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Factors affecting the content of tocopherol in soybean oil

1993; Wiley; Volume: 70; Issue: 12 Linguagem: Inglês

10.1007/bf02564239

1558-9331

Yan‐Hwa Chu, Jiuh‐Yaw Lin,

Edible Oils Quality and Analysis

Abstract The state of soybeans prior to extraction affected the tocopherol content of crude soybean oils. Soybean flakes with a thickness of 0.16–0.33 mm had higher extracted oil yield but a slightly lower tocopherol content of the oils than did cracked beans and thicker bean flakes. Highmoisture content and long storage of soybeans resulted in lower tocopherol content in the crude oils, with moisture content being more important than storage time at decreasing the tocopherol content of oils. Soybean oil from stored beans with 15±1% moisture content led to a more significant decrease in the tocopherol content than did oil from stored beans with low (12%) or high (18%) moisture contents. Soybean flakes contaminated with oxidized oil had a significant effect on the decrease of the tocopherol content in crude oils. The high amount of phospholipids in crude soybean oil might result in a smaller decrease in the tocopherol content of oil during heating.