Factors affecting the content of tocopherol in soybean oil |
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Authors: | Yan-Hwa Chu Jiuh-Yaw Lin |
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Affiliation: | (1) Food Industry Research and Development Institute, P.O. Box 246, 30099 Hsinchu, Taiwan, Republic of China |
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Abstract: | The state of soybeans prior to extraction affected the tocopherol content of crude soybean oils. Soybean flakes with a thickness
of 0.16–0.33 mm had higher extracted oil yield but a slightly lower tocopherol content of the oils than did cracked beans
and thicker bean flakes. Highmoisture content and long storage of soybeans resulted in lower tocopherol content in the crude
oils, with moisture content being more important than storage time at decreasing the tocopherol content of oils. Soybean oil
from stored beans with 15±1% moisture content led to a more significant decrease in the tocopherol content than did oil from
stored beans with low (12%) or high (18%) moisture contents. Soybean flakes contaminated with oxidized oil had a significant
effect on the decrease of the tocopherol content in crude oils. The high amount of phospholipids in crude soybean oil might
result in a smaller decrease in the tocopherol content of oil during heating. |
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Keywords: | Moisture phospholipids soybean oils tocopherol |
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