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Stability of furanoid fatty acids in soybean oil
Author(s) -
Guth Helmut,
Grosch Werner
Publication year - 1997
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/s11746-997-0144-7
Subject(s) - chemistry , linoleic acid , linolenic acid , soybean oil , oleic acid , food science , fatty acid , organic chemistry , biochemistry
Analysis of the positional distribution of the furanoid fatty acids, 10,13‐epoxy‐11,12‐dimethyloctadeca‐10, 12‐dienoic acid (F20) and 12,15‐epoxy‐13,14‐dimethyleicosa‐12,14‐dienoic acid (F22), in soybean oil (SBO) indicated that they were preferentially esterified with the primary‐OH groups of glycerol molecules. Hydrogenation of SBO reduced the concentrations of F20 and F22 somewhat. During exposure of SBO to daylight, F20 and F22 were completely degraded within two days, whereas linoleic acid and linolenic acid were not affected. β‐Carotene inhibited both the degradation of the furanoid fatty acids and their oxidation to the odorant 3‐methyl‐nonane‐2,4‐dione (MND), which contributes strongly to the light‐induced off‐flavor of SBO. A model experiment indicated that two days of light exposure of SBO, followed by filtration through silica gel and further refining, prevented the formation of MND during subsequent storage of the oil.