Vegetable oils factors affecting

The R-500 has an atypically high proportion of 20 1 n-7, but some other 6. campestris cultivars (cv. Polar and cv. Span) seem to have had proportions of 7 or 8% of 20 1 n-7 in total 20 1 (Hougen and Wasowicz, 1979). There may be other factors such as maturity of seed which also require investigation, as they affect fatty acid composition (Izzo et a/., 1979) or distribution (Harris and Norton, 1979), but it seems that the LEAR varieties wih a low erucic acid content have Cig, C20 and C22 monoethylenic fatty acids dominated by the "n-9" isomers, with 4-6% of monoethylenic "n-7" acid in the Cie chain length, and lesser proportions in the C20 and C22 chain lengths. These n-7 isomer details are similar to the scanty information available for other vegetable oils. 

Quality of soybean oil is affected by a number of factors such as quality of soybeans, content of moisture, storage temperature and processing conditions, exposure to air, prooxidants, light, minor compounds such as free fatty acids, mono- and diacylglycerols, phospholipids, oxidized triacylglycerols, tocopherols, triterpene alcohols, phytosterols, isoflavonones, and possibly some unknown compounds contained in soybean oil. Some of these minor compounds affect the oxidative stability of vegetable oils. 

Trans monoenes are generally regarded as harmful to human health, with detrimental effects on factors affecting cardiovascular disease, but most of the work has been done using partially hydrogenated vegetable oils high in the... 

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