Comparison of soybean oils, gum, and defatted soy flour extract in stabilizing menhaden oil during heating

Journal of Food Science
X YueJ Samuel Godber

Abstract

Capabilities of crude soy oil, degummed oil, gum, and defatted soy flour extract in preventing the oxidation of menhaden oil and its omega-3 fatty acids, DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), during heating were evaluated. The menhaden oil mixed with defatted soy flour extract demonstrated the greatest stability by producing the lowest TBA reactive oxidation products and retaining the highest concentrations of DHA and EPA after heating at 150 degrees C for 30 min. A range of 62.8% to 71.5% of DHA and 67.7% to 75.9% of EPA remained in the fish oil with defatted soy flour extract, while only 29.9% of DHA and 37.2% of EPA were retained in the fish oil with no addition. Stabilizing capability from highest to lowest was defatted flour extract > gum > degummed oil = crude oil. The defatted flour extract had the highest level of total phenolic content (11.3 microg catechin equivalent/g), while crude oil, degummed oil, and gum contained 7.1, 6.1, and 6.0 microg catechin equivalent/g, respectively. The level of isoflavones in the defatted soy flour extract was 55 mg/g, which was over 100 times higher than in the crude oil or gum. Although isoflavones were not detected in the degummed oil, it contained the highest l...Continue Reading

References

Sep 9, 1999·The American Journal of Clinical Nutrition·M J Messina
Sep 20, 2000·Journal of Agricultural and Food Chemistry·A MoureJ M Lema
Feb 13, 2002·European Journal of Clinical Nutrition·A S Truswell
Nov 28, 2002·Journal of Agricultural and Food Chemistry·Zhimin XuJ Samuel Godber
Jul 22, 2004·Journal of Agricultural and Food Chemistry·Magdalena Martínez-ToméPilar Parras
Mar 31, 2005·Journal of Agricultural and Food Chemistry·Laura NyströmVieno Piironen
Aug 18, 2005·Journal of Agricultural and Food Chemistry·Kafui Kwami Adom, Rui Hai Liu

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Citations

Apr 9, 2013·Bioscience, Biotechnology, and Biochemistry·Yuhua BaoShin-ichi Nakatsuka

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