Soybeans and canola

Oily crops such as soybeans and canola (oilseed rape) cannot be extracted with aqueous buffers, because the extraction solvent cannot permeate the hydrophobic plant tissue matrix. In these cases, homogenization in acetonitrile-hexane is recommended. This solvent mixture is able to extract sulfonylureas from these samples with a minimum of co-extracted oil. After extraction, the sulfonylureas partition into the acetonitrile phase while most of the oil stays in the hexane phase. Further cleanup is accomplished using a silica SPE cartridge and normal-phase conditions. 

Two general approaches for the production of long-chain polyunsaturated fatty acids usually found in fish oil have been employed, both of which used 18 carbon fatty acids endogenous to plants as the starting substrates (36). Soybean and canola, the oilseed plants rich in omega-6 fatty acids, have been engineered to produce omega-3 polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosohexaenoic acid (DHA) (37, 38). 

DAG oil is prepared through the process of enzymatic esterification. Starting with a blend of soybean and canola oils, fatty acids are prepared then mixed... 

Linolenic acid content must be low in order to provide maximum oxidative stability to the oil. This is why soybean and canola oil, which contain about 8% linolenic acid in the natural state, are hydrogenated to reduce their linolenic acid content to less than 2% determined by the capillary GC Method (2). Poor frying stability in sunflower oil comes primarily from the high level of hnoleic acid. Therefore, sunflower oil must also be hydrogenated to reduce its linoleic acid content to 35% or lower for industrial frying. Table 1 lists the analyses of the most commonly used industrial frying oils. 

Vegetable oils and fish are the predominant sources of n-3 PEFAs in the diet. Fish are the major source of EPA (20 5) and DHA (22 6), whereas vegetable oils are the major source of a-linolenic acid (ALA 18 3).. Soybean and canola oils are... 

Commodity soybean oil is composed of 61% polyunsaturated fatty acids, 25% monounsaturated fatty acid and 15% saturated fatty acids. The essential fatty acids linoleic (18 2, n-6) and a-linolenic (18 3, n-3) acids account for 89 and 11 % of the total essential fatty acids from this source. The n-6 acid content in soybean oil is slightly lower than that in com and sunflower oils, but it is more than double that in canola oil. Soybean and canola are the only two common plant oils that have a considerable amount of the n-3 linolenic acid. 

Warner, K. and Mounts, T.L. (1993) Frying stability of soybean and canola oils with modified fatty acid... 

Vega-Lopez, S. L.M. Ausman S.M. Jalbert A.T. Erkkila A.H. Lichtenstein. Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects. Am. J. Clin. Nutr. 2006, 84, 54-62. 

Soybean/n-3 desaturase antisense Soybean and canola/n-3 desaturase antisense... 

Figure 10-21. Hydrogen concentration (vol %) for catalytic reformation of com, soybean, and canola oil.

Rich sources of dietary coenzyme Qio include mainly meat, poultry, and fish. Other relatively rich sources include soybean and canola oils, and nuts. Fruits, vegetables, eggs, and dairy products are moderate sources of coenzyme Qio. Coenzyme Qio is also available without a prescription as a dietary supplement. 

This section includes data for herbicide resistant crops generated by both selection and biotechnology processes. The first commercially available herbicide resistant crop in the United States was imidazolinone resistant corn introduced in 1992. This was followed by glyphosate resistant soybean and canola in 1996. 

Omega-3 acids are considered essential to human health, but eannot be manufactured by the human body and must therefore be obtained from food. These acids are naturally present in most fishes and certain plant oils such as soybean and canola, which are foods that people rarely consume in large quantities. Moreover, the direct addition of omega-3 fatty acids to many foods is prevented due to some characteristics (fishy flavors, readily oxidized), which together reduce the sensory acceptability of foods containing fatty acids, limit shelf life, and potentially reduce the bioavailability of the acids. Encapsulation responds to the challenges of omega-3 fatty acid delivery and extends the reach of its health benefits. 

Soybean and canola oils are good, readily available essential fatty acid sources. DHA intake of 300 mg/day is recommended. 

The amino acid profiles of soybean and canola meal are very similar. Canola meal is somewhat lower in lysine but substantially higher in methionine than soybean meal. Thus, the two proteins are complementary as has been confirmed by feeding trials. 

Other biofuels that are also becoming a major part of the world economy include biodiesely a substitute for petroleum-derived diesel fuel. Biodiesel is typically produced from crops that have a high oil content, such as soybeans and canola. It can also be produced from animal fats and waste vegetable oil from the food and restaurant industry. 

The volatiles derived from oils containing hnolenic acid (soybean and canola oils) have significant sensory impact and lower threshold values than the volatiles derived from oils containing linoleic acid (cottonseed, com and sunflower oils) (Table 5.1). The most sensory-significant linolenate-derived aldehydes (with lower threshold values) were characteristic in having n-3 unsaturation. These trends explain why linolenic acid oils develop undesirable odors and flavors at much lower levels of oxidation (peroxide value of less than 1) than linoleic acid oils (peroxide value of 10). Similarly, potent volatile aldehydes have been identified in fish oil oxidized at very low levels of oxidation by static and dynamic headspace GC (see F.2) and detected by GC-MS at parts per billion levels, including cw-4-heptenal (1250 ppb), fran, cw-2,6-nonadienal (1231 ppb)andCiXcw-3,6-nonadienal(627 ppb). Cis-4-heptenal is produced by decomposition of fran, cw-2,6-nonadienal, which can be produced in turn by the decomposition of n-7 and n-9 hydroperoxides derived from the oxidation of 20 4, 20 5 and 22 6 n-3 PUFA (Chapter 4, D4). 

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