High oleic acid soybean oil

Figure 2.3 Oxidation and tocopherol retention during modified (A) and conventional (B) refining of various types of soybean oils. Key —0—, high-oleic acid soybean oil (HO) — —, low-linolenic acid soybean oil (LLL) —A—, lipoxygenase-free soybean oil (LOX) —K—, low-saturated fatty acid soybean oil (LS) — —, commodity soybean oil (CS). Source Wang and Johnson 2001b.

HO high-oleic acid soybean oil PMF palm mid-fraction... 

Warner, K. M. Gupta. Potato chip quality and frying oil stability of high oleic acid soybean oil./. FoodSci. 2005, 70, S395-S400. 

The frying performance of new varieties of low-linolenic acid soybean oils was compared to that of cottonseed oil (Table 12.10). The decrease in linolenic acid to 2 and 0.8% in the soybean oils improved the flavor quality and the oxidative stability of the potato chips. Although the total polar content of the cottonseed oil was higher, no differences were observed between the low linolenic acid soybean oils. Potato chips fried in ultra-low linolenic acid and stored for 7 weeks had significantly higher flavor quality, lower fishy flavor and lower hexanal than the low-linolenic acid soybean oil. In another study, low-linolenic acid and high-oleic soybean oils and their mixtures were compared with cottonseed oil (Table 12.11). The high-oleic acid soybean oil and its... 

Table 12.11. Analyses of frying cottonseed oil (CSO), low-linolenic acid soybean oil (LLSBO), high oleic acid soybean oil (HOSBO), their blends, and sensory evaluations of potato chips after frying and storage ...

In the 1990s, the United Soybean Boards Better Bean Initiative proposed that a high-oleic acid soybean be developed. However, they subsequendy recommended that a mid-oleic acid /low linolenic acid soybean oil be developed as a new commodity oilseed. 

Materials. Sucrose, soybean oil, butter, and safflower oil were purchased from local grocery stores. High-oleic acid safflower oil was a gift from Loriva Supreme Food, Inc. (Ronkonkoma, NY). AU other dietary components were purchased from ICN Biochemicals (Costa Mesa, CA). 

Kinney AJ, Knowlton S (1998) Designer oils the high oleic acid soybean. In Roller S, Harlander S (eds) Genetic modification in the food industry. Blackie Academic and... 

Studies evaluated the correlation between sensory parameters and the oxidative stability indices of soybean oils [4]. Furthermore were carried out comparative studies on the oxidative stability of edible oils evaluating their stability by DSC and OSI [14]. On the other hand investigated the thermal stability of high oleic acid vegetable oils with antioxidants [6]. Was evaluated further the influence of the methods of extraction on the yield and quality of Brazil nut oil [23]. 

Modern biobased lubricants are mainly based on rapeseed oil, sunflower oil, soybean oil, and animal fats. These oils easily undergo oxidation due to their content of polyunsaturated fatty acids such as linoleic acid and linolenic acid. Efforts have been made to modify the oils to provide a more stable material and a product more competitive in performance to mineral oil-based lubricants. This modification can involve partial hydrogenation of oil and a shifting of its fatty acids to high oleic acid content [21]. Other reported changes that address the problem of unsaturation include alkylation, acylation, hydroformylation, hydrogenation, oligomerization (polymerization), and epoxidation [20, 22]. 

The magnitude of the variation in the composition of rapeseed oil and meal now commercially available has created a need for new terms to describe the products derived from rapeseed. The fatty acid composition of most edible vegetable oils such as soybean, sunflower, or cottonseed oils, varies within narrow limits. Thus, the species or commodity name (e.g., soybean oil) provides a reasonable description of the fatty add composition of soybean oil. In contrast, the erucic acid content of commercially available rapeseed oil may vary from near zero to 55%, and the oleic acid from 10 to more than 60%. A number of terms have been proposed or utilized to describe the new rapeseed oil whose fatty acid composition has been altered by the elimination of erucic acid these include low erucic acid rape-seed oil (LEAR), canbra, and canola. Similar terms such as high erucic acid rapeseed oil (HEAR) and common or traditional rapeseed oil have been used to describe rapeseed oil whose fatty acid composition includes substantial amounts of erucic acid. 

Genetically engineered high oleic acid content soybean oil (DuPont). 

Epoxidised canola oil and sunflower oil with a high oleic acid content (74% and 86%, respectively), canola oil with standard oleic acid content (64%) and soybean oil with low oleic acid content (22%), are blended with a commercial epoxy resin and used as the matrix in the preparation of composites which use E-glass as the structural fibre. The resultant products showed that the level of unsaturation and the amount of bio-based epoxy resin in the matrix directly affect the mechanical properties of anhydride-cured composites. 

Blockage of A12-desaturase activity would be expected to result in the accumulation of oleic acid. Thus high oleic (acid) oils are available with mutant lines of soybean (Martin and Rinne, 1986), sunflower (Garces and Mancha, 1989 Sperling et al., 1990) and peanut (Powell et al., 1990). The relevant gene in sunflower is repressed in seed but not other tissues (Sperling et al., 1990)... 

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