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The effect of soybean moisture during storage on the lipid composition of extracted crude oil
Author(s) -
Chapman G. W.,
Robertson J. A.
Publication year - 1980
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02662054
Subject(s) - moisture , food science , water content , composition (language) , chemistry , relative humidity , phospholipid , soybean oil , fatty acid , storage effect , lipase , botany , biology , enzyme , biochemistry , linguistics , philosophy , physics , geotechnical engineering , organic chemistry , interspecific competition , membrane , engineering , thermodynamics
The quality of soybean oil extracted from seed stored under constant temperature and relative humidity for 42 days was evaluated over a wide range of moisture levels. Storage of soybeans at 9, 13 and 18% moisture had little affect on the major lipid components (neutral lipids), even though seed stored at 18% moisture became infected with mold. The level of phospholipid in the extracted crude oil decreased during the last 3 weeks of storage in seeds stored at 13 and 18% moisture from 4 to 2.5% of the total oil. During the same period, the level of free fatty acids, (FFA) (primarily 16∶0 and 18∶2) in these samples increased. This study indicated that the increase in FFA during seed storage at high moisture levels was the result of soybean lipase and possibly phospholipase activity. These findings suggested that soybeans should be kept at less than 13% moisture for long‐term on‐farm storage to preserve oil quality.