| Comparison of soybean oils, gum, and defatted soy flour extract in stabilizing menhaden oil during heating. | |
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MedLine Citation:
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PMID: 18211344 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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 level of tocopherols (414 mug/g), whereas the lowest level (215 microg/g) was found in the defatted flour extract. The order of free radical scavenging capability measured from high to low was the defatted soy flour extract, crude oil, degummed oil, and gum. |
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Authors:
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X Yue; Z Xu; W Prinyawiwatkul; J N Losso; J M King; J S Godber |
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Publication Detail:
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Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of food science Volume: 73 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2008 Jan |
Date Detail:
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Created Date: 2008-01-23 Completed Date: 2008-02-29 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: C19-23 Citation Subset: IM |
Affiliation:
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Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Antioxidants
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pharmacology* Docosahexaenoic Acids / analysis, metabolism Dose-Response Relationship, Drug Eicosapentaenoic Acid / analysis, metabolism Fatty Acids, Omega-3 / analysis*, metabolism Fish Oils / chemistry* Flour / analysis Food Handling / methods* Hot Temperature Oxidation-Reduction Phenols / pharmacology* Plant Extracts / analysis, chemistry Soybean Oil / analysis*, chemistry Soybeans / chemistry Time Factors |
| Chemical | |
Reg. No./Substance:
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0/Antioxidants; 0/Fatty Acids, Omega-3; 0/Fish Oils; 0/Phenols; 0/Plant Extracts; 1553-41-9/Eicosapentaenoic Acid; 25167-62-8/Docosahexaenoic Acids; 8001-22-7/Soybean Oil; 8002-50-4/Menhaden oil |
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