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Isolation of Sn‐α‐Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability
Author(s) -
MISTRY BEHROZE S.,
MIN DAVID B.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06727.x
Subject(s) - soybean oil , chemistry , silicic acid , peroxide , crystallization , chromatography , gas chromatography , fractional crystallization (geology) , organic chemistry , food science , biology , paleontology , basalt
SN‐α‐monolinolein was isolated from refined. bleached and deodorized soybean oil by silicic acid column chromatography and low temperature fractional crystallization. The concentration of this compound in soybean oil was 0.01%. The compound was identified by a combination of infrared. mass and NMR spcctrometry. The effect of SN‐α‐monolinolein on the oxidative stability of soybean oil was determined by measuring peroxide values and volatile compounds formation by gas chromatography. It had prooxidant activity in soybean oil.