

J Americ Oil Chem Soc

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To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with 2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at 25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions. Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples.

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“…Linoleic acid is the precursor of the essential fatty acid arachidonic acid, and when incorcorpated in the diet of monogastric animals, furnishes polyunsaturated tissue fats. The presence of linolenic acid in edible oils is viewed unfavourably, as it gives rise to off-flavours through autoxidation (Dutton et al 1951). Erucic acid, when fed to animals at high levels, has been held responsible for pathological abnormalities (Abdellatif 1972).…”

Section: Introduction Experimentalmentioning

confidence: 99%

Fatty acid composition of the total lipids from seeds of three cultivars of sweet lupin:Lupinus albuscv. ‘Neuland’L. albuscv. ‘WB2’, andL. luteuscv. ‘Weiko III’

Hansen¹

1976

New Zealand Journal of Agricultural Research

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Fatty acid composition analyses were carried out on the total lipids extracted from seeds of three cultivars of sweet lupin. Lipid contents of the seeds examined (dry weight basis) were 11.2% for L. albus cv. 'Neuland', 11.9% for L. albus cv. 'WB2', and 6.3% for L. luteus cv. 'Weiko III'. Minor proportions of erucic acid (mean 1.4%) were detected in all samples.Wide differences were observed in the content of linoleic acid which was 12.6% in L. a/bus Neuland, 15.6% in L. albus WB2, and 47.0% in L. /uteus Weiko III.These variations were complemented largely by differences in the level of oleic acid. Results of analyses were compared with those earlier obtained for L. angustijolius cv. 'Uniwhite',

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The flavor problem of soybean oil. VIII. Linolenic acid

Cited by 104 publications

References 4 publications

Effects of chelating agents on protein, oil, fatty acids, and minerals in soybean seed

Effects of chelating agents on protein, oil, fatty acids, and minerals in soybean seed

Frying quality and stability of low‐and ultra‐low‐linolenic acid soybean oils

Fatty acid composition of the total lipids from seeds of three cultivars of sweet lupin:Lupinus albuscv. ‘Neuland’L. albuscv. ‘WB2’, andL. luteuscv. ‘Weiko III’

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