Jump to Main Content
Effects of Fatty Acids on the Oxidative Stability of Soybean Oil
- MISTRY, BEHROZE S., MIN, DAVID B.
- Journal of food science 1987 v.52 no.3 pp. 831-832
- food science, gas chromatography, headspace analysis, linolenic acid, oxidative stability, oxygen, peroxide value, soybean oil, volatile compounds
- Effects of 0, 0.5, and 1.0% levels of stearic, oleic, linoleic or linolenic acid or octadecane on the oxidative stability of soybean oil were determined by a combination of peroxide values and measurements of volatile compounds and oxygen in the headspace of samples by gas chromatography. These fatty acids showed similar prooxidant activities which were not statistically different at α= 0.05. However, octadecane which had the same number of carbons as stearic, oleic, linoleic or linolenic acid but no carboxylic group, did not show prooxidant activity.