The Indian Journal of Nutrition and Dietetics

Approaches Undertaken for Betterment of Stability and Acceptability of Cooking Soybean Oil


Affiliations

  • Jahangirnagar University, Department of Pharmacy, Savar, Dhaka, Bangladesh, 1342, India

Abstract

In the present study storage conditions ensuring better stability of Soybean oil over a period of 180 days were investigated. The study was carried out on 12 samples (4x3) of three brands namely brand A, B and C. After periodic interval of time ‘acid value’ and ‘peroxide value’ for each sample were determined. The result showed that in every case, darkness decreased degradation in oil over the normal condition over the period of experiments. Results were expressed in terms of acid value and peroxide value. For example peroxide values for samples of brand A stored under normal condition and in the dark were 0.88 on first day where the value came up to 128.64 and 33.3 at the end of 180 days respectively. The trend remained the same for the samples of brand B and brand C. In this study an attempt was made to decrease autooxidation in oils when vitamin E was added (1 ml of 200IU d-α-tocopherol per 100 ml of oil). Samples with and without vitamin E were stored under normal condition and in the dark. Results were expressed in terms of peroxide values. Results failed to show a clear trend of decreasing auto oxidation at the end of 180 days irrespective of the nature of storing condition.

Keywords

Soybean oil, acid value, peroxide value, storage condition, vitamin E, auto-oxidation

Full Text:

References

Albert, F., Hill, Dr. O.P. Sharma. Hills Economic botany (4th ed.), Tata McGraw-Hill Publishing Company Ltd. ISBN 0-07-4636456. 2004, 235-248.

Wolke, Robert L. “Where There’s Smoke, There’s a Fryer”. The Washington Post. Retrieved March 5, 2011.

Varro E. Tyler, Lynn R. Brady and James E. Robber. Pharmacognosy, WB Saunders Company Ltd. London. 2001, 91.

Guillen, M.D. and Cabo, N. Fourier trans form infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Fd. Chem., 2002, 77, 503-510.

Hamilton, R.J. The chemistry of rancidity in foods. In: Allen, J.C., Hamilton, R.J., editors. 1994.

Jung, Mun, Y., Min, David, B. Effects of oxidized α-, γ- and δ-tocopherols on the oxidative stability of purified soybean oil. Fd. Chem., 1992, 45, 183-187.

Shahidi, F. and Spurvey, S.A. Oxidative stability of fresh and heated-processed dark and light muscles of mackerel (Scomberscombrus). J. Fd. Lipids. 1996, 3, 13-25.

St. Angelo, A.J. Lipid oxidation in foods. Crit. Rev. Fd. Sci. Nutr., 1996, 36, 175-224.

Velasco, J. and Dobarganes, C. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol., 2002, 104, 661-76.

Marquez-Ruiz, G., Martin-Polvillo, M. and Dobarganes, M.C. Quantitation of oxidized triglyceride monomers and dimers as a useful measurement for early and advanced stages of oxidation. Grasaa Aceites. 1996, 47, 48-53.

Aidos, I., Lourenco, S., van der Padt, A., Luten, J.B. and Boom, R.M. Stability of crude herring oil produced from fresh byproducts: influence of temperature during storage.J. Fd. Sci., 2002, 67, 3314-3320.

Andersson, K. Influence of reduced oxygen concentrations on lipid oxidation in food during storage [Ph.D thesis]. Chalmers Reproservice, Sweden: Chalmers University of Technology and the Swedish Institute for Food and Biotechnology. Anisidine values to determine oxidative stability of edible oils. Fd. Chem., 1998, 77, 503-510.

Aho, L. and Wahlroos, O. A comparison between determinations of the solubility of oxygen in oils by exponential dilution and chemical methods. J. Am. Oil Chem. Soc., 1967, 66, 464-469.

Decker, E.A. Antioxidant mechanisms. In: Akoh CC, Min DB, editors. Food lipids.New York: Marcel Dekker. 2002, 517-42.

Traber, M.G., Stevens, J.F., Stevens. Free radical biology and medicine – vitamins C and E: beneficial effects from a mechanistic perspective. Free Radical Biology and Med., 2011, 51, 1000-1013.

Sattar, A., DeMan, J.M. and Alexander, J.C. Effect of wavelength on light-induced quality deterioration of edible oils and fats. Can. Inst. Fd. Sci. Technol. J., 1976, 9, 108-113.

Azeredo, H.M.C., Faria, J.A.F. and Silva, M.A.A.P. The efficiency of TBHQ, β-carotene, citiric acid and tinuvin 234 on the sensory stability of soybean oil packaged in PET bottles.J. Fd. Sci., 2003, 68, 302-306.

Chakrabarty, M.M. Chemistry and Technology of Oils And Fats, Allied Publishers Pvt. Ltd, ISBN: 81-7764-495-5, 2003, viii + 752.

Kardash, E. and Tur’yan, Y.I. Acid value determination in vegetable oils by in direct titration in aqueous-alcohol media. Croat. Chem. Acta., 2005, 78, 99-103.

Player, Kim, Lee. Min Stability of α-, γ-or δ-tocopherol during soybean oil oxidation J. Fd.Sci., 2006, 71, 456-460.

Earl G. Hammond, Lawrence A. Johnson, Caiping Su, Tong Wang, and Pamela J. White.

Bailey’s Industrial Oil and Fat Products, Sixth Edition. 2005, 588.

Is’harq-Zubair, M.S., Pancras, J., Steven, A., Andreas George, W. and Festo, L. Using trace metals, peroxide, acid and iodine values to characterize oils bleached using clays from central and Eastern Uganda, Am. J. Analy. Chem., 2014, 5, 1302-1312.

Piotr, K., Eliza, G. and Boleslaw, K. Changes in the acid value of butter during storage at different temperatures as assessed by standard methods or by FT-IR spectroscopy, Am. J. Fd. Technol., 2008, 3, 154-163.


Refbacks

  • There are currently no refbacks.